Gearing up for Steps for Kids again this year, we’ll be there providing fresh chicken and veggie wraps for participants and volunteers. Hoping for some great weather this year and even better fundraising results. The bar keeps getting higher and higher in terms of pledges and goals – a good thing to be sure.
We’re working out the kinks for our Summer menu as well, which will be going into effect at the beginning of June, with some prototyping sure to happen in May. We’re getting busier with lunch deliveries as well so make sure to give us a good heads-up if you’re hoping to order for you and yours.
We’re gearing into spring despite some still-snowy days with a menu change! We’ve ousted the wintery likes of the Reuben, the B.B. Squash, and the Julius sandwich. Moving on to the menu are a few spring favourites. We’ve got the roast beef sandwich with house-roasted medium rare Ontario eye of round with a tangy horseradish mayo. The Brit is back for the spring as well, a portable take on a British favourite, butter chicken curry with a complex house-made sauce – pictured, searing spices. Rounding out the menu changes is the Med – grilled marinated vegetables served warm on toasted bread with a generous slap of our lemony hummus.
Happy new year! We’re getting back into the swing of things here after a bit of a break. We had a refreshing time over the holidays with some much needed family time and a break from cooking – thanks moms/dads!
We’re stocking back up on bacon after the holiday depletion. We had many great reviews about the holiday bacon and are looking forward to a bigger year-end in 2018. Speaking of bacon, there’s a new Four All ice cream flavour featuring our bacon! We’ve got a few other bacon related cross-promotions to be announced yet.
Menu-wise, we’ve brought back our black bean veggie burger, the Baroness. Also back on the menu is the Julius, our take on a bacon-less chicken Caesar salad sandwich with homemade dressing.
Looking forward to a great start to the year – weekday delivery bookings are starting up strong. Have a group looking for lunch during the week? Check out our online order form before things book up completely!
We had a busy Thanksgiving weekend and we’d like to give our thanks to the fantastic organizers and staff who ran the Craftoberfest event on Friday and Saturday for making it that way! We’d also like to thank you, for keeping us hard at work cutting French fries and making delicious sliders well into the night. We’re very excited for next year’s event, having made it through the inaugural year at Kitchener Market and gotten a feel for it. We heard a lot of good things about our food, had a great time despite long hours, and got to try a lot of amazing beers from local producers.
Speaking of which – coming up next Thursday evening, the 19th is Taps and Apps at the Walper Hotel which has many more participating local restaurants and benefits Big Brothers/Big Sisters of Waterloo Region. We’ll be there doing some crostini versions of Tom Yum Chicken, Roast Beef and Horseradish, and Brown Butter Squash to pair with the delicious beers being offered.
This year’s Craftoberfest event is coming up this weekend – October 6th and 7th. Organized by Together We’re Bitter brewing co-op, the event brings an astounding local craft beer selection together under one roof for you to sample. Fantastically for us, that roof happens to be the same one we operate under – the Kitchener Market. We’ll be busy this week cutting french fries, braising brisket, roasting squash and filleting fresh trout to stock up for hungry attendees this weekend. It will be a long weekend for us in both senses of the word, but we’re super excited. Here’s what we’re offering to pair up with some of the great beer you’ll be trying -
~ Sliders – on a 2oz whole-wheat bun
Reuben – slow-braised Ontario beef brisket, dijon mustard, caraway slaw Fish - locally farmed pan-fried trout fillet, julienne veg, house tartar Squash - roasted butternut squash and goat cheese purée, sunflower sprouts, pickled carrot, brown butter
Hoping everyone is having a great summer! We’re craving some cottage time ourselves, so we’ll be doing the usual thing this year and closing for the last couple of weeks in August. Apologies in advance if this is any inconvenience – we don’t want to miss making your lunch, but we just have to bite the bullet and close for a bit if we’re going to get any break at all!
In other news – we’ll be doing Taste Local Taste Fresh again this year, an event where chefs and local producers pair up to make a bevy of dishes for guests to sample while touring the beautiful Steckle Heritage Farm. Proceeds go to Foodlink, an organization promoting local and sustainable food practices. Check out the event page here.
We’re also very excited to hear the fine folks at the Craftoberfest committee have decided on our home – the Kitchener Market – for their event this year. We’re looking forward to staying late and serving some awesome homemade bar food alongside some of the amazing craft beers that will be coming to the building from local brewers. We’re hoping this becomes a tradition!
Aug. 15-26 – Breadbaron closed for family vacation Early Sep. – Breadbaron menu change Sep. 10 – Taste Local Taste Fresh Oct. 6-7 – Craftoberfest
We’ve been making bacon non-stop since we opened as we really enjoy the process, love making a truly local pork product, and have had different iterations on a bacon sandwich for our entire life here at Breadbaron. We’ve had success with holiday bacon pre-orders around Christmas-time – we decided then, why not open up pre-orders for bacon for anytime? This way we can reduce or eliminate the times when customers show up and we don’t have enough bacon to spare for retail. Order form below, try it out!
We’re getting ready for a busy ramp into the holiday season this year. Some significant Saturdays over the holidays are causing us to be open for business on December 24th and December 31st. We will be taking a short break between Christmas and the New Year, closing for the week but coming in on Friday the 30th to prep up for Saturday.
Our December/January menu is up and running – we’re bringing back a staple in the Brown Butter Squash. We’re starting to feel like this one belongs on our menu every winter/spring. We do get told this when we happen to not have it on the menu! Also coming onto the menu is a Southern-style barbecue chicken sandwich garnished with fried peppers and onions and inspired by a larger than ever harvest of green tomatoes this year which feature here as a bright relish, tying it all together.
We had a great little end-of-summer break, but all things must come to an end. We’re back in action, gearing up our local deliveries and working on an upcoming menu change in October. Our newest jam is that we’ve signed on to just-eat.ca to enable smaller, more modular orders from the community – check it out! We’re still operating our order form from this website for larger corporate orders, in addition to building our standing orders with local businesses.
In other news, it’s harvest time and we’re working hard on pickling and canning whenever we get some spare time around here. We’re also bringing in a vendor friend on Saturdays to supplement our menu with some sweets. A warm welcome to Birgit from bittersweettart.co who will be bringing in a line of locally baked goods and selling them here for kids and adults alike.
It’s a great time of the year for sandwiches! The Farmer’s Market is rife with beautiful veggies for the summer – pickling cucumbers, tomatoes, berries and fresh greens of all sorts – corn is starting to come in and we’ve got new potatoes to look forward to soon. We just got a massive harvest of garlic scapes from Nick’s dad and we’re looking forward to getting our hands on this year’s hot pepper harvest. Pickling time is now so we’re hoarding jars! We’re celebrating a fresher time with a departure from the menu of the Ms. Piggy and the B.B. Squash. We’re treating our bacon right with tomato, lettuce, chèvre and chipotle, hold the pork for vegetarians. Back by popular demand is also the El Granjero, a chorizo sausage patty garnished with a corn, bell pepper and lime salsa on a bun.
We’ll be repeating last year’s vacation itinerary, closing on August 16th and returning on the 30th. We’re excited to rejuvenate and do a bit of traveling. We’ll also be rocking some deep cleaning, remodeling, and organizing at the stand.