The brainchild of Culinary Institute of Charleston graduate Allison Smith and her boyfriend Mark Remi, Glazed serves up a daily rotating selection of doughnuts in classic and unconventional flavors — think Mexican chocolate, gingerbread cranberry, and, our personal favorite, maple bacon. They make the dough from scratch every morning and craft each doughnut with high-quality ingredients, like Hickory Hills milk, Burden Creek Dairy cheese, and Nueske’s bacon. They’ve been experimenting (successfully) with evening hours on Friday nights. Let’s hope they keep it up. —Erica Jackson Curran Dish (Winter 2013)

Restaurant Details

The brainchild of Culinary Institute of Charleston graduate Allison Smith and her boyfriend Mark Remi, Glazed serves up a daily rotating selection of doughnuts in classic and unconventional flavors — think Mexican chocolate, gingerbread cranberry, and, our personal favorite, maple bacon. They make the dough from scratch every morning and craft each doughnut with high-quality ingredients, like Hickory Hills milk, Burden Creek Dairy cheese, and Nueske’s bacon. They’ve been experimenting (successfully) with evening hours on Friday nights. Let’s hope they keep it up. —Erica Jackson Curran, DISH (Winter 2013)

Features: , ,
Hours: Mon.-Fri: 7 a.m.-3 p.m. Sat: 9 a.m.-3 p.m.
Price: $
Tues.-Fri: 7 a.m.-3 p.m.
Sat.-Sun: 9 a.m.-3 p.m.

Related Stories

Twitter Feed

Past Events

Reviews/comments (3)
4.5 out of 5

Showing 1-3 of 3

Add a review

 
Subscribe to this thread:
Showing 1-3 of 3

Add a review


Roll over stars and click to rate.

Classified Listings

Powered by Foundation   © Copyright 2014, Charleston City Paper   RSS