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 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.

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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Pumpkins

Pumpkin Seed Brittle

Ingredients

1 ⅓ cups granulated sugar
½ cup water
¼ cup corn syrup
3 tbsp unsalted butter
1 ½ cup toasted pumpkin seeds
½ tsp baking soda
¼ tsp salt


1 ½ green hulled pumpkin seeds
1 tsp extra-virgin olive oil
¼ tsp kosher salt

Directions

When making this recipe it is important to move quickly. The hot sugar will start to set once you have added the seeds and baking soda. It's not a particularly difficult recipe - just be sure to read it through before you begin.

Grease a baking sheet with butter or line it with a nonstick mat (such as silicone) or parchment paper. Set aside.

In a medium saucepan, combine sugar, water, corn syrup and butter. Bring to a boil over high heat. Boil until mixture is almost reddish in colour, about 20 minutes. Remove from heat and stir in pumpkin seeds, baking soda and salt. Working quickly, using a heatproof spatula, spread mixture onto prepared baking sheet (be careful - the mixture will be very hot). Let cool completely. Once cool, break into pieces.

Make ahead: Store in an airtight container for up to 1 week.

Makes 1 lb.


Toasted Pumpkin Seeds

In a large cast-iron skillet, toast pumpkin seeds over medium heat, stirring constantly, until puffed and slightly brown, about 10 minutes. Drizzle with oil and sprinkle with salt, stirring to coat. Serve warm or at room temperature.

Make ahead: Store in an airtight container for up to 3 days.

Makes 1 ½ cups.



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