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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Romesco breadbar



  • 5 sweet red peppers (about 1 1/2 lbs)
  • 1 1/4 cups extra-virgin olive oil, divided
  • 1 slice country-style white bread, about 1 inch thick
  • 1 clove garlic, minced
  • 1 cup roughly chopped tomatoes (about 2 medium)
  • 4 tbsp slivered almonds
  • 1 tbsp minced fresh flat-leaf (Italian) parsley
  • 1 tbsp sherry vinegar
  • Juice of 1/2 lemon or lime
  • Salt and freshly cracked black pepper


Preheat grill or barbecue to high. Grill red peppers, turning often with tongs, until blistered and blackened on all sides, 10 minutes. Transfer to a large bowl and cover with plastic wrap. Let steam for 20 minutes, then peel skins and chop peppers into 1/2-inch pieces.

In a large skillet, heat 2 tbsp of the oil over medium-high heat. Add bread and fry, turning once, until golden brown, about 4 minutes. Remove bread and let cool. Cut into 1/2-inch cubes and set aside.

Return pan to medium heat and add garlic, tomatoes and almonds; sauté until juices have evaporated, about 2 minutes.

To make a stuffing: In a large bowl, combine garlic mixture, roasted peppers, bread, the remaining oil, parsley, vinegar and lemon juice; mix well. Season to taste with salt and pepper.

To make a smooth sauce for dipping: In a food processor, pulse garlic mixture, roasted peppers and bread until coarsely chopped. With the motor running, slowly add the remaining oil through the feed tube, processing until smooth. Transfer to a large bowl and stir in parsley, vinegar and lemon juice. Season to taste with salt and pepper.

Make ahead: Cover and refrigerate for up to 2 weeks

Makes 4 cups

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Open for Take-Out