Deux Becs, Maison du Beigne. Handcrafted donuts, made by hand every morning in small batches until soldout. Brossard on the South Shore, and Saint-Henri in Montréal from late 2026.

From L.A. strip malls to a Brossard strip mall.

Our founder, Arturo Romero, grew up in Los Angeles, where the good donut is the one you find in a strip mall and not in a bakery. He spent about ten years in medicine before pastry got him, then learned the craft at McKiernan with the Joe Beef group. He started making donuts on the side, running pop-ups around Montreal, and when a unit opened up next to Café Kuya in Brossard he took the opportunity to open Deux Becs. That was January 2024.

Everything is made by hand every morning, in small batches, on a dough we take a lot of pride in. Out front it’s loose and it’s fun. Behind it, the practice is by the book. Some days it’s all gone by three.

“We refuse to give anything less than our best.”

Arturo Romero, founder, Deux Becs