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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 shop 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 the age of 14 busing tables at the Marlborough Country Club.  It was at that point he knew the kitchen is where he belonged.  During culinary school he picked up a gig 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. 

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 helping her mom at Eurostoves in Beverly teaching cooking classes during her early teen years.  She would then follow her passion and land a gig 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.

The Donut Stand began as a passion project to introduce craft donuts using local and sustainable ingredients to the Metrowest.  Eventually the idea to turn the DS into a local eatery with croissants, coffee, breakfast sandwiches and donuts became a reality and dream come true for Mike and Hanna.  Their lives revolve around food and family, and to be able to share that experience with everyone is their ultimate goal.

Mike and Hanna have three children Penelope , Anthony, and Lou.  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.