Golden Glaze Wholesale
We bake at 3am so you don't have to.
Fresh donuts and kolaches for your counter every morning. No fryer, no overnight baker, no guessing how many to make. You sell them, we make them.
Who it's for
If people buy coffee from you, they'll buy a donut with it.
Bake it or buy it
Making donuts in-house costs more than the flour.
Most of the cost isn't ingredients. It's the overnight shift, the equipment, and the donuts you throw away.
Making your own
- Someone starts at 3 or 4am.Dough has to proof before it fries. That's a paid shift before you open, every day.
- A fryer, proofer, and a hood.Plus fire suppression, oil changes, and permits for frying on site.
- A skill you have to keep on staff.When your baker quits or calls in, there are no donuts that day.
- Waste is on you.Bake too few and you lose sales. Bake too many and they go in the trash.
- Ingredient minimums.Mixes, glaze, and oil come in 50 lb bags and 35 lb jugs, not by the dozen.
Buying wholesale from us
- One price per dozen.Labor, oil, ingredients, and equipment are already in it. You know your margin before you sell.
- Nobody on your team works overnight.Donuts are ready when you open.
- Zero equipment.No fryer, no hood, no extra permits. Just a case or a tray.
- Order what sells.Start small, adjust your standing order as you learn what moves.
- Same donut every day.Made by bakers who do this full time across 7 shops.
Why it works
You keep the sale. We carry the work.
Fixed cost, clear margin
In-house cost moves every week with wages, oil, and waste. A per-dozen price doesn't. Mark it up and you know exactly what you make.
Your labor goes to your customers
The hours you'd spend frying go back to the register, the line, or nowhere at all. That's real payroll you don't spend.
No cash tied up in equipment
A donut setup is thousands of dollars before you sell one. Wholesale lets you test demand first with nothing to buy.
Less waste
We bake for 7 shops, so our volume absorbs the swings. You only take what your counter actually sells.
Nothing breaks when someone quits
Your donut supply doesn't depend on one person showing up at 3am.
A brand people already know
Golden Glaze is a name DFW customers recognize. Put it on your counter if you want to, or don't. Your call.
Bake vs. buy calculator
What does a dozen actually cost you to make?
Move the sliders to match your shop. The numbers start at rough DFW averages. Change them to yours.
Estimates for planning only. Your real costs depend on your recipe, rent, staffing, and local rules.
What we make
The same lineup our shops sell every morning.
How it works
Four steps to a full pastry case.
Questions
Common questions
Is there a minimum order?
It depends on your location and whether it's pickup or delivery. Tell us your volume in the form and we'll tell you what works.
Do you deliver?
We bake out of our DFW shops. Depending on where you are, it's delivery or a pickup at the nearest shop. We'll sort out the route when we talk.
How long do donuts stay fresh?
Donuts are best the day they're made. That's why we bake every morning and you order daily, not by the case.
Can I sell them under my own name?
Yes. Sell them as Golden Glaze or unbranded in your own case. Let us know which you want.
How do I pay?
We'll set up payment terms with you when we set up your standing order.
Can I change my order?
Yes. Standing orders can be changed. We'll agree on a cutoff time for next-day changes.
Get wholesale pricing
Tell us about your counter.
We'll reach out with pricing for your volume and set up a sample box.
- Pricing based on your actual volume
- A sample box before you commit
- No contract to start