by Steven Doyle
Chef Joe Baker AKA “Joe the Baker” will be taking the Executive Chef position at Glazed Donut Works effective as of November 2nd.
“The acquisition of Joe’s extraordinary talent will serve to not only manage expansion and growth for us as we prepare to open at Legacy Hall next year – his creative and exceptional abilities will allow us to expand and innovate menu offerings in the very near future,” stated the release from the bakery. Continue reading
Filed under Crave, Pastry Chef
by Mark Murphy
We just received word from the Deep Ellum doughnut factory, Glazed Donut Works, that they will be offering doughnut ice cream sandwiches startin g today, and all summer long. What a sweet way to take the edge off the impending heat storm. Glazed says that their all natural ice cream flavors are Vanilla Bean Bourbon, Cold Brew Coffee and Maple Bacon.
While you are scrounging around the Deep Ellum Arts Festival this weekend, drop by the store at 2644 Elm. Their hours tonight are 10:30 to 2am tonight. Check their website for the rest of their quirky hours.
Filed under Mark Murphy
by Joey Stewart photos by Joey Stewart
Glazed Donut Works, Dallas’ newest artisan donut shop, will open their doors tomorrow at 7am. They offer handcrafted, small batch donuts, using mainly Texas sourced ingredients and “no mixes or preservatives”. Some of the unique creations include the “Coco Loco” with toasted coconut and almonds over a coconut milk and rum glaze; the “Blind Limoncello”, a tribute to the history of our Deep Ellum neighborhood and tip of the hat to Blind Lemon Jefferson, a “Bananas Foster Fritter” made from caramelized bananas, brown sugar, rum, and their house made vanilla; and “The Elvis Killer” made with the King’s favorites: peanut butter, bacon, bananas, and honey.
The shop is located in Deep Ellum two doors down from Fuzzy’s Taco Shop on Elm Street. We sat down recently with owners Darren Cameron and Bill Handshy to get the scoop and talk shop. Continue reading
Filed under Crave, Joey Stewart
