On December 20, this message was posted on the Glazed & Confuzed Facebook page: "This is it! Last day is looking like this Sunday???? End of an era, it was a good run and we had a blast. Come get your last donuts for a while, we don’t have anyone to deliver donuts after Sunday so it looks like we will be closing a little sooner than expected. This isn’t goodbye but just a new start for some new concepts while still incorporating donuts somewhere down the road!! Thanks Fam!!"
So if you want a last doughnut, get over there today, December 22. In the meantime, readers are still rolling out their thoughts about Glazed & Confuzed, often taking issue with each other.
So people didn’t want their weekly intake of carbs/sugar on a single doughnut? Weird.Responds Rafael:
A pint of beer has the carbs of a loaf of bread. Plenty of microbrews surviving around here...Suggests Jackson:
Inaccessible suburban location strategy like big box stores make it time-consuming to want to get to.Counters Jessica:
Us folks in the burbs like the good stuff. We travel to the city. Mayhaps you should gas up the Tesla and venture on into the burbs every once in a while.Says Tara:
I’m sure it had nothing to do with the $4+ price tag.Replies Heather:
So sad, they made an amazing product. For people saying $4 for a doughnut is ridiculous, would you pay $4 for a dessert at a restaurant? Would you pay $26 for a fancy bakery cake? These are not Safeway trash doughnuts to be eaten mindlessly; these are handmade specialty treats with bruléed fruit, homemade fillings and toppings. I will mourn the loss of the banana bread doughnuts forever.Notes Aaron:
I don't understand how pretentiousness and donuts that cost 10x what normal doughnuts cost wasn't a viable business strategy!?Vicki responds:
If people don’t patronize the locally owned places they like, they go out of business, then you’re left with the chain restaurant garbage.We'll give the last word to Gabrielle:
As a former kitchen manager of this place, it's really upsetting to hear the news. They're not closing because they lacked business. It's personal. Just a reminder that the doughnuts were high-priced because we would show up at midnight every night and made everything from scratch. No buckets of fake glaze, no premade dough, no fake toppings. I remember making candied bacon, cheesecake filling, cookie crumbles, caramel, jams, compotes, chai concentrate, pastry cream, all of it. Not many doughnut shops in Denver do that. I wish Josh the best."I set out to do something a little bit different," explains Josh Schwab, who started his business eight years ago. "Waking up early every morning, coming up with new flavors — I always tried. I cared so much about the doughnuts."
And so did the doughnuts fans. "But I wanted to leave on top and with a good reputation — and I think I've done that," Schwab says. But he's not leaving entirely: In his interview with Mark Antonation, Schwab promised that those doughnuts "are not gone for good."
What did you think of Glazed & Confused? What are your favorite doughnuts around town? Post a comment or email [email protected]