This Kensington bakery is renowned for their challah and pointy-tipped baguette, and they also do Nordic rye and round, puffy sourdough loaves, supplying many restaurants and shops in the city.

One of the best Italian bakeries in town with locations on King West, in First Canadian Place, in MOCA and as a biscotteria in Union Station, this place is known for traditional naturally-leavened sourdough and pandoro.

With a location at Queen and Manning as well as Yonge and Temperance, this Italian bakery extension of Terroni uses their own bread for sandwiches and is renowned for their pan pugliese made with twice-milled durum wheat.

Artisan breads from multiple locations of this spot scattered across the city are made only with natural ingredients, sea salt, filtered water, and unbleached and organic local flour.

This non-profit enterprise in Riverside makes bread in a ton of varieties, from Celtic multigrain, flaxseed rye and walnut raisin to marble, Brie and cilantro olive. They also do buns, rolls and English muffins.

Four locations of this bakery retail handmade bread, and black charcoal bread on weekends. They also make awesome sandwiches using their bread, like BLTs on burger buns.

The crusty sourdough from this Little Italy bakery is totally organic, and they also do challah, focaccia and bread-making classes.

All flour for bread made at this Liberty Village bakery is milled on-site using organic Canadian grain. Pricey but spongy, healthful and super hydrated, sourdough and rye from here are an experience.

Loaves of sourdough and marbled rye with caraway look as good as they taste from this wholesaler with a physical location near Summerill station.