Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Ontario (inc. Toronto) >
Nov 24, 2006 10:05 AM

who's got better bread Cobs or Epi? (bayview & millwood)

live close but haven't had time to go to either of them yet :(

  1. Click to Upload a photo (10 MB limit)
  1. i havent tried epi, but i've bought cobs bread several times. I adore the Cape seed bread, the scones are great as well, especially the cheese and herb ones.

    1. Epi is better than COBS by a small margin. As well, though I don't know this either way re Epi, I can say that COBS' ingredients are often chemical-heavy. Check out the pdf nutritional info/ingredient lists on their website. Also, I find COBS' sweets just TOO sweet.

      If you're into artisan breads, and just good and WHOLE overall quality, you should probably avoid both. But if choosing one, I'd go with Epi for sure.

      In the area, try some of the French bakeries/patisseries. As well as Bagel House - they may have some okay breads.

      1. While I haven't tried Cobs, I have walked in a few times only to see what looks like white or grocery store-like bread with added flavours/ingredients - I have yet to be enticed by either the look or the smell of their breads. Keep in mind that Cobs is a large chain as well. Epi, on the other hand, sells natural (many organic)sourdough based breads with a great chew and excellent crust. All that I have tasted so far are excellent. I would definitely classify it as "artisan" bread, contrary to sweetspotlee's opinion.

        Toronto Life's Food & Wine 06 City Guide provides a pretty accurate description of both - it doesn't appear to have been updated on their web-site yet, however.

        1. We like epi better for bread. Neither of them for other things like croissants... best to stick to Rahier for those... :)

          1. I have purchased breads from both and think they have different strengths. Epi makes wonderful artisan loaves in the ACE bakery vein, bringing different flavour combinations and textures together, whereas Cobs loaves are more what you would expect from an old-fashioned baker; they have an excellent dark German rye, for example, and the "Cape seed loaf" is moist and seed-filled but also quite tasty. Cobs loaves tend to be in the shape of a traditional loaf, which makes sandwich-making easier for some. I don't generally like the sweets at Cobs--they tend to be reminiscent of grocery store danishes slathered in white icing, and I find them just too sweet and starchy and without depth. If I'm looking for something sweet, I'd much rather have a ginger cookie or a lemon tart, for example, which are things you wouldn't find there. I have enjoyed Cobs ham and cheese croissant, by thinking of it as a crisp-chewy roll filled with ham and cheese instead of hoping for croissant heaven. Rahier, just up the street, also has a small selection of good breads, but I don't think they keep baking throughout the day, so once the morning stock is gone, that's it.