This neighborhood institution's been cutting, pumping, and glazing their donuts by hand 24 hours a day, seven days a week, for 40 years. Terry, the owner, took me back into the kitchen to show off the above Hobart mixer. It disappointingly didn't have any slutty frosh, but whatever -- it's been there since day one of operation. When asked about the craze surrounding Dominique Ansel's cronut, Terry seemed pretty confident that its hype would go on for a while but, ultimately, fade. After, like, 350,400 straight hours of non-stop, unadulterated donut deliciousness, you probably wouldn't be fazed either.