Donuts
Glazed, Cake or Old Fashioned? How to Pick the Right Donut
12 September 2026 · 5 min read
Three donuts, three completely different things. A glazed is raised yeast dough — light, airy, best within hours. A cake donut is batter-based, dense and tender, and keeps better through the day. An old fashioned is a cake donut fried so the surface cracks open into crisp ridges. If you only remember one line: glazed for softness, cake for substance, old fashioned for crunch.
Glazed — $1.50, $15.00 a dozen
Yeast dough, proved until it is full of air, fried, then dipped in a thin sugar glaze that sets to a shell. The inside is almost hollow. It is the cheapest thing on our board and the hardest to fake, because a glazed donut has nowhere to hide — no icing, no topping, nothing to distract from whether the dough was any good.
Buy glazed when you want the classic, when you are feeding a crowd, or when you are eating it in the car within the hour. Its weakness is time: a glazed donut at 3pm is a different and sadder object than the same donut at 6am.
Cake donut — $2.50, $25.00 a dozen
No yeast. A batter leavened chemically, more like a muffin than a bread, piped into the fryer. The crumb is tight and tender rather than airy, which means it carries a heavy glaze without going soggy and survives a few hours on a desk.
Buy cake when the donut has to wait — a morning meeting at ten, a box going to a job site, anything where it will not be eaten immediately.
Old fashioned — $2.50, and one of our two house specialties
Same family as the cake donut, treated differently. Shaped and fried so the outside splits into ridges and craters as it cooks. Those cracks catch glaze and crisp up at the edges, so you get crunch on the outside and dense crumb inside — the biggest textural contrast of any donut we make.
It is on the board as a house specialty for a reason. If you are working through our case for the first time and you like a donut with some structure to it, start here.
One note for the till: an old fashioned rings up as a cake donut, because that is what it is.
So which one
- Eating it now, want it light — glazed
- Eating it later, or transporting it — cake
- Want crisp edges and something to chew — old fashioned
- Feeding a group and cannot ask everyone — assorted, $2.25 each or $22.50 a dozen
- Want something genuinely different — the cronut, $3.99
Every dozen is buy ten, get two free, and it applies across the board. Mixing types in one dozen is fine — the discount does not care what is in the box.
Where
All three are made fresh every morning at Spanish Fork, Ogden and St. George, from 5:00am. Glazed usually outlasts the rest; old fashioneds tend to go earlier.