PETER PAN BAKERY
Peter Pan Bakery (727 Manhattan Avenue, 718-
Donnna Siafakas and her husband Christos took the bakery over 30 years. The couple first met while working together Donnna as a college stunted and part time worker and Christos as a baker at an another, now-
While the Pan opens its doors at 4:30 a.m. on weekdays and closes at 8 p.m., it is basically a 24-
t urna, vel ultriacies And then you get the regulars. Peter Pan is as much about the atmosphere as it is the doughnuts, and that's what draws diehard repeat business. In fact, it's common to see regulars sit down and have their food brought to them without ordering, especiallPeter Pan Bakery (727 Manhattan Avenue, 718-
Donna Siafakas is the face and identity of Peter Pan, and she commutes from Long Island seven days a week. Each morning, she can be found in the back of the shop making the off-
Around 10:30, when the bottom half of the S shaped counter fills with its daPeter Pan Bakery (727 Manhattan Avenue, 718-
Daily customers. This group of longtime locals discusses everything from music to doughnuts to new diet ideas. And they're invested in the business's success. "Yeah, they have been closed for two days over the last 10 years," says longtime daily regular, 'Big' Bob, the unofficial ambassador of Peter Pan. "It was real rough for those two days. It's a mixture of old timers born in the neighborhood and youngsters who all come here to get coffee and doughnuts and talk to each other."
As for the doughnuts themselves, they're best described as classic, and they're made using the exact same recipes from over 60 years ago. You'll find more than 20 unfussy varieties, from sour cream to chocolate to cake and sugar doughnuts. The best seller is the red velvet doughnut, fashioned after the classic southern cake. "When it gets a little warmer outside, we slice them open and fill em' with cherry amaretto ice cream," says Donna. "They're really good." The shop also makes outstanding filled éclairs, cinnamon buns, crullers, and crumb doughnuts.