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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Cookbook

Earth to Table Every Day
Cooking with Good Ingredients Through the Seasons

Written by Jeff Crump & Bettina Schormann

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Slow Food advocates and accomplished chefs Jeff Crump and Bettina Schormann, effortlessly turn the bounty of the seasons into a stunning collection of approachable everyday recipes.

Earth to Table Every Day is all about seeking out good ingredients for a delicious, seasonal approach to cooking. For chefs Jeff Crump and Bettina Schormann, nothing is more satisfying than creating comforting meals that change with the seasons.

Here is a collection of 140 simple, everyday recipes, full of familiar ingredients and vibrant flavours--peppered throughout with inspiring stories and gorgeous photography--including Curried Lentil Soup with Coconut Yogurt, Arugula and Fennel Sala d, Mushroom Tarts with Taleggio Cheese, Creamy Hummus with Fried Chickpeas, Buttermilk Fried Chicken, Piri Piri Baby Back Ribs, Apple Bacon Pizza, Rhubarb Upside Down Cake, Chocolate Brownies, and Raspberry Swirl Cheesecake.


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Spring salad
Fried chicken friday v2
Bavette steak
Butternut squash soup
Avo chicken (1)
Beet salad
Vampire slayer (1)
Blueberry scones


What people are saying:


"The delicate and important relationship between a chef and the land is the story of Earth to Table Every Day. Crump and Schormann’s uncompromising sustainable vision is revealed through beautiful images and enchanting stories demonstrating how each ingredient should be celebrated simply and seasonally."--Alice Waters, bestselling author, executive chef, founder, and owner of Chez Panisse Restaurant
"Jeff and Bettina share their passion for seasonal cooking by showcasing incredible local ingredients. Their stunning cookbook celebrates the harvest in the most delicious and perfect way."--Lynn Crawford, bestselling author of Farm to Chef: Cooking Through the Seasons
“If the food at Bread Bar (love the name!) is even half as beautiful as the food depicted in Earth to Table Every Day, those who eat there are some lucky customers. The emphasis on community is as important as theses very appealing recipes--this is a book that connects us to one another as we cook in our kitchens.”--Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone
“Jeff and Bettina kindly give delicious recipes for the food that I want to eat! Focused through a seasonal lens, the results are both soulful and sustainable.”--Paul Kahan, James Beard Award-winning chef and author of Cheers to the Publican, Repast and Present
“Cook from your heart, follow the seasons, cherish simple ingredients and make it delicious. This book spoke to me and I cannot wait to cook all of it and feed my family around our table.”-- Ned Bell, bestselling author of Lure: Sustainable Seafood Recipes from the West Coast
“Earth to Table Every Day is authentic, thoughtful and a pleasure to read and reminds us of why we love cooking. And eating!”--Michael Schwartz, James Beard Award-winning chef and author of Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat


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About the authors:


Jeff


Jeff Crump is a chef and cookbook author. A Canadian Slow Food pioneer with a passion for great food, Jeff has been a chef and eat local advocate for over two decades.




Bettina headshot


Bettina Schormann is our head pastry chef and co-author of Earth to Table. Bettina has a strong sense of community and love of great food.


We're going on tour!

Check out these dates to see when Jeff & Bettina will be a location near you:

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Featured Recipe

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Arugula & Fennel Salad

This simple yet refreshing salad has been on our menu since day one. It's on our Holiday Feast menu because it's such a crowd pleaser.