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. 

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Pate Brisee (Flaky Pie Dough)


 ½ cups (675 ml) all purpose flour

2 tsp (10 ml) salt

½ tsp (2 ml) granulated sugar

1 cup (250 ml) unsalted butter, chilled

¼ - ½ cup ice water


Yield: 1 pie shell (top and bottom)

In a bowl combine flour, salt and sugar.

Using box grater, grate the butter into the flour mixture. Toss together, like a salad, using your fingers. Add water, a few tablespoons, at a time, kneading dough until it comes together.

Turn dough out onto a lightly floured work surface. Divide in two. Shape each half into a disk and wrap in plastic. (Make ahead: cover and refrigerate for at least 1 hour, or up to 2 weeks. Freeze for up to 3 months)

*TIP: The recipe asks that you grate the butter in with a “box grater”, a pastry trick, I learned from Jeff. The purpose of this is to keep your hand off the butter allowing it to stay chilled. The colder the butter the better!

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