The Italians have spaghetti, the English fish and chips, the Scots their haggis, the Indians curry, the Spanish paella. But in Toronto, in Sudbury, in Winnipeg and Halifax, in Vancouver and Wawa and Sioux Lookout, there was only — the doughnut…To U.S.-based Wendy's, which acquired Tim Hortons in 1995, we say this: Would you freeze a Frenchman's baguette? Oh, the horror.
The Globe and Mail
October 27, 2003
D'oh!-nuts
Comment
Tim Hortons, say it ain't so.
The Italians have spaghetti, the English fish and chips, the Scots their haggis, the Indians curry, the Spanish paella. But in Toronto, in Sudbury, in Winnipeg and Halifax, in Vancouver and Wawa and Sioux Lookout, there was only — the doughnut.
It wasn't much, to be sure, but we'd learned to live with it. Many of us had even learned to love it. What could be more satisfying, on a cold October morning, than a fresh-baked apple fritter and a large double-double? What could better warm the cockles of one's heart, after shinny on the outdoor rink, than hot chocolate and a dutchie, fresh from the oven?
But this week, Tim Hortons co-founder Ron Joyce confirmed our darkest fears. For the past four months, Tim's doughnuts haven't been fresh-baked at all. They've been factory-fried, frozen, shipped and merely finished on-site. As though we wouldn't notice.
To U.S.-based Wendy's, which acquired Tim Hortons in 1995, we say this: Would you freeze a Frenchman's baguette? Oh, the horror.
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Risks: Folly, Satire, Canada, United States, 20031027 D’oh!-nuts
