Homemade doughnut shops are on the rise in popularity, with no signs of slowing down in some of Montreal’s most sought-after locations.
Since its establishment in 2021, Bernie Beigne has been delighting the sweet cravings of Montreal locals.
“We’ve been experiencing constant growth. One of our main challenges here is managing this growth,” explained co-owner Dean Giannarakis.
While flavors like matcha white chocolate or grape Hubba Bubba may seem cutting-edge, the success of the Mile-End shop, according to its co-owner, is owed to its traditional approach.
“It’s a small family business,” Giannarakis emphasized. “Everyone here is somehow related or connected from many years ago.”
The window-facing glazing station also pays homage to old-fashioned bakeries, evoking nostalgia for some customers.
“Doughnuts, real homemade doughnuts, were a thing when I was a kid in Montreal,” remarked food critic Lesley Chesterman. “And then I witnessed the disappearance of these homemade doughnut places as chains took over.”
Chesterman noted that the absence of these shops left Montrealers yearning for these baked delights.
In Montreal’s NDG neighborhood, restaurateur Terry Axiotis recognized a gap in the market and decided to address it.
“I believe people still enjoy the experience of witnessing fresh doughnuts being made in-house, from scratch, all the time,” expressed Homer’s Donuts owner. “Because it’s made from scratch, people feel it’s worth it.”
According to Axiotis, the key to success lies in good dough.
“It’s really good dough,” attested NDG resident Dale Charles. “It’s moist.”
Charles became a fan after her first visit to Homer’s Donuts when it opened at the end of March.
Long queues have become a daily sight at both shops, with some customers traveling just to secure a dozen.
“Honestly, it’s the variety of flavors available,” shared Laurentians resident Stephanie Couillard. “Especially for our kids. They love all the colorful ones.”
Chesterman now views homemade doughnuts as a staple in the city.
“Perhaps it’s currently trendy with these establishments, but it’s not akin to fleeting trends like tacos,” Chesterman remarked. “If they’re good, they’re good, and they’ll endure.”