Overview
- Neighbors say a persistent fried-dough smell from the new bakery has filled homes for about two months, prompting air-quality concerns.
- The 93,500-square-foot facility produces roughly one million doughnuts per day and now supplies an estimated 200 to 300 Dunkin’ shops.
- A representative for Creek Brook CML, tied to Cafua Management, says the plant uses brand-new equipment, dedicated fryer hoods and regular cleaning, and complies with regulations.
- Health inspectors are expected to evaluate the site, and the City Council postponed a decision on large shortening-storage tanks until next month.
- The company told councilors the tanks could support distribution to about 800 stores, while some residents warn expansion could worsen odors and others describe the scent as unobjectionable.