{"id":3619,"date":"2014-01-24T03:18:22","date_gmt":"2014-01-24T03:18:22","guid":{"rendered":"http:\/\/www.amykenny.ca\/?p=3619"},"modified":"2018-06-14T21:05:25","modified_gmt":"2018-06-14T21:05:25","slug":"hamiltons-sour-cream-chocolate-glazed-the-holy-grail-of-timbits","status":"publish","type":"post","link":"http:\/\/www.amykenny.ca\/?p=3619","title":{"rendered":"Hamilton&#8217;s sour cream chocolate glazed: the Holy Grail of Timbits"},"content":{"rendered":"<p><em><a href=\"https:\/\/www.thespec.com\/living-story\/4332517-hamilton-s-sour-cream-chocolate-glazed-the-holy-grail-of-timbits\/\">The Holy Grail of Timbits<\/a> &#8211; The Hamilton Spectator, January 24, 2014<\/em><\/p>\n<p>I gasp when Chris Churchill tells me he doesn&#8217;t even like the sour cream chocolate glazed Timbit.<\/p>\n<div>\n<p class=\"printable-text\">&#8220;I&#8217;m a chocoholic, but certain chocolates,&#8221; he says, lifting the lid from a container filled with the glassy fondant he uses to top chocolate dip doughnuts. &#8220;I like <em>this<\/em> chocolate. A milk chocolate.&#8221;<\/p>\n<p class=\"printable-text\">Admittedly, I wouldn&#8217;t kick a chocolate dip off my lunch tray either, but that&#8217;s not the reason I&#8217;m meeting Churchill, the head baker at the Dundurn Plaza Tim Hortons. The real reason I&#8217;m here is a large tub of matte brown icing \u00e2\u20ac\u201d viscous and opaque and awaiting the batch of naked sour cream Timbits baking in the oven.<\/p>\n<p class=\"printable-text\">The sour cream chocolate glazed Timbit is an endangered species in the bakery biome. Like its relative, the Boston cream Timbit that&#8217;s available on Barrie&#8217;s Barrieview Drive, spotting one in the wild is rare &#8230;<\/p>\n<p class=\"printable-text\">\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The Holy Grail of Timbits &#8211; The Hamilton Spectator, January 24, 2014 I gasp when Chris Churchill tells me he doesn&#8217;t even like the sour cream chocolate glazed Timbit. &#8220;I&#8217;m a chocoholic, but certain chocolates,&#8221; he says, lifting the lid from a container filled with the glassy fondant he uses to top chocolate dip doughnuts. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[976],"tags":[],"class_list":["post-3619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-journalism","post-grid"],"_links":{"self":[{"href":"http:\/\/www.amykenny.ca\/index.php?rest_route=\/wp\/v2\/posts\/3619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amykenny.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amykenny.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amykenny.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amykenny.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3619"}],"version-history":[{"count":0,"href":"http:\/\/www.amykenny.ca\/index.php?rest_route=\/wp\/v2\/posts\/3619\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amykenny.ca\/index.php?rest_route=\/wp\/v2\/media\/3690"}],"wp:attachment":[{"href":"http:\/\/www.amykenny.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amykenny.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3619"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amykenny.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}