Seedsman BakeR

For bread to go with a meal, start with the baguette, available in a smaller size, or the pain de mie. At Seedsman BakeR, the wheat is grown from seed and milled in a stone mill on the premises before being baked into bread. One diner who tried the small baguette enjoyed its crisp crust, chewy interior and wheat flavour. Others say the toasted pain de mie has a particularly crisp crust, making it an appealing choice for breakfast.

For something with a filling, mentaiko French bread and other savoury breads are worth considering. The mentaiko French bread described by diners is made with mentaiko cream and cream cheese, and one comment notes that it is generously filled. Some customers regularly choose the herb sausage, liver sausage or quiche. The daily ciabatta has, for example, been paired with fried lotus root and tandoori chicken—a promising option for a lunch built around bread.

For a sweet treat, options include a cookie choux filled with cream after purchase, carrot cake and scones. Picking up pastries alongside bread makes it easy to put together anything from breakfast to a coffee-time snack, and takeaway is available.