This Historic Bakery Was Just Voted The Most Mouthwatering Sweet-Tooth Destination In Indiana

The first donut is breakfast. The second is tradition.

Anything after that is between you and your belt. This Indiana bakery has been making its glazed donuts since 1955, sticking with the same recipe while generations of customers kept coming back for more.

That kind of consistency is becoming rare, especially when food trends change every five minutes. Here, the recipe stayed put.

The customers did not. Families kept introducing new generations to the same familiar box of donuts, and the word kept spreading.

Eventually, the bakery earned a recent top spot among donut shops. Apparently, a recipe does not need to change when people keep showing up to make sure it never disappears.

A Recipe That Hasn’t Budged Since 1955

Carl and Mildred Long opened the doors in January 1955, and the yeast dough coming out of the kitchen today is the very same one Carl created back then. He had learned his craft in a German bakery.

From that experience, he built a lighter, airier dough that set his donuts apart from the heavy ones common at the time.

Plenty of businesses tweak their menus every few years to chase new trends. Long’s never bothered.

The bakery skips mixes, pre-made fillings, and preservatives, choosing to make everything from scratch every single day.

Family runs deep here. Five generations of bakers have kept the ovens going, and the Longs even raised their children in the house sitting right in front of the original bakery until the early 2000s.

Imagine waking up to that smell every morning. Not a bad way to grow up.

The original shop sits at 1453 North Tremont Street, Indianapolis, Indiana 46222, tucked into the Haughville neighborhood where it has served neighbors for decades. A second location on East Southport Road brings the same treats to the south side of the city.

History lovers will appreciate that a visit feels like tasting a piece of Indianapolis itself. Every bite connects to a story that started more than seventy years ago.

Few places can say their signature product tastes exactly like it did when it first came out of the fryer.

Warm Glazed Donuts, Straight Off the Rack

Glaze still shiny and dough still warm, the famous yeast donut is the whole reason many people make the drive. Staff pull fresh batches throughout the day.

That means the donut handed across the counter at lunchtime can be just as fresh as the one sold at sunrise.

Fans describe these donuts as thin, fluffy, and gently sweet. They don’t sit in the stomach like a brick.

Instead, they almost melt away, which explains why a single donut rarely stays single for long.

Here’s a tip worth remembering. Eat at least one right there in the car, while it’s still warm, because that first bite is the moment everyone talks about later.

Saving them all for later is allowed, of course, but it’s a missed chance.

Each donut gets cut and shaped by hand. Nothing comes off an automated machine line, so small differences from one to the next are part of the charm.

Real hands, real dough, real craft.

The bakery also refuses to ship or deliver its goods. That rule might sound strict, but it protects the quality people line up for, since a glazed yeast donut is at its best within minutes of cooling.

Showing up in person is the only way to taste it properly, and honestly, that’s half the fun of the whole trip.

So Many Treats, So Little Box Space

Choosing just one item at Long’s is a challenge most visitors fail, and happily so. The glazed yeast donut gets the spotlight, yet the display case holds a whole cast of supporting stars.

Powdered sugar yeast donuts tend to vanish early each morning. Early birds have the best shot at snagging them.

Blueberry cake donuts are another favorite, with a tender crumb and bright berry flavor that wins over even die-hard yeast fans.

The list keeps going. Cream horns, apple fritters, cinnamon twists, raspberry jelly, and Boston cream all have loyal followers.

Long Johns come cream-filled, and a seasonal bacon maple version shows up for those who love a sweet and salty mix.

Then there’s the Mary Ann. This oddball is a chocolate cake with whipped cream filling, topped with a chocolate-coated marshmallow and finished with a rich chocolate shell.

It sounds wild. It tastes even better.

Beyond donuts, the bakery turns out old-fashioned apple pies, cookies, cupcakes, and full cakes for birthdays and celebrations. Anyone planning a party or office treat can build a mixed box that pleases every kind of eater.

A smart strategy is to grab a variety dozen on the first visit, share bites with friends, and pick a new personal favorite for next time. There will almost certainly be a next time.

The Line Out the Door Is Part of the Show

People lining up before breakfast is a regular sight on Tremont Street, and it tells visitors everything they need to know. Nobody waits in line for a donut that’s just okay.

Good news, though. The line usually moves quickly because the crew behind the counter works fast and stays friendly under pressure.

Many visitors end up chatting with strangers while inching toward the front, trading tips on what to order.

Some folks treat the wait like a little social event. Kids press their noses toward the case.

Grown-ups debate yeast versus cake like it’s a serious sports rivalry.

For the shortest wait, arrive early on a weekday. Weekends and holidays can get busy, and big race days bring even bigger crowds.

Doors open at 5:30 in the morning daily and stay open until 10 at night, which gives night owls a sweet option too.

Parking can get tight, so plan a few extra minutes for finding a spot. Visiting in daylight is a smart choice for anyone unfamiliar with the area.

Patience pays off here in the most delicious way. The warm box handed over at the end makes those extra minutes fade away fast.

Plus, standing in that line means joining a tradition shared by generations of Indianapolis families.

Bring Cash, Seriously

Credit cards stay in the wallet at Long’s Bakery. It’s a cash-only operation, and has been for a long time.

Newcomers sometimes learn this the hard way. Picture reaching the front after a long wait, only to realize there’s no cash in hand.

Avoid that heartbreak by stopping at an ATM before heading over.

The bakery explains that keeping things cash-only helps hold down costs. That choice keeps its treats affordable, which is a big reason families can bring the whole crew without stressing over the bill.

Visitors often leave surprised by how much goodness fits into one box for so little.

There’s something charming about the old-school approach, too. Money changes hands, a box gets handed over, and the whole exchange feels simple and personal.

No screens asking about tips, no app to download, just donuts and a smile.

A little planning helps a lot. Bring a bit more than expected, because the display case has a sneaky way of making people add “just one more” item.

Cream horns have a habit of jumping into boxes uninvited.

Groups can save time by pooling money ahead of the counter. That keeps the line moving for everyone behind.

It’s a small courtesy that fits right in with the neighborly feel of the place.

Letterman, Martha, and a Rap Video Walk Into a Bakery

Fame found this humble bakery years ago and never really left. National shows and magazines keep coming back for another taste.

Long’s has appeared on the Today Show, in Midwest Living Magazine, and on Martha Stewart. Thrillist once picked it as one of the four top bakeries in the entire country.

Indianapolis Monthly lists it among the city’s essential dining spots, and local media regularly rank it among the best donut shops around.

Then came the fun stuff. In 2020, David Letterman, an Indiana native, tossed Long’s donuts into the crowd at an awards event.

A local rapper also released a popular music video dedicated to the bakery. Not many donut shops can claim their own song.

Most recently, Only In Your State chose Long’s as the best donut shop in Indiana. That pick was based on editorial research, awards, longevity, and community reputation.

In other words, it’s not a popularity contest fluke.

Don’t miss the iconic “Hot Do-Nuts” sign on 16th Street. It’s almost as famous as the pastries, and it makes a perfect backdrop for a quick photo before or after grabbing a box.

Locals see it as a landmark. Visitors see it as proof they’ve arrived somewhere special, a place with real bragging rights.

Race Fans, Neighbors, and a Whole Lot of Family Feeling

Just a short drive from the Indianapolis Motor Speedway, Long’s draws a crowd as mixed as a race day grandstand. Pit crews, fans from out of state, and longtime neighbors all end up in the same line.

Inside, walls show off plenty of Indy 500 memorabilia. Some visitors joke it could pass for a small racing exhibit.

That touch makes the shop feel completely rooted in its city, a little slice of Indiana pride served alongside the sugar.

Warmth is the word that comes up again and again. Staff greet customers with a friendly, no-fuss style that makes first-timers feel like regulars.

There are no flashy decorations or trendy gimmicks here, only an old-fashioned bakery doing what it does best.

Nostalgia plays a big role, too. Many grownups remember visiting as kids, and now they bring their own children to share the same treat.

Former residents living in other states often plan a stop the moment they return to town.

For visitors planning a Speedway trip, adding Long’s to the schedule just makes sense. Grab a dozen before the green flag, or celebrate afterward with a sweet reward.

Either way, the experience lands somewhere between breakfast and a family reunion, which is exactly why people keep coming back year after year.