Long before every café in town was suddenly serving donuts, Léché was already doing it better. Opened in 2012 by pastry chef Josie Weitzenbauer after a stint in Europe, this St-Henri shop carved out its own lane with rotating flavours that treat the donut as canvas, not cliché. You’ll find classics like Boston cream or maple glaze with a twist, plus more playful entries like Earl Grey mousse or raspberry jam in a vegan shell that’s anything but an afterthought.
The open kitchen keeps the space alive, and while it’s known for its donuts, there’s more than just sugar on the menu — sandwiches, salads, and coffee make it a solid lunch stop too. Josie’s vision was simple: build a space that doesn’t just serve pastry, but pushes it. And more than a decade in, Léché’s still proving there’s more than one way to make a donut matter.
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