About Us
Where science meets craft
Sugar & Season Bakehouse was founded on a simple belief: exceptional food brings people together.
After more than twenty years in the life science industry, founder Dana Patcas turned a lifelong passion into a neighbourhood bakehouse. A veterinarian by training with a Master’s degree in Immunology, Dana brings a scientist’s curiosity to bread: a deep understanding of fermentation, ingredients and the biology that turns flour and water into something exceptional.
Today we are known for naturally leavened sourdough, carefully made pastries, good coffee and a curated selection of local and Canadian-made products.
Dana Patcas, DVM, MSc, owner and head baker
Why sourdough?
Our commitment to sourdough is rooted in both flavour and science. Unlike commercial bread made with fast-acting yeast, our loaves are given time. During long fermentation, wild yeasts and lactic acid bacteria develop flavour and texture that cannot be rushed.
Research suggests traditionally fermented sourdough may produce a lower glycemic response than conventional bread, and fermentation reduces some gluten fractions and fermentable carbohydrates. Everyone responds differently, but many of our customers choose long-fermented bread as part of managing blood sugar or digestive comfort. Read more in our Journal.
From our table to world-class productions
The same care that goes into every loaf for our neighbours has earned the trust of Capers on Location, one of Toronto’s premier production caterers. Our bread has been served to crews on major film and television productions, touring artists and live events across the city.
More than a bakery
We believe a neighbourhood bakery should be a gathering place. Stop in for an espresso, pick up pastries for the office, find a gift from one of our local artisan partners, or grab a loaf for dinner.
Visit us
71 Underhill Dr.
North York, ON M3A 2J8
Hours
Tuesday to Friday: 10 AM to 5 PM
Saturday: 10 AM to 3 PM
Sunday and Monday: closed
Contact
info@sugarandseason.ca
Instagram: @sugarandseasonbakehouse
We do not take orders by phone. Email is the fastest way to reach us; Instagram has our daily updates.
Questions
Is your bread gluten-free?
No. All our breads contain wheat. Long fermentation breaks down some gluten, but our bread is not safe for people with celiac disease.
Do you slice bread?
Bread that can be sliced is sold pre-sliced every morning. Bread fresh from the oven needs 8 to 10 hours to set before slicing, so it is sold whole.
How do I pre-order?
Email info@sugarandseason.ca with your order and pickup day. We send a Square payment link; orders are confirmed once paid. Country sourdough needs 2 business days, specials 1 week. Details.
What about allergies?
Our kitchen uses wheat, eggs and dairy daily, and tree nuts and other allergens on occasion. We do our best to avoid cross-contact but cannot guarantee any item is allergen free. Please ask us before ordering.
Do you deliver?
Yes, a selection of our bread is on Uber Eats.
Are you hiring?
We are not actively hiring, but we always welcome resumes from bakers, cake and cookie decorators and baristas. We also welcome volunteers and co-op students who want to learn sourdough in a commercial bakery. Email info@sugarandseason.ca.