Hanna and Mike Lombardi / Chef/Baker Owners
Hanna and Mike created 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. Their goal and passion was to create a quality donut in the Metrowest using local ingredients, and everything made from scratch. 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 5 times.
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 and Donut Stand.
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. The thought to bring The Donut Stand to life in it's own space has always been a dream of theirs.
Mike and Hanna have three children Penelope , Anthony, and Lou. 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. In their spare time they love going on food adventures with their kids and checking out new eateries, and traveling to Maine to visit family.
Amanda Aykanian / Manager / Head Baker
Amanda is the Manager and Baker of the Donut Stand. She's worked with Mike for over ten years at The Vin Bin and Donut Stand Southboro.
Since joining the donut biz, she's had her hands in everything. From weekend pop ups, to Covid drive thru pickups, she defines the meaning "wearing all of the hats." Her work ethic and dedication have become a key part to the growth of the Donut Stand. She has a determined mindset for the quality of food and service. She handles and oversees all dough and bakery production.
She's always had a passion for baking. Growing up her mother was the baker of the house and Amanda took every chance she could get to learn and help her. She now enjoys sharing those memories with her own daughter Charlotte.
Amanda met her husband Aaron (beverage director of Vin Bin) while working together. They now share a wall between businesses in Hopkinton and enjoy being close together.
When Amanda isn't working she loves to venture off to new eateries with her husband and daughter, read a good book, and bake of course!
She can be reached at amanda@thedonutstand.com for all inquires.
Sierra Hyland / Manager / Donut Production
Sierra is the early morning opener for the Donut Stand, and is our manager that oversees the Southboro operation inside of The Vin Bin. She has been with the stand for a couple of years now, and gets up in the early early hours of the morning to start rolling and cutting your fresh donuts. This is one of the most difficult positions, to train yourself to wake up and get out of bed to start work earlier than normal. With Sierra's work ethic, not only does she do this 5 days a week, but she's never even been late to work. Her role at the Donut Stand is the reason why we are able to function as a donut company. You can see her around Southboro working the counter, or constantly finding new tasks to do to improve our system and our guest's experience.
While Sierra is not at work she enjoys reading, hiking, anything in the outdoors, and enjoying good food.
Pop into the Southboro Donut Stand Thursday-Sunday to say hi to Sierra!