2—The Daily Collegian Wednesday, March 13, 1996
Bagels flourish while doughnuts disappear
By ERIN HORAN
Collegian Staff Writer
There’s an abundance downtown of
small circular snacks with holes in the
middle, but they aren’t doughnuts.
With the emergence of the bagels,
“doughnut shops are a thing of the past,”
said Bob Price, executive director of
Downtown State College Inc., 131 S. Fraser
St.
The two Mister Donuts and a Helen’s
Donuts and More that took up business
space downtown a few years ago have all
disappeared, and some feel their populari
ty has been replaced by bagel shops.
Participating in the bagel mania are two
Irving’s Bagels, 131 W. Beaver Ave. and
418 E. College Ave., Manhattan Bagel Co.,
232 W. College Ave., and Ultimate Bagel,
444 E. College Ave.
There is also Chesapeake Bagel in the
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Some students said the shift from dough
nuts to bagels may be for health reasons.
“I think people are more health con
scious,” said Jaima Dixon (senior-account
ing). She said doughnuts are more fatten
ing.
That misconception contributed to the
decline of the doughnut business, said Ken
Kulp, who owned as many as three Mister
Donuts in the area from 1969 through 1993,
when the last closed.
“People lost interest in them. I couldn’t
convince people that doughnuts were not
bad for them,” said Kulp, who is now
retired.
It is fat content that stops Michelle Grim
(freshman-division of undergraduate stud
ies) from eating doughnuts.
Nutritionally, a 5-ounce bagel at Ulti
mate Bagel contains no fat, no cholesterol
and 199 calories, with two servings per
bagel, manager Joyce Henninger said.
As for a 1.6-ounce yeast-glazed doughnut
from Dunkin’ Donuts, there are 7 total
grams of fat, no cholesterol and 160 calo
ries, said Jim Haigis, business consultant
for Dunkin’ Donuts.
But Kulp said doughnuts today do not
contain much fat, if any at all, because
they are usually cooked in soybean oil.
“People always thought that because
they were fried, they were fried in fat and
that’s just not true,” he said.
Kulp also said the caloric content of
doughnuts is no more than any other treat.
While health concerns have pushed some
away, others think the demand for dough
nuts is still strong in State College.
Ed Bruno (senior-engineering science)
said he still likes doughnuts and wishes
there was a doughnut shop downtown.
He said he does not feel that bagels are
replacing doughnuts.
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“They’re both good. They are totally dif
ferent things,” Bruno said. “Bagels are
healthy and doughnuts are a snack or a
treat.”
With a lack of doughnut shops, sales of
doughnuts have increased at the places in
State College where they can still be
found, such as supermarkets and The Bak
ery, 132 W. College Ave.
Steven Korkus, owner of The Bakery,
said he does not think bagels are replacing
doughnuts either.
“I think the thought is there, but not the
practice,” he said.
George Johnson, bakery manager at
Giant Food Stores Inc., 255 Clinton Ave.,
said he has also noticed an increase in
doughnut sales during the past few years,
ever since the doughnut shops disap-
peared.
Because of that demand, some people
have looked into opening a doughnut shop
downtown.
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Haigis said he receives two or three
calls each year from people interested in
developing a Dunkin’ Donuts in the area.
But, he said, Dunkin’ Donuts has not
moved to State College because of lack of
advertising outlets in Central Pennsylva
nia.
“It would be hard for us to advertise in
that area,” he said, adding that it has noth
ing to do with demand.
There is still a market for doughnuts,
according to David Schlow, senior lecturer
in economics.
“People still like doughnuts,” he said
While bagel shops flourish, Kulp cau
tioned that the same phenomenon that
doomed the doughnut could end the bagel
boom in State College.
He said the food fads in State College
are strange and trendy.
“I guarantee when the tide turns, there’ll
be bagel shops leaving town too,” he said.
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