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Baked Goods

Brick Street Breads (Leslieville)

Posted by Staff / Posted on January 4, 2011

Brick Street BakeryBrick Street Breads (as its know at its Leslieville location) is the smallest of all the Brick Street locations but here is where the magic happens. More than a dozen varieties of fresh breads, pastries and sweets are baked on premises here.

Discussion

10 Comments

Yan / June 21, 2011 at 11:33 am
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It's a little too pricey...
Reno / July 1, 2011 at 12:13 pm
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To think, I was cnosufed a minute ago.
AngieBaby / March 14, 2012 at 01:39 pm
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Not too pricey at all! $4 dollars for commercial bread, $5 for the real deal!
Brick Street Bakery far supersedes anything you can buy for cheaper!
macarons / August 16, 2012 at 05:19 pm
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Awful macarons- should not be on this list!
Mel / October 20, 2013 at 01:52 am
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I went into one of their bakeries and discovered that their quiches, meat pies, sausage rolls, etc. is very pricey and I didn't even try one. Perhaps I will one day. I know how to make quiche and meat pies from scratch, including the crust, but it's been many years since I've made them because it's a lot of work to do by hand.
toronto dude / April 27, 2014 at 09:05 am
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Their macarons are terrible as are their meat pies and the sausage rolls....mediocre....

However, the bread is amazing although I suspect that it is full of preservatives. I just had a loaf of it on my counter for a week and it did not get moldy. I ate from it every day and just today finished off the last piece with no mold which seems odd for "fresh" bread. Maybe they use natural stuff like lecithin or absorbic acid. I had better ask as I buy a sandwich from them every day at FCP and if it's not natural, I want to know about it. Maybe someone here knows?
French Fox / May 15, 2014 at 07:58 am
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#toronto dude#
I'm the Baker of all the bread of brick street and i can promise you than i don't put any preservatives natural or not on all the white dough ( baguette, multi boules, white boules, basil boules , all the bread. )
We put just a little bit of natural stuff on the whole wheat ( for the sandwiches ) . I'm french and i want doing à real and clean bread, no chimical !!

After for the pastries and macarons that's not my job !! :)
Babygirl replying to a comment from toronto dude / May 15, 2014 at 09:28 am
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There are absolutely no preservatives!!!! Gerry, the baker, is very much against that crap! He does not believe in chemically enhanced breads and is one of the very few with this mind set.
Perhaps prior to making such a bold accusation on an online forum which people use to pre judge, you should educate yourself.
Stop by breads and ask him for yourself. Mind you while you are sleeping away that is when he is hussleing to make your delicious, organic, mostly yeast free, bread!
Nick / May 17, 2014 at 06:45 pm
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Another note to Toronto Dude:

As a bread baker, just wanted to give you an FYI. Its those mass produced breads with tons of shit in them that will go mouldy in a week, where as many artisanal breads last for a long time. I make a lot of sourdough and it takes 2+ weeks to go bad, and it mostly goes stale. I've seen loaves that are rock hard and 3 weeks old that have no mould even. That being said, certain loaves with more grains, whole wheat, or other things like olives or figs would cause it to mould a little quicker.
Andrew / June 11, 2014 at 04:32 pm
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I always pasted by this bakery for years and i finally went in today! I love me bread. And i would have to say they make great bread from a baguette to the croissants, they are delicious. And don't forget to get some cheese twists those are just heavenly!

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