Planned2Give, a local event planning business that hosts fundraising events for nonprofits in the Miami Valley, has really struggled, as the pandemic has truly shut down most of their events. But they’ve decided to launch a new event, that can be successfully executed during the pandemic.Dayton Donut Festival on Tour! is a self-guided tour of the Miami Valley’s locally owned donut shops, which kicks off this Friday, Feb 12th and runs through Sunday, Feb 21st. Purchase a coupon booklet for just $25 and you’ll get a coupon that can be redeemed for 3 donuts at each of the 10 stops on the tour, during each shops regular hours (a couple are even open 24 hous), which are noted in the booklet. According to P2G co-founder Jeff Jackson, “it feels good to create an event that will draw traffic to these small independent shops at a time when business is slower due to the pandemic.”
Participating donut shops include:- Ashley’s Pastry Shop – Oakwood
- Bear Creek Donuts – Miamisburg
- Bill’s Donut Shop – Centerville
- Donut Haus – Springboro
- Donut Palace – Huber Heights & Trotwood
- Duck Donuts – Dayton
- Evans Bakery – Old North Dayton
- Jim’s Donut Shop – Vandalia
- Neighborhood Nest- Fairborn
- Stan The Donut Man- Kettering
Ticket sales benefit Miami Valley Meals, who serve those who are affected by food insecurity, by providing bulk nutritious chef-prepared meals to organizations that feed the hungry. In March of 2020 Miami Valley Meals began work to support a project addressing pandemic needs. Co-founded by Chef Matt DeAngulo, Bill Evans and Amanda DeLotelle, the mission was to employ pandemic furloughed culinary professionals to quickly and efficiently bulk prepare frozen meals from recovered food for distribution through organizations that feed the hungry. By “serving those who serve the hungry,” we hope to support efforts of existing operations through food, freeing up their resources to focus on their missions and outreach. This community organization is making such a huge difference in our community, currently serving over 5000 meals each week. 
