story behind the success of bartholomew bakery. Get to know Anythony and Michael.

Bartholomew Bakery has earned the title of a local favorite and is frequently dubbed a "hidden gem" worth the trip to Vaughan. Offering delectable treats like crispy croissants, heavenly bread, and pies, the bakery's diverse selection caters to a wide range of cravings. However, the key to its success lies not only in its tempting array of baked goods but also in the dedicated team of passionate bakers and pastry chefs who bring these delights to life. Now, let's delve into the stories of two of Bartholomew Bakery's owners Anthony & Michael.

How did you GUYS come up with the name of the bakery and any story behind it?

One of the most crucial individuals in our organization is our levain for the sourdough, principessa. Principessa was cultivated on February 14th, 2018 on a street in Newmarket named Bartholomew Drive. The name is to honour Principessa.

How did you (Anthony) meet your business partner Michael and what made you decide to start the business together?

We originally met while working as cooks at Magna Golf Club in Aurora. After one season of working together, we both enrolled in the post-graduate Italian program offered by George Brown College in Toronto. After completing this program and a 4-month externship in Italy, we both returned to Europe & UK for 5 years each. During this time, we always kept in touch. Honing our skills both as cooks & bakers working under reputable names. Several times a week, we would speak on the phone and fantasize about taking the knowledge gained and bringing it back home to Canada to open up a business. At the time, it was a restaurant, then a pizza shop, eventually, we thought it was a pizza shop .. until the vision became more clear and we both realized it would be a bakery that specializes in croissants & sourdough.

Location is not exactly ideal location for a bakery. Any reason for opening in an industrial area?

When we first started the business, capital & funding was our biggest challenge. We were two young, unpaid bakers who devoted the past decade to chasing knowledge. There was a bakery that was operating out of our current unit. The gentleman was looking for another bakery to sub-lease the space. It was a perfect beginning. We had ... "functioning" equipment that could help us produce our products. At this time, we were strictly a wholesale business. Given our proximity to the 400, the location for our needs was perfect.

Which pastry took the longest time and effort to perfect and why?

This may be one of our keys to success. We have an idea about what our "perfect" croissant & sourdough look like. Once we achieve that vision, there is always something further that needs to be tweaked to make our products just a touch better. We are a far way from being perfect. We will only get better with time.

How do you keep up with the latest trends in the industry?

We don't focus on trends. We have both been in the industry for over 15 years. We've seen lots of trends and fads that should've never happened. They all eventually disappear. We can't focus on these trends as we want to be a part of our community for the long term. Our approach to our product development has always been simple. We bake whatever we want to eat.

What goes into developing a new menu item? Process?

Given the fact we both have come up in the restaurant industry, our approach is very militant when developing. First, we brainstorm with our team. Once we have a clear idea about the direction we're moving, we develop techniques, manipulating recipes using ingredients in house/season, and how efficiently this item can be produced on a larger scale. Lastly, we sample it to most of our regulars to get some feedback / criticism. Once we feel comfortable that the product matches our standards & quality, we then add it to the menu.

What is your personal favourite item on your menu and how do you enjoy it?

My favourite item on the menu is the butter croissant. It's easy to cover up a poor foundation with a cool look by baking the croissant in a mould, filling it with cream, or covering it with chocolate. But a butter croissant on its own must look, and taste delicious and feel good in your mouth. We pride ourselves that our base is just as good in its bare state as well as with creams, chocolate, or nuts added.

What is the most important to you in terms of running a business and your personal life?

Bartholomew Bakery is very demanding. If someone reading this has the answer to how to balance a new business with personal life, we would love to hear from you. Lunch OR dinner is on us!

Your most memorable customer of the year?

There are too many to list. There is a good amount that has been coming through our doors since we opened in September 2021. We want to thank you for trusting us, trusting the process and believing in our products. Without you and your support, this vision is not possible.

Any big changes coming in 2014 that you would like to share?

Nothing that we can announce at this moment. BUT .... the bakery will be expanding. Potentially to a city near you?!?! ;)

Christmas and New years Message to customers, their loved ones?

We wish you a safe and memorable holiday season.

What our customers say about us

The best bakery hands down! We travel from Toronto every weekend for our coffee fix and our daughter’s favourite cookie. Such a gem, worth the drive.

Brittany Karac

This bakery is absolutely amazing! From the service, to the delicious pastries, hot pizza slices and the best sour dough bread in the gta! Oh, and a coffee bar so delicious. The friendliest staff out there…they know me by name there! Keep up the fantastic work! All the best for 2024!

Margarita Cha cha

I’ve had their baked goods twice. Once at my office, then again on the weekend after because I had to go back. The twice-baked pistachio and almond croissants are the best I’ve ever had, and everything else is delicious. Staff are friendly and helpful. Quite well priced for how good they are. (My wife wanted to back before we left the parking lot.) My wife and I will definitely be going back.

Johnathan N.