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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Cipollini Onions


  • 24 cipollini onions (about 12 oz)
  • 3 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp granulated sugar
  • 1 cup port
  • 2 cups chicken stock (see recipe here)
  • Salt and freshly cracked black pepper


In a large pot of boiling salted water, cook onions, immersed in water, until peels are starting to break, about 2 minutes. Drain and peel.

In a skillet, heat butter and oil over medium heat until foaming, about 2 minutes. Add onions and sugar, tossing to coat. Add port, increase heat to medium-high and cook until reduced by half, about 3 minutes. Add stock, lower heat to simmer and cook until onions are tender and glazed, about 30 minutes. Season to taste with salt and pepper.

Serves 4

Cipollini onions are usually harvested in the fall, but are available in markets throughout winter. The flesh is pale yellow, and the skins are thin and papery. Cipollini onions are sweet and have more residual sugar then the garden-variety onion - making them great to serve whole.

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