{"id":1744,"date":"2018-04-30T09:00:15","date_gmt":"2018-04-30T13:00:15","guid":{"rendered":"https:\/\/www.syracusewomanmag.com\/?p=1744"},"modified":"2018-04-30T10:48:17","modified_gmt":"2018-04-30T14:48:17","slug":"glazed-confused","status":"publish","type":"post","link":"https:\/\/www.syracusewomanmag.com\/?p=1744","title":{"rendered":"Glazed & Confused"},"content":{"rendered":"

Getting Glazed & Confused<\/em><\/h1>\n

By Lorna Oppedisano | Photography by Steven J. Pallone<\/a><\/em><\/p>\n

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\u201cWhy doughnuts… why not?\u201d mused Sarah Valenti, co-owner of Glazed & Confused, the newly-opened doughnut shop on Clinton Street in downtown Syracuse. \u201cEverybody loves doughnuts.\u201d<\/p>\n

Based on their first half-year in a brick-and-mortar location \u2014 they opened the doors last year in November \u2014 Sarah is right.<\/p>\n

The idea for Glazed & Confused was hatched on the drive back from a family vacation in Dewey Beach, Del., a few years ago. Each year, Sarah, her husband and Glazed & Confused co-owner, Paul, and their two children would start and end their trip at Fractured Prune Doughnuts, a Dewey Beach staple.<\/p>\n

That year was a special one. On the drive home, the children suggested the family open their own doughnut shop. Paul is entrepreneurial, Sarah explained, so the idea wasn\u2019t incredibly farfetched. By the time they\u2019d returned home, the Valenti family had a plan and a name for their new venture.<\/p>\n

\u201cIt was a fun six-hour car ride home,\u201d Sarah remembered.<\/p>\n

For the next two years, they offered a variety of doughnuts at the Taste of Syracuse from their booth, Glazed & Confused.<\/p>\n

They decided to make cake doughnuts \u2014 pastries that are crispy on the outside, like traditional, old-fashioned doughnuts, Sarah explained. The family agreed that if they were to make a go in the doughnut industry, they would make it a priority to give back, donating a portion of their proceeds from the Taste of Syracuse back into the community.<\/p>\n

Then came time to make a decision \u2014 would the business continue exclusively as a pop-up at the festival each year, or become established in a brick-and-mortar space?<\/p>\n

\u201cCould [Syracuse] sustain a gourmet doughnut shop?\u201d she remembered wondering.<\/p>\n

The co-owners pondered the decision and potential shop location. They were torn between searching for space in downtown Syracuse or the suburbs.<\/p>\n

The spot they ultimately chose was at the top of their wish list. It was far enough from the heart of downtown to ensure decent parking options \u2014 the one-way street has spots on either side \u2014 while still close enough to downtown to be part of its growing community. Then, one day, the space became available to rent. About a week and a half later, they signed a lease.<\/p>\n

The family worked with local designer Tommy Lincoln, who created the original Glazed & Confused logo, to make the space fun and whimsical, without being cookie cutter, Sarah said.<\/p>\n

\u201cWe want this to be an experience,\u201d she explained.<\/p>\n

And it is. Though they\u2019ve only been open for about half a year, Glazed & Confused is a regular weekend spot for many repeat customers.<\/p>\n

The team, which includes two pastry chefs, offers a variety of doughnuts Tuesday through Sunday, including their signature doughnut, The Dizzy Pig, featuring maple glaze, bourbon sugar\u00a0and candied locally-cured bacon. Follow Glazed & Confused on social media to learn about weekly specials.<\/p>\n

Whether it\u2019s partnering with organizations like Vera House to help raise awareness with a special doughnut or passing out doughnuts at The Rescue Mission on the weekends, giving back to the community has remained at the heart of the family\u2019s mission.<\/p>\n

\u201cWhen we\u2019re doing events in the community and when we\u2019re giving back, I think it\u2019s really important for [our children] to be involved and to be there,\u201d Sarah said.<\/p>\n

Sarah and Paul are considering expanding the business at some point in the future, exploring options of other locations in Central New York or elsewhere in the state. To do that, they\u2019d have to find the right formula to duplicate Glazed & Confused, Sarah said. That would mean finding the right space and \u2014 most importantly \u2014 the right staff, Sarah said, adding that they\u2019re lucky to have the team they work with now.<\/p>\n

\u201cPart of being here is the experience,\u201d Sarah said. \u201cOur No. 1 is customer service.\u201d SWM<\/em><\/p>\n

Glazed & Confused is located at 211 N. Clinton St. in downtown Syracuse. Hours are 7 a.m. to 2 p.m. Tuesday through Friday, and 8 a.m. to 2 p.m. Saturday and Sunday. For Glazed & Confused menus and specials, visit glazedsyr.com<\/a>. Find them on Facebook at facebook.com\/glazedsyr, or follow them on Twitter and Instagram @glazedsyr. Customers may also order online through Grubhub.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Getting Glazed & Confused By Lorna Oppedisano | Photography by Steven J. Pallone \u201cWhy doughnuts… why not?\u201d mused Sarah Valenti, co-owner of Glazed & Confused, the newly-opened doughnut shop on Clinton Street in downtown Syracuse. \u201cEverybody loves doughnuts.\u201d Based on their first half-year in a brick-and-mortar location \u2014 they opened the doors last year in…<\/p>\n","protected":false},"author":3,"featured_media":1791,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[99],"tags":[601,133,599,134,600,602],"class_list":["post-1744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","tag-glazed-confused","tag-lorna-oppedisano","tag-may-2018","tag-steven-j-pallone","tag-the-family-edition","tag-tommy-lincoln"],"gutentor_comment":0,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2018\/04\/IMG_3796-1.jpg?fit=5760%2C3840&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1148,"url":"https:\/\/www.syracusewomanmag.com\/?p=1148","url_meta":{"origin":1744,"position":0},"title":"Regional Donut Authority","author":"Staff","date":"October 27, 2017","format":false,"excerpt":"From Pizza to Doughnuts\u00a0 By Riley Bunch | Photography by Steven J. 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