Everyone loves doughnuts. But no one loves doughnuts quite as much as Elliott Vigil, owner of Glazed and Confuzed. Vigil knew nothing about doughnuts (except that he loved them) and nothing about the restaurant industry when he opened his shop last year. But that didn't slow him down. He found an industrial kitchen capable of producing 200 dozen a day, hired a team of expert bakers who could fill the gaps in his technical knowledge, and went to work creating the sort of doughnuts we'd all make if someone just gave us the keys to the factory. He sells eggnog doughnuts and doughnuts studded with crushed bits of candy cane over the holidays, doughnuts injected with caramel, banana fritters, huge glazed doughnuts filled with cherry and chocolate glaze, lemon-drop doughnut holes, and doughnuts made with espresso-shot dough and crusted with crushed espresso beans. Vigil may not know what he's doing, but we know he's doing it right.