Michelle Collins, assistant manager at The Holy Donut on Park Avenue in Portland, flips donuts in the fryer Thursday morning.

A man enters The Holy Donut on Park Avenue in Portland on Thursday at the start of business at 6:30 a.m.

Ryan Theurer cuts donuts at The Holy Donut on Park Avenue in Portland on Thursday. It's a constant challenge for the business to predict just how many donuts it will need to make each day.

From left, employees Jeremy Lessard, Katherine Webber and Ryan Theurer work in the back of the shop making dough and cutting out doughnuts at The Holy Donut on Park Avenue on Thursday.

Leigh Kellis, owner of The Holy Donut on Park Avenue in Portland, sits in front of a stack of three varieties.

Michelle Collins, assistant manager at The Holy Donut on Park Avenue in Portland, carries a tray of donuts to the fryer Thursday morning.

Megan Huffer pulls a raspberry glazed donut from the shelf for a customer at The Holy Donut on Park Avenue in Portland on Thursday.

A stack of donuts include a raspberry glazed, dark chocolate sea salt and vegan cinnamon sugar at The Holy Donut on Park Avenue in Portland. Leigh Kellis, owner of the business, tries to determine how many donuts to make for the day so as not to run out, but also not to make too many.

Employee Ryan Theurer at The Holy Donut writes on a board how many trays of each donut the shop is making that day.