A rustic loaf of crusty sourdough bread, freshly baked, lit by warm low morning light
5:04 AM · ovens fired · Leslieville

Bread baked
before sunrise.

A small wood-fired bakery on Queen Street East. We feed the starter by hand, ferment the dough past a day and a half, and pull the first loaves while the city is still dark. No shortcuts, no day-old shelf. When it is gone, it is gone.

See today's bake Find the shop
Come in
Our story

One borrowed oven, and a stubborn idea about bread.

Maple & Crumb began on a quiet stretch of Queen Street East with a borrowed oven and the belief that bread should not be rushed. The line out front showed up before we had even hung a sign.

Every loaf still begins with a starter we feed by hand and a ferment that runs well past a day and a half. The slow way: the way that builds real flavour and a crackling, blistered crust. The shop is small on purpose. It means we know the regulars by name, and their dogs by name too.

Come early, it really does sell out.

The warm, light-filled interior of the Maple and Crumb bakery in Leslieville
Crusty loaves of bread cooling on a wooden counter
5am
Ovens fired, every day
36hr
Sourdough ferment
100%
From scratch
5.0
Neighbourhood rating
The slow way

A ferment that takes its time.

We never saw the point in doing it faster. A day and a half of slow fermentation gives our sourdough its proper sour tang, that open, airy crumb, and a crust that actually crackles when you tear it. You can taste the patience.

475°
Stone-deck heatsince five o'clock this morning
Worth the wait, every time.
A cross-section of crusty artisan sourdough showing the open, airy crumb
One cup at a time

Coffee poured with the same care.

We laminate the croissants the night before and pour the coffee one cup at a time, single origin, brewed to order. Pull up a stool by the window, watch the morning go by, and let the smell of butter and warm crust do the rest.

Best enjoyed slowly.
Pour-over coffee being brewed slowly by hand
Kind words

From the neighbours

A few notes pinned up by the regulars who get there before the loaves run out.

★★★★★ The sourdough is genuinely the best I've had in the city — proper sour tang, an open crumb, and a crust that crackles. I plan my Saturdays around getting there before it sells out.
Priya MalhotraLocal Guide · Google Reviews
★★★★★ Those morning buns. Warm, orange-y, the perfect amount of crunch on the edges. I've never managed to walk out with just one.
Jordan ClarkeVerified visitor · Yelp
★★★★★ It's the people as much as the pastry. The staff remember your order, your name, your dog's name. A proper neighbourhood spot.
Amara OkaforRegular · Google Reviews
Come say hello

Find us in Leslieville

On the corner of Queen St E & Logan Ave. Pop in for a loaf, a coffee, and a chat. We'd love to see you.

Checking hours…
  • MondayClosed
  • Tuesday7:00am — 4:00pm
  • Wednesday7:00am — 4:00pm
  • Thursday7:00am — 4:00pm
  • Friday7:00am — 4:00pm
  • Saturday8:00am — 3:00pm
  • Sunday8:00am — 3:00pm
Queen St E & Logan Ave · Leslieville, Toronto
(416) 555-0148
@mapleandcrumb