Buzzy Geduld

The Place Born and raised in Sheepshead Bay, Brooklyn, Geduld came up through a New York life that stayed practical from the start. His first job was as a quote boy on a trading floor, an early education in the hard-edged language of markets and motion. When that job was lost, he and his brother started The Donut Pub, and the shop became the fixed point around which the rest of his working life took shape. The year was 1964, and from there the business held steady. Geduld worked as a Wall Street trader until 2000, moving between the pace of finance and the daily demands of running a shop, and he later drew a direct line between the two worlds: “I learned how to run a brokerage firm from The Donut Pub.” That sentence gives the counter real consequence. For Geduld, the shop was not an after-hours sideline to Wall Street. It was a place where discipline lived in plain sight, where habits were formed in public, and where practical judgment had to show up every day.

The Method Geduld says everything at the business is made by hand, the old-fashioned way. That is the method: no modern gloss over the work, just old-school donuts and classic treats shaped through manual labor, with the patience and consistency that come from doing things the same way, again and again. The language around the product stays plain, and the shop benefits from that. In a city where food businesses often chase novelty, Geduld’s work remains tied to a form customers can recognize without explanation: donuts, classic treats, made by hand.

The Range The range stays deliberately close to the familiar. Geduld is known for old-school donuts and classic treats at The Donut Pub, and that specialty gives the business both its name and its purpose. His explanation for wanting the shop is practical rather than romantic: The line reflects a man who treats work as both ambition and safeguard, and for Geduld the donut business becomes security, labor, and craft all at once. Owner/proprietor is the clearest title for him now, but founder matters just as much. Since 1964, the New York City address has carried the imprint of a Brooklyn-raised trader who turned donuts and classic treats into a working life.

Signature

Buzzy's signature dishes include maple bacon croissant donut, black and white cookies, crullers, honey-dipped, and Oreo rings.

In Their Words “I always wanted to have something that if I wasn't happy working at Herzog I could actually come back and know my rent was paid.” “Donuts, contrary to public belief, they're actually pretty healthy.”