Tall tales, like doughnuts, have their holes, but Hanson Crockett Gregory, then 16, is largely recognized as creating, in 1847, the modern doughnut, with a void in the middle. His tombstone in Quincy, Massachusetts says he was recognized by the “National Bakers Ass’n” for the invention. Now, 177 years after the first cut, Mark Pond, who said he is Gregory’s descendant, is selling doughnuts on the Boothbay peninsula.  

Pond said he was going through a box in his garage he hadn't touched for 25 years. Tucked in the pages of a forgotten book was an article about Gregory, including handwritten notes from Pond’s aunt. Through his research, he said he discovered Gregory is his great great great great grandfather on his mother’s side. Pond said he was surprised because the relationship was something that never came up with his family. So, he did his own digging.  

“I start reading it. And I'm like, ‘Oh, my gosh. This guy invented the doughnut.’ Then I did all the research about making sure he's an ancestor. And, sure enough, he is.”

This summer, Pond started up his own business making small-batch doughnuts, Mark’s Maine Donuts. He started selling them at Boothbay Region Crafters, Boothbay Harbor Memorial Library, and Color Field Coffee Co. by Ocean Point.  

However, he didn't hold a séance for a forgotten family recipe or technique to make them. In fact, he learned how to make doughnuts last year, working at East Boothbay General Store. It took him a few weeks to get the hang of it, with plenty of trial and error, and eventually decided to go off on his own. Now, he runs a small kitchen and wakes up around 4 a.m. a few days a week to make doughnuts from scratch. 

He said he doesn't have a secret family recipe or ingredient to make them, just a little love. “(It’s) the love of the doughnut. Love of making the doughnuts, making people happy. I can't say there's any secret to it. It's just a matter of doing it, have fun, and just staying busy, staying out of my wife's hair.”

Wife Cara helps out and said she is proud of him. 

Pond, who retired from sales and marketing in the airline industry after 40 years, said the baking business has been a success so far. However, he doesn't have grand plans aside from potentially selling doughnuts in St. Augustine, Florida, where he splits his time. He said making about 50 doughnuts per batch is his sweet spot and he hopes to keep the operation small. Although he said he isn't opposed to striking it rich on his ancestral claim, he said he does it just for fun.   

For now, his favorite part is “when somebody comes over and buys one,” he said. “Not the fact that they're buying one, but when they eat it. They always have a smile on their face, and they usually come back by and tell me that was delicious.”