Beyond Bread

Here are a few of the treats we’re baking up in the Hard Winter kitchen this season.

Everything is prepared and baked in-house, and subject to availability. It's always worth stopping by to see if any of our bakers have created a unique one-off treat that day-- each member of our team is as creative as they are skilled, and there are often new projects on the go.

Seasonal fruit

We have zucchini walnut tea cakes from our own home garden, and apricot frangipane tarts and poached peach puff pastry squares with local stone fruit.


Beat the heat this summer with our ice cream sandwiches. We've got the absolutely classic chocolate chunk cookie with Kawartha Dairy vanilla ice cream, as well as a new August flavour featuring our mocha cookies and a peanut butter chocolate ice cream. If you're quick, at the beginning of the month, we're finishing off our Bordeaux cherry ice cream between two of our lemon cookies.

Every day in August, we're bringing you chocolate chunk cookies made with browned butter and sea salt, kitchen sink cookies with both sweet and salty elements, and hazelnut milk chocolate sablé.

Mid-week, we feature our hit breakfast cookies, made with local organic spelt flour, lightly sweetened with coconut and honey, loaded with flax & fruit (baked late on Wednesdays). At the end of the week, we bring out our oat fig biscuits.

A gooey golden chocolate chip cookie on a plate


One of the most popular items from the Hard Winter kitchen. These buttery scones come in a variety of flavours (sometimes seasonally inspired), but you can always count on blueberry & lemon and cheddar parmesan.

Bars, squares, cake, & tarts

Our wheat free brownies are fudgey and flourless, made with excellent quality dark Belgium chocolate, pleasing to gluten-free and gluten-loving eaters alike. Throughout the week, we have date squares and cheesecake bars, then at the end of the week we bring in a classic summer flavour: a s'mores bar with housemade marshmallow, chocolate ganache, and a graham cracker crust. On Saturdays, we add our killer carrot cake to the rotation.

We're making a frangipane tart with a rotating sidekick of seasonal fruit, a chocolate ganache tart with a similarly spontaneous selection of other toppings, and on Saturdays, our classic lemon brûlée tart.


We use our own sourdough pizza dough (also available to take home by itself) to make beautiful daily sourdough focaccia. We also always have quiches in a hand-made tart shell and savoury puff pastry squares made with local seasonal ingredients. Give us a call or come in to see what variety we have this week. At the end of the week, we bake some of our cheddar cheese twists.

Cinnamon buns

Every Friday and Saturday, we make several trays of our pecan sticky buns.

Three golden cinnamon buns stacked on top of each other on a rustic scale


Our house-made granola, slowly baked to perfection. Has lots of walnuts, almonds and dried fruit. Sweetened with honey and freshly squeezed orange juice.

Hazelnut + orange biscotti

Quickly becoming a Hard Winter favourite, these biscotti are full of flavour, perfect for tea and available all year long.

A pile of golden biscotti in the foreground, with a copper tea kettle and mason jar mug of pink tea in the background