Blackbird Baking Co. Kensington Market — Restaurant in Toronto

On most Toronto best bakery list, you see Blackbird baking on there and after finally getting my butt back to Kensington, I can see why this bakery among the hippie shops is on those list. This isnt your typical homey grandma style bakery. It has artisanal sour doughs, tricky treats like the canele (I need to get me some copper moulds cause silicone aint cutting it), or beautiful viennoiserie (croissants!). It does run a bit higher on the price point than your run of the mill place but it is worth it.

The bakery has no seating as it has every type of bread or kitchen item you could ever want on the shelves in front of the counter. I was very in their sweets and I've heard they make a great Canele and their lemon tart is quite good. As i waited in line to get to the front order, I notice that there was a man who looked a bit timid and lost... I think he came in to ask for some spare bread because he was homeless. Amazingly, I think they gave him some from the back. If they did give some spare bread and I read the situation right... Blackbird deserves some true accolades and not just my rating.

The line quickly and I was able to snag the last canele (FINALLY!), last Cinnamon bun, and one of their seasonal pumpkin tart. It is fall and I could get the lemon tart another time. So I was easily persuaded to go for their newest offering.

Pumpkin Tart - This was a good sized shallow tart that has wonderful tender tart that has a tempered sweetness. It isn't overly buttery but I like the flavour. The filling is a nice creamy pumpkin filling that is very smooth, with a good dose of spices that pop (i'm detecting the usual cinnamon but also perhaps nutmeg and/or cloves), and a nice amount of sweetness. I like the candied seeds that add a crunch but also nice visual. 4.5/5

Canele - My favourite canele is from Roselle. I bought mine from Blackbird in the late afternoon so I knew that the time sensitive canele would have been made early that morning and it would have been sitting. Still .. this canele had a nice crust that wasn't soggy. That was surprising and very nice to have. The inside was a good sweetness though I like the vanilla seeds and flavouring more of Roselle... this was still very good. I found the inside to be a moderate custardy texture ... mine was quite bubbly with more vacant spaces than I'm used to. I know how damn hard these are to make so these get a repeat buy from me! 4/5

Cinnamon Bun - this looks so pretty with its innate swirl and heavy dusting of cinnamon sugar. I found this to be another tender bread but not the terribly soft spongey ones that are normal in the malls. I like it but I did find the flavour doesnt translate as much beyond the exterior crust. 3.5/5

With the canele and Pumpkin tart, it definite scores high marks and appreciation for the wonderful items they can make and I will be coming back to see if I can try their croissants and...

I went there today. I decided to try something new. Have never been there before. I got their lemon tart, orange and black tea canele, and an almond croissant. Let me start off by saying the customer service was fabulous. I was greeted with a very friendly and helpful staff. The storefront is impeccably designed. The food wasn't great.

The lemon tart, was actually awful. And I have a feeling that it's probably good on a better day. I assume the top was supposed to be brulee. Mine was completely soft. Not a hint of caramelized sugar resistance. When it was made, which I don't think was within the last 4 hours. They burnt the top. So as you bite into it, you taste instant burnt sugar, then a very well balanced lemon custard. Then a plain shell. Every bite tasted worse than last. Because you had the bitter flavor of the top. That had seeped into the rest of the custard.

The orange and black tea canele was tasty for me. But it was absolutely made wrong. The interior had become completely mush. Think bread pudding, that's a bit soggy. The bottom layer of the dessert was completely mush. The top layers had some obvious gluten development, but again completely mushy. Personally, I don't mind the texture. Because the flavor was good. But again not what I wanted. I do understand this is one of the hardest desserts to make. They definitely failed.

Lastly, the almond croissant was over baked. I never expect to say wow, this is the freshest thing I've ever had. Especially with an almond croissant. It's customary to use day old croissants. I think this is more than a day old. The ends could not be eaten, they were so tough and dense. Completely missing, because it was so overcooked. I think the almond cream filling is seized. And had a grainy texture. Also, there was an overwhelming flavor of vanilla, that canceled out any type of vanilla flavoring. I only noticed this because I know a lot of almond extracts taste like cherry/ floral vibe. If you use too much. This was an overwhelming vanilla flavor. If I didn't know what I had ordered. I would have thought it was a vanilla croissant. Which made it unpleasant for me.

Overall I would never tell anybody to go here. I spent a total of $ $15. 54. Not a single item, was cooked properly. I think the price is reasonable, but not when everything is made wrong. And or...

Blackbird Baking Co., known for its quality bread, leaves a mixed impression due to its approach to tipping, which can overshadow the enjoyment of their exceptional baked goods. While their bread is undeniably good and their packaging reflects attention to detail, the insistence on excessive tipping can dampen the overall experience.

The star of the show, undoubtedly, is Blackbird's bread. Their dedication to crafting artisanal loaves that boast a perfect crust and a chewy interior is commendable. The bread truly shines in its simplicity and quality, a testament to their baking expertise.

However, the issue arises when it comes to the tipping policy. While tipping is customary and appreciated, the extent to which Blackbird Baking Co. emphasizes it, especially for what could be perceived as a straightforward transaction of purchasing bread and packaging, raises eyebrows. The pressure to leave a substantial tip can create an uncomfortable and unnecessary interaction, detracting from the simple pleasure of buying a loaf of bread.

On the positive side, their attention to packaging reflects a commitment to preserving the freshness and quality of their product. The careful wrapping and presentation demonstrate a level of care that complements the premium nature of their bread.

It's crucial for establishments to strike a balance between quality and the overall experience. Blackbird Baking Co.'s insistence on substantial tips may inadvertently overshadow the satisfaction derived from their excellent bread and packaging. While the bread undoubtedly speaks for itself, the handling of tips could benefit from a more subtle and customer-friendly approach.

In conclusion, Blackbird Baking Co. produces undeniably good bread, characterized by its exceptional quality and thoughtful packaging. However, the experience is somewhat marred by the emphasis on tipping, which can feel excessive and intrusive. Balancing their exceptional product with a more nuanced approach to tips could result in a more harmonious and enjoyable encounter for customers seeking excellent bread without...