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Bakery · Old Toronto · $$
Their signature naturally leavened loaf — open crumb, crackling crust, and a depth of flavour that comes from long fermentation
Bakery · Old Toronto · $
Naturally leavened, long-fermented boule with a blistered crust and an open, slightly tangy crumb that stays moist for days
Naturally leavened country bread with a crackling, deeply caramelized crust and an open, chewy crumb — the backbone of the whole bakery
Their flagship country-style loaf with an open, irregular crumb and a thick blistered crust that crackles when sliced — tangy and complex with a long ferment behind it
Naturally leavened with a deep, blistered crust and an open, tangy crumb that stays moist for days — the reason this bakery has a following
Naturally leavened country loaf made from stone-milled heritage grains with a deeply caramelized crust and an open, chewy crumb
Naturally leavened with a blistered, burnished crust and a tight, chewy crumb that holds up to both toast and tearing — the bakery's signature and the reason restaurants wholesale from them
Open-crumb country sourdough with a firm, well-blistered crust that delivers real tang without going sour — a benchmark loaf for the city
Open crumb, well-developed tang, and a thick crackling crust — one of the more consistent naturally leavened loaves in the city
Naturally leavened with a well-developed crust and open crumb — the kind of bread that justifies the trip on its own
Tangy, open-crumb sourdough with a dark blistered crust — the kind of loaf that justifies a dedicated bakery trip
