 Do you know what's trending in Toronto bakeries? Jam-filled doughnuts. I had this one on Friday afternoon. An "it's the weekend" treat. But when it comes to reasons to eat doughnuts, I can think of a million and one — including maintaining my menopausal midriff. I mean that in the most loving way. Trying hard to appreciate growing older. It's from Petite Thuet. I had to step out of the sidewalk crowd and stop to eat it. It demanded my attention. One of the big joys is the heavy sugar coating. It's messy. I felt like a kid. When it was done, I raised my arms toward the powder blue sky. A salutation. Momentarily transported to a happy place. Just me celebrating on Yonge Street. I'm a jam maker, and it's about the guts — this one was raspberry. The ratio of dough to jam was perfect. This is a critical detail. It's wholly unsatisfying when there's not enough filling. The dough was soft but not completely tender and white, which made me curious about the fat. Dough plus filling is simple. And real difficult to do right. Bà Nôi fills their doughnuts with stewed rhubarb and custard if you're looking for seasonally sublime. You definitely need it. Also, a butter tart chaser. I've been a few times. I like that bakery a lot. I'm glad I don't live closer. In Bloor West Village, the local Polish deli, Kingsway Meat Products, sells Paczki from a bakery we're still trying to sleuth (we're pretty sure it's in Etobicoke). The quince-rosewater filling and eggshell thin sugar glaze are an Eastern European dream. Go early. *** The men in these videos look like my friends from high school or someone I dated. I was a classic 70s teenage girl. I loved both songs. Still do. I grew up in a golden era. 19771974Comments are closed.
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