Even though Glazed and Confuzed Tahoe Doughnut just closed for the day, owners Anthony and Mara Cavallaro are still incredibly busy, whipping up a special order of four dozen doughnuts that just came in. Each of the dozen — Cherry Glaze, Chocolate Cherry, Chocolate Mint Chip and Coconut — are infused with Stillhouse whiskey for an upcoming private sales event.
“I love our John Ritter Apple Fritter. It has sea salt, caramel drizzle, homemade vanilla glaze, candied walnuts and is made
with lots of butter.”
– Anthony Cavallaro
Glazed and Confuzed started off as a doughnut delivery service between March and November 2017, when the Cavallaro’s made their doughnuts out of a commercial kitchen at Tahoe Seasons Resort and delivered them all over El Dorado and Douglas counties. In late 2017, Beach Retreat & Lodge at Tahoe asked them if they wanted to open up shop within Sidelines Sports Pub.
The couple was thrilled to take the offer. Mara worked at the hotel before as a bartender. According to Anthony, her tips funded the business. Now they could bake doughnuts in a central location where locals and visitors can find them.
“The relationship [with the hotel] has been good. We’ve gotten a lot of positive feedback from the guests,” Anthony says.
Along with the Beach Retreat’s visitors, Lake Tahoe residents keep coming back when the shop introduces a new doughnut on social media. Guests can plop a business card into the bowl at the cash register for a chance to win free coffee, doughnuts or retail items.
Anthony and Mara have been together for 15 years. They met in South Lake Tahoe through a mutual friend. They both have a decades-old history of working in the local food service industry, at many times working at the same restaurant. They always discussed opening a business together.
“We moved back from Los Angeles in 2011 and noticed there was no doughnut shop in town,” Anthony says. (Another specialty doughnut did open at the same time of Glazed and Confuzed, but recently closed.) “Now I think we’re the only one.”
The couple had a great history of working together and didn’t want to rely on their friends to sign their paychecks anymore, so they started looking up recipes online and experimenting with different flavors and posted their creations on social media to see what stuck.
“I’ve always been pretty persistent on figuring out where we went wrong in the last recipe and improving it,” Mara says. “We would never serve something that we wouldn’t eat ourselves.”
Glazed and Confuzed not only has a catchy name that people love, but their rotating line of small-batch specialty doughnuts is unique, incredibly delicious and has almost exclusively gained attention through word of mouth and social media. Take for instance Pink Floyd, a hot-pink doughnut that goes golfing, visits Emerald Bay and has even been ice fishing in Minnesota and Fargo, N.D. Find him at #adventuresoffloydthedoughnut.
“He’s our doughnut son, he’s more popular than we are,” Mara says.
“A lot of our doughnuts are a play-off of movies, songs, books. We wanted something people could relate to,” Anthony says.
They have around 50 doughnuts in their rotation, with 12 specialties per day in stock and five to 10 regular versions. There’s always a Pink Floyd, but the current top seller is the Raspberry Cheesecake.
“We know which ones are the most popular, the most asked for,” Mara says. Her favorite doughnut at the moment is the Punk in Drublic — NOFX fans will get that reference — and Anthony says he’s on a fritter kick.
“The Punk in Drublic is soft, crunchy, sweet, salty, caramel; it has everything in it,” says Mara.
“I love our John Ritter Apple Fritter. It has sea salt, caramel drizzle, homemade vanilla glaze, candied walnuts and is made with lots of butter,” says Anthony, noting that you won’t find any vegan or gluten-free options in their repertoire.
In front of me is a Blueberry French Toast, a doughnut topped with Cinnamon Toast Crunch, caramel glaze and a dollop of blueberries in the middle, and a Cookie Monster with bits of Chips Ahoy planted into blue-colored homemade vanilla icing. Both doughnuts are irresistible.
At the next table over, an 8-year-old named Koral is coloring a sticker.
“She’s been wanting to come here for so long and now we’ll probably be coming here every Sunday,” Koral’s father, Myke Tegantvoort, says.
“I like the food and Mara,” Koral says.
Glazed and Confuzed is open seven days a week from 6 a.m. to 11:30 a.m. and serves breakfast items and specialty coffees. It is located at 3411 Lake Tahoe Blvd. in South Lake Tahoe. | glazedandconfuzedtahoedoughnut.com