How Kane’s Donuts Became a Boston Catering Leader One Cream Filling at a Time

By Christina Mueller

Maria Delios has the pastry business in her blood. Her parents, Kay and Peter Delios, opened Mrs. Foster’s in 1955 in Lynn, Massachusetts, and continued operating it for 30 years before retiring. But retirement wasn’t really in the cards. Her father walked by Kane’s Donuts in Saugus every day. And then one day he decided to buy it, including the name, the building, and the iconic sign.

“He said to my mom, ‘I can’t stand it. Call the kids, we are making donuts again.’” Delios said. And they’ve been making donuts ever since. Today Delios is the Vice President and Proprietor. They added a store in Boston, and are opening a new Kane’s Donuts outpost in Saugus next year.

A Family-Run Business

Few stories in Boston catering history can claim such a lineage. But the story of the Delios family isn’t like most. Kay and Peter Delios passed the business down to the next generation, because at the core Kane’s Donuts is a family-run store. There is a love to what they do.

Delios learned about baker’s hours from her parents. Her day actually starts the night before. At 9pm each night, production for the following day begins. She often works 14 hour days, making the yeast and cake donuts exactly as her parents did in the 1950s. That means cracking the eggs, grinding the spices, and punching down the yeasted donuts at least twice.

The Saugus store opens for the day at 3:30am. By that time, Delios and her team, which includes her sister and three brothers, have folded, rolled, cut, and shaped each donut by hand. Each donut served is freshly made for the day. The Boston store keeps the same hours and brings in donuts from Saugus.

Delios credits her family’s commitment to producing donuts the same way her parents did in the 1950s. They source quality local ingredients and make the donuts by hand just like they have for more than 60 years.Though the long hours on her feet are tough, Delios enjoys the camaraderie of the staff.

For more of our interview with Maria Delios, click here.