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

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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Blueberry Upside-Down Cake



3 cups fresh wild blueberries
½ cup lightly packed brown sugar 
¼ cup unsalted butter 


1 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
¾ cup yogurt
¾ cup yellow cornmeal 
4 eggs
1 tbsp baking powder 
2 tsp vanilla extract 
1 tsp salt 



Using a 10-inch cast iron skillet, melt butter over medium heat. Add brown sugar and cook, stirring constantly, until brown sugar is completely melted (about 8 minutes). Remove from heat and distribute blueberries over butter-sugar glaze and set aside. 


In large bowl, sift together flour, cornmeal, baking powder and salt; set aside. Using an electric mixer fitted with the paddle atttachent, cream together butter and sugar until very light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and mix until smooth. On a low speed, add the flour mixture. Fold in yogurt. Spread batter evenly over blueberries in the skillet. 

Bake in 350°F oven for about 50 minutes, until toothpick inserted in the centre of the cake comes out clean. Cool for 15 minutes, then run a knife around inside edge of skillet. Invert a large plate over skillet and, using oven mitts, turn skillet upside down to flip cake over onto plate. 

Note: If cake cools down too much it may not release from pan. If this happens heat cake for 2-3 minutes on stovetop before attempting to release it again.

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