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In praise of Brandon's bakeries

On Friday I bought doughnuts for the office.

I hadn't intended to, but I had to run an errand, and I was just a couple of blocks down Rosser Avenue from the Brandon Sun offices when I noticed that the new-ish bakery at Third Street had the "open" sign in its door.

I'd stopped in at Victor's Bakery once before — and devoured the ham-and-cheese croissants — so I knew I was in for a treat. Their big fluffy sugar-coated doughnus had tempted me for the last time.

So I bought some! And some sugar twists. And also some things that looked like deep-fried perogies, but were stuffed with pineapple and dusted with sugar.

And were they delicious. Well, of course they were. They were covered in sugar.

But what's really delicious is that the whole bakery scene in Brandon has really ramped up in the past couple of years.

Victor's isn't even the only bakery on Rosser Avenue — I've previously had only delicious treats from Brandon Hispano, which is on Rosser at about Ninth Street.

If you're in the other end of town, near Richmond Avenue and 13th Street, there's also Blue Hills Bakery, which is getting to be a bit of an institution, and which has a great healthy twist on a lot of the baked goods (I need the nudge).

Speaking of institutions, I'm also really glad that the granddaddy of Brandon bakeries, Kuipers, is still going strong on First Street, near Richmond. I think I heard they have more than just great buns?

But what's really amazing is the diversity among all four of them.

You could bring me something from any one of the four, and I think I could tell you which one it came from. The style of breads and sweets is completely different from one to the other.

That's great — like, REALLY great.

And it bodes well that they each have a niche. I'm super happy to support all four of them.

Please let me know if I've missed any. Doughnuts don't last long around here.

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