For the seventh year running, Stefano Faita and Michele Forgione’s supremely popular Little Italy pizzeria Gema will be cranking out perhaps the city’s most sought-after zeppole in a one-day, high-intensity affair, known to generate queues snaking down Saint-Dominique. Mark your calendars: They start at 10 a.m. on March 19 and go on for as long as quantities last.

In business since 1968, Little Italy’s vaunted Pasticceria Alati-Caserta is now run by a new generation, but its operation (and sweets) are just as impressive. Every year, the bakery produces hundreds of zeppole, both fried and oven baked, and this year is no different — except for some new flavours, like limoncello ricotta and gianduja (chocolate hazelnut) cream.

San Gennaro’s baked-daily zeppoli filled with pastry cream are available until Easter, meaning diners have about three more weeks to enjoy a slice of al taglio pizza with one of these indulgences for dessert. Better yet, add a couple pistachio and nutella bomboloni to the order.

This Rosemont bakery has zeppole seekers covered with flavours ranging from classic ricotta, to hazelenut, and tiramisu, available beyond Saint-Joseph’s namesake holiday, up until Easter. While there, get a slab of fresh tomato pizza and a spinach stuffed roll to go.

Piped with ricotta, nutella, custard, and more, the zeppoli at this 50-year-old family-run establishment on Jean Talon East are a long-standing tradition. Available for takeout or delivery with Uber Eats up until Easter.

Beloved vegan Italian sweets purveyor Café Dei Campi will be selling its zeppole this Friday to Sunday in honour of Joseph, the patron saint of workers. Pre-ordering isn’t mandatory, but highly recommended.

Elena’s resident pastry chef Michelle Marek is at it again, this time with an alluring pistachio-prominent creation. The pizzeria’s zeppole is loaded with a cream made of the nuts, and topped with a cascade of them, too. Available from Friday to Sunday.

Operating out of this Saint-Leonard pastry shop, Sisterly Sweets has developed somewhat of a reputation for its worth-the-trip confections, including its take on the deep-fried choux pastry dessert. They’ve got a nice selection of flavours, but ricotta-filled, and cherry-topped is where it’s at.

Clarke Café caters to those who believe zeppoli deserve an entire season, not just one saintly day: It’s powdered sugar-dusted treats are available at its Centre street locale until the end of April.

Hankering for a zeppole in the Verdun area? Rita is among the more recent additions to the city’s zeppoli scene, but their version — piped with a pastry cream flavoured with cherries, mascarpone, and cinnamon — already feels indispensable.

Italian pastry chef and Arte & Farina owner Sandro Carpene does it again, bringing his culinary know-how to the mighty zeppole. This year, he’s also selling Colombo, a traditional Easter sweet bread containing citrus peels and almond custard — perfect for anyone still daydreaming of panettone.