Vegan doughnuts that taste better than traditional versions — Bloomers proved that you don't need eggs or dairy to make exceptional doughnuts. The cinnamon sugar, cookies & cream, and seasonal fruit glazes are all genuinely delicious, with a texture that's light, fluffy, and never dense. The Bloor West Village location is the original, and the doughnuts have developed a city-wide following.
Neighbourhood: Bloor West Village · Address: 3421 Bloor St W, Toronto, ON · Hours: Mon–Sat 9am–6pm | Sun 9am–5pm · Phone: (416) 763-5500
Why Visit
Bloomers makes vegan doughnuts that genuinely compete with traditional versions — light, fluffy, and flavourful, with creative glazes and seasonal specials that reward repeat visits. The cinnamon sugar is the best introduction, and the weekly specials keep the menu fresh.
What Makes It Unique
Most vegan doughnuts are dense, heavy compromises. Bloomers has solved the technical challenge of plant-based doughnut production, creating a doughnut with the correct open crumb, light texture, and satisfying flavour using only vegan ingredients. The aquafaba-based formulation and precise frying technique produce results that convert non-vegans regularly.
The vegan doughnut is one of the most technically challenging categories in plant-based baking, and Bloomers Doughnuts has achieved something genuinely remarkable: vegan doughnuts that are not merely acceptable substitutes for traditional versions, but doughnuts that are light, fluffy, flavourful, and satisfying in their own right. The achievement is not just in replacing eggs and dairy — it is in creating a doughnut that maintains the textural and flavour standards of the traditional category while using entirely different ingredients.
The doughnut dough at Bloomers is built on a foundation of plant-based ingredients that replicate the functions of eggs and dairy without imitating them. Eggs in traditional doughnut dough serve three functions: they provide structure (the proteins coagulate during frying to set the dough), they add richness (the fat in the yolks provides flavour and tenderness), and they contribute to leavening (the egg whites can be beaten to incorporate air). Bloomers replaces these functions with a combination of ingredients: aquafaba (the liquid from cooked chickpeas, which can be whipped to replicate the structure-building and leavening functions of egg whites), plant-based milk (which provides the liquid and some fat), and additional fat from vegetable oil or vegan butter (which provides the richness that eggs contribute).
The aquafaba is the critical ingredient in Bloomers' doughnut programme. When whipped, aquafaba creates a stable foam that can be folded into dough to provide structure and lightness — it does not replicate egg white exactly, but it provides the aeration and the protein structure that allow the doughnut to rise and to develop the correct texture during frying. The concentration of aquafaba matters — too thin and it does not whip properly; too concentrated and it adds unwanted flavour. Bloomers has calibrated its aquafaba preparation to provide the correct whipping behaviour without adding chickpea flavour to the dough.
The frying process at Bloomers uses the same technique as traditional doughnut shops, with the additional challenge of managing the behaviour of plant-based dough in hot oil. The dough must be proofed (allowed to rise) to the correct volume — underproofed dough produces dense, heavy doughnuts; overproofed dough absorbs too much oil during frying and becomes greasy. The oil temperature must be precisely controlled: too hot and the exterior burns before the interior cooks; too cool and the dough absorbs excessive oil and becomes heavy. Bloomers' frying process produces doughnuts with the correct golden exterior, the light and airy interior, and the minimal oil absorption that defines great doughnut frying.
The cinnamon sugar doughnut is Bloomers' signature and the best introduction to their programme. The doughnut is rolled in cinnamon sugar immediately after frying, while the exterior is still warm and slightly oily — this allows the sugar to adhere properly and the cinnamon to release its aromatic oils. The result is a doughnut with a crisp, sweet exterior and a soft, fluffy interior, with the warmth of cinnamon complementing the sweetness of the dough. The texture is light rather than dense, with the open crumb structure that indicates proper proofing and frying.
The cookies & cream doughnut is the creative variation that demonstrates Bloomers' range. The doughnut is topped with a vanilla glaze (made with plant-based milk and powdered sugar) and crushed chocolate sandwich cookies, creating a flavour combination that is familiar from ice cream but novel in doughnut form. The vanilla glaze is clean and not overly sweet, providing a canvas for the cookie flavour without competing with it. The cookie pieces add textural contrast — crunchy against the soft doughnut, with the chocolate cookie flavour providing depth.
The seasonal specials at Bloomers rotate weekly and reflect both the season's produce and the kitchen's creative ambition. Summer specials include peach glaze (made with fresh Ontario peaches, cooked down to concentrate their flavour), berry compote filling (using seasonal berries), and lemon glaze (made with fresh lemon juice and zest). Autumn brings apple cider glaze (made with reduced apple cider for intensity), pumpkin spice (using real pumpkin puree), and maple glaze (using Ontario maple syrup). Winter includes gingerbread (using fresh ginger and molasses), peppermint chocolate (using peppermint extract and dark chocolate), and hot chocolate (with a chocolate glaze and marshmallow topping).
The texture of Bloomers' doughnuts is the technical achievement that distinguishes them from most vegan baking. The doughnuts are light and fluffy, with an open crumb that is visible when the doughnut is torn or bitten. The exterior is crisp from frying but not heavy with oil. The interior is soft and slightly elastic — the correct texture for a yeast-raised doughnut. This texture is achieved through the correct balance of proofing, frying temperature, and ingredient formulation — any vegan doughnut can be made without eggs and dairy, but making one with the correct texture requires genuine technical skill.
The Bloor West Village location is the original and has the neighbourhood character that defines Bloomers' identity. It's a small shop with a counter, a display case, and a few tables — the kind of neighbourhood bakery that exists in every community but rarely achieves this level of quality. The Trinity Bellwoods location is newer and slightly larger, with more seating and a similar menu. Both locations bake in small batches throughout the day, which means that morning visits have the freshest doughnuts but afternoon visits may find limited selection.
Pricing is accessible — individual doughnuts run $3-4, with premium flavours and seasonal specials at $4-5. For handmade, small-batch vegan doughnuts with genuine technical quality, this represents excellent value. The doughnuts are also available by the dozen for events and gatherings, with advance ordering recommended for large quantities.
For visitors with dietary restrictions, Bloomers is a genuine gift. The doughnuts are vegan (no eggs, no dairy), and the kitchen avoids common allergens where possible — the cinnamon sugar and vanilla glaze flavours are typically free of nuts, soy, and gluten (though cross-contamination is possible in a shared kitchen). The staff are knowledgeable about ingredients and can guide customers with specific dietary needs.
Frequently Asked Questions
How does Bloomers make vegan doughnuts taste so good?
Bloomers uses aquafaba (whipped chickpea liquid) to replicate the structure and leavening functions of eggs, plant-based milk and vegetable oil for richness and moisture, and precise proofing and frying technique to achieve the light, fluffy texture that defines great doughnuts. The result is a vegan doughnut that is not merely an acceptable substitute but genuinely excellent in its own right.
What flavours does Bloomers Doughnuts offer?
Core flavours include cinnamon sugar (the signature), cookies & cream, vanilla glaze, and chocolate glaze. Seasonal specials rotate weekly and include summer peach, autumn apple cider, winter gingerbread, and other creative variations. The cinnamon sugar is the best introduction for first-time visitors.
When should I visit Bloomers to get the best selection?
Arrive early — Bloomers bakes in small batches throughout the day, and popular flavours frequently sell out by early afternoon. Morning visits (9-11am) have the freshest and fullest selection. Weekend mornings are busiest but the turnover means the doughnuts are always fresh. The Bloor West Village location is the original; there's also a Trinity Bellwoods location.
Are Bloomers doughnuts suitable for people with allergies?
Bloomers' doughnuts are vegan (no eggs or dairy). The cinnamon sugar and vanilla glaze flavours are typically free of nuts, soy, and gluten, though cross-contamination is possible in a shared kitchen. The staff are knowledgeable about ingredients and can guide customers with specific dietary needs. Always inform staff of allergies when ordering.