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Doughnuts the old-fashioned way

At Weymouth Dunkin’ Donuts, in-store bakers keep the confections fresh and the customers very happy

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By Jenn Abelson
Globe Staff / October 6, 2009

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WEYMOUTH - By 8:30 a.m., baker Russ Glod is four hours deep into his doughnut dance. As classical music plays in the background, Glod pirouettes through the small kitchen, rolling, frying, and frosting hundreds of these circular concoctions for the busiest Dunkin’ Donuts store in the nation. (Full article: 1003 words)

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