Author: Ashley Wittig & Kevin MacAllister
HarperCollins Publishers Ltd
Release Date: April 15, 2014
Full colour with over over 100 mouth watering photographs!
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Write a cookbook - It seems like such a great idea, right? Well tell that to Ash and Kev when they were neck deep in running their first bakery, trying to open a second one, all the while testing batch after tedious batch of almost 100 recipes in Ash's tiny kitchen AND trying to figure out how to work a DSLR to take the perfect shots of those budding dream products!
No folks, it was no easy task, but here it stands in all its glory! An amazing cookbook that calls you to open it, begs you to keep flipping, inspires you with its approachable recipes and relatable stories, and educates you with the techniques the pros use to achieve perfection with gluten-free, vegan baking!
Minimum weekly standing order of 40 cookies required
$9.00 Delivery in the GTA!
Delivery every Monday, Tuesday & Friday
3 business days notice for changes to standing orders
Payment billed to your credit card
The Original Supersonic Cookie Rich Chocolate Chips / Cranberries / Pumpkin, Sunflower, Flax Seeds - This one's got a rep!
Chocolate Chunk Cookie A delicious, eye-catching, can't-look-away from those chunks of chocolate classic!
Ginger Molasses Cookie Warming ginger in a thumb pressed cafe-sized cookie with a candied ginger cube in the center!
Maple Tahini Cookie A Bunner's original that melts in your mouth!
Bread Plain and Three Seed
Bunner's Bakeshop was started by Ashley Wittig and Kevin MacAllister - two entrepreneurs who saw the need in Toronto for a bakery that caters to those with food sensitivities and allergies AND tastes just like traditional baked goods. No compromises.
After a summer of testing Ash's creations at a local farmer's market and watching their fan base grow by the week, they started looking for a bricks and mortar location. With a shoe-string budget, some first class haggling over rent and equipment, and a whole lot of moxy and elbow grease they opened their first retail location on Dec. 11 2010.
Once it got out that you could buy piping hot GF & V bread, cinnamon buns and muffins baked fresh daily, customers took it upon themselves to spread the word and Bunner's grew from a few friends to a big family.
Bunner's currently has two retail locations, a cook book published by Harper Collins in Canada and the USA, and employs a staff of more then 20 of the most awesome bakers and customer service reps you'll ever meet!
This can be a loaded question for many, but for us the question makes perfect sense. Most people have been raised in a culture that never gave a second thought to animal products in their diet. They said ‘It’s been like that for generations now, so why all the fuss? Isn’t it hard to go vegan? I hear it’s nutritionally depriving?’
In reality, these notions couldn’t be further from the truth. Veganism is an expression of harmony with your body and with the world around you. A plant-based diet delivers to your body high quality nutrients that keep you fit, light and performing at your best. Not only is a plant-based diet easier on digestion (and therefore less energy consuming), but it also eliminates the intake of toxins (antibiotics, hormones, dangerous bacteria) associated with today’s modern animal farming practices.
There’s also the environmental impact to consider. Animal production is well known to be one of the world’s leading environmental culprits. By comparison, plant based food production is but a drop in the bucket with regard to environmental impact and resource consumption.
Lastly, we love animals so much that we couldn’t imagine harming them, especially when there is such an abundance of beautiful food that is available otherwise. Mass production of animals for food has been chasing ever-increasing profit margins for so long that they have abandoned any semblance of care or welfare for the animals they produce. The days of the classic farmer, red barn and green pasture have long since been replaced by crushing corporate interests.
When you make the decision to buy and eat vegan you take a stand FOR so many positive things. If you have any questions feel free to write us and we’ll do our best to answer. firstname.lastname@example.org
When we first started our business it was pretty small scale - and by that we mean really small scale. Baking was done with a regular kitchen oven and we reached our first customers under a small tent at a local farmer’s market in Toronto. We would show up at the crack of dawn after baking through the wee hours and set up our little table.
People loved the products from the first day we went public, however we always noticed that the few gluten-free products we sold were of particular interest to a certain crowd.
Celiacs and those with gluten sensitivities would spot our humble sign and rush over excitedly to ask what products were gluten-free. They were truly delighted and often times grateful to stumble across our little stand and develop a relationship with our growing business.
The phone started ringing more frequently with requests and advance orders and we realized how underserviced this demographic had been in Toronto.
Many of our new customers had been forced to compromise with below par gluten-free alternatives and would gush over our moist, scrumptious cupcakes, our decadent cookies and our light fluffy muffins. It was at this point that the path forward became all too clear. With a little tenacity and persistence, we felt it was possible to make most if not any product gluten-free AND delicious - so delicious in fact that those who had never tasted a gluten-free treat would have no idea what they were missing.
Our bakery is for everyone and our goal is to satisfy our amazing customers with treats they can be proud to share with family and friends.
Bunner's does not bake with dairy products (butter, cow's milk, etc...), eggs or gluten (wheat based products).
We do not use nuts in any of our products and we do not bring nuts into the bakery. However, some of our raw materials and flours are manufactured in facilities that process nuts. Trace elements may be present.
Bunner's avoids the use of soy in most of our products, however some products do contain soy and there is soy present in the bakery.
For all other allergens, we suggest that you call or visit one of our locations to inquire about your specific needs. We will be happy to give you a full ingredient list for a particular product.
Yes. Bunner’s offers delivery using an external courier service on Monday though Friday (weekends and stat holidays are not an option). We do not deliver on weekends. Delivery is a $20.00 flat rate within downtown Toronto. If you are unsure your area falls within downtown Toronto, please call the bakery closest to you for clarification: We do not offer a guarantee on any product delivered though the courier, and while their drivers are both professional and cautious, delays and/or damage may occur while en route. We recommend you pick up special orders in person if at all possible.
We do not deliver frosted items such as cakes & cupcakes.
No. However we will make large orders for your special event with proper advance notice (At least 48 hours - more time may be required if you are looking to get a very large order. Please call and discuss your needs with as much lead time as possible). We specialize in cupcakes for large groups, assorted treats for meetings and a limited number of mini products for finger food. Large orders must be picked up in person at the location where you placed your order. Large orders will be sold in the size appropriate boxes or packaging that we have available. We do not sell our products on arranged trays or platters.
No. We only make the products that we’ve spent the necessary time and care to develop, ensuring the highest standards are met at all times.
No and Yes... We do not currently make any sugar-free deserts or 'sweets'. However, our amazing savoury products (such as our Veggie Pot Pie, Vegan Mac & Cheese, and Savoury Pastry Pockets) are sugar free.
No. We do our best to keep the shelves well stocked at Bunner’s, but we do not make every product seen on the menu every day. This can be due to a number of reasons, but some of the main reasons are: the ingredients are not in season, the product is specific to a special occasion, and some products are only made on certain days of the week.
48 hours notice is all that is required for a celebration cake.
Yes, however we ask that you have a credit card available for payment. We do not reserve product without payment.
No. Bunner’s popularity is based on its consistency and quality. Modifying our products by request would not be a fair representation of the time and care that has gone into each and every item we offer.
Bakers are expected to have previous experience working in a professional bakery or kitchen environment. A degree in baking/pastry chef from George Brown College (or similar) is also a strong asset and will be considered barring previous work experience.
-Attention to detail and strong focus are a must
-Ability to read and follow recipe directions
-Positive team player attitude
-Ability to lift 25kgs
-A passion for working in professional kitchen environments
-High product quality standards
-Maintaining a clean and safe work area
-General cleaning duties to maintain the entire bakery
-Valid Food Handler's Certificate (Can be obtained once hired)
As the public face which represents the Bunner's brand, FOH applicants must have a positive attitude and an interest in seeing every transaction through to completion with pleasant professionalism.
-Take orders in person and by phone
-Operate cash register
-Maintain a spotless work area, regular cleaning duties
-Close shop and evening cash out
-Front of House employees also support the Bakers with keeping on top of dishes throughout the day. This can be a significant part of the job depending on the day of the week and how many FOH staff are scheduled to work
-Valid Food Handler's Certificate (Can be obtained once hired)
3054 Dundas St. West
(647) 352 2975
244 Augusta Ave.
(647) 350 2975
Mon-Sun 10am–7pm (winter)
Mon-Sun 10am–8pm (summer)