Ashley Jacot De Boinod started her journey through the culinary world in 2004 when she attended George Brown College for the Culinary Program. At the time Jacot De Boinod wanted nothing to do with pastry. After several years on the line, Jacot decided to move away from her comfort zone and step into the world of Pastry, a world she once hated. Her journey began at Stubbe Chocolates where she fell in love with the art of chocolate.

After working at some of the top restaurants in the city for over a decade, Jacot decided to start on a new path. Glory Hole Doughnuts was created based on Jacot's passion for yeast risen products. "I love how trans-formative yeast risen products are....they start from such humble ingredients and end up as something completely different”. Jacot always thought about opening up a place of her own. “Doughnuts have always been the perfect indulgence for me.....a good cup of joe, a cinnamon sugar doughnut is all you need in life”. Her love of doughnuts and yeast risen products is what kick started her into creating GHD. Along with the creative help of her Husband Rob Dean, Jacot grew the small independent company into a wholesale business which would eventually expand into a retail shop. Located at 1596 Queen St West, Glory Hole Doughnuts opened on August 25th, 2012.

“I was so lucky to have such an amazing support system through the hardest thing I will have ever done in my life. In the end, I’m so thrilled and honoured to have the people of Toronto loving my product. This shop was truly a labour of love and continues to be the most exciting adventure I’ve ever had the pleasure of being a part of”.


All of our doughnuts are hand-made fresh every day by real genuine humans. We put a lot of care, effort and love into everything we make. Our staff create 3 different types of dough to produce 3 unique types of doughnuts.