Revolution Doughnuts started as The Little Red Hen Bakeshop, a small baking operation selling at local farmers markets before opening its first storefront in Decatur on National Doughnut Day, June 1, 2012. Founder Maria Moore Riggs developed her approach to scratch cooking while working in the kitchen of a California resort known for farm-to-table, family-style meals. A second location opened in Atlanta's Inman Park in 2017.
Everything — doughs, glazes, fillings — is made from scratch with organic flour, local dairy, Callebaut chocolate, and fresh seasonal fruit, with no pre-fab mixes or trans fats. The shop also offers vegan doughnuts and options for those sensitive to gluten, eggs, or dairy, alongside a rotating flavor lineup. Coffee is served at both locations.
Regulars keep coming back for the quality and consistency of the doughnuts, and the vegan options have built their own following among customers who don't usually expect much from allergy-friendly baked goods.
Everything — doughs, glazes, fillings — is made from scratch with organic flour, local dairy, Callebaut chocolate, and fresh seasonal fruit, with no pre-fab mixes or trans fats. The shop also offers vegan doughnuts and options for those sensitive to gluten, eggs, or dairy, alongside a rotating flavor lineup. Coffee is served at both locations.
Regulars keep coming back for the quality and consistency of the doughnuts, and the vegan options have built their own following among customers who don't usually expect much from allergy-friendly baked goods.