Amazing Glaze

Caramel Heath Bar, Maple Bacon, Red Velvet with Cream Cheese and Pecans, Fruity Pebble, Cocoa Puff, Key Lime and Stawberry Cheesecake. These are just some of the tasty, innovative twists that the folks at Sugar Rush  Donut Co. put on the traditional ring of deliciousness. Most every morning, while lights still blink yellow along Airport Boulevard, a line of customers begins to form outside the quaint shop. They are there to get their weekly (or, in some cases, daily) fix. While the unusual flavor combinations might be what initially draw people in, it’s the quality of the breakfast staple that keeps them coming back for more.

“They have an incredible variety that is just so different, like the Maple Bacon. Not only are you getting your carbs, but also protein, ” laughs patron Rita Tillman, who can be found there nearly every Saturday.

Sugar Rush owner Marcellus Bosarge takes a bite of a sweet, sprinkle concoction.

Marcellus Bosarge, who owns the shop with wife Mya Pel, says that the Conecuh Sausage doughnut and the Crown Royal Maple are probably the most unexpected flavors. The former is a traditional glazed pastry, sliced in half and sandwiching the Conecuh, while the latter is a basic fried “O” of dough dipped in a homemade whisky maple glaze. The most popular? The Apple Fritter and Strawberry Cheesecake doughnut. While some options are a bit outrageous, Marcellus says that they do dole out their fair share of fluffy, conventional glazed confections, too.

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There is one common ingredient in every bite; all of their treats are made from family recipes. “We’ve been making desserts for as long as I can remember, ” Marcellus says. That’s one reason he and his wife decided to open the original Sugar Rush in Bayou La Batre back in 2010. “We were at a place where we wanted to do something different, ” he says. “And we’ve always known how to do this, so we thought, why not.” 

In July 2013, they opened up the second location in West Mobile. At the family-run business, Marcellus’ oldest son and his brother arrive everyday at midnight and bake until 8 a.m. Then, Marcellus and the other workers come in around 3 a.m. and stay until about 2 p.m., while his wife and two of their other five children hold down the fort at the Bayou La Batre spot. 

If doughnuts aren’t your thing, don’t fret. Sugar Rush rolls out other breakfast pastries as well, such as cinnamon rolls and twisters. “I lived in New York, ” says frequent customer Carmelo Miranda. “And one thing I miss most is the quality of the pastries there, but this place is excellent.”

Another Dose of Sugar

On March 13, Sugar Rush announced via Facebook that it will be opening a new location in Midtown this summer in the old Taste Wine Bar building across from Mellow Mushroom on Airport Boulevard.

MB Staff Picks

It’s a tough job, but someone had to sample Sugar Rush’s offerings. Here are some of our favorites.

Strawberry Cheesecake
The strawberry pastry topped with a dollop of cream cheese frosting is the perfect merger of tangy and sugary, just like the classic dessert.

Key Lime
Key-lime-jelly-filled dough, dusted with confectioners’ sugar, is a cool twist on the Southern pie.

You can’t go wrong with a classic, and Sugar Rush’s light, fluffy rendition hits the spot.

text by Mallory Boykin • photos by Ashley Rowe

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