We're opening a third oven this spring

Growing one loaf at a time

When we first opened our doors in 2014, we had a single oven, one sourdough starter, and a handful of loyal customers.

Since then, our mornings have become busier, our menu has grown, and the lines outside the bakery have become a familiar sight. The decision to expand wasn't about getting bigger—it was about serving our customers better.

Why another oven?

Our current ovens work from before sunrise until well into the afternoon. On weekends especially, many of our most popular bakes sell out within hours.

Adding a third oven gives us more flexibility to bake smaller batches throughout the day, keeping our shelves stocked with fresh bread and pastries for longer.

More of your favourites

The additional oven allows us to increase production without changing the way we bake.

You'll see more:

• Country Sourdough
• Butter Croissants
• Cinnamon Morning Buns
• Rosemary Focaccia
• Dark Chocolate Babka

Everything will still be made by hand, using the same recipes, slow fermentation, and carefully sourced ingredients.

Room for new seasonal specials

The new oven also gives our bakers the freedom to experiment with limited-edition recipes.

We're already testing:

• Lemon & Blueberry Danish
• Honey Oat Sourdough
• Pistachio Croissants
• Roasted Garlic Focaccia
• Strawberry Cream Brioche

Expect to see these seasonal bakes appearing throughout the year.

Staying true to our craft

Growth can sometimes mean cutting corners.

For us, it means creating more opportunities to bake properly.

Our dough will still ferment overnight. Our pastries will still be laminated by hand. Our cakes will still be finished one at a time by our pastry team.

The equipment is changing, but our philosophy isn't.

Thank you for growing with us

This new chapter wouldn't be possible without the incredible support of our customers over the past decade.

Every early morning visit, every custom cake order, every recommendation to a friend, and every loaf you've taken home has helped Bakery Co. grow.

We can't wait to fire up the third oven this spring and welcome you back for even more fresh bakes, warm pastries, and familiar faces.