Latest / The Radio From Hell Show - Best Of / Donut Critic From July 1st, 2025

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Donut Critic From July 1st, 2025 · The Radio From Hell Show - Best Of

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  Speaker 1: And it's a sponsored it's brought to you by croissants,
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  Speaker 1: my croissants.
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  Speaker 2: It's raining croissants, Croissants. It's ben Lee the doughnut Critic.
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  Speaker 2: Although today I guess you used your quissant critic.
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  Speaker 3: Yeah, I hearde you guys speaking about croissants earlier and
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  Speaker 3: it just you know, tingled my ear.
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  Speaker 4: I follow the donut Critic on Instagram and I was
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  Speaker 4: following your travels all over Europe.
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  Speaker 5: Yeah, so we did four weeks, eight countries.
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  Speaker 1: Oh my god.
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  Speaker 5: And yeah, I'm fresh off the airplane right now.
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  Speaker 2: Wow.
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  Speaker 3: So I wanted to try some of the French pastries
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  Speaker 3: here in Salt Lake City. I wanted to see fresh
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  Speaker 3: off the plane. Yeah, if it matches.
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  Speaker 5: Up with what I was experiencing over there.
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  Speaker 2: So what have you got?
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  Speaker 3: So I did bring in a French bakery, items from
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  Speaker 3: a French bakery. It's called the Lease and it's on
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  Speaker 3: twenty seven to forty seven South State Street, so really
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  Speaker 3: close to downtown South Salt Lake.
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  Speaker 5: And uh, I was impressed.
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  Speaker 4: So other than croissants, what else do we have on
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  Speaker 4: the plate?
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  Speaker 3: So what you'll see this and this is gonna be
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  Speaker 3: kind of interesting. So you have tarts you have like
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  Speaker 3: the normal fruit tarts, And what I did is I
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  Speaker 3: brought the raspberry pistachio tart. Yes, like I love the
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  Speaker 3: big chunks of pistachio on the outside. It's a light
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  Speaker 3: cream on the base. And uh yeah. The pastry bass
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  Speaker 3: is really good as well.
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  Speaker 1: That was the first thing I went to and just delicious.
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  Speaker 3: Yeah, and I also brought in the peach which is
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  Speaker 3: like a yeast puff pastry and not puff pastry sorry,
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  Speaker 3: it's a brio still and then it's filled with peach
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  Speaker 3: and then it's got a syrupy peach nos to it.
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  Speaker 1: So you can see the syrup on the on the outside.
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  Speaker 3: So they actually place it in a little cup and
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  Speaker 3: it kind of soaks up through the.
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  Speaker 5: No, that's the cheese bread.
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  Speaker 3: So they also have some savory items, which is a
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  Speaker 3: cheese bread, so it's it's more or less just a
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  Speaker 3: flattened bread with cheese baked on top.
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  Speaker 5: We jumped over that peach too quickly.
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  Speaker 6: Oh yeah, it's absolutely delicious, god is so is Yeah,
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  Speaker 6: very good.
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  Speaker 3: So if you've been to Gormandy's, you're kind of going
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  Speaker 3: to recognize some of these, and that's one of the
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  Speaker 3: reasons why I held off trying Delease for so long,
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  Speaker 3: is you know, it just seemed like it could have
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  Speaker 3: been just a stamp and repeat of what we had
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  Speaker 3: been experiencing at Gormandy's, and for good reason. So Jean Jack,
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  Speaker 3: he's the owner of Delease and he's been there. He
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  Speaker 3: was at Gormandy's for about fifteen years. Oh yeah, as
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  Speaker 3: the pastry manager, so he learned the trade. But he
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  Speaker 3: also has those roots. So him and his father in
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  Speaker 3: law started Normandy so he had a good food background.
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  Speaker 3: They had a lot of French roots going on there
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  Speaker 3: and decided to take that into Gormandy's.
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  Speaker 2: Even before that, I met him at Brumby's. You remember
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  Speaker 2: Brumbies he was doing, and that's right around the corner
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  Speaker 2: from where I live, and my wife was pregnant, so
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  Speaker 2: holds my son twenty six I think, so twenty six
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  Speaker 2: years ago or twenty seven years ago. I would go
• 3:02
  Speaker 2: into Brumby's and she just craved their almond clissants and
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  Speaker 2: I got her all in glissans on the weekend.
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  Speaker 5: Yeah, So the history's there.
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  Speaker 3: I mean, he's been here about fifty years, but he's
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  Speaker 3: got those French roots, he's got those recipes and they've
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  Speaker 3: been running Delease for about eight years, so it started
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  Speaker 3: in twenty eighteen. But I still think it's relatively unknown.
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  Speaker 3: I mean, I feel like I talked to people, and
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  Speaker 3: you know, some people are now fail or heard about it,
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  Speaker 3: but they haven't been in and they have a lot
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  Speaker 3: of stuff in there.
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  Speaker 6: My wife and I used to go to Garmandy's so
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  Speaker 6: when we were dating because she worked today, T and T,
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  Speaker 6: and it was.
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  Speaker 3: Just yeah, but I'll be honest, my wife and I
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  Speaker 3: have been there and to Gormandy's recently, and I wanted
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  Speaker 3: to see how Delise carried on maybe the traditional because
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  Speaker 3: there are some things that I think that they're kind
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  Speaker 3: of driving in a certain direction. They're doing a lot
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  Speaker 3: more like dinner meals and so they're they're.
• 3:55
  Speaker 5: Focusing for focus.
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  Speaker 3: Yeah, but I feel like when I walked into Delise,
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  Speaker 3: it was the Gormandy's that I experienced ten years ago.
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  Speaker 6: Now, Susie says, she goes to the Lease for lunch. Yes,
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  Speaker 6: do they do like what sand sandwiches?
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  Speaker 5: Yeah, so they have breakfast all day.
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  Speaker 3: Oh so you can get the panninies, the bagels, the toasts,
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  Speaker 3: the French toasts all day and then they do have sandwiches.
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  Speaker 5: They have hot and cold delly sandwiches as well.
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  Speaker 1: See, now I gotta go down trail.
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  Speaker 3: Yeah, that's the thing is I'm going to go back
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  Speaker 3: in just to see, especially with her baguettes and how
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  Speaker 3: they do their meats and cheeses. I mean, that was
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  Speaker 3: one of the things when I was over in Paris
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  Speaker 3: and some of those other countries. They just do that
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  Speaker 3: baguette and those meat and cheeses so well, and they
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  Speaker 3: can do it so simple and it's delicious, and that's
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  Speaker 3: why I'm going to go back.
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  Speaker 2: I remember the the first time I had a sandwich
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  Speaker 2: in France. It was on a train and they come
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  Speaker 2: down with these little carts and it was a ham sandwich,
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  Speaker 2: and I expect to go, you know, all kinds of stuff. No,
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  Speaker 2: it was on a little baggette, little butter piece of ham,
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  Speaker 2: and that's it.
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  Speaker 5: Yeah, and that's the perfect way.
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  Speaker 2: It was delicious.
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  Speaker 1: That's the thing.
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  Speaker 6: You look at it and you think, oh, like a
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  Speaker 6: gas station sandwich was terrific.
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  Speaker 1: I didn't need anything else.
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  Speaker 5: Oh yeah.
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  Speaker 2: And my wife and I have been taking fresh radishes
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  Speaker 2: from the garden, using good butter, like the Irish butter
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  Speaker 2: on a bag at and then just putting ratish slices
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  Speaker 2: and that's a little bit of salt.
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  Speaker 5: Yeah, they've honestly perfected that.
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  Speaker 3: And and so that's what I'm excited to go and
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  Speaker 3: do is get some lunch down there.
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  Speaker 5: Yes, how do you how do you spell the lease?
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  Speaker 5: So delease is d E l I ce.
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  Speaker 3: It's got great ratings and a lot of people rave
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  Speaker 3: about it, but like I said, it's still relatively unknown overall.
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  Speaker 5: I feel like it is.
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  Speaker 1: I haven't heard no idea.
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  Speaker 3: Yeah, it's just like tucked in there. I mean you
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  Speaker 3: know what, I think it's donut and delies there. So
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  Speaker 3: they get to the donut shop and they don't go
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  Speaker 3: that extra block to the to the further south, just
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  Speaker 3: a little bit further south. It's about a half block first.
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  Speaker 6: But we have so many great locally owned places like this.
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  Speaker 6: Why are you going to chains? Where are you going
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  Speaker 6: to national chains?
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  Speaker 5: Truthful?
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  Speaker 6: These these these places like this, you get a better
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  Speaker 6: quality product, you're supporting a local business.
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  Speaker 1: Yeah, and they're always amazing.
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  Speaker 3: No, And that's honestly one of the things I love
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  Speaker 3: about having discussions with you all is breaking that chain breaking,
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  Speaker 3: breaking people out of just going to that same old
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  Speaker 3: thing and it's yeah, it's something we.
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  Speaker 4: Have habits like we y'all dorew and I like finding
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  Speaker 4: these new new places.
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  Speaker 3: So, speaking of chains, which are actually pretty funny in Europe,
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  Speaker 3: one thing I learned is that KFC and Burger King
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  Speaker 3: are not dead over there. I was so surprised to
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  Speaker 3: see how many of those truck stops had those what
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  Speaker 3: their menus looked like. They were very innovative and very
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  Speaker 3: popular every time I saw it.
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  Speaker 5: When you say innovative, how are they different from here?
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  Speaker 3: So they had different menu items that fit more of
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  Speaker 3: the local questions and roy out.
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  Speaker 1: But they had that.
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  Speaker 5: Yeah, they had like farmer burgers.
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  Speaker 3: They had other things that were, you know, appealing to
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  Speaker 3: that crowd over there. But it was so funny just
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  Speaker 3: to see, Wow, no, like Burger King over here, phils dead.
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  Speaker 2: And they have wine.
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  Speaker 4: Wine at burger.
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  Speaker 1: Yeah, let's see.
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  Speaker 6: Sid says, try the palatine chocolate and crispy maybe hazel
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  Speaker 6: nut layers. I also like their milliel.
• 7:22
  Speaker 3: Oh that's one of the most popular cakes. Yeh, Strawberry's
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  Speaker 3: pastry cream puff pastry.
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  Speaker 1: Oh, yeah, that sounds great.
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  Speaker 4: A couple of different people saying Delise is our favorite.
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  Speaker 1: That's our go to spots. The secrets out now well.
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  Speaker 2: But yeah, and and by the way, you listeners, thanks
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  Speaker 2: for letting nuts know.
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  Speaker 5: Yeah, exactly.
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  Speaker 4: And you know, if you have a place that you
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  Speaker 4: want Ben to check out, he's pretty good. But he's
• 7:43
  Speaker 4: a catch them all.
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  Speaker 1: There might be some great la.
• 7:46
  Speaker 3: Honestly, there's some places I've held out on, like Delease
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  Speaker 3: for the longest time. I was like, I've got it
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  Speaker 3: taken care of. I already know what they serve there.
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  Speaker 3: But going in today, I was like, oh man, I've
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  Speaker 3: been missing out on this, Like this is high quality
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  Speaker 3: and this is stuff I.
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  Speaker 4: Want to If people want to let you know, give
• 8:01
  Speaker 4: you a heads up on a place that they think
• 8:02
  Speaker 4: you should check out.
• 8:03
  Speaker 1: How do they do that?
• 8:03
  Speaker 5: Yeah, go to Donut Critic on Instagram.
• 8:05
  Speaker 3: That's d O n U T C R I T
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  Speaker 3: I C and you can just DM me and we'll
• 8:11
  Speaker 3: have a conversation.
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  Speaker 2: And and I'm sure I bet he's listening right now.
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  Speaker 2: Jean Jacques, it's nice to know you're still around. I
• 8:17
  Speaker 2: didn't realize you were still around.
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  Speaker 5: It's nice to know that. Yeah, it was great to
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  Speaker 5: meet him. I'll be in Thank you very much.