It’s a quiet Friday morning on Sunset Corporate Drive in the southeast valley.
Although Carl’s Donuts’ glass doors are locked and the front room is empty, the back bakery is springing into action.
An orderly formation of doughnuts travels down a conveyor belt. Machines softly flip the doughnuts, giving them a soft and fluffy texture on each side.
On another machine, jumbo twists pass under a waterfall of glaze.
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