Samos has been at this for roughly sixty years, and not much has changed. The bakery started on Rue Roy, where the original owner delivered whole wheat bread by bicycle to the BYOW restaurants along Prince-Arthur. That bread is still the top seller today, alongside the sugar donut, which is the kind of thing the new wave of gourmet fritters tends to make you forget existed: no elaborate fillings, no unexpected flavors, just soft, yielding fried dough done exactly right. Prices are low, portions are generous, and the window display of oversized danishes and twists tends to make the decision for you.