Did you know that there is an international donut day? We neither. Although it is not surprising that this holiday comes to us from the United States, it is surprising to learn that it is an initiative of the Salvation Army, to honor the women who served donuts to soldiers during World War II. Whether this story is true or not, this day happens to be the first Friday of June. But since we don't need an international day to eat a good donut, here are some artisans who have given themselves the mission of raising the excellence of this delicacy by a notch!

The pastry chef whose career was (among other things) propelled by his victory on the Donut Showdown show, on the Food Network in 2014, proves to us that creativity has no limit. Between its “classics” – maple twist, lemon truck wheel, or the most gourmet chocolate Boston cream donut you will have tasted in your life – and its creations of the month, we simply want to taste everything. At the size of donuts, one at a time is more than enough. Enough to make the pleasure last!

Last fall, Bernie Beigne arrived in the Mile-End creating a real craze, which confirmed that Montrealers are undeniably hungry for this fried brioche dough. At Bernie's, we enjoy the simplicity of the incredibly melt-in-the-mouth glazed donut as much as the creations that are both gourmet and regressive. Donut with Kit-Kat, caramelized popcorn or Reeses? Wait until you see the apple fritter, larger than life!

The Dora gourmet boutique is not only an institution of the town of Eastman, but also a local pride. Finding a resident of the city who has never gotten his hands on at least one famous donut from Aldora Bolduc, whose recipe has not been truncated by a gram in more than 70 years, is an impossible mission. This gourmet landmark has even become an essential detour for many vacationers heading to Orford or Magog. A small half-dozen assorted for the road?

One bite and you will be conquered: the donuts of La Beignerie are indeed entirely vegan. The use of ingredients exclusively of vegetable origin does not affect the soft texture or the flavors of the latter. We love the crème brûlée, the strawberry ice cream or the Oreo one, topped with a star cookie cream. The monthly creations will also surprise many.

▶Tommy Dion is a columnist/food critic and founder of the web platform and gourmet guide www.lecuisinomane.com.