Nothing beats a homemade bagel in the morning — warm, chewy, and spread with cream cheese. Brought to Montreal by Jewish immigrants in the early 1900s, these bagels are smaller, denser, and sweeter than their New York cousins. Dipped in honey water and traditionally baked in wood-fired ovens, they carry a flavour that is both comforting and distinct. Fun to make at home, they freeze beautifully, and always feel like a treat — especially with smoked salmon, lemon, and capers.

Born during Covid and now over five years old, my sourdough starter has become part of the family — it travels in my suitcase, gets fed weekly like a fifth child, and has been shared with many families. With nothing more than flour, water, and salt, this humble mixture has fed us over and over again. This is the recipe I bake every week — simple, nourishing, and deeply comforting.

This is the recipe that started it all. As a child, I rolled out this dough for homemade pizzas, and over time it became the base for so much more — school lunch buns, twisty breakfast loaves, soft focaccia, even sweet cinnamon rolls warm from the oven. Quick, versatile, and forgiving, it’s the kind of recipe you return to again and again — a true everyday staple.

Golden crust, soft steaming inside — bannock is more than bread; it is memory and connection. Rooted in First Nations and Métis traditions, it has been baked on stones, in cast-iron pans, and roasted on sticks for centuries. Adapted with flour and fat brought by Europeans, it became both a food of survival and a staple at gatherings, powwows, and campfires. Today, it is still best when shared — warm, simple, and timeless.

Golden and crisp outside, soft and chewy inside — toutons are Newfoundland’s beloved pan-fried bread. Traditionally made from leftover bread dough fried in pork fat, they were a hearty breakfast for families who lived close to the sea. Today, they remain a comfort food classic, still paired with molasses or jam, but just as at home carrying lobster salad or prawns. A humble bread that has grown with the province, toutons are a true taste of the East Coast.

Soda bread, quick to make and hearty to eat, began in Ireland but found its way into Canadian kitchens where simple, affordable ingredients have always mattered. Over time, it’s taken on new flavours — like feta, olives, and sun-dried tomatoes — reflecting the Mediterranean influences that arrived with waves of immigration. Rustic and adaptable, it’s a loaf that fits every table: dependable, flavourful, and comforting.

Soft, warm pita is the kind of bread that invites sharing — torn, dipped, and filled. In Canada, it arrived with Greek immigrants who opened restaurants and bakeries, especially in Toronto’s Greektown, where souvlaki, pita, and tzatziki became part of the city’s food identity. Over time, pita moved beyond Greek tables and into Canadian kitchens.

Naan, soft and pillowy from the tandoor or skillet, is one of India’s most beloved breads. In Canada, it became part of everyday cooking through the country’s large South Asian communities, especially in cities like Toronto, Vancouver, and Calgary. With Indian restaurants, bakeries, and home kitchens, naan moved from being a specialty food to a Canadian comfort, often served not just with curries but alongside barbecues and stews — proof of how seamlessly global flavours fit into our mosaic.