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. 

Make a Reservation

Powered by OpenTable

Img 4991

Corn Soup


2 tbsp (30 ml) unsalted butter

1 medium onion, minced

1 clove garlic, minced

5 ears of corn, about 1 ½ lbs (750 g)

1 tbsp (15 ml) white wine vinegar

4 ½ cups (1.25 L) chicken stock or water

1 tsp (5 ml) cayenne pepper

Salt and fresh cracked black pepper


Clean the corn of its husks and silks. Using a sharp knife, remove the kernels from the cobs and set aside.

In medium saucepan, heat butter over medium-high heat, add onion and garlic and cook, stirring until onion is golden and softened, about 20 minutes. Add corn kernels and vinegar, stirring to coat. Add stock and simmer over medium heat for 10 minutes. Using a slotted spoon remove 1 cup (250 ml) corn/onion mixture and set aside.

Puree remaining soup, in batches, in a blender, until completely pureed and smooth, about 3 minutes per each batch. Pour pureed mixture and corn/onion mixture back into sauce pan, stirring to combine. Taste the soup and season with salt and pepper; serve with cayenne pepper sprinkled on top.

Add a Comment

For spam protection, please complete below:

Featured Recipe

Open for Take-Out