30 over 30: Long's Bakery has survived 70 years for a reason
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The iconic sign was installed when Long's Bakery opened in 1955. Photo: Arika Herron/Axios
Welcome back to 30 over 30, our occasional series on the places that have shaped the city through staying power.
In honor of the Month of May, today we're visiting a west-side staple: Long's Bakery.
Why it matters: Well, IYKYK. But if you don't, this multigenerational, family-owned bakery has been serving hot, light-glazed donuts for more than seven decades.
State of play: Much of what Long's is doing today looks much like it did in 1955, when Carl and Mildred Long founded the bakery behind their house on 16th Street.
- Their traditional family recipes have been passed down through the generations — the fifth is now training — and they continue to make everything by hand and from scratch.
- There's nothing trendy here, just good old-fashioned classics that have stood the test of time for 70-plus years for a reason.
- And, oh yeah. It's still cash only.
💭 Arika's thought bubble: All right, this is the part where I admit I've lived in Indianapolis for nearly 15 years and had never been to Long's.
- Which, honestly, is one of the reasons we're doing this series! It's easy to keep checking out the new thing. But sometimes that means we overlook or take for granted the spots that have been around forever for a reason.
- Like Long's. Because, yup, these are really good donuts. I tried five different kinds and I thought each was my favorite until I tried the next one.
The vibe: Delightfully old school.
- At 9am on a weekday, the line was surprisingly short — just a few minutes, which I needed to take in my options. Cake or yeast? Glazed or dipped? Sprinkles? Filled?
- Just say yes to everything and be pleasantly surprised by similarly old-school prices —traditional yeast and cake donuts are only 95 cents each.
If you go: 1453 N. Tremont St.
- Open 5:30am-10pm, seven days a week.