Glazed And Infused: New Artisan Doughnut Shop From Scott Harris Opens

Chicago, IL (May 21, 2012) - Restaurateur Scott Harris will soon make Chicago's doughnut lovers very happy with the launch of his new artisan doughnut shop, Glazed and Infused. It will be an amazing ride: each will offer handcrafted doughnuts in 12 standard flavors plus a weekly feature and many more rotating flavors.

The first Glazed and Infused opened to rave reviews Monday, May 21 inside Francesca's Forno at 1553 North Damen Ave., Chicago 773-770-0184. The entrance to this Glazed and Infused, a walkup window, is on North Damen, steps from the Wicker Park Damen Blue Line stop. Hours are: 6:30 a.m. to 10:30 a.m., Monday through Friday; 10:30 p.m. to 1:30 a.m. Thursday, Friday and Saturday and 8 a.m. to 2 p.m. Saturday and Sunday.

The second Glazed and Infused also opened Monday, May 21 at 813 W. Fulton Market in the heart of the Fulton River District just steps off the Morgan Green Line stop, 312-226-5556. Hours are: 6:30 a.m. - 2 p.m. Monday through Friday, and 8 a.m. to 12:30 p.m. Saturday and Sunday. This location offers 36 seats inside and 8-10 seats outside.

The third location, in the Lincoln Park/DePaul area, is planned to open in July at 929 West Armitage St. in a historic building within steps of the Armitage Brown Line stop. Planned hours are 7 a.m. to 7 p.m. Monday through Friday, and 8 a.m. to 4 p.m. Saturday and Sunday.

Harris has assembled a heavy‐hitter team that promises to make Glazed and Infused a major league doughnut contender from the very first pitch. Leading the charge are two highly respected pastry chefs, Christine McCabe and Tom Culleeney. Christine McCabe, Executive Pastry Chef, was named "Pastry Chef of the Year" by Bon Appetit in 2005. Tom Culleeney, Executive Chef, has spent the past ten years as Corporate Chef, Research and Development, for Lettuce Entertain You and then as head of operations and new product development for Lettuce's major Krispy Kreme doughnut franchise on the West Coast.

"This is the first time a doughnut shop has been launched with not one, but two, top‐tier pastry chefs who are amazingly committed to creating the best products possible," said Harris. "That should tell Chicagoans how serious we are about making Glazed and Infused the best artisan doughnut shop in Chicago-perhaps in the country." The two chefs have been immersed in recipe development for many months; every doughnut flavor to be offered is the result of many rounds of testing and perfecting.


All Glazed and Infused doughnuts will be made the old‐fashioned way: hand‐crafted, made fresh each hour from whole and natural locally grown ingredients. They will be infused with natural and seasonal flavors and every doughnut will be made using trans‐fat free shortening, making them the healthiest doughnuts in the city and among the healthiest in the nation. The menu will consist of both cake and yeast doughnuts, some with traditional flavors and some with unique artisan flavors. Glazed and Infused also will serve a special coffee blend created by Intelligentsia.

Harris has tapped Megan Brown, a high‐energy, experienced business growth strategist, to lead the business and build the brand. "We all felt it was time to bring back this iconic specialty with an artisan twist," said Brown, "focusing on quality, great flavors and a healthier approach. Each doughnut is handmade, not processed, and each doughnut has a unique twist. For example, the Vanilla Bean Glazed uses all natural real vanilla beans and the chocolate is shipped directly from South American farmers. In addition, each week Glazed and Infused will have a weekly special that is planned weeks in advance, utilizing a special or seasonal ingredient. This means there will be 52 new doughnuts each year, providing