HOLE-IER THAN THOU

Richmond Hill Post - - CONTENTS -

Mark McEwan & Nadège Nourian are on the hunt for T.O.’s top gourmet dough­nut

Ahead of Na­tional Dough­nut Day on June 7 (but re­ally, shouldn’t ev­ery day be Dough­nut Day?) we had Mark McEwan and mac­aron mas­ter Nadège Nourian in to blindly taste a se­lec­tion of dough­nuts from across the city. Dough­nut dis­turb them as they de­ter­mine the best hole-y pas­tries in the city. THE ROLLING PIN

Mark and Nadège both loved this choco­late, salted caramel num­ber. “This is my kind of dough­nut,” says Nadège. Mark agrees, say­ing, “It’s nice that they made their own caramel.”

1970 Av­enue Rd., $4.95/dough­nut

GLORY HOLE DOUGH­NUTS

Mark and Nadège both praised this one for the con­sis­tency of this rasp­berry, pis­ta­chio dough­nut. “The pis­ta­chios are great; the cake is great,” says Nadège.

1505 Ger­rard St. E., $4.25/dough­nut

BLOOMERS

Mark ap­pre­ci­ates the tex­ture and the whimsy of the birth­day cake chunks on top this ve­gan birth­day cake dough­nut from Bloomers. “It’s fun to look at,” he says.

873 Bloor St. W., $3/dough­nut

DIPPED DONUTS

“It’s every­thing you want in a dough­nut,” says Mark about this cook­iesand-cream of­fer­ing from Dipped Donuts. Nadège likes the look of it but thinks they could have let it rise more for more soft­ness.

161 Bald­win St., $2.88/dough­nut

SORELLE & CO.

Al­though this ve­gan and gluten-free dough­nut from Sorelle and Co. eats more like a cake, it still holds up. “I think if peo­ple like cake-like dough­nuts, this one is OK,” says Nadège.

1050 Ruther­ford Rd., $5.20/dough­nut

EMMA’S COUN­TRY KITCHEN

“This might be the most in­ter­est­ing one,” says Nadège, about the tex­ture of this rasp­berry, white choco­late crum­ble dough­nut. “It’s very ap­peal­ing.”

810 St. Clair Ave. W., $2/dough­nut

NADÈGE NOURIAN French patis­sière Nadège Nourian pre­ferred dough­nuts with unique tex­tures. MARK MCEWAN Mark found the fluffier, yeasty dough­nuts to be more ap­pe­tiz­ing than cakey ones.

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