Back in 2011, Simon Blackwell began hocking flatbread pizzas and focaccia sandwiches from the back of Soma Chocolates on King West. Since then, his indie bakery, Blackbird Baking Co., has taken off, and his crusty loaves have landed on some of the city’s trendiest tables, including those at Parts and Labour in Parkdale, The Dog and Bear on Queen West and downtown power restaurant Reds. They’ve also become a Kensington Market staple, thanks to a wholesale agreement with Sanagan’s Meat Locker on Baldwin Street.
Come springtime, Kensington shoppers will have a larger selection of Blackbird goodies to browse. According to a report from The Grid, that’s when Blackwell will launch his first permanent shop, which takes over the space currently occupied by bakery chain Cobs Bread. The new Blackbird venue will operate as a wholesale production kitchen, retail bakery and casual lunch counter, and will be open by mid-March.