New owners Penny Nebin and Michel Tuss have plans to expand the range of this east-end fixture, but for now, it’s back- to-basics with full-cream baking, and a few new items such as Eccles cakes, French kiss cookies and chocolate chip butter tarts. They also stock all the usual suspects: squares and bars, pound cakes, quick breads, tarts, cookies and pies. Particularly enticing are Penny’s, a chocolate-cherry-toffee-oatmeal cookie, and the Almondine (raspberry preserve, almond paste and apricot). The daily bread is from Doughheads, Montreal-style bagels are from Fidalgo, and Ace is available on the weekend. Much of the goods are baked in-house, from quiche, pot pies, samosas and spanikopita, to special-order cream pies, birthday and wedding cakes. Come September, the Christmas puddings will start soaking in rum, and come December, look for tortière. Closed Sunday.