Lady glaze donuts

Mark has been in the food business for over 15years and wanted to be able to offer a hand crafted, artisan product to the community. He is excited to be able to bring creativity and seasonal influences to the new flavours and thinks that doughnuts are a good way to experiment with different flavours while still creating a product that people are willing to try, lady glaze donuts. The classic flavours are so far the most popular but there is a regular client base that are interested in trying lady glaze donuts flavours and often suggest new flavour ideas.

When Brown and the team opened their first shop in Kitchener, the aim was to attract customers from the dozens of nearby large businesses. When the pandemic struck, all of those potential customers who spent their working days in nearby office buildings suddenly began working from home. Because home could be anywhere in the surrounding region and beyond, Brown said expanding delivery to a kilometre radius gave him a better sense of where their customers were from. A second location opened in Guelph last year before the third opened in Stratford this spring. Obviously pastry is much harder to do the local aspect, but we try to incorporate local ingredients as much as possible. Brown said Lady Glaze buys eggs from the OK Egg Farm in Elmira, butter from the Alliston Creamery — the last independent butter producer in the province — and fresh, seasonal fruit from as many local orchards and greenhouses as possible. While the Lady Glaze doughnuts are all filled and topped on site at each of the three shops, Brown said he is in the process of opening a dedicated bakery in Cambridge, where the doughnuts themselves will be made and shipped fresh to each location daily.

Lady glaze donuts

It's where most of their doughnuts are made before they get shipped out to stores in Stratford, Kitchener and Guelph to be filled and glazed. Walkability, he says, was always the goal for choosing a where to set up shop and downtown Galt seemed like the best fit. Brown said every city is slightly different and part of that unique culture is reflected what customers like to indulge in. It helps that each store can make exactly what they need if they find a specific flavour moves particularly well, he says. If there's any doubt about the popularity of the humble doughnut, Lady Glaze proves that notion wrong. The first location opened just a few months before everything shut down and managed to expand at a time when many businesses were closing for good. Brown says the freshly-made gourmet doughnut trend had been growing for a few years before the pandemic gave an boost to sales as people sought out comfort foods. Some of those options on the current menu include the Honey Dip, described as a "classic ring, hand-dipped in honey glaze with bee pollen and caramelized honey sponge toffee. Then there's the Butterfield Blondie, a traditiional ring doughnut topped with a "butterscotch glaze, brown butter blondie, buttercream, and butterfinger crunch, all drizzled with chocolate. Being creative with ingredients is natural for the Stratford chef school grad who went on to do his apprenticeship at Langdon Hall. During his development as a chef, Brown says his affinity for dough grew, starting with pizza dough and evolving into all manner of baked breads and pastries. In chefs school, Brown says there was a heavy focus on "the scratch component" and making everything from ingredients that are as locally-sourced and wholesome as possible. Before Tim Hortons essentially wiped out their business with the introduction of the muffin, the Belmont Village Donut Queen was the most popular place on the strip.

Thanks for posting this, Natascha! Of course, buying all local ingredients for pastry can be a challenge, Brown says, especially since lemons, vanilla and sugar are part of nearly every recipe.

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Lady glaze donuts

Lady Glaze Doughnuts opened on Concession Street and East 23rd Street over the weekend, bringing their handmade fried halos to Steeltown. The shop marks their fifth location to open in Ontario in three years, joining their other bakeries in Kitchener, Guelph, Stratford and Cambridge. In an Instagram post announcing the opening, the business thanked their customers and the communities they serve for their support. Their rotating menu includes seasonal flavours like eggnog and candy cane brownie as well as staples such as vanilla bean, birthday cake and apple fritters. According to their website, all of their doughnuts are made without dyes, hydrogenated oils, corn syrup or mixes.

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Zero Waste Balance. Before Tim Hortons essentially wiped out their business with the introduction of the muffin, the Belmont Village Donut Queen was the most popular place on the strip. About the Author: Doug Coxson Doug has been a reporter and editor for 25 years, working mainly in Waterloo region and Guelph. Share this Story : Third Lady Glaze doughnut shop a perfect fit for Stratford, owner and local chefs school graduate says. Brown says the freshly-made gourmet doughnut trend had been growing for a few years before the pandemic gave an boost to sales as people sought out comfort foods. This advertisement has not loaded yet, but your article continues below. Like Loading Of course, buying all local ingredients for pastry can be a challenge, Brown says, especially since lemons, vanilla and sugar are part of nearly every recipe. It's where most of their doughnuts are made before they get shipped out to stores in Stratford, Kitchener and Guelph to be filled and glazed. While primarily offering sweet doughnuts, Brown says they'll occasionally offer some savoury options for the adventurous doughnut connoisseur. Like Like. We ask you to keep your comments relevant and respectful.

Our story begins in , with the goal of spreading happiness and joy through the power of a really good, freshly made doughnut. We opened our first shop in Belmont Village, Kitchener in November and have worked hard to weave ourselves into the fabric of downtowns and neighbourhoods in Guelph and Hamilton. We capture the vibe of our local communities through our ever-changing, seasonal menu of innovative, playful new flavours, working with local farms and small businesses to source our ingredients and inspire our creations.

Being creative with ingredients is natural for the Stratford chef school grad who went on to do his apprenticeship at Langdon Hall. A second location opened in Guelph last year before the third opened in Stratford this spring. Photo supplied by Mark Brown Advertisement. Share this: Tweet. Honey dip, a classic Looking ahead, Mark is looking forward to the warmer weather so that customers can sit outside on the patio to enjoy their doughnut and coffee. Sign me up. Jelly doughnuts, for instance, are usually a spring and summer offering, when fresh berries are abundant. Brown says the freshly-made gourmet doughnut trend had been growing for a few years before the pandemic gave an boost to sales as people sought out comfort foods. Share this Story : Third Lady Glaze doughnut shop a perfect fit for Stratford, owner and local chefs school graduate says. This website uses cookies to personalize your content including ads , and allows us to analyze our traffic. Brown says they developed relationships with farmers after opening a booth at the St. Reader Feedback. While primarily offering sweet doughnuts, Brown says they'll occasionally offer some savoury options for the adventurous doughnut connoisseur.