Forno Cultura

Sourdough Loaf

Naturally leavened country bread with a crackling, deeply caramelized crust and an open, chewy crumb — the backbone of the whole bakery

Croissant

Laminated with real butter, shatters on contact with a honeycomb interior — consistently among the best in Toronto

Almond Croissant

Day-old croissant soaked and filled with frangipane, topped with toasted almonds — richer and more indulgent than the plain, and worth the extra dollar

Bomboloni

Italian-style fried donuts dusted in sugar, filled with rotating creams — the custard version is the one to target

Focaccia

Thick olive oil-drenched slab with a blistered, dimpled top and a soft interior — sold by the slice, best warm

House Sandwich

Seasonal fillings on house-baked bread — the bread quality carries the whole thing above the average café sandwich

Espresso

Italian-roast espresso calibrated to pair with pastry — solid and honest, not a specialty-coffee destination but not an afterthought