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Peak Rock Capital buys Houston-based doughnut and kolache franchisor Shipley Do-NutsPeak Rock Capital buys Houston-based doughnut and kolache franchisor Shipley Do-Nuts

Founding family to remain an investor as company seeks to expand

Bret Thorn, Senior Food Editor

January 6, 2021

2 Min Read
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An affiliate of private investment firm Peak Rock Capital has purchased Shipley Franchise Company and Shipley Do-nut Flour & Supply Co., which together franchise and supply product for Shipley Do-Nuts, a chain of around 300 units based in Houston and specializing in doughnuts and kolaches, Peak Rock said Wednesday.

Robert Strauss, managing director of Peak Rock, said in a release announcing the acquisition, “Shipley represents an exciting opportunity to invest in a beloved consumer brand with an established reputation for authenticity and quality. We are incredibly impressed with the franchise that the Shipley family has built, and we look forward to partnering with the Company’s management team to invest behind their growth plan.  Shipley is deeply committed to continue providing existing franchisee partners with opportunities to grow their business and will actively seek relationships with new partners who are interested in being a part of our growing concept.”

Shipley Do-Nuts was founded in 1936 by Lawrence Shipley. His grandson, Lawrence Shipley III, is retiring from the company concurrent with its sale to Peak Rock. Shipley indicated that his family remains an investor in the chain.

“My grandfather, father, and I have dedicated our lives to serving Shipley Do-Nuts, our franchisees and our guests. After an exhaustive search, it became clear that Peak Rock Capital was the ideal steward of our business as it pursues the next stage of growth,” he said. “My family is thrilled to continue as investors in the Company, and we look forward to the exciting growth to come." 

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Peak Rock said this was its 12th investment in the food & beverage and consumer sectors.

According to its website, its currently portfolio includes snack food companies Halo Foods Ltd. and Pretzels Inc.; Turkey Hill, which manufactures and distributes ice cream and refrigerated drinks; food product manufacturers Louisiana Fish Fry, TNT Crust and Diamond Crystal Brands Inc.; dairy company Berner Food & Beverage; and honey producer Natural American Foods

Peak Rock CEO Anthony DiSimone said the purchase of Shipley Do-Nuts, “further exemplifies Peak Rock's deep experience investing in founder and family-owned businesses and highlights our continued interest in attractive investments in the food, beverage, and multi-unit consumer sectors.”

He said the firm, based in Austin, Texas, would continue to seek consumer-oriented brands.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality.

Hi is responsible for spotting and reporting on F&B trends across the country for both publications. 

He is the co-host of a podcast, Menu Talk with Pat and Bret, which features interviews with chefs, food & beverage authorities, and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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