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Glory Hole is the first Toronto bakery (that we are aware of) that started serving gourmet doughnuts back in August 2012. The bakery is decorated Canadiana-style: there is an upside-down canoe suspended over the counter, which looks like a stacked woodpile. It seems like a more delicious take on the favourite Canadian coffee shop Tim Hortons. Ashley Jacot De Boinod’s doughnuts are hand cut from cake or yeast dough that has been proofed twice before being filled and/or glazed. Glory Hole offers a great variety, from doughnut holes and simple glazed plain ones to those with crazy toppings (e.g. Maple Bacon) or luscious fillings (e.g. London Fog).
Doughnuts are generally either cakey or yeasted, and I much prefer the yeasted ones. These take longer to prepare because the dough takes two proofs to rise, like bread dough. They are light and fluffy but still slightly chewy and made in several creative and delicious flavours, but I have yet to try Glory Hole‘s cake type.
On this occasion, Ryan and I shared a London Fog, which was filled with a creamy, earl grey tea-flavoured pastry cream and then topped with an earl grey glaze. I appreciated how pronounced the tea flavour was, since often tea-flavoured pastries don’t taste like much. I was also intrigued by the Toast and Butter, which was topped with a brown butter frosting and finished with sweet breadcrumbs and cinnamon, and the Tiramisu, which is one of my favourite desserts. Next time!
It is best to arrive at Glory Hole earlier rather than later in the day, since one Saturday I stopped by for a little pick-me-up and, much to my dismay, they had sold out and closed early!
Glory Hole has pre-order and custom-made doughnuts available, in addition to catering and supplying weddings. Move over, cupcakes and macarons, here’s a new (old) dessert star.
Visit Glory Hole:
1596 Queen St W, Toronto, ON M6R 1A8
(647) 352-4848
