Maybe naming your doughnut business after a worldwide airborne disease is a little irreverent, but Pandemic Donuts was born of the difficult times created by COVID-19 and the ensuing restaurant restrictions. Gabrielle Henning and Michael Milton were laid off from their restaurant-industry jobs when the pandemic hit in March 2020, so they turned to doughnuts cooked up in their cottage-industry kitchen to make ends meet. And the doughnuts, so light and airy that you can eat several, were so good that the two couldn't keep up with demand. Now they have their own brick-and-mortar bakery inside Queen City Collective Coffee in Five Points, and the doughnuts are flying out the door. This business is ready to keep rolling after the pandemic finally ends.