/
1x
Advertisement
Proudly Canadian, obsessively Toronto. Subscribe to Toronto Life!
Food & Drink

Meet Bloorcourt bar The Steady’s award-winning vegan doughnut bagel (bagnut? doughgel?)

By Caroline Youdan
Copy link
(Image: Courtesy of Donut Showdown )
(Image: Courtesy of Food Network Canada)

It takes a skilled chef to churn out great-tasting baked goods without using butter, milk or eggs. Last week, Toronto pastry whiz Vanessa Robak, the resident vegan-doughnut maker at Bloorcourt bar and café The Steady, proved her mastery by besting two other North American chefs on an episode of Food Network Canada’s weekly televised bake-off, Donut Showdown. Robak (with partner Baden Cunning) swayed the judges with three unique doughnut recipes, including a wasabi doughnut with sesame seeds and candied ginger, a champagne-glazed pastry with a Pop Rocks garnish and—most intriguing, perhaps—a bagel-esque hybrid with poppy seeds on top and cream cheese icing in the middle. The Steady has been serving its winning pastries throughout the week. (Check the café‘s Twitter feed for future updates on daily doughnut flavours.)

NEVER MISS A TORONTO LIFE STORY

Sign up for Table Talk, our free newsletter with essential food and drink stories.

By signing up, you agree to our terms of use and privacy policy.
You may unsubscribe at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Advertisement
Advertisement

Big Stories

Dancing Queens: Patrons, staff and performers share their wildest memories of Crews and Tangos, Toronto’s most storied drag bar
Deep Dives

Dancing Queens: Patrons, staff and performers share their wildest memories of Crews and Tangos, Toronto’s most storied drag bar

Inside the Latest Issue

Inside the Latest Issue

The April issue of Toronto Life features the anatomy of a Bay Street fiasco at RBC. Plus, our obsessive coverage of everything that matters now in the city.