By TONY GUERRERO
Hays Post
Tim Herman starts his day early in the morning with a determination to make the best doughnuts in Hays.
Herman gives credit to his predecessors who have owned the shop. The Daylight Donuts in Hays has been in operation for 51 years.
Elmer Schmidt owned the shop between 1972 and 1975 before selling it to Elmer Hayes. Tim Herman’s father, Auggie Herman, then purchased the shop in 1977 and sold it to his son.
Tim Herman has been a part of Daylight Donuts for the last 40 years. He started working at the shop when he was 17.
During his time with the shop, Herman said the biggest challenge was in the early to mid-80s when the oil economy tanked, depriving many potential customers of their main source of income.
Despite all odds, Herman continues to be his own boss, which he said is his favorite part of running the doughnut shop.
Herman has active kids who play different sports like soccer, golf and basketball. He’s never missed any of their games.
“I could work my schedule around, you know, being my own boss and work my schedule around their activities,” he said.
Herman acknowledges the support from the Hays area and the usual customers that have been continuing to buy his freshly made doughnuts since he bought the place.
“I can not complain about the community. The community has been very good to me. In return, I think I give them a good product,” Herman said.
Hermand points out his long-time customers who have been supporting his work for the last 40 years.
“We've got several customers that have been coming in since I bought, you know since I've purchased the place,” he said. “A lot of them still get the same thing, show up at the same time and you know it's good to see people like that.”
The nearly two-hour process of Herman making his doughnuts starts with milled flour being shipped from Tulsa, Okla. Daylight Donuts started in Tulsa in 1954, Tulsa has the company's only plant today.
To make a morning's batch of doughnuts, Herman begins by mixing 8 pounds of water and 16 pounds of flour along with 4 ounces of yeast before cutting it into six pieces and letting them rest throughout the process.
Herman then puts the dough in a proof box for roughly 40 minutes before frying them at 270 to 380 degrees. After which, the doughnuts are ready to glaze, frost and cover in toppings.
Herman makes 28 to 30 dozen doughnuts per day.
He said the most popular doughnut among his customers is the Caramel Long John.
Herman, 63, said he would like to work several more years before he retires at which time he hopes to sell the business.
The independent doughnut shop is at 113 E. Eighth St. and operates from 5 to 11 a.m. every day of the week.