Baker Simon Silander is taking his much-loved east-end bread, sandwich and pastry chain, Brick Street Bakery, right into the belly of the beast: the Path tunnels below First Canadian Place. With approximately 90,000 people passing by this site every day, there’s potential for some serious dough. The new location is an expensive venture, but Silander’s hopes are high that it will pay off, given all those boardrooms upstairs in need of catered breakfast meetings and working lunches.
The fourth shop in his mini-empire will pull Silander away from his ovens and install him in front of the stove, where he’ll be cooking up a daily spread of what he has dubbed “European comfort food.” Of course, there will be all his British specialties—eccles cakes, bread and butter pudding, sausage rolls, rustic loaves, sarnies—but this will be the first location with a hot table. “We’ll be cooking through the night at the Distillery, then trucking it over,” Silander says.
The spot was planned to open weeks ago, but starting any new business in the Path is a serious undertaking. He and his crew will be working day and night to get the place open by his dad’s birthday, February 20th.
We’re looking forward to seeing Bay Street bankers with even stickier fingers.