So far the captain and I have bought and enjoyed both their baguette and shortbread cookies and today we brought home the roasted onion and walnut bread you see above (I bought the one at the front of the basket). It was still hot from the oven and I could hardly stand the drive home, I wanted to tear into it so badly. It was worth the wait; it's absolutely delicious. Hot cross buns were also purchased today, but those have yet to be tasted. I have no doubt they too will be wonderful.
We were in on the weekend for their Grand Opening, but today when we stopped by it was much quieter. I chatted briefly with Camelia Proulx, one of the owners, who advised the best way to store these freshly baked delights is to put what you don't eat on the first day inside a freezer bag and freeze until you want more, then defrost on the counter and -- the secret to perfection -- reheat in a very hot oven for only a minute or so. The bread will taste freshly baked, she told me. Fresh bread without preservatives goes stale so fast, so this is a wonderful thing to know.
The interior of the bakery is small and charming, with warm brick walls and numerous wicker baskets of bread as well as loaves artfully displayed on wooden shelves. Camilia and her partner, David Aplin, do all the baking on the premises. They have sweet offerings, such as the hot cross buns and cookies, but the focus is definitely on bread. Do pop in for a look if you're in the neighbourhood. (I'd say to tell them Lennie sent you, but since they don't have a clue who I am, that would be pretty useless!)