Maple & Rye Bakery began with a single oven, a bag of rye flour and a stubborn belief that good bread takes time. What started as a few loaves shared with neighbours has grown into a small neighbourhood bakery where every product is mixed, shaped and baked by hand, in small batches, every single morning.
Our Story
We opened our doors with a short menu and a long fermentation schedule. Our sourdoughs rest overnight, our croissant dough is folded and chilled over two days, and our cakes are baked the same day they are sold. We believe that patience is the most important ingredient in any recipe, and that you can taste the difference when nothing is rushed.
What We Believe In
We keep our ingredient list short and honest. Our flour is stone-ground and sourced from regional mills, our butter is cultured, and our fruit comes from nearby growers whenever the season allows. We use no improvers, no preservatives and no shortcuts. If something is not ready, we simply do not sell it that day.
Baking in small batches means our shelves are sometimes bare by early afternoon. We think that is a fair trade for bread that is still warm when you carry it home.
The Team
Our team is a close group of bakers, pastry cooks and counter staff who share a love of the craft. Some of us start work before dawn to light the ovens; others greet you with a smile and a recommendation when the doors open. We learn from each other every day, and we are always happy to talk about how our bread is made.
Visit Us
Whether you stop by for a quick morning pastry, a loaf for dinner or a celebration cake, we would love to see you. Come early for the best selection, bring a friend, and stay for a coffee. Everyone is welcome at our counter.