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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French Vanilla Ice Cream


2 cups whipping (35%) cream
2 cups milk
½ cup granulated sugar, divided
1 vanilla bean, split lengthwise, and seeds scraped out
6 large egg yolks


Basically, if you have an ice cream maker and can make a custard sauce, you can make your own ice cream. Enjoy!

In a medium saucepan, combine cream, milk and half the sugar. Add vanilla bean and seeds. Bring to a boil over high heat without stirring. Remove from heat and let stand for 30 minutes, allowing vanilla flavour to infuse the mixture.

In a bowl, whisk together egg yolks and the remaining sugar. Gradually whisk in cream mixture. (If the hot liquid is added too quickly, you may end up with scrambled eggs). 

Return mixture to saucepan and cook over medium-low heat, stirring constantly, with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl and discard vanilla. Let cool at room temperature for 30 minutes. Place plastic wrap directly on surface and refrigerate until chilled, about 2 hours.

Transfer to an ice cream maker and process as directed in the manufacturer's instructions.

Makes 4 cups.

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