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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Chicken Stock


  • 4 lbs chicken bones (necks, backs, breast bones, wings, etc.)
  • 6 cups cold water
  • 2 medium yellow onions, halved lengthwise
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 cup local dry white wine
  • 10 whole black peppercorns
  • 2 dried bay leaves
  • 2 whole cloves
  • 2 springs fresh thyme


In a large stockpot, combine bones and water. Bring to a boil over medium-high heat. Skim surface to remove any scum. Reduce to medium-low and stir in onions, carrots, celery, wine, peppercorns, bay leaves, cloves and thyme. Simmer, uncovered, for 3 hours.

Remove bones from stock and discard. Strain stock through a cheesecloth-lined sieve into a large bowl, pressing vegetables to extract as much liquid as possible. Discard solids. Let cool to room temperature. Cover and refrigerate until fat congeals on the surface, about 8 hours; remove and discard fat.

Make ahead: Transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 4 months.

Makes 6 cups.

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