The Best Bread in Toronto
The best bread in Toronto may be made of some simple ingredients - flour, water, a leavening agent. But your taste buds won't even notice - they're too busy being dazzled by the results to care.
The history of bread making goes back at least 30,000 years and crosses the globe, and has been a staple of the human diet for centuries. Closer to home, the Canadian prairies were once considered the breadbasket of the world. Toronto maintains this rich history with some truly great bakeries; take a slice out of life and sample their wares for yourself.
Here is the best bread in Toronto.
It wasn't until the last few months that Blackbird Baking Co. even had their own storefront, but people were already attuned to the fabulous bread they sold out of other locations. Now, you can head to Kensington Market for their traditional loaves, rustic pastries and sandwiches. Sourdough is a specialty, in the form of rounds and baguettes, as well as seed loaves, batards and focaccia.
Brick Street Bakery uses local ingredients whenever possible, keeping their hand-baked loaves healthy and homestyle. Sourdoughs (including a lovely walnut version), multigrain, specialty loaves like sundried tomato bread or the classic French baguette has Torontonians running to the closest of their four locations.
If you are going to have a wood-burning oven in your restaurant you might as well make delicious, hearth-baked bread will you're at it. Woodlot sells its bread any time after noon, including seven types of sourdough made using whole wheat or light red fife, multigrain or white flour. They also make spelt, cinnamon raisin, and rye breads on certain days, so call ahead if you're looking for something particular.
King Street was blessed when Forno Cultura opened in 2013. The third-generation bakers use organic flours, ancient grains and specialty ingredients from Italy in their signature sourdoughs, focaccia, brioche and olive breads. For best results, set the clock early and be there when they open at half past seven.
Mabel's Bakery is known for many things - pies, cakes and croissants, among others - but nothing beats their breads. Artisanal loaves are made fresh daily using local organic flours; try their rye, baguettes, pain au levain and boules, or grab something special like the caramelized onion and thyme focaccia.
Marc Thuet's Alsatian boulangeries (in Rosedale and on King East) have a certain old world charm; that's especially easy to see once you bite into one of their rustic breads. Among the favorites are an Alsatian sourdough, a dark farmer's rye, multigrain with pumpkin seeds, and a pain au champagne.
Head to Bayview for some of the best bread in the city. Epi Breads has a wide selection of fresh baked loaves. They carry several types of baguette, spelt bread, white and whole wheat loaves, cheese boule, and breads studded with nuts and fruit, like their walnut cranberry or the rosemary olive.
Leave it to the family behind Terroni to create a bakery as beautiful and sophisticated as Sud Forno. Luckily, the breads are as stellar as the façade. Italian breads are their (obvious) specialty, including the pane de Pugliese (a rustic sourdough), integrale (a whole wheat blend), ciabattona, tigrato and grano arso.
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