It’s been a whirlwind week coming back from the holiday break. Due to deliveries, prep, sign changes, and some unexpected equipment failure, it took us until Friday to complete our menu change for January!
We’re introducing the Tex-Hen, so far to a warm reception – a fajita-like chicken sandwich with black beans, peppers, chipotle and sour cream on toasted whole wheat.
Due to popular demand, and its wonderful appropriateness for the winter months, our Reuben has also found its way back to our menu. It’ll likely be for a while this time – this one is famous for causing an uproar when it leaves the menu. If you haven’t tried one of these, do so, it’s a little different from your traditional Reuben, but in a good way!
We came back from the holidays for Saturday the 2nd, and will be back in full operation this week coming. Our new menu for January – February will be posted and effective this week. We’re looking forward to meeting some customers new and old this year and working on expanding our growing lunchtime delivery business. Wishing you all the best in 2016!
We’re winding things down for the Holidays around here at the Kitchener Market. The upcoming Saturday, the 19th, should be a good one as many are home from out of town and will be stocking up on farm-fresh goodies for festive times.
We’re planning to be here on the 22nd of December for a clean up and shut down day, so anyone looking to pick up last-minute bacon, that day will be the last chance before Christmas proper. We’ll be back on January 2nd (and a couple of days before prepping back up to open) with a menu update including an old favourite. Stay tuned!
Closed – December 22nd – January 1st
Open – January 2nd
Due to continued interest in delivery orders which include side options, We’ve incorporated our most popular off-menu sides for advance ordering into our order form on our delivery page. We’re hoping this makes things easier on our clients that use the order form on a regular basis.
Please let us know if there are any appropriate changes or suggestions that come to mind.
As always, we appreciate your business!
We got a fine write-up in the Waterloo Region Record in the last week of October, here’s a link to the online version - http://www.therecord.com/whatson-story/5962585-dining-out-sandwiches-can-be-boring-but-not-here/
Breadbaron turns two years old mid-August of 2015. It has been a great time so far with hopefully greater times to come! We’re planning something special for our anniversary, but we’re also planning on taking advantage of late August downtime to take a little vacation.
We’ll be closing the shop between August 18th and 28th, taking a little time to travel southern Ontario and recuperate a bit from our busy schedule. Only one Saturday will be affected – August 22nd. Hope everybody is having a wonderful summer so far!
Did you know that the wrappers from our sandwiches come with a $1 off coupon you can tear off? Think of it as card-less loyalty card that pays more frequently!
We want to thank all of our wonderful repeat customers who have collectively brought back over 1,000 coupons torn from our wrappers. One one hand, we’ve lost a bit of profit, but on the other, we’re happy to bring you guys back and offer an incentive (beyond getting a tasty sandwich made from great ingredients) on frequenting our shop.
We’re saying goodbye to the breakfast burrito for a while to switch something else in. We’ve had great success with Nick’s peameal bacon recipe and we’re featuring it on our new breakfast sandwich. Same price as the burrito but featuring grilled peameal bacon, a saute of freshly cut peppers, onions and garlic, marinara sauce and mayonnaise – all served on a toasted whole wheat kaiser. We hope you like it, but we don’t mind bringing the extra bacon home if there are lefties!
We’ve collected our last farm share for the season. We’re very happy with all the produce we’ve gotten and used from Fertile Ground this year – even though the climate was rough.
Many thanks to Kim Sproule who organized a mini-market at the last pickup at which we sold a bunch of bacon, beef jerky, and pickles! We’re excited to participate in more of these pop-up markets and sell cured meats and preserves!
So it’s on to the season of heartier sandwiches and soups, as well as private parties and caterings! We’re booking up pretty well but we still have some availability – if you need any help feeding people, we’d love to hear from you – shoot us an e-mail or give us a call!
Pictured is a BB-prepared spread from a recent catering at The Museum.
Since we live in a market, it only makes sense to pick up veggies downstairs on Saturdays. Now, sometimes you walk by the bushel of pickling cucumbers, and sometimes you don’t. We’re in the latter category so this week has been a maelstrom of prep. Between the pickles and ramping up our bacon and brisket production (the reuben will be back in September) we’ve got some fun projects keeping us busy in the kitchen. We’re looking forward to a few awesome events coming up – Craftoberfest, Taste Local Taste Fresh, the BIA Harvest Week programming, and the yearly Septemberly paradigm shift of K/W!
Happy birthday Jimbo, and congratulations to Parker and Tam on your wedding!