The Holy Grail of Timbits – The Hamilton Spectator, January 24, 2014
I gasp when Chris Churchill tells me he doesn’t even like the sour cream chocolate glazed Timbit.
“I’m a chocoholic, but certain chocolates,” he says, lifting the lid from a container filled with the glassy fondant he uses to top chocolate dip doughnuts. “I like this chocolate. A milk chocolate.”
Admittedly, I wouldn’t kick a chocolate dip off my lunch tray either, but that’s not the reason I’m meeting Churchill, the head baker at the Dundurn Plaza Tim Hortons. The real reason I’m here is a large tub of matte brown icing â€” viscous and opaque and awaiting the batch of naked sour cream Timbits baking in the oven.
The sour cream chocolate glazed Timbit is an endangered species in the bakery biome. Like its relative, the Boston cream Timbit that’s available on Barrie’s Barrieview Drive, spotting one in the wild is rare …