Scott Harris has chosen two highly respected and dedicated pastry chefs to create the best artisan doughnuts in Chicago. Executive Pastry Chef, Christine McCabe, named “Best Pastry Chef of the Year” by Bon Appétit in 2005, and Executive Chef Tom Culleeney, who spent ten years as Krispy Kreme Doughnut’s head of operations and new product development, went through countless trials of tasting and perfecting each flavor to ensure the taste and quality. Enjoy your doughnut with a hot cup of Intelligentsia coffee, a blend specially created for Glazed and Infused, in their 36-seat doughnut shop in the Fulton River District (813 West Fulton Market). Their walk-up window, located inside Francesca’s Forno (1553 North Damen Avenue), is perfect for whenever you get the craving for a sweet treat on the way to or from work or school. Each shop will open at 6:30 a.m. daily and close at 2 p.m. weekdays and will be open from 8 a.m. until 12:30 p.m. on weekends.
Glazed and Infused uses two different type of dough to create their doughnuts. A light and fluffy yeast dough is used for flavors such as the Maple Bacon Long John, a bar of “golden goodness” layered with real maple glaze and maple bacon.The second dough, used for five of their standard doughnut recipes, is similar to cake batter. For example, the vanilla cake doughnut with cacao berry ganche and dark chocolate vermicelli (sprinkles) is made with this type of dough.
Here is a list of some flavors offered at Glazed and Infused:
Vanilla bean glazed
Seasonal jelly filled
Maple bacon long john
PB & J
Vanilla cake chocolate frosted