Cincinnati State Culinary and Pastry Arts students, along with faculty chefs, assisted with activities and fundraising on National Donut Day, held June 1, 2018.
Bakery Hill on Clifton Campus sold more than 900 glazed donuts during the day, contributing to thousands of dollars raised in support of The Salvation Army.
President Monica Posey also participated in Donut Day festivities on Fountain Square, by competing in the Donut Stacking contest (see photo at right).
This was the ninth consecutive year that the Greater Cincinnati Retail Bakers Association (which includes Cincinnati State's Bakery Hill) partnered with the local Salvation Army to raise funds on National Donut Day.
National Donut Day was established in 1938 by The Salvation Army as a depression-era outreach initiative. The day pays tribute to The Salvation Army volunteers who prepared donuts for thousands of soldiers during World War I.
In 1917, The Salvation Army began a mission to provide spiritual and emotional support for U.S. soldiers fighting in France during World War I. About 250 volunteers traveled to France and set up small huts near the front lines to give clothes, supplies and, of course, baked goods to U.S. troops.
After discovering that serving baked goods would be difficult in wartime conditions, two volunteers began frying donuts in soldiers’ helmets. These tasty treats boosted morale and won the hearts of many soldiers.
Nicknamed “Donut Lassies,” the women who served donuts to troops are often credited with popularizing the donut in the United States when the soldiers (nicknamed “doughboys”) returned home from war.