Doughnut chain offers tasty flavor

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    By luke alo

    The aroma is familiar: sweet fried dough that tantalizes the tastebuds.

    For Provo residents, a trip to the donut store often went something like this: pack up the kids or roommates and drive into Orem to Krispy Kreme.

    Now, Hogi Yogi looks to dig into a piece of the donut pie.

    Glazie”s, the new donut shop in Provo opened by the owners of Hogi Yogi, aspires to take over the donut market in the Provo.

    “The owner said there was a demographic need for the students in the area,” said Brandi Brame, 24, a BYU senior majoring in community health education who works as a manager at Glazie”s.

    Brame said that Krispy Kreme dominates the donut market in the area, but there”s always room for competition.

    By opening Glazie”s next to Hogi Yogi and Teryaki Stix, the owners hope to draw customers to the donuts, she said.

    Rick Clayton, a BYU graduate and co-owner of Hogi Yogi and Teryaki Stix, said he is optimistic that the crowds will come.

    “It”s really exciting,” he said. “We weren”t trying to copy them. The taste is a little different.

    Meanwhile at Krispy Kreme, the sales continue flourish and no one is upset with the competition, manager Karla Wadley said.

    The owners are confident about the Krispy Kreme product, Wadley said.

    “I don”t think they”re too worried about it,” she said. “Our donuts carry a name that speaks for itself.

    Wadley said that even the colors of the Krispy Kreme box lead people to think of donuts, and with that kind of name recognition – they should be fine.

    While Wadley said she has not visited Glazie”s, she said she hopes to taste the competition”s product soon.

    BYU student Brittany Davis, 22, a junior from Genola Utah majoring in industrial design, looks forward to the donut war.

    “I think it”s a great idea because if there”s competition they”ll have to get better and cheaper and produce more efficiently,” Davis said. “It”s all about the free market.”

    Glazie”s has enjoyed moderate success, although it has only been open for a few weeks, Brame said.

    “Right now we”re looking to the future,” she said.

    Brame said by opening Glazie”s during the summer months, employees have time to get used to the rigors of work before the big events such as BYU Education Week, which they hope will draw large crowds.

    To try and distinguish itself from Krispy Kreme, Brame said that muffins and cinnamon rolls are coming in the future.

    “We want to attract a variety of audiences,” she said.

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