Slow Rise Doughnuts

Sourdough Doughnuts**; sometimes written Slowrise; social handle @slowrisekc) — a KC-metro maker of small-batch sourdough doughnuts that ferment for up to 72 hours before frying. Founded by food scientist Jessica Dunkel and husband Jeff Dunkel, the business grew from a 2022/2023 Lawrence Farmers Market pop-up into one of the metro’s most in-demand doughnut sellers, opening its first brick-and-mortar storefront in Overland Park, KS (St. Andrews Plaza, 11228 W. 135th St.) in early 2026. Known for seasonal sweet and savory flavors (pandan coconut, ube coconut, the savory “Everything Doughnut”) and for selling out routinely. Tier 1 (independent, owner-operated, hand-made craft maker rooted in the KC metro).

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Description

Slow Rise Doughnuts is an independent, family-owned KC-metro maker of small-batch sourdough doughnuts. The dough is built on a sourdough starter (named “Bubbles”) and ferments for up to 72 hours / three days before being fried and hand-finished, producing a light, airy crumb with a tangy flavor that contrasts with the fillings.¹²³ Founded by Jessica Dunkel — a food scientist with a nutrition degree and a master’s in food science — together with her husband Jeff Dunkel, the business began as a Lawrence Farmers Market pop-up and quickly became one of the most sought-after doughnut sellers in the metro, regularly selling out.³⁴ In early 2026 the Dunkels opened their first brick-and-mortar storefront in Overland Park, KS at St. Andrews Plaza, 11228 W. 135th St.³⁵⁶ Offerings rotate seasonally and span both sweet (pandan coconut, ube coconut, blood orange raspberry, key lime, salted miso caramel, cinnamon) and savory (the “Everything Doughnut” with whipped cream cheese, roasted garlic, chives and everything-bagel seasoning) styles.³⁴

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Ownership and history

Ownership

Period	Owner / Operator	Notes
2022 → present	Jessica Dunkel + Jeff Dunkel (independent, family-owned)	Jessica developed the sourdough doughnut recipe in 2022; the couple sold first batches at the Lawrence Farmers Market and opened the Overland Park storefront in early 2026.315

Founders + origin

Jessica Dunkel grew up in Indonesia and moved to Oklahoma in 2000 at age 16, earning a nutrition degree at Oklahoma State University and later a master’s in food science; she worked for a large food supplier for ~15 years before launching Slow Rise.³ Her husband Jeff Dunkel served in the U.S. Air Force (including a deployment in Kuwait); the couple married and settled in Kansas.³ Jessica began developing her sourdough doughnut starter in 2022, iterating extensively, then tested the concept at the Lawrence Farmers Market (early batches of ~75 classic and Nutella doughnuts).³ By 2024 they had added the Overland Park Farmers Market, alternating weekly between markets, and by 2026 were producing roughly 1,300–1,500 doughnuts a week — and as many as ~1,000 per market day — that routinely sell out.³⁵ The Overland Park brick-and-mortar (a ~3,000 sq ft former restaurant space in St. Andrews Plaza) opened in early 2026 after equipment and supply-chain delays.³⁵

• KC born-and-raised status of the owners: Neither founder is a Kansas City native — Jessica grew up in Indonesia and came up through Oklahoma; Jeff served in the Air Force. They settled in Kansas and built the entire business in the KC metro (Lawrence + Johnson County). Tier 1 here rests on the independent, owner-operated, hand-made craft identity rooted in the metro rather than on a born-and-raised claim. See § Tier classification.

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Menu

Last verified: 2026-06-20 · Source: Startland News + KCUR + Kansas City Magazine + official site · Confidence: Medium-High (flavors rotate seasonally)

Single core product line — hand-made sourdough doughnuts, fried from a starter (“Bubbles”) after up to 72 hours of fermentation, in rotating seasonal sweet and savory flavors:

• Classic / sugared sourdough doughnut — $4.³
• Filled doughnuts — $5 — seasonal: pandan coconut, ube coconut, blood orange raspberry, key lime, salted miso caramel, cinnamon, and others.³⁴
• Savory “Everything Doughnut” — whipped cream cheese, roasted garlic and chives, rolled in everything-bagel seasoning.³⁴
• Early market staples included classic and Nutella.³
• Storefront also serves cold brew + drip coffee; possible future additions (e.g. ice cream) mentioned by the owner.⁵

Earned tags: cuisine/donuts · cuisine/bakery · sourdough · farmers-market · vegetarian-friendly

Note: prices ($4 / $5) and specific seasonal flavors are time-sensitive and rotate; re-verify the active menu before each publish cycle.

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Sources

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Disputes

(None active.)

Footnotes

1. Slow Rise — “Our Story.” https://www.slowrise.co/our-story — asserts: founder Jessica Dunkel is a food scientist focused on fermentation and dough development; dough ferments up to 72 hours for a light, airy texture; combination of traditional and modern techniques; seasonal flavors (Strawberry Rhubarb, Pandan Coconut); began at the Lawrence Farmers Market. ↩ ↩²

2. Slow Rise — official homepage. https://www.slowrise.co/ — asserts: sourdough doughnuts made with starter “Bubbles,” fried golden and coated in sugar; tangy dough; media recognition (Lawrence Times, Kansas City Magazine, The Pitch KC, Roam KC); contact hello@slowrise.co; social @slowrisekc. ↩

3. Startland News — “No late risers: KC’s hottest line leads to a sell-out doughnut…” (2026-03). http://www.startlandnews.com/2026/03/slow-rise-kansas-city/ — asserts: co-owners Jessica + Jeff Dunkel; Jessica grew up in Indonesia, moved to Oklahoma 2000 at age 16, nutrition degree (Oklahoma State) + master’s in food science, ~15 yrs at a large food supplier; Jeff served in the Air Force (Kuwait); couple settled in Kansas; recipe developed 2022; tested at Lawrence Farmers Market (~75 classic + Nutella); added Overland Park Farmers Market by 2024, alternating weekly; storefront at St. Andrews Plaza, 11228 W. 135th St., Overland Park; 3-day proof cycle; ~1,300–1,500 doughnuts/week; $4 classic / $5 filled; flavors ube coconut, blood orange raspberry, cinnamon, key lime, salted miso caramel, pandan coconut, Everything Doughnut (cream cheese, roasted garlic, chives); Sat-primary with added Fri hours. ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶ ↩⁷ ↩⁸ ↩⁹ ↩¹⁰ ↩¹¹ ↩¹² ↩¹³ ↩¹⁴

4. KCUR — “Kansas City’s hottest donut is only available 2 days a week. Behind the rise of Slow Rise.” (2026-03-28). https://www.kcur.org/arts-life/2026-03-28/kansas-citys-hottest-donut-is-only-available-2-days-a-week-behind-the-rise-of-slow-rise — asserts: 3-day rise before frying; seasonal sweet + savory flavors (pandan coconut); savory “everything doughnut” with whipped cream cheese, roasted garlic and chives + everything-bagel seasoning; ~1,000 doughnuts each weekend, always sell out; ~30,000 Instagram followers; launched as a Lawrence Farmers Market popup ~3 years prior. ↩ ↩² ↩³ ↩⁴

5. Kansas City Magazine — “Slow Rise Doughnuts Is Opening A Brick-&-Mortar. Here’s What You Can Expect.” https://kansascitymag.com/slow-rise-doughnuts-is-opening-a-brick-mortar-heres-what-you-can-expect/ — asserts: address 11228 W. 135th St., Overland Park, KS (St. Andrews Court/Plaza, ~3,000 sq ft, former Johnathan’s BBQ); owner Jessica Dunkel with husband; previously ~1,000 donuts/market (waking at 1am); storefront to offer cold brew/drip coffee + seating; Lawrence Farmers Market at 824 New Hampshire St. every other Saturday; pandan coconut, everything bagel, seasonal fillings. ↩ ↩² ↩³ ↩⁴ ↩⁵

6. AOL / Kansas City Star — “Hugely popular KC-area doughnut business opens store. ‘Never get used to it.’” https://www.aol.com/articles/hugely-popular-kc-area-doughnut-001724069.html — asserts: KC-area sourdough doughnut business opened its storefront; long lines; owners balancing demand with days-long production. ↩