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St John's Bakery
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- 416-850-7413Principal
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St John's Bakery
-
Téléphone
- 416-850-7413Principal
-
Message
-
Itinéraire
-
Site Web
-
Téléphone
- 416-850-7413Principal
-
Message
-
Itinéraire
-
Site Web
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Localisation
Information
Évaluations
Détails
Détails et description
Atmosphère
- Décontractée,
Langues parlées
- Anglais,
Localisation
153 Broadview Ave, Toronto ON M4M 2E9
Information utile
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Ce contenu est uniquement en anglais
At first glance, St. John’s Bakery looks like any other artisanal bread shop, but making dough isn’t its primary mission. Since opening its doors in 1986, it has been set up as a business with a social mandate as its raison d’être.
Father Roberto Ubertino, executive director at St. John’s the Compassionate Mission, says, “The reason why we started the bakery is not to have a bakery per se, but it’s to give people a chance to learn a trade, to be successful in finding work and in learning how to work with their hands. But our goal is still to make the best bread in Toronto."
Social enterprises are often owned by non-profit organizations such as churches and charities to fill the void left by government cuts to social programs in their fight against budget deficits. “We pay people from the sales, so it’s a fine dance because we’re not subsidized, so we have to find the work, we have to sell the bread and make money and the money we collect goes into paying salaries that are well above the minimum wage,” explains Father Roberto.
Menu et prix
Sourdough Breads MENU - St John's Bakery
NEW Flaxseed Rye Sourdough
A dark rye sourdough bread with an abundance of flaxseeds!
Angeligus (Tuesday - Saturday)
A rustic everyday bread. Slightly hard shell with soft, bouncy centre and a strong sourdough taste.
Baguette (Tuesday - Saturday)
A rich crackling fragrant crust with a creamy aromatic crumb. Mild sourdough.
Cassoni (Tuesday - Saturday)
This hearty, healthy bread is rich in whole-wheat flavour and texture but light enough for sandwiches and toast.
Celtic (Tuesday - Saturday)
A robust multi-grain masterpiece containing a variety of seeds, oats, and meals. Nutty and earthy in taste. Great for your daily toast.
Country (Rye) Sourdough (Tuesday - Saturday)
This medium textured old world recipe has an amazing rye taste but a lighter, more versatile crumb.
Kalamata
White Sourdough with whole kalamata olives, roasted white onions, and oregano. Great for crostini, grilled meats, and traditional Greek fare.
Maria
A white Italian-Style bread with a mild sourdough taste and soft, relaxed texture. Perfect for sopping up soups and sauces.
Marble
A delicious combination of Angeligus and Country Rye, interwoven by hand. A little bit of wholewheat and a little bit of white sourdough to keep everyone happy.
Red Fife
Made with 100% Red Fife whole wheat flour. Rich and earthy in taste and substantial in texture. Something to keep you warm on cold winter days.
Non sourdough breads
Baguette
Delicate crust with chewy inside this traditional french dough!
Multigrain Baguette
Our French baguette with the addition of whole grain and seeds!
Sandwich Buns - White and Red Fife Wholewheat
Made from Organic flours these buns have a delicate taste and soft texture! Perfect for burgers!
Brié
A traditional Normandy recipe, this dense and rich bread reminds us of breakfast in sleepy seaside French towns. **Contains eggs and butter
English Muffins
This recipe came to us via Goose Bay, Labrador. For any breakfast sandwich, eggs Benedict, or toasted and sopped with butter.
Spelt
A pleasing, nutty flavour and a substantial texture. Made from 100% spelt flour, this loaf is ideal for people seeking to eat alternative and whole-grain breads.
New Sweets
Our sweets are back! Old favorites, new traditions and seasonal selections
Cookies
Old Fashion Ginger Cookie
Spelt Oatmeal Chocolate Chip
Sweet
Lemon Currant
Cranberry, Pumpkin Seed and Orange
Chocolate, Ginger, Orange
Apple Cinnamon - 2015 Fall Season Selection
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Téléphone
- 416-850-7413Principal
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Message
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Itinéraire
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Site Web