La Baciata is an Italian sandwich shop in Toronto built on a foundation of sourdough-rich, fresh-baked bread. From an Italian family that's incredibly well-versed in the culinary arts, it's a place that feels simple while wowing with quality eats. 

Originally from Alba, Italy, Enrico and Laura Dacasto operate with an ingrained sense of pride in Italian cuisine. What began with a bakery in Italy's Piedmont region, expanded to Toronto in 1999. Dacasto Gran Pasticceria, on King East, followed in 2024, with a focus on the duo's famed panettoni, gelati and other seasonal treats. 

"In Italy, we specialize in natural products and private label production for other customers," explains Enrico Dacasto. With La Baciata, he adds, "we wanted to diversify the businesses. Here, we offer a product that people want all year long."

Opened in late June, in the space formerly occupied by Pascale Gourmet, the takeout shop is a departure from sweets, though one that's not as distant as it may seem. "We were already in panettone production," explains Dacasto. "The process is the same, though the product is very different.” 

Where most businesses pin their success on rapid-fire results, the Dacastos rely on careful planning and religious commitment to process.

Their focaccia-style bread, the foundation of La Baciata's menu, is made with a century-old sourdough starter and fermented for 72 hours to develop the proper texture and depth of flavour. "We're constantly thinking about what happens three days later," laughs Dacasto. "It drives people crazy, but not us."

Baked to order, the bread also explains the shop's name. "Baciata is an Italian word that means 'kissed,'" he offers, demonstrating how one side of the dough is folded and pressed into the other before baking.

Bubbly and steaming, its scent perfuming the air with sweet yeasty notes, it's pillowy with a yielding crust that's barely bronzed by its brief stint in the oven.

From there, the team counts on established recipes and meticulously selected ingredients for every sandwich. "There's a philosophy to each sandwich," says Dacasto. "Some people think, 'Oh, a sandwich is just a sandwich.' But it's not the correct approach. You have to think of what the tongue tastes first, layer everything correctly to balance the flavours."

With a list of "Classic" and "Signature" sandwiches, there's a combination for every craving. "We import all the ingredients from Italy, except the meat that we cook, like chicken, veal," says Dacasto, adding, "We make the tomato sauce, the mushrooms, the peppers ourselves. We don't want to be in the business of reselling products."

Classics include the fresh and creamy caprese ($19) dressed with basil pesto and tangy balsamic glaze. 

Heavily layered with tender ribbons of beef, the Roast Imperiale ($22) balances protein with artichokes, artichoke cream, a shock of mustard and juicy tomatoes. 

An offering that celebrates the bounty of Italy's Emilia-Romagna region, the Bella Parma ($20) finds a heap of prosciutto, whipped ricotta, arugula and a blizzard of Parmigiano cheese deliciously compressed into a savoury, indulgent handheld meal. 

Stuffed with sauce-soaked breaded chicken and plush fior di latte, the Chicken Parm ($22.00) is the Italian-American staple recreated for the Yonge & Eg crowd.

Though La Baciata's hulking mains are enough to subdue most hunger pangs, individual tiramisu ($7) is a sweet, velvety delight that more than lives up to its restorative name. 

You may happen upon La Baciata and think, "Oh, it's just a simple sandwich shop." But there's so much more to the story. 

La Baciata is located at 2393 Yonge Street.