Coming of age: Glazed Bar combines doughnuts and music with BYO

Unique vibe: Lucas Moges adding the final touches to one of his doughnuts.
Unique vibe: Lucas Moges adding the final touches to one of his doughnuts.

Glazed, 4-6 Union Street, Newcastle West. Open Tuesday, 10am-5pm; Wednesday-Friday, 10am-10pm,; Saturday 1pm-10pm. (closed Sunday and Monday)

COFFEE and doughnuts is a classic American combination.

So how did a young Parisian, who confesses to preferring champagne and cheese, wind up opening a doughnut bar in Newcastle?

Lucas Moge, who opened the doors of Glazed Bar in Newcastle last month, moved to Australia five years ago with his then-girlfriend and spent three years in Sydney before being drawn up the coast to Newcastle.

“I really love this place - that’s why I came here,” Moge says.

“I fell in love with Newcastle - I love the beaches, the people ... and it’s affordable.”

Moge is the driving force behind Glazed which is not only a doughnut bar but also a community space that aims to support local creatives.

It is a simple concept but the idea, he says, is to offer a place with long opening hours where people can chill out or get work done (free wifi is available), grab a coffee and connect with each other.

Ultimate in fun: Enjoy a doughnut while listening to your favourite tunes at Glazed. Pictures: Simone De Peak

Ultimate in fun: Enjoy a doughnut while listening to your favourite tunes at Glazed. Pictures: Simone De Peak

“In Melbourne, I feel there are lots of places like that but not so much here, so that’s why I made this.”

There is a strong emphasis on supporting the arts community, too.

Artworks for sale hang from the walls and rooms are available to host anything from exhibits to talks to stand-up comedy performances.

“I’m open to any ideas - anything that people might want to do. That’s really what I want - a big community space so people can share and have fun,” Moge says.

Fitted with dimmed lighting, Glazed Bar feels uber-hip - greenery hangs from the ceiling alongside driftwood light fittings and recycled timber is used throughout - but also manages to have a cosy and inviting vibe.

There is a lounge in the main area, while the back room features three large tables and bench seating, making it a great spot to catch up with a large group over a doughnut and coffee (or a glass of wine - Glazed has a BYO license).

A DJ booth with a set of turntables is placed at the centre of the space (customers are invited to put on a record or buy one) and on weekends, DJs spin funk and house tunes.

But let’s get back to those doughnuts.

Instagram foodies would have no doubt come across the enormously tempting photos of the chocolate-smothered toasted marshmallow-topped doughnuts on the Glazed page which has already racked up close to 10,000 followers since the space opened on Union Street four weeks ago.

Special: The creme brulee doughnut at Glazed on Union Street.

Special: The creme brulee doughnut at Glazed on Union Street.

The doughnuts are the drawcard at Glazed where the idea is simple: build your own and add however much you like on top.

The generously-sized doughnuts are delivered fresh each morning and a selection of toppings are available on the counter in a self-serve set up.

Start by choosing from four glazes (salted caramel, chocolate, strawberry and original) and top with your choice of Tim Tams, gummy bears, chocolate chips, jersey caramels, Kinder Bueno, M&Ms, marshmallows, rainbow sprinkles ... you name it.

For those after less of a sugar rush, sliced strawberries and bananas are also available.

The doughnut itself is priced at $4 and then weighed once topped, with the weight of the toppings totalling your final cost (for example, our toppings added $1.90 to the price of the doughnut).

It’s inexpensive and that’s exactly the aim Moge had for Glazed.

Hip: Dark-lit with DJ tunes.

Hip: Dark-lit with DJ tunes.

You can pick up a coffee for $3 (large or small is the same price) and a large pot of tea for $5 - including a range of beautifully fragrant Mariage Freres teas (try the ‘Vanille Des Iles’ vanilla black tea) which his mother sends over from France.

“I am sure we are the only place in Newcastle that stocks this tea,” Moge says.

In a nod to his French heritage, Moge has introduced a creme brûlée doughnut special this week and there are plans to test out a savoury cheese doughnut later this month.

Minimising waste is also another big part of his ethos. Customers are encouraged to bring their own cup, unsold doughnuts are donated to the Newcastle Angels who distribute to those in need and the fit-out was constructed using mostly recycled materials.