This first of three locations in Glasgow for these doughnut specialists opened in 2015, set up by husband and wife team Iain and Annika Baillie. Iain is a pastry chef with experience at The Fat Duck and Ox and Finch. With the mantra ‘Made by people, not machines’, the popularity of their creations has warranted a second (city centre) and third shop (Southside) plus separate bakery unit. From the ever-popular crème brûlée (Madagascar vanilla bean custard in a brioche doughnut, sugary crackly top) to banoffee pie, pistachio and hibiscus or good old-fashioned jam, the range in this funkily designed shop (perches in the rear) will have adults feeling like a kid in a sweet shop. Sourcing is thoughtful, with great coffee from Glasgow’s Papercup.