Today, the Hole In One Donut shop serves up nearly 44 dozen doughnuts every morning in the off-season and more than 250 dozen of the holy pastries daily in summer.

“We use the best ingredients and the more expensive mixes to make our doughnuts,” says Cindy Bazzano, 64, mother of the four girls who maintains there is nothing like a hot doughnut made by hand. “Our chocolate, frostings and glazes are the best and our doughnuts are made fresh every day. There is nothing like them.”

“Our doughnuts are bigger and moister than the others,” says Erica, who is also responsible for making the desserts, bread and pizza dough for the family’s other neighboring restaurants, the Hole in One of Orleans and Fairway Pizzeria next door to the Eastham shop.