Behind the Scenes: Back Door Donuts in Martha's Vineyard

[Photographs: Laura Togut]

If you asked me for advice on what to do on Martha's Vineyard, my response would be simple: Back Door Donuts, Back Door Donuts, Back Door Donuts.

I've been to the Vineyard for enough consecutive years to consider myself somewhat seasoned, and I can attest that nothing compares to lining up in the darkness outside the back door of the local Oak Bluffs bakery, awaiting your turn to receive a doughnut that has been born into the world mere moments before. Have you ever had a doughnut fresh from the fryer? The difference between a doughnut that was fried 10 minutes ago and one that was fried 30 seconds ago is unfathomable. I could try to describe the warm, melty sugary goodness to you, but I won't. You just have to trust me. Also trust me to include an apple fritter in your order.

Given my obvious undying devotion to Back Door Donuts, I was eager to get a peek at the doughnut-making (and fritter-making) in action, and they kindly obliged.

Click through the slideshow to see what goes on behind the back door.

Back Door Donuts (A.K.A. Martha's Vineyard Gourmet Cafe & Bakery) 5 Post Office Square, Oak Bluffs, MA (map) 508-693-3688; Back door is open from 7:30 pm to 1 am Bakery is open from mid-April through the end of October