As the result of a $2-billion lawsuit brought on (and lost) by a group of Tim Hortons franchisees we now have publicly documented details about Tim Hortons baking process.

At the heart of the case, which began in 2008, is what the judge describes as the “Always Fresh Conversion,” a shift from fresh baking in each store to a system of industrial par baking and flash freezing at a centralized plant in Brantford, Ont., followed by reheating in specially designed ovens.

Interestingly with Tim Hortons, the “Always Fresh”  donut is older than the merely “fresh” donuts baked in store.

via The National Post