WHO: ASHLEY JACOT DE BOINOD, OWNER OF GLORY HOLE DOUGHNUTS
Baking cred: She’s a pastry chef who has worked at spots like Buca and Scaramouche.
Yeast or cake?: Yeast (fried in vegetable shortening) — though she does make one cake doughnut.
Flavours: About a dozen flavours daily (from a menu that should change four times a year), including Kensington Brewing Co. beer (with beer and brown butter frosting), butter and toast, Elvis and marshmallow, banana cream pie, cookies and cream, maple, chocolate pistachio, pretzel and lemon meringue.
Price: $3 to $4.50
Branding: On the name’s sexual innuendo and tag line (“What creams are made of”), Jacot De Boinod said: “To be honest, I really didn’t think it was going to get this much flak. I really thought everyone had the same sense of humour as me.”
Opened: Aug. 25, 2012 (before that Ashley sold wholesale to a few coffee shops and restaurants/bars). She raised $6,040 out of the $15,000 needed to open through indiegogo.com.
Seating: A few window stools
Details:Glory Hole Doughnuts, 1596 Queen St. W. (west of Sorauren Ave.), 647-352-4848. Hours (while supplies last): Tuesday to Saturday, 9 a.m. to 5 p.m.; Sunday 10 a.m. to 5 p.m.; Closed Monday.
WHO:DEVIN AND LUKE CONNELL, CO-OWNERS OF PAULETTE’S ORIGINAL DONUTS AND CHICKEN
Baking cred: Devin owns Delica Kitchen and co-wrote the Two Dishes cookbook with her mom Linda Haynes (founder of Ace Bakery). Luke studied international development, works in the non-profit sector and is a passionate home cook. (Their company’s chef is Graham Bower, who has worked at Delica, Globe Bistro and Pangaea.)
Flavours: Seven types are served daily from a rotating roster of about 14 that includes blueberry balsamic, vanilla bean nutmeg, cinnamon latte, grapefruit maple, passion fruit poppyseed, dark chocolate pretzel and banana-coconut-cream pie.
Price: $2.75
Yeast or cake?: Cake (fried in vegetable shortening)
Philosophy: “We completely dip the doughnuts so it seals in the moisture and lightness,” says Devin. “We use all-natural fruit purées and extracts and no artificial colours. We try to keep it really pure and simple. We didn’t want giant, supersized doughnuts. We wanted a doughnut where you could have it for breakfast or afternoon tea, that was a little bit more sophisticated.”
Opened: June 25, 2012
Seating: Six stools inside, one bench outside
Details:Paulette’s Original Donuts and Chicken, 913 Queen St. E. (west of Carlaw Ave.), 647-748-1177. Hours (doughnuts from 8 a.m. while supplies last): 8 a.m. to 8 p.m. Tuesday to Sunday; Closed Monday.
WHO:RACHELLE CADWELL, CREATOR OF DOUGH BY RACHELLE DOUGHNUT POP-UP
Baking cred: She’s a pastry chef who runs Beast Restaurant with her husband, Scott Vivian.
Flavours: Usually five each week from 50 options that include bacon maple, cherry pie, double chocolate, brown butter glazed and apple fritters
Price: $3
Yeast or cake?: Yeast (fried in sunflower oil)
In the know: Doughnut lovers come to Beast’s side-steet door at 8 a.m. on Thursdays, when Cadwell throws open the iron door and offers more than 300 doughnuts until they sell out. Cadwell tweets the upcoming flavours from twitter.com/doughtoronto on Wednesday nights.
Logo: Designed by Andrew Richmond, a designer and self-taught chef behind La Carnita. Painted freehand by one of Beast’s former dishwashers, an Ontario College of Art and Design graduate.
Opened: In May (Rachelle usually makes doughnuts for Beast’s weekend brunch and for the monthly Toronto Underground Market)
Seating: None
Details: South door to Beast restaurant, 96 Tecumseth St. (west of Bathurst St.), 647-352-6000. Hours: Thursdays from 8 a.m. until they’re sold out (usually by 10:30 a.m.)
http://www.thestar.com/living/food/article/1252547--the-bakers-behind-three-toronto-artisan-doughnut-shops
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