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May 13, 2014 09:15 AM

Bread Lovers Rejoice ! (and get your car keys).

Well after almost a decade in business, MillStone Bread in Cobourg is still cranking out the best bread in Ontario.

Using a large hand built wood fired brick oven, the incredibly talented baker / owner Doug is pumping out a staggering variety of fantastic breads. The baguettes are excellent, the crusty french actually crackles when bit into, and the farmers rye is absolutely delicious.

Special mention however must be reserved for his Vollkorn bread. It is possible the best bread I have ever eaten. A hardy dark bread that is dense and heavy but in the very best possible way. This bread is actually meant to be eaten over a number of days since the flavor continues to develop over time. A remarkable bread.

Every bread lover should make this place a destination, or a detour off the 401 at least. Every bread maker should come and see how bread baking should be done.

Just have a look at the pictures and play the video on his facebook page. BTW, that bread sound is also what you hear when chewing the crusty french !!

Half loaves are also often available and one can call ahead to reserve bread.

This place deserves A LOT of love.

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    1. Best bread in Ontario? Hmmm, ACE might have something to say about that.

      17 Replies
      1. re: arturoB

        Bread from a factory ? Sorry.

        The wood fired Alan Scott designed oven + passionate talented baker = really good bread.

        If this guy was in Toronto, he'd put half the bakeries out of business and force the rest to kick up their game big time.

        1. re: arturoB

          ace has slipped a lot. . .for a large commercial bakery, they are okay, but you can't compete on quality with artisinal hand made products by one-off shops.

          1. re: afong56

            Ace Bakery is owned by Loblaw's - 'nuff said.

            1. re: Bigtigger

              Loblaw's is owned by George Weston Limited. The bakery division produces (among other things) Wonder bread.

              I guess we don't have to Wonder why Ace has tanked in recent years.

          2. re: arturoB

            Sarcasm..joke...mistake... I hope....

            1. re: arturoB

              Ace Bakery is bread for people who don't understand bread.

              1. re: Googs

                I completely agree. That being said, I do appreciate when I see a mom encourage their kid to try the Ace ciabatta or whole grain pumpernickel over the Wonderbread. It's a step up over the fluffy sponges out there but certainly handmade artisan baked good outshines factory conveyer belt goods.

                1. re: Googs

                  Ace bread is a decent choice if you do not have many options in the area except big box stores.

                  On the other hand, I am happy to see that Costco is starting to stock up on Premiere Moisson products, which IMO is at least a little step up from Ace. And quite affordable for the kids.

                  1. re: vil

                    I call ace my "Monday" bread. I get it when none of my local bakeries are open. :)

                    1. re: LexiFirefly

                      Lucky you to have local bakeries! :-) I don't even know where the closest one to me is (in Markham).

                      1. re: vil


                        you could try these guys...

                        edit - I haven't been but my BIL has as that is his neck of the woods.

                        1. re: JennaBean

                          Thank you. It looks like they are worth checking out.

                  2. re: Googs

                    As far as breads available in "Big Box" stores i much prefer Manoucher breads. Happy to see that it is readily available in Longos and Metro.

                    1. re: Googs

                      And you're the type who'd go out of her way and fork out $15 for a 3-day-old dry and stale miche of Poilâne bread flown in straight from Paris at Holt&Renfrew. Am I right?

                      1. re: arturoB

                        If I could get a Poilane gingerbread here I would be one of those who would actually be willing to buy it..... le sigh.

                      2. re: arturoB

                        Ace has been bought and sold enough times to make your head spin. That rattles the quality cage in my opinion.

                      3. Nothing beats fire baked breads. I have a few local sources, but those varieties sound great, especially the hardy dark.

                        Someone needs to do a bread run, here's $20 towards gas!

                        Oh and ACE black olive is not terrible. Or at least it wasnt when I had it last. Lately we have been buying more whole grain sprouted breads.

                        1. No not ACE and I'm not getting to Cobourg any time soon (though I'll definitely check this out next time I'm there).

                          Personally, I think the bread they're doing at (no surprise) Bar Isabel is close to the best in town. Always been a big fan of the breads at Epi (and before that when the baker was at Comptoir de Celestin) and I think the ubashi baguette at Mabel's is very good as well.

                          I'm meh on Thuet and will go to Jules or Thorbor's when I'm in the area, but neither is worth a special trip.

                          What else?

                          ETA: Woodlot.

                          6 Replies
                          1. re: BigBabyYeezuS

                            Humble Breads from Picton is really good also.

                            You can get their breads at The Brickworks Saturday market.


                            1. re: BigBabyYeezuS

                              The tastiest loaf I've sampled in a long, long time is the filone integrale (sourdough and whole wheat seed bread), $5 from Forno Cultura, a smallish one-off Italian bakery on King St. West, just east of Spadina. I was tipped to it by an article in the Globe and Mail some months ago. But I'd be intrigued to taste the Vollkorn recommended by the OP (I'm guessing it's a corn bread loaf). Any loaf that presumably sustains taste the second and third day must be thoroughly investigated. Happily, a friend in Cobourg - who doesn't eat bread - has promised to bring me a loaf of it the next time she ventures into Toronto.

                              1. re: juno

                                What does "one-off" mean in this context?

                                1. re: Pincus

                                  To me, it means there is only one Forno Cultura bakery. There are no others. No branches. Nor is it a part of a chain, or a franchise operation. Most everything on its premises is made in house.

                                2. re: juno

                                  Vollkorn means full kernel, juno, so it's a wholegrain bread. :) There are dozens of varieties of vollkorn breads, some versions topped with flax, poppy, sesame, caraway, etc.

                                  Mais is the word for corn in German.

                                  1. re: prima

                                    Thanks for the correct translation. I learned something today. It's the "korn" part of the word "Vollkorn" that had me simplistically guessing it was a corn bread. My friend from Cobourg should be delivering a loaf of it to me on Tuesday, and we'll see how it matches up in taste against the wonderful filone integrale at Forno Cultura.

                              2. What do people think aout Blackbird? I got a focaccia from there and it was great (the Moroccan one). Their bread sells out fast!

                                4 Replies
                                1. re: ylsf

                                  Completely hooked on their sour dough baguettes that I've been getting at Roast on St. Clair for a couple months.

                                    1. re: ylsf

                                      i'm not usually into focaccia but i bought one when they first opened and ate the entire thing in one sitting.

                                      1. re: frogsteak

                                        Just ate my way through a second loaf. Both levain / sourdough breads and in the style of Tartine / the new bakers. Excellent, well worth trying and a very welcome addition to Kensington.