Tucked into a little strip mall along 14th St. S.W., you will find European-inspired artisan bakery, Bread Culture. South Korean expats Yangsun (Sunny) Park and Sungho (Thomas) Park honed their craft in Toronto’s dynamic food scene from 2014 to 2018. Then, pulling from backgrounds in business management, marketing, advertising and baking, they opened Bread Culture in June of 2020. The pair keep a small menu of breads leavened naturally through a long fermenting process and viennoiserie made in the traditional French method using 84 per cent butter. Focusing on quality over quantity, they experiment seasonally by adding a few new items to the menu. The most popular have been the sourdough, pain au chocolat, fruit danish and canelé. Already popular with local foodies and taking Instagram by storm, they sell out of pastries early in the day. Bread orders require a minimum of two days due to the fermentation process. We’ve loved everything we’ve tried and plan on working our way through the full menu.