Harbord Bakery

Challah

Soft, golden braided loaf with a light egg-wash sheen and a tender crumb that tears in satisfying ribbons

Rye Bread

Dense, seeded rye with a thick crust and the sour funk that defines a proper Eastern European loaf

Rugelach

Flaky crescent pastries filled with cinnamon, walnut, or jam — buttery and not too sweet in the old-school tradition

Mandelbrot

Twice-baked almond cookies with a dry, crunchy crumb — the Jewish answer to biscotti, perfect for dunking in tea

Babka

Swirled loaf of chocolate or cinnamon filling in an enriched dough — dense and rich without the brioche-style fluffiness of trendier versions

Hamantaschen

Triangular filled cookies with poppy seed or fruit jam filling — available seasonally around Purim but often stocked year-round