This bread-making mainstay has kept us carbed up for over a decade. Staples include sourdoughs and multigrain ovals at either location in Kensington Market or Riverside. Fridays are for challah  and their brioche loaves are available only on weekends. 

Naturally leavened, long-fermented sourdough loaves and, of course, fluffy focaccia made in cast iron-like pans, never disappoint from this contemporary Italian bakery with multiple locations downtown, including inside MOCA.

Artisanal breads still feel homey at this fixture with stores in the Junction, Roncy, Queen West and St. Clair West. The selection ranges from whole wheat sourdoughs to pain de campagne and focaccia tomato breads. 

It’s all about the pan pugliese made with semolina flour and pane integrale in two different sizes. There are plenty of other options—both Sud Fornos on Queen West and Temperance also have Bari-style focaccia bread, baguettes and buckwheat crostini. 

It’s first-come, first-served at Riverside’s longtime non-profit enterprise baking organic sourdough breads. Theres Angeligus, Celtic and country rye. For something special, pick up one of their herby cilantro olive sourdoughs. 

This bodega-style bakery makes its own sourdough, focaccia and Pullman loaves fresh every morning. You might accidentally end up adding a pie of naturally leavened sourdough pizza to your cart.  

All flour for the bread made at Liberty Village’s sleek little bakery is milled on-site using organic Canadian grain. Leave work for lunch break and come back with some super hydrated sour dough or rye.

Crusty sourdough made from organic grains are the calling card of this brand. Head to stores located in Little Italy, on Geary Avenue and at Yonge and St. Clair for crushable loaves of carbs.

This French bakery’s breads have likely been the basis of many of your favourite sandwiches. Aside from the longtime favourite in Rosedale, you can also hit up Leslieville for approximately 20 different types of bread ranging from baguettes to their famous Alsatian sourdough.