Flour Power

Paul Shields and Katie Warren, third- and fourth-generation managers.
Paul Shields says it wasn’t his plan to make a career out of the West Springfield institution known as Donut Dip.
But then again, it wasn’t his father’s plan to do that, either. Or his grandfather’s. Or his daughter’s.
But things happened … and now four generations of this family, usually working side by side, have made this Riverdale Street landmark — in every sense of that word — home. They’ve also made it a destination, a place generations of different families return to, a first job for hundreds of young people, an architectural throwback that will prompt people to pull into the parking lot and snap pictures, and much more.
“There’s a lot of history here,” said Shields, who said this history comes as a side to a glazed donut, a cinnamon cruller, a cup of coffee, or, more recently, a breakfast sandwich. And this history, or tradition, is part of the attraction.
A huge part.
Our story begins in the mid-’50s, when Paul’s grandfather, Charles Shields, was the general manager of a large commercial bakery that thrived until it was shut down by a drivers strike. The company eventually reopened, but was never the same and eventually closed. With a young family to support, Shields was at a critical crossroads, and made the then-daring decision to open a shop devoted exclusively to donuts.
His son, Richard, then just out of college, joined him in the venture. At the time, he was also a physical education teacher and football coach, but ultimately decided to leave those pursuits and devote all his energies to the emerging business. They would both work at the shop well into their 80s.
After graduating from UMass Amherst in 1981, Paul went to work for the Roman Catholic Diocese of Springfield in its Communications office, producing the Chalise of Salvation televised Mass and other programming while working at Donut Dip on Tuesday nights (the night baker’s evening off), making donuts with his dad. When his father lost a key employee in 1987, he stepped in, and has been there ever since, serving now as president.
His daughter, Katie Warren, went into physical therapy after graduating from UMass Amherst. She enjoyed most aspects of the work, but not the paperwork and the uncertainty concerning where healthcare and that profession were headed. So, facing her own career crossroads, she chose the family business and has never looked back.
“I do a little bit of everything, like my dad and my grandfather before that.”
That’s the short story of the business and the people who have managed it. The longer story involves perseverance — weathering everything from the building of I-91, which siphoned large amounts of traffic off Route 5, which was the main north-south artery in the region, to the coming of Dunkin’ Donuts (now just Dunkin’) and other forms of competition, to a global pandemic.

The landscape has changed considerably on Riverdale Street since 1957, but Donut Dip has been a constant.
It also involves some change — there’s now a maple-frosted donut sprinkled with bacon, for example — but, overall, not much change at all when it comes to the offerings, the signs above the donut racks (yes, the prices have been adjusted), and the neon signs outside, which are expensive to maintain, but part of the overall experience.
There’s also been little change when it comes to different generations of the Shields family growing in the business, gravitating toward it as a career, and doing essentially anything that needs to be done.
“I do a little bit of everything, like my dad and my grandfather before that,” Warren said. “Office work, and you’re making coffee, and not long ago, we were short someone in the kitchen, and I was coming in Fridays, Saturdays, and Sundays to make donuts; that’s just how it is.”
Not much has apparently changed when it comes to the popularity of donuts, as evidenced by the steady stream of customers on the Friday we visited, and what is usually a constant stream until closing time at 10 p.m.
“A shop strictly for donuts was a new concept. Dunkin’ had just gotten started in Quincy a little earlier than we did, and they were starting to establish themselves, but this was somewhat of a flier, a leap.”
“We’re busier than ever,” said Shields, adding that there are many reasons for this, as we’ll see, but especially the company’s reputation for quality and doing things the old-fashioned way.
Moving forward, Shields sees opportunity for growth as competition increases in some respects but declines in others as major chains like Dunkin’ focus their energy and marketing dollars on beverages, and he intends to raise the company’s profile, if you will, through more aggressive marketing.

Visitors crowd the counter at Donut Dip a few days after it opened in 1957.
For this issue, we take an in-depth look into the fascinating world of donuts and especially this unique family-owned business that has become part of the landscape on Riverdale Street and … well, an institution.
The Hole Story
As he talked about 68 years of change — and what hasn’t changed — Paul Shields started with some recollections about the evolution of Route 5.
Back in 1957, the street was much different. It was, indeed, the main north-south artery, handling traffic heading north to go skiing and south to go to Connecticut and beyond. And it wasn’t a divided road, as it is today. Shields remembers his father and grandfather telling stories about how the traffic would be bumper to bumper on Friday afternoons, and many other times as well.
This was well before the vast shopping centers and big-box stores were constructed, he went on, noting that section of the street featured a drive-in theater, a driving range, farms, a cinema complex with just a few screens, and a host of businesses that have long since vanished from the landscape.
It was into this environment that Donut Dip opened — and it is one of the few businesses on the street that can trace their roots to the Eisenhower administration.
When it opened, it was a relatively new and different model, said Shields, adding that, at the time, there were countless small bakeries that made donuts, but few, if any, shops dedicated entirely to that product.
“We have people traveling that will stop in on their way to vacation, and they’ll say they stopped here when they were a kid. We’ve been around for such a long time; we’ve seen generations of different families come through here.”
“A shop strictly for donuts was a new concept. Dunkin’ had just gotten started in Quincy a little earlier than we did, and they were starting to establish themselves, but this was somewhat of a flier, a leap,” he noted, adding that the venture got off to a solid start, and his father and grandfather would soon add other locations. There was one on Route 20 in West Springfield that closed in 1971, another at the corner of White and Orange streets in Springfield that closed in 1980, and one on North Main Street in East Longmeadow that closed after storm damage in 2019.
These new locations would become a blessing in 1968 when I-91 opened, changing the complexion of Route 5 and essentially splitting it into two zones, north and south of the new highway.
“Many businesses on this road closed — they couldn’t stay alive,” he recalled. “My father and my grandfather had the Westfield Street store and the East Longmeadow store, and they were able to get by. They were lean years, but they were able to hang in there.”
Over time, Riverdale Street would evolve into the commercial district that it is today, with new businesses ranging from car dealerships to Costco bringing traffic to the area. Some people heading to and from such destinations will stop at Donut Dip, said Shields, adding quickly that, for many others, it is the destination.
“We have people traveling that will stop in on their way to vacation, and they’ll say they stopped here when they were a kid,” Warren added. “We’ve been around for such a long time; we’ve seen generations of different families come through here.”

From left, Paul Shields, his daughter, Katie Warren, and his father, Richard Shields. None of them planned to Donut Dip a career, but they’ve all made the institution home.
Shields agreed. “People come up from Long Island; they drive from Boston, Albany, or points north,” he noted, adding that posts on Facebook and Instagram, as well as direct word of mouth, have helped fuel interest and bring the brand far and wide. “I hear it a lot … people will say, ‘I came from so and so to get these donuts,’ and oftentimes they walk out with their arms full, with a dozen boxes; they bring them home to their neighbors or family.”
Making Some Dough
Beyond the dramatic transformation of Riverdale Street, there have been other changes to the landscape as well, said Shields, noting that, about the same time Donut Dip was opening in 1957, Dunkin’ Donuts was greatly expanding its presence in the Northeast.
And for the next several decades, the chain, now based in Canton, Mass., certainly presented a challenge, he said, both in terms of its offerings and its omnipresence. Indeed, there are four locations in West Springfield alone, including one further north on Route 5, and several more across the river in Springfield.
“They’re everywhere, and for years we competed directly with them — when we heard there was a Dunkin’ Donuts going in down the street, we took that very seriously,” said Shields, noting that, in recent years, the chain has essentially de-emphasized donuts, as indicated in the change to the brand’s name to Dunkin’, and it has become what many analysts of this sector now consider a beverage company.
Other chains have followed suit, he went on, adding that the donut landscape, if you will, has changed, with the major chains scaling back and few companies stepping in to fill the void.
“Part of the reason for this is all the work that’s involved,” he said, “and also because there’s a perception that, if there’s a Dunkin’ somewhere, no one else is going to survive selling donuts.”
This helps explains the crowds at the counter on that Friday, and also why Shields believes there is strong growth potential for the family business.
“I’ve added people in recent years, and we have more production capacity than we’ve ever had,” he explained. “So, I think the time is right to increase our volume.”
While there has been change in the industry, and some at Donut Dip, what’s more important is what hasn’t changed. First and foremost is the fact that this is a family business, one where members of several generations work side by side, and do … well, whatever needs to be done, whether it’s making coffee, ringing up orders, or making or finishing donuts.
Indeed, Shields said he has many fond memories of working with his grandfather for several years, and with his father for several decades. It’s been the same for Warren, who has worked beside her father and grandfather; the latter still stops in but is officially retired.
“My grandfather used to call me into the office once in a while and give me a little talk, a little lesson,” she recalled. “He’d say, ‘remember, this isn’t a job, this is your life.’ And in large part, it is. He also said, ‘if you want people to work hard, you have to work hard right beside them,’ and I believe that wholeheartedly.”
Meanwhile, not much change has come to what’s in those donut racks.
“We really stick primarily with the classics — they will always be the biggest sellers,” said Shields, adding that the maple frosted with bacon is an outlier. “There are some donut shops, not necessarily around here, that specialize in taking a donut and putting layer upon layer of special toppings on it, making these crazy concoctions and charging $5 to $7 apiece. That’s their niche, but we believe the classics will always outsell any of those fancy kinds of things.”
Beyond donuts, bagels, muffins, and coffee, Donut Dip provides what would have to be called an experience. The shop itself is a throwback, architecturally and otherwise. The signage and layout are vintage. And, as noted, earlier, the hand-painted signs above the donut racks are original, save for the prices: a dozen donuts cost 65 cents when the shop opened.
There are a few pictures on the south wall showing things in the early days — the sign for a Castro Convertible outlet can be seen behind the shop in a night shot, and there’s another showing a crowd at the counter days after the grand opening, revealing that very little has changed since then.
That includes the shop’s track record as a place where many young people, including the city’s mayor, Will Reichelt, found their first or second job. Most move on to other things, but some stay for years and even decades, Warren said.
And many of those former employees will stop in regularly, or, for those not living in the area, occasionally.
“We see many of those people come back and say, ‘I worked for your father,’ or ‘I worked for your grandfather 100 years ago,’” Shields recalled. “Many of them worked while I was here; they were high school kids, and now they come back with their kids.”
Bottom Line
Paul Shields said his grandfather had one overarching piece of advice for him.
“He said, ‘the donuts have to be fresh, and they have to have enough jelly in them,’” he recalled, adding that these are just some of the words he’s tried to live by and pass on to the next generation.
Putting enough jelly in the donut is just one of the enduring traditions at this institution, which has had countless landmark moments in its long history and is poised to script many more.











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