Photography
Bryan Scott Photography
Monteyne Architecture Works Inc.

Famed both for its use of local organic grains and their healthy cinnamon buns, this bakery started in a house kitchen in the venerable Wolseley neighbourhood.  The demand for good bread quickly prompted the move to a small commercial building on Westminster Avenue where the bakery remains to this day.  Long lineups out the door on a Saturday morning were testimony both to the popularity of the product and to the extreme cosiness of the working space.  

 The building code mandated that the size and shape of the addition, and the requirement for non-combustible construction.   After some study, an old wooden addition to the original masonry building was deemed expendable. Through several working sessions with the ownership group, it was determined that the new addition should contain an ergonomically correct stair, a full size material lift, a new larger oven, and an expanded customer space.  In addition to solving functional issues, the owners also expressed the desire to contribute positively to the pedestrian environment of the street, as well as to build the most sustainable building possible. The project as built includes a new addition and substantial renovation of the existing building.