Bakery Corner Donuts at 1001 Third Avenue has served Chula Vista's Castle Park neighborhood for more than 30 years, hand-making glazed raised, old-fashioned chocolate, apple fritters, cinnamon rolls, and cruellers from a cash-only counter. The dough-and-fry operation sits on the same Third Avenue stretch that includes the prepared-food counter at Albertsons Deli, anchoring a morning-meal corridor south of H Street. A half-dozen box runs around six dollars, and the shop closes once inventory sells through — a bake-to-depletion model that keeps each batch fresh from the fryer. The crueller's laminated dough and the old-fashioned's cake-batter base represent two distinct frying techniques — yeast-risen and chemical-leavened — sharing display-case space with the oven-baked pizza slices at Giant Pizza King nearby on the same corridor. A San Diego County Environmental Health inspection scored the Third Avenue kitchen at 95 out of 100, validating oil-temperature management and dough-storage protocols across the fryer and proofing stations.