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Baked Goods

Leslieville Bakery

Posted by Robyn Urback / Posted on December 27, 2012

leslieville bakery torontoLeslieville Bakery occupies a famillar spot once home to the much-beloved Altitude Bakery. The latter bake shop had acquired a loyal following over its years serving shortbreads and sour cream pie, so suffice to say the neighbourhood was more than a little down to see it had closed its doors for good over the summer.

Leslieville BakeryBut there's light at the end of this somewhat "tart" story (groan), and it comes in the form of Leslieville Bakery. Opened about two weeks ago, the new shop has many of Altitude's old favourites, including butter tarts and scones, rum balls and croissants, and those rave-worthy apple and sour cream pies. Best of all, these are not just futile imitations, but the same recipes touted by Altitude in its heyday.

leslieville bakery torontoLeslieville Bakery's manager, Carolyn, tells me that Altitude's owner (and the landlord of the space) has worked with the team behind the new bakery's operation, helping to revive some favourite former bakery treats. "They are the ones that everyone is used to," she says. "The ones people have come to know and love."

leslieville bakery torontoThe physical space, too, retains that old Altitude charm, pretty much packed with sweets and baked treats, and only a bit of room available before the counter. Carolyn tells me that she was approached by Leslieville Bakery's owners after she sold her restaurant on the Danforth (Three's Company), and hammered out an arrangement for her to manage the new shop. The space is sticking with the classic, homestyle baked goods for now, with a few welcome additions and some savoury options to come.

leslieville bakery toronto"The cookies," Carolyn says, referring to the chocolate chip ($1.00), oatmeal raisin ($1.50), peanut butter ($1.50) and others behind the counter, "are actually my mother's recipe, handed down from my grandmother. Leslieville Bakery has also started developing some gluten-free options such as cinnamon buns (along with its regular cinnamon buns, of course) and turtle bars, which are made in a separate, gluten-free kitchen downstairs.

Leslieville BakeryCarolyn adds that customers can expect some daily soups, dips, and panini on the menu in the new year, though the tarts and cookies will still be front and centre. I can't leave the space without indulging in a classic apple studel tart ($1.95), which seems to embody all that is "country kitchen" despite the taxis honking outside. The shell is a crumbly vehicle (albeit, a delicious one) for the sweet apple filling (skin-on, I believe), which just has the faintest hint of cinnamon as to not be overpowering. The sign may be new, but the recipes are certainly classic.

leslieville bakery torontoPhotos by Woodrow Walden

Discussion

13 Comments

suzspot / January 15, 2013 at 12:21 pm
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Their butter tarts are fantastic. It tastes exacly how my grandmother made them..which is nice sometimes..to have something that is a comfort and simple..but tastes how it should. Sometimes bigger, bolder with bacon on it seems too much. These are just right.
grace / January 30, 2013 at 01:25 pm
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A phone number would have been nice. I'm trying to find a number now and having a tough time. Sigh. (Your picture that cuts off the number is a tease.)
grace replying to a comment from grace / February 5, 2013 at 11:48 am
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Oooops. Just found the number on the side. I guess in my mind, I tend to filter everything on the right hand of the page as spam.
Nancy / February 15, 2013 at 02:45 pm
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This is the BEST apple pie. It is what Chudleigh's apple pie USE to taste like.
Kelly / February 16, 2013 at 04:47 pm
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I just had the best mini chocolate cupcake EVER! Not to mention that the butter tarts are to die for, absolutely the best I've ever tasted. :)
INDUSTRIAL ALL RISKS INSURANCE / March 30, 2013 at 02:25 pm
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My partner and I stumbled over here from a different web page and thought I
should check things out. I like what I see so now i'm following you. Look forward to exploring your web page yet again.
hair salon / March 30, 2013 at 09:33 pm
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A fascinating discussion is worth comment. I do believe that you ought to write more on this subject
matter, it may not be a taboo subject but usually people do not talk about such topics.
To the next! Kind regards!!
Fred replying to a comment from INDUSTRIAL ALL RISKS INSURANCE / June 2, 2013 at 11:30 am
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Whats with this spam
Lauren / July 13, 2013 at 08:31 am
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I loved Altitude Bakery -- their butter tarts and I think morningside muffins were amazing. Is Leslieville bakery run by the same folks? I would love an email address, phone number, or address to contact them!
Irene replying to a comment from grace / July 17, 2013 at 12:04 pm
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Phone Number 416-461-7519

Banana Cream Pie is incredible. I order it every year for my husbands birthday.
Hailey / July 23, 2013 at 11:34 am
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Don't be fooled into buying your baked goods from this place. Their ingredients used are mainly chemicals. Shortening for one; which is extremely bad for your health which clogs your arteries. Heaps of this is used in their daily baked goods: cookies, muffins, cinnamon buns and yes butter tarts!)
Kelly replying to a comment from Hailey / July 29, 2013 at 11:00 pm
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How would you know what ingredients are used. Butter is their primary ingredient. Everything is made from scratch. No pastry bases are used, like most bakeries use. You must enjoy dough conditioners and emulsifiers, all of which have meat by products to keep them moist. Clearly you have a beef (pardon the pun) with someone there. Don't knock the product if you don't know what is inside. If anyone wants to know the ingredients just ask.FYI muffins do not have butter or shortening, cinnamon buns are 100% butter, cookies butter..etc, etc.... so how do I know...my sister works there!!!! where did you get your information from?
Gordon / November 25, 2013 at 03:23 pm
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Does anyone know if this bakery is closed permanently? I noticed they've been closed that last week or two with no sign on the window that I could see. I hope not.

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