Farmingdale DOCO will Begin Ice Cream Sales During Extended Summer Hours

DOCO Creamery to Launch with free treats as the local donut favorite stays open later on summer weekends
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* Donuts
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* Howell - New Jersey - US

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HOWELL, N.J. - May 27, 2014 - PRLog -- On Friday, May 30, 2014 DOCO The Donut and Coffee Company ( will open its DOCO Creamery at the site of its business located at 5015 Route 33/24 Farmingdale, NJ 07727 and begin offering its customers frozen custard with or without donuts and Kronuts as its base. At the same time DOCO will begin its new summer extended weekend hours, Fridays and Saturdays from 3 pm till 9 pm and Sundays 12pm till 4pm.

"Our customers have literally been begging us to stay open later in the evenings," says owning partner Vinny DePaolo. "It makes perfect sense to do so in the summer months when the days are longer and people are more out and about," DePaolo further explains.

"Ice cream is a natural extension of the bakery business," say DePaolo partner Nick Gianna. "Who doesn't love ice cream on a warm slice of apple pie or other baked goodie?  Well, wait until you try our own ice cream on a Kronut," adds Gianna.

To celebrate the kickoff of DOCO Creamery and the store's extended weekend hours, every customer will receive a Free Kro-shot (mini Kronut) topped with ice cream Friday and Saturday (May 31 and June 1) 3 pm till 9 pm Sunday (June 2) 12pm till 4pm.


Business partners and longtime friends Nick Giana and Vinny DePaola created DOCO The Donut & Coffee Company (, known lovingly by its fans as "DOCO", after they visited a resort-based, hand-dipped donut shop among their summer travels and thought they could do it better. Their first of a planned five stores opened in July 2013 near the Collingwood Circle on the border of Farmingdale and Wall Township.

The business, which features hot, made-to-order, hand-dipped donuts and Kronuts (Cronuts) has really taken off and has been featured in several regional print publications and broadcast media outlets, including a recent high-five review in the New York Times.

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