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Bakery · Old Toronto · $$
Dense, seeded rye with a thick crust and the sour funk that defines a proper Eastern European loaf
Bakery · North York · $
Dense, caraway-seeded loaf in the old-school Jewish bakery tradition — sturdy enough for deli cold cuts and a consistent secondary draw alongside the bagels
Dense, properly fermented loaves with real crust and tang — functional, everyday bread that actually tastes like something
