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| - I'm sorry to say but I just don't understand what all the fuss is about. I've known about Giuliano's doughnuts for a while now, Le Cheese used to carry them on the weekends. I've tried then several times, most recently at a Yelp Elite event at the new storefront. I like to think I know a good dessert, and I'm sorry but this just isn't living up to all the hype.
I don't blame people for getting excited, I can get carried away too, but I feel as though I've fallen into the old definition of insanity because I keep trying these doughnuts expecting to be blown away, but instead I'm left underwhelmed. On paper, and up close and personal, these doughnuts look great. Trou de Beigne makes some of my favourite possibilities for doughnuts, Nutella and Banana, Blizzard, S'more, Cookie Dough!!?? It's a sugar-addict's dream. I WANT to love them, I TRIED to love them, but each time I try these doughnuts, I'm left feeling wanting. And not the kind of wanting like "I want another one", more like "I want a better one".
According to owner Giuliano, the doughnuts are made with no preservatives, artificial flavours, or artificial colours, the majority use Lindt chocolate, but they are not vegan. I enjoyed the Nutella Banana, and the Classic. The S'more (the exception to the rule above, made with Hershey's chocolate) was OK, but not earth-shattering. Ditto for the Blizzard. In fairness, it seems the Maple Bacon is everyone's favourite, and that's the one I haven't tried (I'm vegetarian in case you didn't know), but I've tried all the other ones.
I write this review with a lot of inner turmoil, because it's very hard for me to say something negative about a doughnut. At the same time, much as I would like to extoll the virtues of the business, the product just isn't that good in my humble opinion.
I really loved the location and the décor, and I love anything that embraces the Montreal identity, albeit unconventionally in this case in the form of the DXIV logo (Roman numerals for "514", of course I had to ask). The owner, Giuliano, was a very gracious host and gave an informative talk on the history of his business. He explained that this business came about because he is very particular when it comes to his tastes, and he wanted to make the best doughnut, not just the run-of-the-mill offerings one can find at Tim Horton's. He didn't set out to start a business necessarily, he just wanted to make a product that would satisfy his own expectations, and obviously it has had mass appeal.
I am also quite fastidious about my preferences, and maybe I'm simply spoiled by my almost constant intake of sugar, but I'm afraid these doughnuts are just not cutting it for me.
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