The case changes with the day and the season. Prices are honest and the crumb is proof.
Baked daily
Country sourdough
$9
Thirty-six hour ferment, baked dark. The everyday loaf.
Sat & Sun
Stone-milled rye
$10
Old-world sour, dense and dark. Cut it thin.
Butter croissant
$4.50
84% Quebec butter, folded by hand at four in the morning.
Pain au chocolat
$5
Two batons of proper dark chocolate. Flaky to a fault.
Case favourite
Lemon bar
$4.50
Sharp curd on a shortbread base. Not too sweet.
Seasonal fruit tart
$6
Silky custard, crisp shell, berries picked that week.
Baguettes $4 · Focaccia slab $7 · Morning bun $5.50 · Spelt loaf $10 · Coffee from $3.50
Walk the length of the case
Everything, still warm, before nine.
Butter croissants
The morning case
Country sourdough
Lemon bars and brownies
Pain au chocolat
Loaves, still warm
Since 2016
One baker, a wood table, and a starter named after the street.
Wildflour started in a rented kitchen above an old print shop, selling loaves to neighbours out of a wicker basket on Saturday mornings. We have grown into a proper corner bakery, but not much else has changed.
We still mix by feel, ferment slowly, and let the flour do most of the talking. Nothing leaves the shelf that we would not carry home to our own kitchen table.
Flour
Ontario stone-milled
Butter
84% Quebec churn
Ferment
36 hours, no rush
9
years on Bloor West
480+
five-star Google reviews
300
loaves out the door daily
4am
the ovens come on
A look at the counter, most mornings before nine.
The pastry case, freshly filled
From Google
What the neighbourhood says
4.9 / 5 · 480+ reviews
“The country sourdough is the only loaf I buy now. Thick crust, proper open crumb, and it toasts like a dream three days later. I walk from Roncesvalles every Saturday for it.”
— Amara O.
“Grabbed a box of croissants for a work breakfast and the whole office went quiet. Somebody asked if they were flown in from Paris. They are made two blocks away.”
— Devin M.
“I put in a pickup order at 9pm for a birthday and it was boxed, tied with string, and ready at 8am sharp. The staff even wrote a little note on the lid.”
— Priya S.
“Their morning bun with the caramelised sugar on top is dangerous. I told myself one a week. It is now a daily line item in my budget.”
— Carlo B.
“Gluten in my family is a whole conversation, so the spelt loaf being this good actually matters. Nutty, hearty, holds up to a heavy sandwich.”
— Hannah W.
“Coffee is pulled properly, not burnt, and they know how to steam milk. I sit at the window bar with a flat white and a slice of the lemon bar most Sundays.”
— Theo R.
“We ordered two dozen assorted pastries for a baby shower. Everything arrived fresh, beautifully arranged, and they threw in extra napkins without me asking.”
— Naomi K.
“The rye is proper old-world sour, dense and dark, exactly what I grew up with. Hard to find anywhere in the west end. This is the place.”
— Sam D.
“Small shop, big heart. The baker came out from the back covered in flour to explain the difference between their two olive loaves. That never happens anymore.”
— Elise T.
“Pickup ordering on the site is genuinely easy. Pick a time, pay, walk in, box is on the shelf with my name. In and out in ninety seconds before the train.”
— Marcus L.
“The pain au chocolat has actual batons of dark chocolate, not a smear. Flaky enough that I eat it over the sink. Worth every crumb on the floor.”
— Fatima A.
“Their focaccia sold me. Golden, dimpled, drenched in good oil and flaky salt. I bought a slab for dinner and there was none left by the time I got home.”
— Jonah P.
“I host a lot and their pickup boxes have saved me. Order the night before, collect on my way to the cottage, and everyone thinks I baked all morning.”
— Lena V.
“The seasonal fruit tart in the case stopped me on the sidewalk. Custard was silky, pastry crisp, berries clearly picked that week. Not overly sweet.”
— Wesley H.
“Been coming since they opened above the old print shop. Same warm smell, same honest prices, same people behind the counter who remember my order.”
— Rosa C.
“I do a standing Friday pickup of two baguettes and a bag of the ends for the kids. Crust shatters, inside is soft and custardy. This is real bread.”
— Ibrahim N.
“The country sourdough is the only loaf I buy now. Thick crust, proper open crumb, and it toasts like a dream three days later. I walk from Roncesvalles every Saturday for it.”
— Amara O.
“Grabbed a box of croissants for a work breakfast and the whole office went quiet. Somebody asked if they were flown in from Paris. They are made two blocks away.”
— Devin M.
“I put in a pickup order at 9pm for a birthday and it was boxed, tied with string, and ready at 8am sharp. The staff even wrote a little note on the lid.”
— Priya S.
“Their morning bun with the caramelised sugar on top is dangerous. I told myself one a week. It is now a daily line item in my budget.”
— Carlo B.
“Gluten in my family is a whole conversation, so the spelt loaf being this good actually matters. Nutty, hearty, holds up to a heavy sandwich.”
— Hannah W.
“Coffee is pulled properly, not burnt, and they know how to steam milk. I sit at the window bar with a flat white and a slice of the lemon bar most Sundays.”
— Theo R.
“We ordered two dozen assorted pastries for a baby shower. Everything arrived fresh, beautifully arranged, and they threw in extra napkins without me asking.”
— Naomi K.
“The rye is proper old-world sour, dense and dark, exactly what I grew up with. Hard to find anywhere in the west end. This is the place.”
— Sam D.
“Small shop, big heart. The baker came out from the back covered in flour to explain the difference between their two olive loaves. That never happens anymore.”
— Elise T.
“Pickup ordering on the site is genuinely easy. Pick a time, pay, walk in, box is on the shelf with my name. In and out in ninety seconds before the train.”
— Marcus L.
“The pain au chocolat has actual batons of dark chocolate, not a smear. Flaky enough that I eat it over the sink. Worth every crumb on the floor.”
— Fatima A.
“Their focaccia sold me. Golden, dimpled, drenched in good oil and flaky salt. I bought a slab for dinner and there was none left by the time I got home.”
— Jonah P.
“I host a lot and their pickup boxes have saved me. Order the night before, collect on my way to the cottage, and everyone thinks I baked all morning.”
— Lena V.
“The seasonal fruit tart in the case stopped me on the sidewalk. Custard was silky, pastry crisp, berries clearly picked that week. Not overly sweet.”
— Wesley H.
“Been coming since they opened above the old print shop. Same warm smell, same honest prices, same people behind the counter who remember my order.”
— Rosa C.
“I do a standing Friday pickup of two baguettes and a bag of the ends for the kids. Crust shatters, inside is soft and custardy. This is real bread.”
— Ibrahim N.
Good to know
Questions we hear at the counter
01
How does pickup ordering work?
Choose what you want, pick a collection window, and pay in a tap. Same-day orders placed before 2pm are ready the next morning from 7am. You will get an email confirmation with your name on the box.
02
What time is the bread freshest?
The ovens come on at 4am and the case is fully stocked by 7am. Loaves and laminated pastry are at their best in the first few hours, so the earlier you come the wider the choice.
03
Do you bake anything gluten-friendly?
We are a working bakery with flour in the air, so nothing is certified gluten-free. That said, our stone-milled spelt loaf is lighter on gluten and a favourite with people who find standard wheat heavy.
04
Can you handle catering and large orders?
Yes. We regularly box two to four dozen assorted pastries for offices, showers, and events. Give us a day of notice for anything over two dozen and we will have it arranged and ready for pickup.
05
Where are you and when are you open?
We are at 1284 Bloor Street West in Toronto. Open Tuesday to Friday 7am to 6pm, Saturday 7am to 5pm, and Sunday 8am to 3pm. We rest the ovens on Mondays.
06
Do you take custom cake and special requests?
We take a small number of custom loaves and simple celebration cakes each week. Email hello@wildflour.ca a few days ahead and we will tell you honestly whether we can fit it in.
Order for pickup
Reserve tonight, collect it warm in the morning.
Two small steps. Pick a box, pick a window, and skip the line.
Baked daily
