RPM Bakehouse

At RPM Bakehouse, grains are an obsession. The flours we use are selected for being both distinctive in flavour and noble in pedigree. To source these flours responsibly, they’ve developed relationships with local farmers and millers who are proponents of diverse and resilient heritage grains that are sown and grown in Ontario. These flavourful wheats are featured in slow-fermented sourdough bread, crisp buttery pastries, and savoury delights.

Café

PECish Baking Co.

Owning property in Prince Edward County ("The County") for more than 10 years, getting married in The County, and exploring all of the amazing nooks and crannies has been so exciting for PECish owners and founders, MaTTi Matyasfalvi and Stephen Matyasfalvi. 

MaTTi's true weekend passion over all these years was always baking, especially bread, for their home, family and friends. Always finding the freshest and most unique ingredients and meeting tons of characters along the way has simply been amazing in this area.

Sprucewood Handmade Cookie Company

Mark Pollard, founder and instigator is also known as “the big cheese”. Mark loves to create and serve a variety of small batch, high quality hors d’oeuvres selections to his corporate and private catering clients. One of these unique, savory snacks is their cocktail cheddar cheese shortbread cookies.

Black Walnut Bakery Café

Black Walnut Bakery Café is a true family business success story that first took root in 2011 with the Etheridge family. Born and raised in London, with years of top industry experience both baking and managing, their family team knew it was time to bring those skills and passion to the bakery café scene in London’s Wortley Village. They spent 4 years honing the menu and service standards to become a perennial award winner for their baked goods and customer service. 

From the Larder

The newly opened Drake Commissary is the fourth installment in the Drake enterprise and the one, chef Jonas Grupiljonas says brings the Drake back to its foundation. Housed in an old 8,000-squarefoot industrial building, the commissary is the Drake’s new bakeryrestaurant- bar-larder culinary hub that also serves as the production kitchen for its other locations. But for Grupiljonas, it’s a space to collaborate with his peers and put their philosophy of making everything from scratch to work.

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