Posts tagged toronto
Bandit Brewery: Crafted Beer

Like all good ideas, Bandit Brewery was conceived over a pint of beer. And, rather appropriately, so too was the friendship between owners Shehzad Hamza and Stephane Dubois; thematically, they also met at a brewery. You can say that the unlikely pair are the epitome of the Canadian Dream; immigrants who came, conquered, and quit their corporate jobs to establish a craft brew startup. 

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Beer: The Origin of Civilization?

Until recently, I never held beer in very high esteem. Growing up, I’ve always associated beer with frat boys, beer pong, and trailer parks. To me, beer culture was unrefined and encouraged gross over consumption, leading to boorish behaviour. I shared the Ancient Greeks’ preference for wine and low opinion of beer; it’s a barbarian’s beverage.

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Inside Instagram

For the first time in my Toronto brunch career, I'm the first in line for weekend brunch. Well, nearly first. Already seated on the lone bench in front of the restaurant, Beast, is Ryan, Alex, and Kelly. Or, rather, the masterminds behind the food-centered Instagram accounts @eatfamous@hypebelly, and @kellyforyou (respectively) are waiting for us. Beast puts out an impressive brunch spread - but the sheer pleasure of eating isn't the only draw. You could call it a working brunch, in a way: The 3 Spoons' first Insta-meet as a collective.

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Toronto's Essential Artisan Bread Guide

There’s nothing like a piece of warm bread slathered in slowly melting butter.

Or a hearty crust softening as it bathes in the remains of a rich stew. Or a baguette being entirely devoured before you know it, one bite at a time, each morsel a faithful craft for the decadent cheeses and earthy pâtés carefully selected for your board. We are a bread-loving household, but we were also a bread-fearing one not long ago. For years, Nick was Paleo and I regarded bread as a treat, in the same way a triple chocolate cake is a treat. Eating bread was a guilty pleasure. But what were we guilty of, exactly?

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The Art & Struggle of Sourdough

There's flour everywhere. It's pervasive. It's in my hair and smeared across my apron. There's a fine dusting of the stuff on every surface of my house - cooking space or not. But it's not this wheat invasion that's concerning me; it's the amorphous mass of flour and water in front of me, mocking me. I'm trying to make bread, and it's going horribly.

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