Alright – so today we’ve got the honor of introducing you to Vandor Hill. We think you’ll enjoy our conversation, we’ve shared it below.

Vandor, appreciate you joining us today. Almost all entrepreneurs have had to decide whether to start now or later? There are always pros and cons for waiting and so we’d love to hear what you think about your decision in retrospect. If you could go back in time, would you have started your business sooner, later or at the exact time you started?

Honestly, I think I started exactly when I was supposed to.

Whack Donuts came out of a really heavy period in my life. Between 2017 and 2020, I lost multiple close family members and mentors,my grandmother, my mom, my aunt, a mentor from high school, and my best friend’s dad. I was navigating grief while still trying to show up for work, community, and myself. Baking became a form of therapy. It gave me something to focus on, something I could control, and eventually something I could share.

I officially started the business about six years ago out of my apartment, during the pandemic. At the time, I wasn’t coming from a traditional culinary background—I was a breakdancer, an event organizer, and someone who had spent over a decade working in nonprofit and community spaces. I didn’t have a blueprint for running a food business, but I had creativity, discipline, and a strong connection to my community.

If I had started sooner, I don’t think I would’ve had the same depth, intention, or story behind the brand. It might’ve just been a business. Starting when I did, it became something much more personal it was healing, purpose driven, and rooted in real life experiences.

If I had started later, I probably would’ve overthought it or missed the momentum that came from just taking a leap during a time when everything felt uncertain anyway. The timing forced me to figure things out in real time, and that shaped how I operate now.

Looking back, I wouldn’t change it. The timing gave the brand its identity.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your background and context?

My name is Vandor Hill, and I’m the founder of Whack Donuts, a vegan donut company based in San Francisco.

I started Whack Donuts from my apartment, and over time it grew into a brick-and-mortar shop that I secured in 2023 through a combination of small business programs one that provided an $18,000 grant after completing a six-month course, and another that gave me access to a vacant storefront with free rent and utilities for three months. That opportunity helped me transition from home-based production into a physical space.

What makes Whack Donuts different is that everything is baked, not fried, and completely plant-based. But beyond the donuts, the brand is rooted in my background in breakin’. When I first started, people used to call me wack—but as I improved, I embraced it and flipped the meaning. Now “whack” means something good. That same idea carries into the brand—taking something people might question at first and turning it into something they love. That energy shows up in the flavors, the branding, and the overall experience.

I don’t just sell donuts. I create experiences and community moments. I host free events outside the shop, including breakdancing competitions and gatherings that bring people together across different backgrounds. For me, it’s about more than transactions—it’s about connection.

In terms of what we provide: we offer vegan donuts that are accessible to people with different dietary needs, but also appealing to anyone who just wants something good. We’ve partnered with local coffee shops, done pop-ups with major companies, and have been featured in local media outlets. But at the core, we’re still community-driven.

What I think sets me apart is that I’m involved in every part of the business from baking to branding to content creation. It’s all intentional and personal. There’s no separation between me and the brand.

What I’m most proud of is being able to build something from nothing while staying true to who I am. I didn’t come from a traditional path, and I didn’t have a lot of resources starting out. But I kept showing up, and that consistency turned into opportunity.

What I want people to know is that Whack Donuts is rooted in resilience, creativity, and community. It’s not just about donuts it’s about turning life experiences into something meaningful and sharing that with others.

Are there any books, videos, essays or other resources that have significantly impacted your management and entrepreneurial thinking and philosophy?

A lot of my mindset comes less from formal business books and more from lived experience, community work, and being in creative spaces like dance.

That said, I’ve been influenced by content around discipline, consistency, and ownership—especially when it comes to building something from the ground up. Podcasts, interviews, and conversations with other entrepreneurs have been big for me. Hearing real stories—both wins and struggles—has helped me stay grounded.

Coming from a nonprofit and community organizing background also shaped how I think about business. It’s not just about profit it’s about impact, access, and sustainability. I carry that into how I run Whack Donuts.

I’m also a big believer in learning by doing. A lot of my “education” came from trial and error figuring things out in real time, making mistakes, and adjusting.

We’d love to hear a story of resilience from your journey.

One of the biggest examples of resilience for me was the transition from operating out of my apartment to opening my first brick-and-mortar. There were a lot of unknowns financial pressure, navigating city systems, figuring out production at a larger scale, and just the mental weight of stepping into something bigger. On top of that, I was still dealing with the emotional side of why I started the business in the first place. Even after opening, it wasn’t smooth. There were challenges with the space, with consistency, with resources. There were moments where things didn’t go as planned, and I had to pivot quickly. But I kept going. I continued showing up, hosting events, building relationships, and finding ways to make the space work not just as a shop, but as a hub for the community. A specific moment that stands out is hosting my breakdancing events outside the shop. Seeing 80 to 150 people come together, support, connect, and share energy that reminded me why I started. It wasn’t just about selling a product. It was about creating something that brings people together. Resilience, for me, isn’t just pushing through hard times it’s staying connected to your purpose even when things are uncertain. And that’s something I carry with me every day.

Contact Info:

• Instagram: https://www.instagram.com/whackdonuts/
• Youtube: https://www.youtube.com/shorts/D6uPQ1kc_GE