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 10 and over are subject to an auto gratuity of 15%. 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.

Thank you, we look forward to serving you soon. 

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  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup unsalted butter, chilled
  • 1 1/4 cups whipping (35%) cream
  • Additional whipping cream for brushing
  • Icing sugar, for dusting

Macerated Strawberries

  • 1/2 vanilla bean (or 1 tsp pure vanilla extract)
  • 4 cups fresh summer strawberries, hulled and quartered
  • 1/2 cup granulated sugar

Chantilly Cream

  • 1 cup whipping (35%) cream
  • 1 tbsp icing sugar
  • 1/2 tsp pure vanilla extract


Prepare the shortcakes: In a large bowl, whisk together flour, granulated sugar, baking powder and salt. Using a stand or hand grater, grate in butter. Using a wooden spoon, mix in cream until dough comes together.

Turn out onto a floured surface and pat dough into a 1-inch-thick circle. Using a round cutter, cut into 3-inch rounds (for mini cakes, use a 2-inch cutter). Transfer dough circles to a baking sheet lined with parchment paper and refrigerate for at least 20 minutes. (Make ahead: Cover and refrigerate for up to 2 hours, or freeze in an airtight container for up to 1 month. When baking from frozen, increase baking time to 25 minutes, 20 minutes for minis.)

Preheat oven to 400°F. Brush tops of dough circles with cream and dust with icing sugar. Bake until golden brown, about 15 minutes, 10 minutes for minis.

Prepare the strawberries: Using a paring knife, split vanilla bean in half lengthwise and gently scrape seeds into a large bowl. Add strawberries and sugar; toss to combine. Let stand for at least 30 minutes to blend the flavours. (Make ahead: Cover and refrigerate for up to 3 hours.) Makes 4 cups.

Prepare the Chantilly cream: In a bowl, whip cream until soft peaks form. Add icing sugar and vanilla; whip until just combined. Makes 1 cup.

To assemble: Cut shortcakes in half horizontally. For each serving, place the bottom half of a shortcake on a plate and generously spoon on strawberries and juices. Dollop with Chantilly cream and cover with top half of shortcake. Dust with Icing sugar.

Makes 8 individual cakes or 20 mini cakes. 

Featured Recipe



These shortcakes highlight the strawberries natural flavour. We mascerate the berries, creating an easy, natural sauce.