Panna cotta, a custard set with gelatin, is an excellent way to present fruit all year round. The tartness of the buttermilk will complement both sweet summer compotes and sugary winter preserves.
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.