With the advent and subsequent proliferation of the croissant-doughnut hybrid, the humble fried pastry ring has gotten a haute makeover this year. In fact, gussying up the working man's foods has become quite the trend in general — just look at the popularity of chicken and waffles, not to mention truffle fries. But some things are better left alone, and the doughnut is one of them. It should be a highly caloric, artery-clogging, diabetes-inducing round pastry of fried heaven. If this is your idea of the perfect doughnut, Grampa's Bakery should be your destination. Family-owned and -operated since 1957, just the name inspires confidence that this doughnut will be the real deal, not some highly paid chef's interpretation. The entire menu is classic American dinner-table fare, from roast chicken to meat loaf. But we're not here for protein — we're here for carbs. The doughnuts are made fresh — as is everything in the pastry case — on the premises daily using old-fashioned equipment and from-scratch mix.