University Daily Kansan / Friday, May 3, 1991
5B
Ralph Smith flips cake doughnuts, halfway through the frying process.
A steady stream of KU students and Lawrence residents make their way through the line for doughnuts.
A late-night tradition for 30 years, Joe's Bakery satisfies KU students
Joe's doughnuts and KU students have been a perfect combination for about 30 years.
Ralph Smith, owner of Joe's Bakery, 616 W 9th St. like the students' money, and students love the warm doughnuts as well as the sandwiches. Joe's bakery offers until the early morning hours.
Wendy Rader, St. Louis sophomore, said,
"They make good staff late at night when
In 1951, Joe Smith opened a wholesale bread bakery. But after other, larger bakeries moved into town. Joe realized he was going to have to switch to a new market - doughnuts.
Ralph Smith, Joe's son, bought the bakery from his father in 1981. He said his father had taught him how to make bread.
ple would always stop by the bakery to say they smelled something good coming from the store.
Ralph grew up working in the bakery and said he and his sisters all had wanted 60 of the
Ralph said he had sworn he would never own the bakery
That pact with himself almost put Joe's out of business.
In 1981, when Joe Smith wanted to retire and sell the business, he could not find anyone with
Ralph said he finally decided to buy it.
"Joe and I cut a deal, and it worked out for both of us," he said. "It would have been a big mistake."
Because Ralph is the only person who knows how to make the doughnuts, he works eight hours a day, six days a week.
During the summer, Joe's is closed because so many students go home.
"It's been closed during the summer for as long as I can remember." Ralph said. "I was be tempted to keep it open, but it is always too cold on end. So far I've been able to afford to do it."
Ralph opens the bakery during Country Club Week in the fall and closes it after the last week.
Students like Joe's as much as Ralph likes the students
Dan Parker, Manhattan freshman, said
Jane had good food for those on a college
budget.
When Ralph bought the bakey in 1981, glazed doughnuts cost only 10 cents. Now they cost 25 cents, but they are still the least expensive doughnuts in town.
"I tried to keep it that way," Ralph said, referring to the pressure the doughnuts "that's hairy" were under.
Quinn Carmichael. Westwood Hills senior, devours a hot doughnut
Ron Morley, Topeka junior, stacks warm, freshly glazed doughnuts, ready for sale.
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