Noctua Bakery

Venezuelan-born baker Daniel Sáez developed a following at the start of the pandemic, when he sold his loaves out of a Junction restaurant. Later, he found a permanent home down the street, in what used to be Vesuvio’s. Where people once lined up to get a last slice from the 63-year-old pizzeria, they now wait for Sáez’s boules, morning buns and croissants (one of which shares its DNA with a churro). Some days, Sáez pays homage to the bakery’s predecessor by selling square slices of pizza. 3014 Dundas St. W., noctuabreadproject.com