The Scullery, a month-old bakery/cafe in Cabbagetown, is a new venture from a pair of childhood friends: Fiona Byrne, an ex-interior designer turned pastry chef, and Laura Sestito, an ex-digital marketing executive. Both are first-time restaurateurs who returned to Toronto after years spent abroad in London. Amongst other things, they've brought back a love for Ottolenghi-style salads and made-from-scratch pastries and prepared foods.

The decor is lovely — casual, sun-soaked and cozy. Byrne tells me that every element was sourced or custom built with the help of family and friends. Up front, a curvaceous, tiled counter displays freshly baked goods. The open room comfortably seats 25 or so, and is outfitted with painted white furniture and robin's egg blue details.

The weekday menu is quick to serve, featuring soups, sandwiches, a daily main and a variety of gloriously bright and interesting salads. Truthfully, I'm kind of jealous of the locals who are able to pick-up this fast, fresh food along with their morning coffee. Most of the menu is best eaten at room temperature anyway. It's very picnic-y and perfectly suited to grab en route to the office to keep until lunchtime.

The selection is set to change frequently, if not daily. Today there are five platters on display, including hearty grains salads like the one above, which is colourfully mixed with wild rice, corn, spiced pecans, avocado, marinated feta and fresh herbs. Individual salads goes for $7.50, while additional selections come in at $10.50 (for two) or $12.50 (for three).

Typically mains will include one meat and one meatless option. Today I go meatless and try the cauliflower fritters served with herbed yogurt for dipping. On other days expect to find baked orzo or pot pies, always sold with one to three sides (in this case, a carrot, dill and Romano bean salad) for $12.50 to $16.50.

There's espresso based coffees made from locally roasted Pilot Big Bro beans, as well as a wide variety of homemade sweets. Think macarons, meringues, muffins and scones. Sometimes they'll even do cake by the slice, and whole cakes are available with a day's notice.

Brunch is served on weekends from 9am to 3pm. The Scullery is otherwise open weekdays from 7am to 7pm.

Photos by Jesse Milns