Rémy Couture’s super-dense, cake-like doughnuts are so massive they’re propped up on spindles. Each doughnut starts with a fluffy-moist cake base that’s hand-dipped in glazes like chocolate, caramel, and pistachio, only to be rolled in a crumbly topping. Keep an eye out for the (always delicious) flavour of the month.

To the delight of just about everyone, this once-upon-a-time wholesale doughnut maker went brick-and-mortar in 2015, and now offers the option to order online, for delivery (flat fee), or for pick-up atVeux-Tu Une Biere?on Fridays only. Vegan doughnuts are also available.

當瓦維爾的甜甜圈鑒賞家去多個地方ations around town for Polish paczki. The glazed, hole-less, yeast-based doughnuts are fried, glazed, and powdered before being injected with the likes of plum or apricot jam. They can also be ordered plain, but why would you want that?

Thisrecently opened doughnut shop on Saint-Denisis the brainchild of an unlikely entrepreneur, Catherine Boucher, a dentist turned vegan pastry maker. Her creations are glazed to produce flavours such as crème brûlée, passionfruit with cocoa nibs, coffee-caramel-biscuit (dubbed the “Caramel Instagraham”), and cookies and cream using a chocolate-hazelnut spread from local producer Allo Simmone.

Montreal doughnut lovers swear by Samos. This bakery’s been in business for more than 60 years and is renowned for old-school doughnuts that serve as a kind of counterpunch to frillier pastry pushers.

Churning out doughnuts and fritters every morning at 9:00 am, this West Island locale keeps things fresh by switching up flavours on a weekly basis. Think of options like maple bacon, brownie cream cheese, lavender Oreo vanilla glazed, or brown sugar cinnamon on the doughnut side, with fritter flavours such as strawberry cheesecake or classic apple.

Nathalie Kaspy-Shtern may be a licensed criminologist with three degrees, but she also makes a fine doughnut. Her punny flavours, like the Cereal Killer (topped with your childhood favourites), the Tru-Doh (with brownies) or the Espress-O-Self, with its cinnamon and vanilla bean glaze, are sure to please. Oh, and vegan and gluten-free options are also available.

Josie Weitzenbauer’s doughnuts at Léché are yeast-based, fried in canola oil, and emerge lighter and fluffier than most. Plus, the varieties are insane: coconut and lime, lemon meringue, margarita, passionfruit, s’mores, and maple, just to name a few.