Miche Bakery

I found this little donut stall at union station after reading an article about them in the Toronto star. As far as I’m aware pastry chef Michelle Rose has not yet opened a physical storefront for Miche Bakery and has opted to do pop up shops. Sadly you can’t find their donuts anywhere in the city yet unless you find them at some pop up markets. I was so sad to see their stall replaced by another vendor in September. This was my go to stop every Friday morning for an end of the week treat. These donuts never disappointed. So soft and fluffy. In my opinion the best dough in the city. After a few complaints about soggy toppings chef rose quickly replaced some of her flavours. When I asked her about it she said she had no idea the toppings got so soggy so fast and she was so receptive to the feedback. Wish more businesses took criticism this way. Granted she is a one woman show, donuts sold out early not all the flavours were hits with me. The donuts themselves remain IMHO the very best in the city. Really hope I can buy these again soon. Fave flavours: the homer (or donut that can’t be named). Real raspberry in the icing!!! Also the salted caramel… omg! Not so favourite flavour: maple malt. Meh didn’t do it for me but still so soft I don’t really care

Miche Bakery has been popping up all over Toronto, most recently with a month long residency at Front Street Foods.
I sought out Miche after reading a couple of different articles about the «Homer» doughnut, like this one: Front Street Foods’ Miche Bakery outside Union Station sells The Homer doughnut:
After reading about how hard baker Michelle Rose works on these goodies, I couldn’t wait to try them!
Apparently, some corporate interests asserted themselves, and the Homer Doughnut is now referred to as «The Doughtnut That Cannot Be Named for Legal Reasons». I sought out Miche at Front Street Foods to check it out. A raised doughnut with pink icing and sprinkles, the doughnut looks just like Homer’s fave on the Simpsons. The pink colour actually comes from raspberry purée mixed into the glaze, it lends a sophisticated, unexpected flavor. But unfortunately, the doughnut itself didn’t impress. It was a little tough, a little dry, a little greasy, a little bland. The doughnut is fried dough.
I also tried the Salted Caramel and a Cookies & Cream. Both were good, nice level of toppings, not too much or too sweet. But the fried dough — aack, it just kills me.
As you can tell from the profile linked above, Miche is still getting established, figuring out production, moving facilities, and not getting nearly enough sleep. I’m hoping that the fried dough is part of growing pains, an issue of quality control. I think that Miche has a lot of potential, and I hope to see more baked goods from them soon. Hopefully, with a little sleep and a little growth, Miche Bakery will blossom into something special in the future.