A 24-hour bakery is a thing one can only dream of in Scotland. Indeed, in a place where supermarkets and McDonald’s keep their doors open from dawn to dawn bakeries are fairly rare, bland and mass produced and definitely not 24 hour. The only place to find a donut at 3AM would be the big Tesco; they were usually pre-made dough, cooked “fresh” (48 hours ago) and left out to dry (out) on a plastic tray where many young, sticky fingers could eagerly touch. However, desperate times call for desperate measures and a craving could be sated by what Tesco’s had to offer.
O’Connell’s is not a place of desperate measures. Cooked and fried daily their wide range of pies, cakes and special donut display is constantly refreshed by the hundreds of punters they get through their doors. The quietest time I’ve been to O’Connell was at 7AM and I had to wait in a small, yet quick moving queue. A good bakery, near the city centre and in a young professional hub gives them a flowing business. The days of kebabs hungrily consumed on the way home from a late night out is now replaced with salted caramel cronuts, fragrant lamb pies and fresh banana bread.
When I first attended O’Connells it sat a couple of blocks south from where it currently resides. The new establishment is more modern, larger and just as busy. The size of donuts is impressive, and for just a couple cents more there seems to be a 50% increase in size. One donut has enough carbohydrates to energise a man for a week and enough sprinkles to cover Tasmania.
Be it after church, after a bad shift at work or after a couple of drinks O’Connells doesn’t cease to satisfy. It remains one of my favourites. There is a larger selection should you wish, with diabetes-inducing cronuts and Nutella stuffed Berliners lining their shelves.