Home News REVIEW: Slow Rise Serves up Homemade Treats You Won’t Want to Miss!

REVIEW: Slow Rise Serves up Homemade Treats You Won’t Want to Miss!

by Celia

Lawrence, KS – How early would you get up for a donut? For fans of Slow Rise, one of the popular vendors at the Lawrence Farmer’s Market, the answer is simple: as early as necessary.

Slow Rise, founded in 2022 and based in De Soto, has quickly built a dedicated following for its sourdough donuts with a unique twist. Selling out almost every Saturday, the bakery has a loyal customer base at both the Lawrence and Overland Park Farmer’s Markets.

On the morning of October 19, dozens of eager customers had already gathered at 7:36 a.m., lining up around the block to try Slow Rise’s rotating menu. The special Halloween-inspired selection paid homage to Netflix’s Stranger Things, featuring creatively named treats like the “Demogorgon” (a black cocoa sourdough donut filled with mixed berry jelly) and “El’s Eggos” (stuffed with a maple syrup-infused cream). Other seasonal items included “Coffee & Contemplation,” a tiramisu-flavored donut, and “The Void,” a sugar-coated unfilled treat.

Slow Rise also collaborated with Lawrence business CC’s Cookie Co. to create “Scoops Ahoy,” a donut filled with white chocolate custard and cookie crumbs, topped with a mini chocolate chip cookie.

Some customers wake as early as 4:30 a.m. to secure their place in line, and even my early arrival left me wondering if I’d get a taste. After a 90-minute wait, I was warmly greeted by owner Jessica Dunkel and her family just before they sold out at 9 a.m.

I sampled the savory “Everything” donut, filled with whipped cream cheese and seasoned with roasted garlic and chives, as well as a sugar-coated Nutella-filled donut. Each bite exceeded my expectations. The “Everything” donut’s light, airy texture paired beautifully with the cream cheese filling and savory seasoning, while the “Nutella” surprised me with a balance of flavors—its tangy sourdough adding depth without overpowering the sweetness.

The donuts’ lightness comes from the dough’s fermentation process, which uses wild yeast instead of commercial varieties. Slow Rise begins preparing the dough three days before market day, using a sourdough starter known as “Bubbles” that was gifted to Dunkel two years ago. Dunkel, a food scientist, has since refined her process to craft these airy, flavorful donuts.

“We wouldn’t be as successful today without our customers’ support and enthusiasm,” Dunkel said. “They show up early, even before we arrive at the market, and we’re so grateful for their dedication.”

With each batch, the Dunkel family’s passion and care are evident. While waiting in the early morning may not be a typical Saturday activity, the reward is undeniably worthwhile.

Slow Rise is one of the many rotating vendors at the Lawrence Farmer’s Market, open Saturday mornings.

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