The Best Baguette in Toronto
The best baguette in Toronto is a salute, in one way or another, to the traditional French baton. Those long thin sticks of bread you see popping out of baskets and bags are usually made with just four simple ingredients - wheat flour, water, yeast and salt. Steam ovens help create that airy interior and crisp, slightly-shiny surface, though brick and gas-fired ovens will also do the trick.
Sometimes the classic style can be improved upon with fermented yeast and sourdoughs as starters instead of straight baker's yeast, switching up the flour to whole wheat or multigrain, or embedding the crust with sesame or poppy seed. On the whole, though, Torontonians seem to favour a good, basic wand of chewy dough with a nice, crisp crust.
Here are the best baguettes in Toronto.
Alsatian chef Marc Thuet transformed the Toronto food landscape one bite at a time - perhaps no more so than with his baking. He’s not the one getting dusted up anymore, but his staff follows his standard to the letter; try the signature sourdough baguette ($3) or sesame and poppy seed ($3.50).
Jesse Milns at Blackbird Baking Co.
Join the conversation Load comments