Doughnuts are making a big comeback, and they’re nothing like the boring ‘ol chocolate dips, Boston creams or Timbits of the classic coffee shop. Just as Krispy Kreme once sparked an obsession in the city (raise your hand if you drove all the way out to Mississauga just to line up for a box of original glaze), Glory Hole Doughnuts have come to redeem the doughnut for Toronto.
Behind Glory Hole Doughnuts is Ashley Jacot De Boinod, a former pastry chef at Buca. Taking classic doughnut flavours, she elevates them into fanciful products reminiscent of what you’d find at Doughnut Plant in New York City or Voodoo Doughnut in Portland.
Pictured above is the coconut cream doughnut, which features all the flavours of a coconut cream pie: a shredded coconut custard delicately held within a soft, not-too-dense doughnut topped with whipped cream and semi-sweet chocolate flakes. Made by hand daily, other signature flavours include apple pie, S’Mores, puddin’, lemon meringue, cotton candy and the signature fried chicken and waffles.
