Hanna and Mike Lombardi started the Donut Stand in 2018, a pop-up donut shop inside of their family’s wine and cheese business The Vin Bin in Marlboro, Southboro, and Hopkinton. They’ve spent their whole lives eating, cooking, and playing with food. That is what brought them together while working the line at Oleana Restaurant in Cambridge.
Mike is a graduate of Johnson & Wales University in Providence and holds a Bachelor’s Degree in Food Service Management, and Associate's Degree in Culinary Arts. He began his culinary career at Fenway Park cooking for the owners of the Boston Red Sox under chefs Ron Abell and Steve "Nookie" Postal. He then worked for Ana Sortun and Maura Kilpatrick at Sofra and Oleana in Cambridge, and was also a pastry assistant at Trade Restaurant in Boston for Jody Adams. He performed stages at Restaurant L' Ecusson in Burgundy, France, and Chez Panisse in Berkeley, California, for chef Alice Waters.
In 2012, he joined his family’s business The Vin Bin, opened by his parents in 2004. He opened the Vin Bin Cafe, now with two locations in Marlboro and Southboro. It is a farm to table eatery that has been awarded the #1 sandwich shop in the Metrowest by Reader’s Choice Awards.
Hanna is a graduate of Southern New Hampshire University and holds a Bachelor’s Degree in Hospitality Management, and Associate's Degree in Culinary Arts. She was awarded Culinarian of her class. She began her culinary career at Icarus in Boston's South End for Chris Douglas, one of Boston’s pioneer chefs of farm to table cooking and sustainability. From there she worked at Oleana Restaurant in Cambridge for James Beard award winning chef Ana Sortun. In 4 years, she worked her way up the line from Garde Manger to Sous Chef. She traveled to Turkey to eat and research the traditions of Middle Eastern cuisine while she was at Oleana. From there she went on to help open the wildly successful Sarma Restaurant, serving as Sous Chef under the wing of Cassie Piuma. 3 years passed and with a growing family she left to join forces with her husband at the Vin Bin.
Mike and Hanna continue to run the food operation at the Vin Bin, staying true to their culinary roots serving local, seasonal, and sustainable food.
The Donut Stand evolved sometime around 2018 when Mike began offering donuts as part of the cafe on Sundays. He's always had the nag for baking and learning the donut making process, fermentation methods, mixing, proofing (and troubleshooting). Growing up his father would make fried dough on Sundays, and Mike was always interested in the magical rising of the dough overnight. Sundays were his favorite and he was the first one up waiting to help his dad fry and learn the process.
Mike’s first bakery experience was working for Maura Kilpatrick of Sofra in Cambridge. After remembering the early morning sights and smells of rose petal jam, blooming yeast and butter filling the air, his passion sparked to create quality donuts for the Metrowest region. With the help of Hanna's creative marketing and Mediterranean culinary influence, they are able to collaborate ideas using local and sustainable ingredients for fillings, frostings, and garnishes.
Donut Stand donuts are made using a fresh yeast raised brioche dough that is built over 24 hours to allow a slow fermentation resulting in a better quality donut. They also make old fashioned buttermilk donuts. The donuts are hand rolled, cut , and fried fresh. New menu items and flavors are always being introduced to give customers a fresh experience and showcase what the seasons and chefs have to offer.
Mike and Hanna have two children Penelope and Anthony. Their daughter Penelope loves donuts and is considered the official Donut Stand Taste Tester. They are a family driven operation and strive to bring the best donut eating experience to you.
All Donut Stand updates will be posted on Instagram, Facebook, and our events page. Be sure to keep an eye out for the next Donut Stand pop up and location!
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NEXT POP UP:
THURSDAY SEPTEMBER 23rd
FRIDAY SEPTEMBER 24th
SUNDAY SEPTEMBER 26TH
9AM-12 (OR SOLD OUT)