Friday, April 26, 2019

Potato Boom Snacks

My coworkers get a monthly snack box with treats from around the world.  I *love* this, as it gives me a chance to sample a huge variety of items not normally accessible in the US, and also, to just try ... #allTheThings.  And obviously, I love snacks.

This month's box was from the Ukraine, with a rare two products from the same vendor: Potato Boom.  If they were going to include two products that were nearly the same, just different flavors, these must be amazing, right?

So what is Potato Boom?
"Original corn sticks are a good snack for your favorite drinks."
Ok, a corn stick?  I can kinda imagine that.  To pair with my ... drinks.  Ok.
"A popular chips taste in a new format. Unlike traditional potato chips, our product is not subject to roasting in frying fats. It can be enjoyed without harming the health. They are great for light snacks, as well as snacks for your favorite beverages."
Ah, ok, I love chips, and these are made with corn instead, and baked instead of fried, so, healthy.

But these descriptions weren't actually very good.
The packaging was more revealing, and made them look like french fries.  It promised a "Hit Snack".

Who can resist?  Not me!
Original Sticks with Onion Flavour.
The snack really is the shape of fries, certainly not like traditional chips, and certainly not what I expected as a corn snack.

It turns out, they aren't ... really corn sticks.  Yes, corn flour is the first ingredient, but there is plenty of potato starch and potato flakes, and wheat flour too in the mix.  The texture is light and airy, like a puffed chip of sorts, but obviously an entirely different form factor.  They taste more like ... styrofoam?  But that is just the base.

The onion flavor is strong, and tasted just like sour cream and onion potato chips.  Just, airier, healthier, perhaps.

A nice alternative to chips I guess, but not as interesting as I was hoping.
Original Sticks with Veal & Adjika Flavour.
And then I tried the next flavor: veal & adjika.  Yeah, what?

These were just crazy tasting.  Same form factor, look like fries, light and airy, but they tasted ... well, meaty?  Veal flavor?! Savory and meaty and yet on a light fry-chip ... my brain didn't know what to make of these, at all.  

I'm not familiar with Adjika, but its a Ukrainian dip, hot and spicy.  I didn't find these spicy exactly, but there was certainly a ton of flavor.

I don't think I liked these exactly, but I certainly couldn't help but try them over and over again, just so confused how a beef stew like flavor was in a chip-like thing.

Thursday, April 25, 2019

Belly Artisan Ice Cream, Toronto

I love ice cream. I eat it many days a week.  You probably know this by now, if you read my blog regularly, or see my Instagram.

I also enjoy interesting flavors, and trying new brands, particularly when I travel.  Thus, I bring you Belly Artisan Ice Cream, based in Canada, where I recently visited.
"Belly Ice Cream is all natural and completely handcrafted with an obsessive attention to detail and an emphasis on creative, Chef driven flavours. Each flavour you love, is made from scratch using locally sourced, fresh dairy and the highest quality ingredients. "
I was impressed with the commitment to truly being an artisan manufacturer that Belly has - all ice cream is made when you order, they keep no stock.  Nearly everything is made in house, including all the mix-ins like brownies, caramel, etc.  And the flavors? They really are unique.

Belly might be a bit hard for you to get your hands on though ... they have a single shop, and otherwise just sell wholesale to small markets.  Or, it turns out, to my office.
Ice Cream Freezer!
Discovering the ice cream freezer is always a highlight  when I travel to another office, but particularly when they have local items.  A chance to try new things!  And in our Toronto office, it was stocked with Belly products.

Individual Ice Cream

The flavor range is what made me most excited about Belly, with versions of desserts I love, just, made into ice cream, like Sticky Rice with Mango, Cinnamon Bun, or Sticky Toffee Pudding.  There are plenty of boozy flavors, and florals as well.  Our office had a limited selection, but still, some interesting ones.

The ice cream is low overrun, less air, but I didn't find it to be particularly creamy nor premium.  It seemed like mid-grade ice cream, really.  Not bad, but not notable in its texture in any way.
Mini Tubs.
I appreciated the size of the mini tubs, bigger than a single scoop, but not giant, actually a reasonable portion size.

Each one just had the flavor on top with a little sticky label.  Clearly a smaller scale production!
Scotch Whiskey with Smoked Almonds & Salted Caramel.
I snatched this one up immediately.  I loved the sound of it.

There were some highlights: the runny, gooey salted caramel sauce, generous throughout.  The crunchy bits of smoked almond, which great texture.

But ... uh ... where was the whiskey?  I didn't taste it at all.  And the ice cream itself was fairly standard, not particularly creamy nor premium.

Overall, sounded better than it was, just because I wanted a boozy ice cream!
Basil & Lemon.
I liked the basil and lemon much more.

I was first introduced to basil ice cream a few years ago by a pastry chef friend, and I've been hooked since ... on the rare occasions when I can get my hands on it that is.

It was refreshing, yet not sorbet, definitely creamy ice cream.  The basil and lemon were very pleasing together, fresh strong flavors, the play of acidity and herbs just worked wonderfully.

A unique flavor, and I enjoyed it.
Belgian White Chocolate & Lemon.
I selected this near the end of the week, when the pickings were slim.  I know I don't care for lemon, but the white chocolate I hoped would balance it out.

The white chocolate I did like, shreds within, but, as expected, the ice cream did taste like lemon, and that just isn't for me.  If you like lemon though, I think this was likely pleasant.

Ice Cream Sandwiches

Artisan ice cream sandwiches?  Now those sounded interesting, made with homemade cookies and the ice cream, fascinating flavor combinations, and totally non-standard flavors of each.

The freezer was loaded with them my first day, so I didn't try any then, opting for the individual ice cream, assuming I could come back another day for the ice cream sandwiches.  I was mistaken, as most of the good flavors disappeared the first day, not to be restocked all week!
Carrot Cake Cookies w/ Cream Cheese Ice Cream.
I would have grabbed this on the spot had I known it wouldn't be restocked, but alas, I missed out on carrot cake cookies with cream cheese ice cream.
Chocolate Sugar Cookie with Raspberry Chocolate Cheesecake Ice Cream.
I also loved the sound of this one, I'm not sure I've ever had a chocolate sugar cookie?
Shortbread Cookies with Blackberry Earl Grey Ice Cream.
I returned to the ice cream freezer later in the week to find only one option.  This one.  The item was unlabeled, so I did't know what I was getting until I bit in, and realized it was the same as the one I ad bypassed on an earlier visit because I don't care for blackberry (in general, I dislike the seeds in the fruit, so anything that includes seeds, which this did, is a no for me).  And I didn't like the earl grey flavor, it tasted floral, another no for me.

So, the ice cream was fail for my tastes but the shortbread cookies were actually quite wonderful.  And I say this as someone who doesn't love cookies.  They were soft, buttery, sugary, and just really quite delicious.  I scarfed the cookies down in record time.
Cornflake Skor Cookies with Vanilla Bean Ice Cream.
The next day I went earlier, right after stocking, and was rewarded with better options.

This ice cream was boring, just plain vanilla, but the cookies were again a highlight, the cornflake added a crispness, the skor bar a toffee quality, and there was plenty of salt.   I really quite liked these, much like cereal milk ice cream, just, even better.  For cookies, not bad.

It was rolled in mini chips of assorted flavors (chocolate, white chocolate, toffee perhaps?), which I appreciated for extra texture as well.

Wednesday, April 24, 2019

Kid Lee, Toronto

When I travel, one thing I love is to check out establishments of the local celebrity chefs.  As I researched Toronto for my short business trip, one name did show up several times: Susur Lee.  The local celebrity chef.

Susur Lee has a fairly fascinating background (from Hong Kong, worked at teh Peninsula Hotel, is wife was killed on a flight destroyed by a Soviet fighter jet ...), but his celebrity status comes from being on Top Chef: Masters, and doing quite well, and since making appearances on other food TV shows.  His restaurant group has a number of establishments around Toronto (and one in Singapore), including a fairly recent casual addition: Kid Lee, all fusion cuisine.
A very famous slaw.
I went for one thing: a very, very famous slaw.

My slaw was a mixed success.  Some parts were just not very good.  But others, so good, that nothing else mattered.  I'd get it again, actually.


Kid Lee is a departure from the other restaurants, a fast casual place, in a food court, open only for lunch, only during the week.  If you are looking for it, go to the second floor dining area of First Canadian Place.

It was on my radar because it features Chef Lee's most famous dish, the "Singapore Slaw", his take on a Lo Hei salad, a Chinese new year dish I didn't actually know anything about, but gets such great reviews that I just had to seek it out.  Oh, and did I mention, its vegan and gluten-free?
It took me a while to spot it, tucked in the corner, because I never saw a sign that actually said "Kid Lee", and I only barely noticed the cursive "by Susar Lee" signage here.

I visited during the off hours, but I am told it gets crazy during lunch.
Hot Foods.
Kid Lee serves much more than just the salad, and the majority of the menu is hot proteins and sides, which you combine to make combos or bowls with healthy bases.  Assembly line style.  None of these items, besides the other signature dish, cheeseburger spring rolls, really called out to me though.
Salad Making.
I'm clearly not alone, as there is an entire separate counter, and entire separate ordering line, just for the salads.  Yes, really.  And people really do say at lunch it gets packed.  For a vegan, gluten-free, *salad*

Salads are tossed to order, and handed over in big bowls.
Grab + Go.
If you want your salad even *faster*, you can opt for it from the grab and go section, which has just the salads, pre-packaged up in separate compartments, for you to mix at your leisure, and drinks.  Nothing else is available at this side counter.  And it too is packed.
This section literally is *just* the salads.  Nothing else.  I tell you, these are the main attraction.  I was beyond curious.


Since Kid Lee is open only during the week, and only during lunch and afternoon, my chances to try it were limited.  I decided to swing by late one afternoon to get a salad to go to bring back to the hotel to have later that evening, as I did some work from the hotel.  I was burnt out on dining out.

I ordered in advance, on Ritual, and was given the choice of having it "Save it for Later", which I opted for.  I thought that I'd still get a freshly made one, just with dressing on the side.  I asked for extra taro, thinking I was getting a real made to order salad.  Turns out ... I wasn't.
Signature Slaw: Packaging.
My salad looked exactly like every other one in the grab and go station, and I'm fairly certain it had no extra taro.  Oh well.

I was really impressed with the packaging though.  Not only was the dressing separate, but the crispy components were in their own container AND the veggie components were compartmentalized in the bigger packaging.  Major credit for this packaging.  All 19 ingredients ...
Signature Slaw: Instructions.
Clear instructions were on top: add dressing, add dry ingredients, mix.  Easy peasy!

Of course, I didn't follow them, opting to try things individually first, and make my own perfect creation.
Chef Susur Lee’s Singaporean Slaw. $13.
"Chef Susur Lee's Signature slaw is made with 19 ingredients. Fresh veg, Japanese plum & ginger dressing with a mix of herbs, topped with crispy shallots, taro & peanuts. Gluten free & vegan."

Here you can see it all a bit better.

In the big container, is the base slaw: cucumber, carrot, jicama, all julienned, plus the dressing in its own little container.  The slaw I actually really didn't care for, and I'm not sure why.  It wasn't really crisp, it was kinda soft, and the flavor was ... just off.  I think sorta pickled, but it just kinda seemed old.  I used a little, but mostly discarded this.

On top, in three separate compartments was tomato slices, a mix of herbs (purple basil, coriander, daikon sprouts, edible flower petals, and green onions.), and pickled red onion and ginger.  The tomato was very sad, clearly not ripe, out of season, and I quickly tossed it.  The herbs though were all fresh enough, and added a lot of unique flavors.  The pickled stuff was also fine.

The base was pretty forgettable and not great, and I was glad I had some leftover base from my poke bowl from Rolltation the night before to use instead (just kale and cabbage), but it worked well with all the herbs and pickled stuff.

I was feeling kinda down on this salad, except, the good stuff was still to come.  On the side, in a fairly large container, is all the crunch.
Crispy Ingredients: 
In the smaller, but still sizable, container was the crispy ingredients: rice vermicelli, shredded fried taro root, roasted peanuts, sesame seeds, fried shallots.

I'm all about crunchy components in my salad, and I adore taro chips, so ... yes, I was excited for this. Still, it was better than I even imagined.

So much texture, from the light rice vermicelli, the string-like salty taro shreds, the chunky peanuts, the crazy flavorful fried shallots, and lots of sesame seeds.  All crispy in their own way.  All flavor powerhouses.  All incredible.

Honestly, I'd purchase this mix as a side if I could.  It makes a great snack food.  You can sprinkle it on any salad.  But it was even better when combined with the killer dressing it was intended to pair wtih.
Salted plum and ginger ume dressing.
Because, wow, the dressing was incredible.  The color was amazing too.

The ginger was powerful, but in a vibrant way.  Overpowering, almost, but somehow not.  The plum, fruity and salty, and a punch in the face, in a good way.  I couldn't get over how amazing this dressing was.

Full of umami I guess, sweet, salty, savory, fascinating.
Kid Lee Menu, Reviews, Photos, Location and Info - Zomato

Tuesday, April 23, 2019

AC753, Toronto to San Francisco

Flight Details

  • Flight: AC753
  • Aircraft: A321-200
  • Seat: 2D
  • Departure: Toronto Pearson Airport, 4:20pm (scheduled) 5:20pm (actual)
  • Arrival: San Francisco International, 6:49pm (scheduled) (actual)
Well, this flight didn't get off to a good start.

First, it was scheduled on an 737-Max, which was grounded.  So we were put onto an ancient A321.  The aircraft ... showed its age.

Second, it was delayed ... once we were on board.  Not because the aircraft wasn't ready, or anything with the crew, or anything technical ... but because some passengers were stuck in customs.  Now ... selfish me is quite annoyed that we waited AN HOUR for them, before giving up and going without them.

Third, there was quite a bit of turbulence, which at least we were warned about.

Fourth, we had an aborted landing (whee!) due to a flap getting jammed, and spent an extra 20 minutes cruising around in the air while they somehow fixed it, which obviously further delayed us.

Overall, everything about this flight was lackluster.
So Tiny.
The cabin felt old, dusty almost.  Like an old carpet that needed cleaning.

Seats had seatback pockets in front, and no other storage in seat.  At least I had power, although my USB jack wasn't working.

Entertainment screens were touch based only, and basically unusable, given how poorly they worked.  I gave up.

Welcome beverage was ... a bottle of water, as we sat on the ground for over an hour.  No standard pre-departure beverages.

Service however was pleasant, staff friendly, attentive.  Just clearly an old aircraft, and a sub-standard Business Class offering.

Meal Service

The meal served on board was dinner, which we could look up in advance.  Orders were taken while we hung out on the ground, not sure if that is standard or not.

One unique feature, is that they call out the "Dine Anytime" option, "Enjoy your meal later during the flight, up to 50 minutes prior to landing."  This is particularly nice if you are trying to eat on a particular meal schedule to handle jet lag, and 1.5 hours after takeoff isn't quite that.
Dinner: Low End Wine, Nearly Frozen Salad, Economy Quality Pasta, Generic Ice Cream & Cookies.
Meal service was quite efficient, it moved right along.  That's ... about all the positive I have to say about it.
The menu was fairly standard: salad to start, choice of entree (red meat, chicken, fish, vegetarian pasta), and signature dessert (gelato and fresh baked cookies).

  • Niçoise salad, fingerling potatoes, hard-boiled egg, green beans, fennel, corn, grape tomatoes, Kalamata olives, garlic aïoli, herb vinaigrette.
  • Braised veal, mushroom à la forestière sauce, red skin mashed potatoes, broccoli
  • General Tao chicken, steamed rice, bamboo shoots, carrots, edamame
  • Flamed cod, creamy shallot sauce, brown and white rice, spinach, diced red pepper
  • Cheese and spinach ravioli, creamy mushroom spinach sauce, sun-dried tomatoes
  • Fresh seasonal fruit
  • Chocolate chip cookie baked fresh on board
  • Vanilla ice cream
Assorted snacks and a full selection of beverages are available at all times throughout your flight.

I wasn't particularly optimistic about the meal, certainly not about any of the proteins, so I went for the ravioli.  And of course I had ice cream toppings in my bag (sprinkles, toffee bits, white chocolate chunks), because I knew it would be plain vanilla.
Drink Cart.
Meal service began quite quickly, hot towel, and then a cart with drinks came down the aisle.  Two red (cabernet sauvignon from Chile, something from Italy) and two white wines (dry riesling from Austria, Napa Chardonnay) were available, all screw tops except for the riesling.  Drinks were served with a bowl of nuts.
Chardonnay, Cabernet Sauvignon, and Mixed Nuts.
I asked to try the chardonnay, but didn't love it - a bit too acidic, minerally, etc than what I was really in the mood for.

So I also got the cab sav, Adobe Reserva.  It is a $5 bottle, screw top.  It was better, it had a bit of bite to it, and a taste that I can't quite explain but I've noticed more recently in some wine, that my brain translates to "blood", but I know that isn't right.

Drinks were served with a small bowl of mixed nuts (cashews and almonds only), salted, lukewarm.  I appreciated the quasi-warmth and salt, but meh to boring mixed nuts.  Nut refills were offered soon after.

Tables were set a few minutes later with a simple white cloth.
Appetizer: Salad, bread.
"Niçoise salad, fingerling potatoes, hard-boiled egg, green beans, fennel, corn, grape tomatoes, Kalamata olives, garlic aïoli, herb vinaigrette."

The cart came back soon after, offering refills (so soon!) and our starter (no choice, just the salad), and a basket with rolls (white or wheat, served lukewarm).  Butter, salt & pepper packets, were on our trays.

The salad ... well, it lacked a green base, which made me sad, since I actually came prepared with my own dressing and crunchy salad mix-ins, prepared to turn a lackluster standard mixed greens salad into something amazing, by just having them leave off the dressing (which, they couldn't do anyway, vinaigrette was pre-mixed in).  It turns out, AC flight attendants do virtually no meal finishing, the salads come entirely plated and garnished and dressed, the entrees just get heated, no garnish applied.  Very different from other business class offerings.

Anyway, the "salad".  It was really not good.  The plating was decent though.

The serving temperature was odd, incredibly cold, nearly frozen it seemed.  The vegetables just stone cold.  The green beans, corn, grape tomatoes, fennel, olives were all ... boring.  Flavorless.  Not limp, since nearly frozen, but I'm not sure how they made vegetables have no taste.  Even the fennel, usually a strong flavor, just had none.  The veggies were all dressed in the vinaigrette already, an oily pool in the base.

The potatoes were the worst, almost shriveled little disks.

The garlic aioli though ... was tasty.  Strong garlic flavor, creamy.  I used it to dunk plantain chips I brought with me, which was a fabulous combination.
Main: Ravioli.
"Cheese and spinach ravioli, creamy mushroom spinach sauce, sun-dried tomatoes."

Mains came person by person, and every single one was huge.  The lady next to me exclaimed, "How do they expect any one person to eat this much ravioli!", and I admit, I thought the same when I saw my platter of ravioli put down in front of me.  16 raviolis!  The veal had an equally large and ridiculous mountain of mashed potatoes with it, and no passenger I saw managed to finish.

It was ... lackluster.  The ravioli was the most generic cheese and spinach ravioli ever.  The pasta not too soggy, nor overcooked and hard, but ... it just had a lump of ricotta with a bit of spinach in it inside.  I've had pasta on so many flights, and usually it is significantly better than this.

The sauce was indeed creamy, and helped keep it warm.  It didn't particularly have flavor though.  It had random pockets of chopped spinach, and a few small pieces of mushrooms, and there was plenty of it, but ... just not particularly great.  I mostly managed to scoop up all the spinach, mushrooms, and sauce, and eat it liked creamed spinach.  Which, wasn't bad.

Oh, and the sun-dried tomatoes?  I guess that was the red you see on top, but honestly, there were no actual bits of sun-dried tomatoes, and certainly no flavor nor texture from them.

So highly mediocre.  Honestly, economy class quality.
Dessert: Cookies & Ice Cream.
 "Chocolate chip cookie baked fresh on board, Vanilla ice cream."

And finally, my favorite part of any meal ... dessert.  Choices were a fruit platter or cookies & ice cream.  I knew they didn't serve quality ice cream, and I knew it was plain vanilla, and I'm definitely not a cookie girl, but ... clearly I had to try this.  I had my own toppings prepared.

The aroma of the fresh cookies was enticing, but there was nothing very good about the cookie.  A warm gooey cookie can be great, but this was just quasi warm, like nearly everything, and not gooey at all.  Soft at least?  The mini chocolate chips did nothing for it either.

The ice cream is Gelato Fresco, plain vanilla.  Again, nothing special here.  Low end ice cream.  Not particularly creamy.  Not much flavor.

No after dinner drinks, no port, nothing exciting is available.

Monday, April 22, 2019

Tim Hortons, Canada

I grew up in New Hampshire.  Solidly in Dunkin' Donuts territory, where I ate my share of mediocre donuts (but liked the muffins), and was introduced to coffee more as a way to order your cream and sugar, not the other way around.  I drank way too many iced coffees loaded with sweetener and cream even in the winter, and adored Coolattas in the summer.  And then I moved away, didn't have it for years, and had my memories shattered when I tried the baked goods, and the coffee, as an adult more recently.  

I knew that Canada (and other countries), had a very similar looking chain: Tim Hortons.  I think it may have even existed in rest stops in upstate New York, where I went to college.  But I never tried it.  Until my recent trip to Canada.

Every morning, I saw the queues of people at every Tim Hortons, on every corner, in every food court.  I was amazed at just how popular it seemed.  Even Dunks and Starbucks don't get crowds like that.  Eventually, curiosity got the best of me, but not until I was in the Toronto airport, and a bit bored waiting for my flight.

I finally tried it.

I don't actually know much about Tim Hortons, except that it really was founded by a Canadian hockey player named Tim Horton, and is a huge franchise now with stores in a slew of countries.  The menu seems far more extensive than Dunkin' Donuts, going far beyond donuts, coffee, basic baked goods (muffins, croissants, bagels, etc), breakfast sandwiches, and wraps, which Dunks' has also tried to expand into, to hot bowls like mac and cheese or chili, specialty hoagies, and even milkshakes.

I tried the donuts.  They were ... um ... chain donuts?  I'm not sure what people love though, and didn't get a chance to try the coffee, so it is possible that I just didn't go for the right things.


"We freshly bake our donuts in small batches throughout the day in our Restaurants. Our bakers hand-dip, glaze and sprinkle each donut with care."
Tim Hortons says they bake the donuts on site at every store still, which is clearly different from Dunks, where the donuts are now baked off in larger distribution centers, and delivery daily (or are they frozen at this point?).  I think Tim Hortons does parbake though, but at least they are finished on site.

Being a donut-lover, I decided to focus my first Tim Hortons experience here.
So exciting.
I probably looked kinda silly, so gleeful to get my bag of goodies, but ... this was a first for me!


As my introduction to Tim Hortons, I wanted to try several kinds, and thus went for Timbits, their version of Munchkins, or, you know, donut holes.
Timbits! $0.29 each.
"You love ‘em, we love ‘em, everybody loves ‘em. Bite-sized morsels of our traditional donuts, Timbits® are available all day long in various Snack Pack sizes. Perfect for parties, meetings or any time. Selection may vary by restaurant."

I give Tim Hortons credit for the extensive lineup of Timbits.  I think the shop I was at, the airport location of all places, had at least ... 10 kinds?  I was thrilled to have such variety to pick from, cake or raised style, ranging from plain old fashioned, to glazed old fashioned, to honey dipped, maple dipped, cinnamon sugar coated, chocolate glazed, birthday sprinkle coated ... the list went on and on.

I selected three, but only really liked one.
Apple Fritter, Sour Cream Glazed, Powdered Sugar Jelly Filled.
I selected my top 3: apple fritter (!!! woah, as a mini?!), sour cream glaze (one people seem to love), and a powdered sugar one I hoped would be filled (it was, with jelly), although the birthday sprinkle one was close behind.

Apple Fritter.
I adore apple fritters, I commonly call them the "Kind of Donuts" and have deemed them nearly impossible to mess up.  I have never, ever seen them donut hole size though, rarely even *normal* donut size, as they are usually giant.  I was so excited for this one.

But ...

Not so great. Not even good, really.

The donut was denser than the raised ones, and certainly had a lot of cinnamon flavor inside, but I didn't taste any apple, nor any bits of moisture from the fruit.  Not sure if there was any apple actually in this thing ...

It also lacked the aspect that makes fritters amazing: the crispy, super fried, exterior with crags and glaze hanging off.  It did have glaze, but it was soft, and ... just glaze.

So for my first Tim Hortons donut, this was beyond a letdown.  My least favorite of the trio I tried.

Sour Cream Glazed (Cake).
Next I went for Sour Cream Glazed, a cake style donut.  Perhaps I should have gone for the plain ro glazed old fashioned but ... the sour cream glaze sounded so much more interesting.

And, it was.  I liked this donut, a cake donut of all things.  Fairly light for a cake donut, and I really did enjoy the sour cream tang to the glaze.  This one I quickly finished, no problem.  My favorite, and the only one I'd get again.

Powdered Sugar Jelly Filled (Raised).

And finally, a filled donut, covered in powdered sugar, raised style.  They make this is lemon, raspberry, and strawberry, and the donuts were not labelled at the shop, so I'm not certain which this was.  Clearly, not lemon, but I couldn't tell between strawberry or raspberry.

Another general favorite of mine, but the jelly filling in this was beyond disappointing.  It only had a tiny, tiny drop of jelly, hence why I never figured out what kind it was.  Hopefully the full size donuts are more generously stuffed!

The donut itself was just boring, standard kinda stale tasting raised donut, slight extra sweetness from the powdered sugar.  I wouldn't get this again, clearly.