This post features a small number of Melbourne’s sweet hits. Fakebooo, Fakebooobooo and I checked out Doughboy’s Donuts after having brunch at Barry’s. Even though Fakebooo no longer needs a fake girlfriend for eating shenanigans, FBB, thank the lordy lords, has a sweet tooth. This means the three of us can’t complete a meal without a sweet sugary ending. Yay!
Doughboys is located at the Mercat Hotel, a stone’s throw from the Queen Victoria Market. What seems to be a dilapidated run down pub hides a surprisingly casual, lounge-feel dining space that houses Fancy Hank’s BBQ and Doughboys.
Doughboy’s donuts are hand-prepped to order. A display of each delectable carby treat is lined up for ogling and after the order is placed, each pale naked ring is appropriately attired in its suit of icing and toppings.
(Top left) Grizzly – Dark chocolate icing with Belgian chocolate coated almond praline $5.80
(Bottom right) PBJ – Dip #1 Peanut butter. Dip #2 Fresh blueberry jam sprinkled with roasted and crushed nuts $5.80
We shared 2 amongst us that morning: PBJ and Grizzly. The texture of these babies are slightly more chewy and dense that the average, let’s say, “Krappy Kream”. I thought the peanut butter icing was almost tooth-achingly sweet and could use more peanut butter flavour but the boys found no fault. The Grizzly had nothing rough about it. It was chocolatey rich and almost too sinful to be consumed by one.
Swing on to the Mercat Hotel the next time you’re doing some shopping at the QVM. Doughboy’s donuts is the perfect way to refuel.
N2 Extreme Gelato
329 Brunswick Street
I finally made it to N2 Gelato after it had graced the city of Melbourne a good 8 months ago. N2 Gelato pretty much explains itself, unless chemistry isn’t really your thing and N which stands for Nitrogen doesn’t mean squat.
The little shop along Brunswick Street has a futuristic, science lab feel to it, with dark dark walls providing a stark contrast to the bright lights, white swirly machines and tufts of smoke billowing out of shiny silver vessels.
The concept is simple. Step 1: Churn ice cream mixture. Step 2: Pour liquid nitrogen in. The result? An amazingly smooth and creamy sensational delight of whatever flavour you asked for.
That evening I had dulce de leche, which was brilliant. It had just the perfect amount of sweetness and the slightest trace of bourbon to make it kid-friendly. The Angmoh’s chocolate sorbet was smooth with pleasant flavour, and very impressively it was vegan!
Hop on down to N2 Gelato to amaze at the edible delicious scientific hocus pocus.
Kicci is a fan of Melbourne’s delectable offerings and flies up ever so often to partake in a roller coaster week of gut-stuffing indulgence. He was after a sweet ending post-brunch and so we drove to Babka for a sugar hit.
Babka is a long-standing Fitzroy stalwart. It has a cosy relaxing feel to it, making a fantastic escape from the crazy hype along Brunswick Street. It is a patisserie, boulangerie and café all rolled into one. Heart-warming meals are available and so are breads, tarts, pastries and cakes.
Kicci and I shared a slice a chocolate mud cake and lemon tart that morning. The chocolate cake was surprisingly light in texture without compromising in depth and flavour. The lemon tart is one the best I’ve come across. The lemon curd was zesty and rich, with the consistency achieved from yolks and not gelatine.
The sweet offerings at Babka are legendary, so swing on down if you are in need of a sweet satisfaction.
And there you have it, a trio of Melbourne’s sugary havens for emotional comfort, happy eating or simply why the effing hell not.