Update: House of Donuts For Sale But Not Closing

House of Donuts owner Marilyn Cheatham made it clear that although the property and business is for sale, the landmark doughnut café is not closing.

"It's just time for me to sell everything and enjoy myself," Cheatham said.

That's a huge sigh of relief. I've been a loyal customer since, well, since I can remember.

The parcel's taxable and assessed value according to the Pierce County Assessor's office is $529,400. The website also notes the property is in foreclosure but The (Tacoma) News Tribune reported that Cheatham said a relative is negotiating with the office over terms to resolve any foreclosure issues.

Again, a sigh of relief.

The HOD business is listing for $360,000. Cheatham, 73, said the business has been on the real estate market for a little more than a year.

The building is pretty small but the actual property is fairly large. Anyone in their right mind wouldn't dare mess with the HOD, unless they want to deal with disgruntled customers in need of their doughnut fix.

"They would be silly if they did," Cheatham said about changing the business. "That’s all I can say."

A steady wave of people walked in or pulled up to the drive-thru while Shallen Carpenter, manager of HOD for 2½ years, greeted the customers and bagged large and small orders of doughnuts in their famous brown boxes and bags.

Where else can you get a half-dozen doughnuts for less than $5, or 15 for $11? The place sells 800 doughnuts on a good day, 400 on a slow day. Carpenter said the biggest difference is they hand-fry their doughnuts with a gas fire, not electric.

That's comparable to barbecuing with charcoal versus gas. Any grill connoisseur knows that charcoal is the only way to go.

The best part about the job?

"The customers," Carpenter said.

Lanni Galatts has been coming to HOD since she was a teenager. She said it's hard not to walk over here since her job is located right across the street. Despite being on a diet, she still can't resist the sweet temptation.

"It's my one vice," she joked.

There's something special about the inconspicuous building on Gravelly Lake Drive with a bright vertical sign beside the road that reads DONUTS. I introduced my 3-year-old son to it with my mother and father.

The lady behind the counter handed him the doughnut,  free of charge.

His eyes instantly stared at the delicious, sugary-circled piece of bread. He chomped into the chocolate doughnut with sprinkles. I ordered a blueberry scone and my parents scored maple bars.

Life was good for the moment.

And before we drove away from my favorite doughnut factory, my son turned the sweet, sticky treat into sprinkle debris of multi-colored sprinkles, clear evidence there had been a severe attack on the pastry.

That was his first doughnut from the House of Donuts, and I'll probably never forget it. Generations of families have gone through the same inaugural experience.

As small, messy and unattractive the HOD appears from the inside and out, they have the best doughnuts. Who cares about the way it looks? Who cares that the area behind the counter looks about as dirty as my room.

I just want the doughnut to taste great, and that's what they do. They are masters of fresh, soft and scrumptious doughnuts. My favorite–dating back to when I was a kid—is the glaze twist.