It was 1936, the end of the Great Depression, when Lawrence Shipley, Sr. created a gourmet recipe for Do-Nuts. Cut by hand and served hot throughout the day, the Do-Nuts were 5 cents a dozen and were only sold wholesale. The product was so successful that it started to sell on the retail market in the mid 1940s. People would come from miles around to sample the hot glazed Do-Nuts. The company expanded to more than 190 stores around the nation in Alabama, Arkansas, Louisiana, Mississippi, Tennessee, and Texas, over 86 of which are in the Houston area. The company carries on the tradition of Do-Nuts and kolaches today, with its more than 63 varieties, although the plain glazed is still the best seller.