Von Doughnuts on Danforth just East of Pape transforms the lowly proletarian donut to "Gourmet Doughnut" status with imaginative and over the top delicious creations with panache, They even sell the Doughnut holes renamed as "Kabobs". The owner is pleasant and most proprietarily proud of his creations. I agree having tried the Lemon Lavender combo with a cup of drip coffee on the premises.
I tried both the Crème Brûlée and Sangria. The Caramel Salt ‘N’ Pepa and Kabobs looked good, too.
I really liked the Crème Brûlée. The burnt sugar on top provided the crunch on the light and airy doughnut. The custard was smooth and creamy. It was really like having a crème brûlée!
The Sangria used a red and white wine glaze which was also good but if I didn’t know it was sangria, I wouldn’t be able to guess. The strawberry jam swirl did give the right tang to balance the sweet, fluffy doughnut.
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I don’t normally like cake doughnuts, but VON doughnuts has the best cake doughnuts I’ve ever had. Somehow, they managed to make their cake donuts chewy like the yeast donuts that I prefer. We tried their dill pickle cake donut. The deep fried pickle was nothing special and the glaze and dough tasted very dilly. It wasn’t unpleasant, but I wouldn’t call it a must-try flavour. We also tried a chocolate and hazelnut cake donut that had a delicious chocolatey ganache on top, and a crust all around the outside of the donut. The inside of the donut was chocolate flavoured and cakey. It was slightly dry and not sweet enough for my taste. They also have raised (yeast based) donut holes that are nice and soft (photo shown below). We tried their vanilla bean and french toast raised donut holes. Personally, I found that their glazes were way too sweet. Apparently, their best seller is their crème brûlée donut. If you like cake doughnuts, you should definitely give VON doughnuts a chance. Photos can be found on my food blog on my "Gourmet Donut Tour of Toronto" post.
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