Our intention was to make an honest living while being mindful of people and respectful of the environment. We weren’t interested in producing anything that would just end up in a landfill or contribute to the pollution piling up in the world. Experiencing Northwest culture and the burgeoning organic food movement—and sharing thoughts with our friends and community—inspired us to create an organic donut. We couldn’t find anyone making a donut the way we envisioned: a sweet treat with no chemicals, no genetically modified organisms, and no animal products. It’s something everyone could enjoy.

The organic market was still young and growing, and it perfectly complemented our innate values. With the little seed money we had, we bought a donut machine and a computer—and computers were big back then. We researched recipes and cooked up many batches of organic treats in the basement of a vintage craftsman house in Seattle, where Mighty-O was born. Our first donut was a vanilla cake mini-donut with cinnamon and sugar, which remains a classic and customer favorite today. We sampled hot minis with friends and neighbors who, in turn, fueled our passion. After many hours of experimenting, we sold our first mini at Seattle’s University District Street Fair in May 2000. [1, 2]

Without a commercial kitchen, we turned to street fairs, festivals, and the Fremont Sunday Market, all in Seattle. That first year, rain or shine, the Sunday Market became our regular venue. In the fall of 2001, we set up in a shared kitchen and started baking daily for wholesale deliveries around Seattle. Our first delivery van was a 1967 Dodge A100 van. It was cool. [1]

In 2003, we opened our own bakery/cafe in Wallingford’s historic Keystone building. Having our own place has allowed us to engage more with our unique community and acts to further our values and beliefs. We proudly donate to non-profit organizations, hospitals, schools, and food drives. In the kitchen, we continue to lead the way in organic, plant-based baking.