An exceptional option for breakfast, brunch or lunch. For a more soufflé-like version of scrambled eggs, try cooking them in a bowl over steaming water.
Some of Our Team
Jeff Crump is the founder of Earth to Table, chef & author. A Canadian Slow Food pioneer with a passion for great food.
Bettina Schormann is a founder of Earth to Table. She's a talented pastry chef who has trained in Toronto, Paris & NYC.
Finn Axel Jay Johnson-Crump is responsible for quality control.
Maria is the GM of BBG and Service Director for both Bread Bar locations.
Katie Shewen is our Assistant General Manager. She designs our bar menus & loves the Blue Jays a bit too much.
Cameron Bell is our Executive Chef, hunter & master of charcuterie.