Reservations

Reservations

Guests can make a reservation by calling Bread Bar Guelph at 519-767-2999. For smaller parties you can also make a reservation online. Please note that reservations are not necessary but are recommended for weekend nights and Sunday Brunch. Tables will be available for walk ins on a first-come, first served basis. 

For a special event booking or reservation of 14 or more please email guelph@breadbar.ca

All parties of 10 and over are subject to a pre-tax gratuity of 17%. Reservations will be held for a maximum of 20 min, please call the restaurant if you need to make any last minute changes to a party.

While we will do everything we can to accommodate any requests you may have with regard to your preferred seating arrangement, we regret that we are not able to offer reservations for tables on the patio.

Thank you, we look forward to serving you soon. 

Make a Reservation

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Pie

Maple Shoofly Pie

Ingredients

Shell(s)

½ recipe Pâte Sucrée (see recipe here)

Crumb Topping

½ cup all purpose flour
¼ cup lightly packed brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp salt
½ cup unsalted butter, chilled and cut into cubes

Filling

1 cup pure maple syrup (the best quality you can find)
¼ cup mild (light) molasses
¼ cup corn syrup
½ tsp baking soda
3 large organic eggs, lightly beaten
¼ tsp salt

Directions

Prepare the Shell(s): On a lightly floured surface, roll out Pâte Sucrée to fit a 9-inch pie plate or eight 3-inch tart pans. Press into plate or pans, leaving a ¾-inch overhang. Run overhang under and crimp edges. Prick all over with a fork. Chill shell(s) for at least 30 minutes or for up to 12 hours.

Preheat oven to 325˚F, with rack placed in the bottom third.

Prepare the Crumb Topping: In a bowl, whisk together flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter and work mixture with your fingers until it forms a fine, crumbly texture; set aside.

Prepare the Filling: In a bowl, combine maple syrup, molasses and corn syrup. Stir in baking soda, eggs and salt. Pour into prepared pie shell(s) and sprinkle evenly with crumb topping.

Place pie on a rimmed baking sheet and bake until pastry is golden and topping is crisp and golden, about 50 minutes. Let cool on wire rack for at least 30 minutes or for up to 2 hours before serving. 

Makes one 9-inch pie or eight 3-inch individual tarts.



Featured Recipe

Flakypiedough

Pâte Brisée (Flaky Pie Dough)

This dough recipe is buttery, flaky and delicious! You can use it for sweet pies, savoury pies or tarts, basically for anything you are making that requires a pie dough this upcoming holiday season.