The madness of donuts in Paris

This is one of the events of the fall. At the beginning of November, the American brand Krispy Kreme, world leader in the sale of donuts (1.5 billion dollars in sales), will open its first shop in Paris. Nestled in the heart of the Forum des Halles on a 550 m space, this new temple of greed is particularly expected. Krispy Kreme has over ten million followers on social media alone. After several recent international openings (Costa Rica, Jamaica, Chile, Switzerland, etc.), it is now France’s turn to succumb to the brand’s famous donuts. In addition to the iconic Original Glazed, which represents 50% of sales, Parisians will be able to enjoy a dozen recipes. With Nutella, chocolate or sprinkled with sweet chips, Krispy Kreme’s donuts are about to invade the capital. By 2028, the brand plans to open eight stores in Paris if it is successful. In recent years, the number of shops dedicated to donuts has multiplied. True regressive pleasure, the small round donut does not always have good press. Too greasy, too chemical, too industrial, it struggles to get rid of its junk food label. To combat this misconception, Henry Gnanou, founder of The French Donuts, launched the first artisanal donuts in France in 2013. Until then, there were only industrial versions on the market. Like refined desserts, the brand’s donuts, which have two shops in Paris and four in the suburbs, are made every morning by a team of pastry chefs to be tasted the same day. All with a card that changes every month.