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Ridgewood Doughnut Shop Shuts Its Doors

Jule Hazou's creations at Glaze Donuts in New Milford. Photo Credit: Cecilia Levine
Jule Hazou displays his freshly made doughnuts in the New Milford store. Photo Credit: Cecilia Levine

NEW MILFORD, N.J. — Glaze Doughnuts has shut its doors after five months in Ridgewood.

The store was not generating enough business and owner Jule Hazou says it could have done better if it had a parking lot.

The New Milford shop will remain open and Hazou plans to open four more Glaze Donut stores in 2016, starting in Wayne.

“Doughnuts are more Americana than apple pie,” said Hazou, of Paramus. “I can’t imagine a family without them.”

While Hazou might be the doughnut king, a gluten intolerance keeps him from eating them.

"Just because I can't eat them doesn't mean other people can't enjoy them," said Hazou, who was diagnosed with Celiac Disease in November 2014. "That's why I keep creating."

Hazou grew up eating doughnuts every Sunday after church as a child with his family. When he was old enough to drive, Hazou traveled around the tri-state area to sink his teeth into his favorite sugary treat.

He put his own creations to the test at home, stuffing the dough with cream or jelly, and topping it with bacon or cookie crumbles to feed to his family and guests

Hazou left his family’s cheese importing business after more than 40 years to open Glaze Donuts in Ridgewood in July 2014, and in New Milford the following February.

“Everyone wants a good doughnut,” he said. “I like to say I’m more creative. I make things that make sense.”

Hazou was eating at a diner with his wife about five years ago when he accidentally spilled syrup on his bacon.

The rest, he said, is history.

"The maple bacon doughnut is one of our most popular doughnuts," he said. "But we still make all the classics ... Jersey cream, jelly and glazed."

Hazou is happy to throw in an extra doughnut at the counter because, for him, bringing a smile to a customer's face is worth the few extra bucks.

Because it's not just about the product, Hazou said, "it's about the experience."

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