The Legend Behind the Glazer
Built in 1967.
Still Standing.
Lowell Gibson and his brother opened this shop on Mt. Moriah Road in 1967 and never moved. In 1996, Don DeWeese purchased it for his son Blair, who later joined the Peace Corps. Don's wife Rita managed the business until 2008, when youngest son Britton took over and doubled its size.
The stretch of road outside has since been renamed Don DeWeese Boulevard in the family's honor. Britton also wrote a children's book — "The Donut Shop That Never Sleeps" — available at the counter.
Dough rises three times before frying. Every donut is touched by human hands throughout production. The 50-year-old glazing machine — no longer manufactured anywhere in the world — still runs every single day.
"The single best yeast-raised glazed donut I have ever had. If all the other doughnuts went away and I still had Gibson's, I'd be okay."
— Alton Brown, HBO Max "The Best Thing I Ever Ate"
Triple-Rise Dough
The dough rises three times before frying — the industry standard is once or twice. This is what produces Gibson's signature light, airy texture that makes every other glazed donut feel dense by comparison.
No Advertising. Ever.
Gibson's has never spent a penny on advertising. Every customer who ever walked in the door found out by word of mouth. 25,000+ Facebook followers. All organic.
Free for First Responders
Police officers and firefighters on duty get free donuts. Always have. This is not a promotion — it's just how Britton and the team run the business.
Media Recognition
Featured on HBO Max, Eddie Huang's Cheap Bites, Andrew Zimmern's Bizarre Foods, Action News 5, Delta Sky Magazine, Memphis Daily News, Memphis Flyer. Consistently ranked the best donut shop in Tennessee and one of the best in the South.