Fresh every single morning.
Danielz Bread is the kind of bakery a neighbourhood keeps to itself. Tucked into the Yonge-Lawrence stretch of midtown, it has spent years doing one thing well: real bread, made by hand, sold the same day it comes out of the oven.
“If it isn't baked today, we don't sell it.”
The doughs are mixed and shaped long before the lights go on out front. Loaves are baked in batches through the morning, so what's on the shelf when you walk in was likely still proving while you were asleep. Come early — the favourites go fast.
