The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings from Toronto

BobP's picture

Greetings from Toronto

I've been lurking this site for a couple of weeks.  Thanks to the host and all participants as the quality of information is excellent. I'll be checking in regularly for ideas and information.

Bread is my number one favorite food.  I've been addicted to fresh bread for as long as I can remember - from the time I was a summer student working in a commercial bakery where I used to munch on rye bread crust cut-offs that fell off slicing macines to the present - discovering and supporting new artisanal bakeries in my neighborhood. 

In my 50's, I'm trying my hand at home baked bread with reasonable success.  Its a journey, I've discovered, that requires patience and trial and error.  I believe that with information I've gleaned from this site my efforts can only get better. I'm fortunate to have a number of bakeries nearby where I can get great European rye, good Brotchen, organic multigrain, and great pastries.

On a quest for great bread...


Yumarama's picture

I remember going into Futures on Queen West/Bathurst (which, hunting up the address, I just found out is gone) and picking a still warm loaf of Hungarian Caraway-Rye off the shelves... never even considered baking my own with them just five minutes away.


jackie9999's picture

One of the reasons I started my sourdough journey here was I was on a quest for the "Open Window Bakery" (Finch/Downsview) rye - to me it's the best rye mit kimmel :)

BobP's picture

Futures bakes out of Etobicoke - makes a great rye breads.

Open Window has the best rye buns I've tasted so far.

Both bakeries have maintained their quality over the years.


jembola's picture

Hey BobP in Toronto,

If you're ever on Roncesvalles, try the breads available (a local baker delivers them each morning) at The Queen of Tarts: great baguettes through the week and a few other artisanal breads on Saturdays. (Also try the tarts at Queen of Tarts!) I'm in Fenelon Falls now but those baguettes are still dear to my heart.