In the late 1970s, a tiny Chicago donut shop on Ashland Avenue became an overnight obsession. Customers lined up before sunrise, buying box after box of Mr. Sprinkles’ doughnuts. They weren’t just popular—they were addictive. People missed work, begged for leftovers, and even rummaged through the alley. Journalist Cliff Bannon wanted answers. One night, at 2:45 A.M., he followed Mr. Sprinkles into the shop’s basement. Beneath the floor was a massive underground kitchen filled with metal drums and a thick, glowing pink-green syrup giving off a sweet, burning smell. When Cliff lifted a lid, Mr. Sprinkles appeared behind him, smiling. This episode uncovers the secret Chicago tried to forget.
