Donuts and Bonne Maman jam – a match made in heaven!

Donuts decorated at Le Dolci at Bonne Maman event on eatlivetravelwrite.comBonne Maman. It’s the first “real French” jam I remember tasting. I felt so sophisticated at around age 10 when I would slather my toast with the strawberry Bonne Maman.

Bonne Maman strawberry jam on
Photo courtesy Bonne Maman website

I mean, I think it’s the iconic jars. They just immediately make you feel like you’re in France. Bonne Maman is my jam of choice when I am home in Canada and I am always on the lookout for different varieties when I travel in France. So I was thrilled to accept an invitation to host a Bonne Maman networking event – actually a donut making class at Le Dolci (one of their regular class offerings) – last week where a handful of my friends and I got to hear first hand about the wonderful selection of preserves, jellies, compotes and “light and fruity” spreads – all made in France using all-natural ingredients with no artificial colorings, no additives or preservatives.  My co-host, Christine Tizzard, expressed what many of my guests had told me – that Bonne Maman is the only non-homemade jam in her kitchen – because it tastes as good as homemade!

Bonne Maman and Fresita on eatlivetravelwrite.comAs we sipped on Fresita (a sparkling wine infused with hand picked strawberries from Patagonia and the Andes Mountains – so refreshing!), Chef Lindsey from Le Dolci took us through the donut-making process…

Chef Lindsey at Le Dolci donut making class on eatlivetravelwrite.comLindsey had already made the dough for us as it needed to rest and rise.  Then we got to work….

BonneMamanCA donut making class on eatlivetravelwrite.comLots of creatively-shaped donuts happening!

Making donuts at Le Dolci on eatlivetravelwrite.comWhile we were waiting for our donuts to rest and rise a little before popping them in the deep fryers, Lindsey showed us how to make apple fritters. Dipped in Bonne Mamam Dulce de Leche. Oh my.

Caramel apple fritters on eatlivetravelwrite.comAs we snacked on those, we got to frying our batches of donuts…

Donuts deep frying on Donuts ready for decorating on am always amazed when items I make end up looking “real” so I was thrilled to see my donuts doing what they should be doing!)

And then the (arguably most fun) part – decorating!

Decorating donuts with Christine Tizzard and Louisa Clements at Le Dolci on Christine Tizzard and Louisa Clements decorating donuts on eatlivetravelwrite.comDonuts decorated and dipped on eatlivetravelwrite.comDonuts, decorated on eatlivetravelwrite.comDecorated donuts at Le Dolci on Mary Catherine Anderson's decorated donuts at Le Dolci class on eatlivetravelwrite.comAnd what’s a donut without jam? We had a wonderful selection available to use. Some of us were, ahem, rather enthusiastic in our jam application!

Donuts filled with Bonne Maman jam on eatlivetravelwrite.comDonuts decorated on eatlivetravelwrite.comWith a box full of donuts and a bag full of Bonne Maman swag, we headed out into the night, with visions of sprinkles dancing in our heads…

Bonne Maman gift bag on eatlivetravelwrite.comI’m sure I was not the only person who left the event thinking that making donuts isn’t as hard as I imagined (well, it’s always easier when a professional makes the dough ahead of time!) and who can’t wait to use the leftover dough that’s currently in my freezer to wow some friends sometime soon! I can tell you the box of donuts went down quite a treat in the staffroom the next day and people told me I was welcome to bring these in anytime! Now to see about borrowing a deep fryer (and frying outside once the weather is warm enough!)… At least I know I have fabulous jams to fill them with !

Thanks Branding and Buzzing for a fun and informative event! Thanks Mairlyn, Isabelle, Dana, Mary Catherine, Louisa and Anita for your spirited and creative participation!


Disclosure – I received compensation in exchange for organising and writing about this event. All opinions are my own.

15 thoughts on “Donuts and Bonne Maman jam – a match made in heaven!”

  1. Thanks again for the invite, Mardi! It was such a fun time, and my coworkers were positively thrilled to get all the leftovers… my only regret is not tucking a couple more of those delicious fritters into my box before I left. 🙂

  2. Love Bonne Maman. It’s the best. Will you give us the dough recipe? And what temp for deep fryer? The donuts look delicious and fun. Barb

    • Sorry I cannot share the recipe – it’s the one they use in classes at Le Dolci. Re: the temp, there were not precise readings that I recall on the deep fryers – just a dial with “high and low”…

  3. Mardi, I’m a big fan of Bonne Maman, I can not agree more: -) these jars do make you feel like you’re in France: -).

    Plus, every time I am in France (and the last was just over Easter, I took a few days off and we went to Strasbourg, Alsace) I feel like in the paradise: -) where the beautiful jars are easily available in every store… Love this post.
    All the best, m.

  4. I’m so sad that I had to miss this event – it looks like it was a lot of fun! And a Bonne Maman swag bag? Deliciously awesome.

  5. Looked like such a good time Mardi! I was with Neil at the National Club that night when you were sending photos and then with Louisa at lunch the next day, so I was doubly jealous lol.

  6. Happy to announce Bonne Maman is even available in Mount Isa 🙂 – not so happy though the magnificent Fresita is not able to be hunted down 🙁

    Fresita was a staple in my wine cabinet down south- a bit like flour and sugar in the pantry!!!

    Oh and the donuts look pretty scrumptious as well.

    • Interesting – when I was writing that post I was in Australia and the website that kept on popping up was the Aust version. I actually didn’t realise its reach! And it is very tasty!


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