Blackbird Baking Co.

Toronto’s bread-loving bakers share their sourdough-starter origin stories

Including a WWI-era starter from France and one that was brought to life in the Yukon 123 years ago

Where the Food Network’s Baker Sisters go for biscuit sandwiches, birthday cake doughnuts and sourdough bread in the east end

Their go-to restaurants and bakeries in Leslieville and Riverside

Toronto’s best bread right now

Our picks for the city's best boules, batards and baguettes

Inside the kitchen of Prince Edward County winemaker Norman Hardie

A few of the things it's stocked with: Marmite, maple syrup, and a whole lotta meat

Inside the kitchen of Brandon Olsen and Sarah Keenlyside, the owners of La Banane and CXBO

Just a few of the things it's stocked with: chocolate, foie gras, butter and a bowl of Dungeness crabs

Inside the kitchen of Sash Simpson, the executive chef of North 44

Just a few of the things it's stocked with: frozen pierogies, instant noodles and crap ton of caviar

The Toronto Life food lover’s guide to holiday gifting and snacking

These are a few of our favourite things

Inside the kitchen of Amy Rosen, Toronto cookbook author and owner of Rosen’s Cinnamon Buns

A few of the things it's stocked with: St. Viateur bagels, black truffles, Jif peanut butter and McChicken sauce

An insider’s guide to Kensington Market’s best restaurants, take-out spots and food shops

Kensington resident Corey Mintz on his go-to market gems

Inside Pusateri’s swanky new 25,000-square-foot food hall in Saks

It has a champagne bar, of course

Toronto’s best bakeries right now

We're pretty sweet on these spots

Inside the kitchen of Nota Bene chef David Lee

A few of the things it's stocked with: Bio-K, hemp hearts and homemade nut milk

Consumed: What Franco Stalteri, the founder of Charlie’s Burgers, ate last week

"I've had trouble with fernet ever since Fergus Henderson and Trevor Gulliver came to Toronto for back-to-back CB dinners"

Inside the kitchen of chef and Chopped Canada judge Massimo Capra

A few of the things it's stocked with: caviar, fancy butter, canned seafood and Cheezies

Reasons to Love Toronto Now: because we’re in the midst of a bread renaissance