Bread, still warm
Loaves shaped by hand, scored in the morning, out of the oven while the shop's still opening up. Ask what came out today.
French for made by hand. That's still the rule.
A one-room bakery on College St where the day starts with dough. Fresh bread, morning pastries, and coffee — pulled out of the oven, set on the counter, gone by afternoon. Come in, grab a bag, sit down for a minute.
A small, honest lineup — nothing that wasn't handled that morning. Pull up a chair, take a bag home, do both.
Loaves shaped by hand, scored in the morning, out of the oven while the shop's still opening up. Ask what came out today.
The good kind of decision to make at 8:30 a.m. — laminated, buttered, folded, and worth the choice. Come early, they don't last.
Because a pastry without a coffee is only half the point. Tap to pay, stand at the counter, be somewhere for ten minutes.
One counter, a few stools, and someone who's actually in the back baking. The scale is on purpose.
What's on the shelf came out of this oven today. When it's gone, it's gone — that's the deal.
Grab-and-go by design — the line moves, the coffee's ready, and you're back on College Street in five minutes.
Debit, credit, NFC — pay however you like, then take a seat if there's one open.
Between Ossington and Dovercourt, on the north side. Look for the small shop with the counter and the ovens humming.
Phone
Hours
Best to call ahead — hours can shift. We aim to be open for the breakfast rush and the mid-morning stop.