Doughnut Corporation of America - 1255 67th St.

This unassuming brick warehouse at the southwest corner of 67th St. and The Greenway was once home to a juggernaut in Doughnut mix manufacturing.

For over 30 years, the plant operated as the Western division headquarters for The Doughnut Corporation of America churning out as much as 6 million pounds of prepared doughnut mixture per year.

The Doughnut Corporation of America, or DCA, grew out of a small baking business in New York City owned by Adolph Levitt. Levitt, a refugee from Bulgaria, came to America with his family when he was 8 years old. He made his way to New York City from Milwaukee in 1916 where he opened his first bakery in Harlem that grew into the Mayflower Coffee Shop chain.

Levitt’s doughnut’s became very popular and he sought to scale his operation. A labor intensive process, he worked to develop an automatic doughnut machine and formulated a mixture of ingredients in a research laboratory in pursuit of the “perfect” doughnut. In 1920, he debuted his machine at his bakery churning out 80 dozen perfectly cut doughnuts per hour while occupying only three square feet of floor space.

Levitt continued to refine and evolve his machine over time receiving national recognition. The enterprise grew fast and soon the whole country was demanding his machines and doughnut mix.

By about 1938, the shorthand version “do-nut” and soon just “donut” became prevalent.

In 1939, The DCA continued its expansion westward. They built this 20,000 square foot plant at 1255 67th Street on the Emeryville border at a cost of $100,000. J. H. Avener served as manager of the plant overseeing its workforce of 100 employees.

Levitt was in attendance for the opening of the plant that took place on July 24, 1939. The plant’s opening was celebrated as an important addition to Emeryville’s industrial empire with many high-ranking civic leaders on hand including then Emeryville Mayor Al LaCoste and Oakland City Manager John Hassler.

Under the leadership of production manager J. W. Hilton, the Emeryville plant manufactured DCA’s patented donut flour using flour, dried milk, egg yolk, sugar and leavening agents. The mixture was shipped by rail and truck to 11 western states. Management claimed the plant to be as “clean as the kitchen of any housewife.”

Despite its volume, the new plant could not keep up with demand. In 1941 the company completed an addition to the plant adding 25,000 square feet of floor space. With this added capacity, the firm increased its personnel by 50 percent. The prepared donut mixture continued to be shipped by rail and truck throughout the territory served. Each carload shipped contained sufficient mix to make 70 thousand dozens of donuts.

DCA continued to operate during WWII despite a shortage of workers. The firm employed a variety of employees including mechanics, billing & office clerks, warehouse workers, stock room clerks, stenographers and typists. The company offered permanent work with good pay and overtime.

America’s obsession with the Donut persisted for decades and a Coffee and Donut combo was an economical way to start the day for much of the American workforce during this era.

DCA proceeded to build donut plants all over the country. As business continued to expand, the company was represented in every state as well as Canada, England & Australia.

Adoph’s son David was elected President of the Corporation in 1949 when he was just 31 years of age with his father serving as Chairman.

Adoph Levitt died in 1953 at the age of 70.

In 1957, the company was reincorporated under the name DCA Food Industries Inc.

The Emeryville DCA factory closed sometime in the early 1970s. The building was acquired by the neighboring Geo. M. Martin Company in 1973 who still utilize it.

CEO George R. Martin can still recall the smell of fresh donuts and the 100s of free samples they would leave for neighbors and local businesses.

In 1994, DCA Food Industries was acquired by The Kerry Group for $402M ending their corporation's history.