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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  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup unsalted butter, chilled
  • 1 1/4 cups whipping (35%) cream
  • Additional whipping cream for brushing
  • Icing sugar, for dusting

Macerated Strawberries

  • 1/2 vanilla bean (or 1 tsp pure vanilla extract)
  • 4 cups fresh summer strawberries, hulled and quartered
  • 1/2 cup granulated sugar

Chantilly Cream

  • 1 cup whipping (35%) cream
  • 1 tbsp icing sugar
  • 1/2 tsp pure vanilla extract


Prepare the shortcakes: In a large bowl, whisk together flour, granulated sugar, baking powder and salt. Using a stand or hand grater, grate in butter. Using a wooden spoon, mix in cream until dough comes together.

Turn out onto a floured surface and pat dough into a 1-inch-thick circle. Using a round cutter, cut into 3-inch rounds (for mini cakes, use a 2-inch cutter). Transfer dough circles to a baking sheet lined with parchment paper and refrigerate for at least 20 minutes. (Make ahead: Cover and refrigerate for up to 2 hours, or freeze in an airtight container for up to 1 month. When baking from frozen, increase baking time to 25 minutes, 20 minutes for minis.)

Preheat oven to 400°F. Brush tops of dough circles with cream and dust with icing sugar. Bake until golden brown, about 15 minutes, 10 minutes for minis.

Prepare the strawberries: Using a paring knife, split vanilla bean in half lengthwise and gently scrape seeds into a large bowl. Add strawberries and sugar; toss to combine. Let stand for at least 30 minutes to blend the flavours. (Make ahead: Cover and refrigerate for up to 3 hours.) Makes 4 cups.

Prepare the Chantilly cream: In a bowl, whip cream until soft peaks form. Add icing sugar and vanilla; whip until just combined. Makes 1 cup.

To assemble: Cut shortcakes in half horizontally. For each serving, place the bottom half of a shortcake on a plate and generously spoon on strawberries and juices. Dollop with Chantilly cream and cover with top half of shortcake. Dust with Icing sugar.

Makes 8 individual cakes or 20 mini cakes. 

Featured Recipe

Open for Take-Out