Rising Star Pastry Chef Megan Pidgeon of Glazed Donuts - Biography

Key West, FL

March 2016

Megan Pidgeon and her husband Jonathan own the southernmost doughnut shop in the contiguous United States. But they met much farther north, in chilly Hyde Park, New York, as students at the Culinary Institute of America. While studying baking and pastry arts management, Pidgeon accepted a chance to work with chef, instructor, and preeminent pastry guru Francisco Migoya at The Apple Pie Bakery and Café—a powerful, hands-on learning experience for the aspiring chef. 

From there, Pidgeon kept her hands in flour, staging for James Beard Award-winning chefs Richard Leech of Park Avenue Café and Nicole Plue of Redd in Napa. In 2010, she traveled east for a position as Jasper Hill Farm in Vermont, where she learned about cheese production. 

Later that year, the warmer climate of Key West called, and Pidgeon and her now-husband Jonathan took their talents to Fin and Blackfin Bistro, respectively. They might have remained in restaurant kitchens—and the Keys might have remained tragically donut-less—but the Pidgeons noticed a dearth of options for pastry chefs in the area. They took it upon themselves to solve the problem by opening their own shop, Glazed Donuts. At Glazed, Pidgeon makes some of the finest artisan donuts to the region and expresses the fresh, bright, local flavors of the Keys.