Skip to main content

For the Artistry of Donut Making: “Glaze Artisan”


Creativity always inspires me, no matter where I find it. But when that creativity turns up in something I can eat, that is takes my interest to a whole other level.


When it comes to donuts, I am a loyal fan of Doughnut Plant (https://bit.ly/2rMsL7f) in Brooklyn and New York City. They are the only brand I continue to visit when I need the taste of a very delicious donut with a bit of creative flare. But as with most aspects of life nowadays, social media, specifically Instagram is broadening my horizons. That is where I found Glaze Artisan Donuts and proceeded to track them down. 



They have two locations in New Jersey, the original is in New Milford, while the secondary location I happen to visit was in West Caldwell. I was going to be nearby at a family function so I was happy to get to taste some new treats beforehand. 

Glaze Artisan Donut is home of the original Italian rainbow donut, or so they tell me, and I am taking their word for it. Needless to say I knew I was trying that one. 





I was with two other women (we were going to a bridal shower) so we also went for the cannoli and almond joy donuts, but those decisions did not come lightly. 

I have never ever seen a cannoli donut offered anywhere else and it was far better than an actual cannoli, which - full disclosure - I don’t particular love anyway. 


The almond joy wouldn’t have been on my list but it was intriguing. I like the shaved coconut and slivered almond topping but had way too much chocolate for me. That happened to be the problem with the rainbow donut as well. While I loved the raspberry jam and tricolor cake inside, the outside was incredibly rich. I actually had to scrap some of the chocolate coating off (those who are coco fans are gasping I know) because I was determine to eat as much of the inside as possible. 














Now although this donut was special it is not my first forte into rainbow cookie desserts. My previous, and favorite experience so far, was having rainbow cookie cheesecake (https://bit.ly/2L9KO0a) at Waterzooi Bistro on my birthday this past December. 



Had I gone into this venture solo I would have preferred to try to apple crumb cake, the Boston creme pie, or peanut butter and jelly donuts, aside from the rainbow cookie donut. But I was happy to make concessions when sharing. 







But if you are not in the mood for a dough filled treat, you can still have an array of specialty ice-cream sodas or sundaes, all made with homemade Gifford’s ice-cream. Glaze also serves up numerous kinds of coffees and teas, and hot chocolate, including white hot chocolate!! This is a beverage I wish more places offered. 

Overall Glaze Artisan Donuts was a fun filled and tasty experience, however when it comes to doughnuts I am going to stick to the Plant in my neighborhood.

For More Information:



Comments

Post a Comment

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards
Post a Comment
Read more

For My Madness During Migraine Awareness Month

Last weekend as I sat staring at the blank page in front of me, I was still surprised and elated that I had an entire day to myself and unlike past experiences it was filled with what I wanted when I wanted it. There were a few rough moments but when I consider the previous twelve hours (and the days to come) have been better than the last week. Especially this last week even though I had braced myself ahead of time, I just didn’t know I should have braced for a more serious episode. I am a chronic migraine sufferer for so many years I don’t quite remember when they started exactly which is ironic because I can remember every special event they have ruined. I remember plays or dinners I was at where I don’t remember what happened but I could tell you what I felt minute by minute. It amazing how the mind works, especially when it’s operated by a migraine brain. In the last few years, specifically the last few years since I have been going to the Montefiore Headac
10 comments
Read more

For a New Chain of Mexican Fast Food: “Dos Toros Taqueria”

When it comes to fast food there are the names we are familiar with: McDonald’s, Burger King, Wendy’s, and Chipotle.  In you live in New York City, there is a new kid in town: Dos Toros.  Dos Toros is relatively new to this area but with any hope there might be one in your town soon.  Started by two brothers, Leo and Oliver Kremer, from Berkeley, California, the Mexican food you find here is inspired by food they loved growing up.  In California, the brothers grew up worshipping Gordo Taqueria, a favorite of Bay Area residents since 1977 (now promptly added to my San Francisco to eat list). Much of the recipes and even decor found at Dos Toros has been modeled on Gordo. Before moving to NYC in 2008, the brothers were living very different lives. Leo was the bassist for the band “Third Eye Blind”. Oliver fresh out of college, considered working in the technology or finance industry. Both disillusioned with their lives, they decided to pursue something they have l
Post a Comment
Read more