Almost every business has had to alter its approach radically since the pandemic. Fine-dining restaurant Canlis, for instance, closed its dining room and has since embraced several new concepts, including outdoor movie nights, drive-through takeout and crab feasts on its deck.

Few, however, have pivoted as creatively as 22-room Pleasant Beach Village on Bainbridge Island.

Executive Chef Joe Benish has long had a passion for doughnuts, and created a unique, sourdough-based doughnut made without commercial yeast. He rolled out samples in bright pink boxes, which he personally delivered around the island to first responders and small businesses.

Pleasant Beach Donuts launched late last spring with pop-up yard signs around the neighborhood and bright bubblegum pink balloons. It was a huge hit, and Pleasant Beach launched a second pop-up stand in Seattle’s Sand Point neighborhood.

That’s one savvy, sweet shift.