At Corner Peach, indulgent doughnuts made each morning come in classic flavours like Boston cream and coconut meringue with a raspberry jam filling.

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At Corner Peach in Chinatown, they have a nickname for the massive doughnuts that come out just right, practically round in all their glory after their dunk in the deep-fryer. Article content

“We call them fat little ponies,” says co-owner Caroline Murphy. Article content Article content

The doughnuts are small-batch wonders, classically yeasted and slowly fermented overnight before they’re cooked. Perhaps 40 are made each day early in the week, w

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