Flour. Water. Salt.

Brio Bakery

Brio Bakery is in the Oliver Exchange Building on the corner of 121 Street and 102 Avenue (12021 – 102 Avenue).

Orders can be emailed to orders@briobakery.com by 3 pm the day before pick up. You can find our weekly menus on Instagram and Facebook each Monday.

Physical gift cards available in store. E-gift cards can be purchased at Brio E-Gift Cards

We are hiring! We're looking for new bakers, assistant bakers and customer service staff to join our team. Job descriptions are available at the following links.

Brio Bakery Pastry Baker
Brio Bakery Bread Baker
Brio Bakery Assistant Baker
Brio Bakery Customer Service  

Bread Done Differently

Everything is made by hand, the traditional way, using just three ingredients: flour, water, and salt.

Obsessed by Baking

Todd Barraclough started baking in 2006, because he was searching for truly great bread. Over nearly a decade, baking turned into an obsession—he attended the San Francisco Baking Institute in 2013, and again in 2015, where he learned his craft and developed his own wild yeast. In 2015, he founded Brio Bakery.

Old World Traditions

Brio Bakery specializes in bread the way it’s been made for thousands of years. Using a levain (wild yeast) and only three ingredients — water, flour and salt — baker Todd Barraclough creates handmade, artisanal bread with a taste and texture that is special, and that your family will love.


In addition, Brio makes viennoiserie—croissants, brioche, pain au chocolat—with the same care and attention to detail.

Our Baker

Learn everything there is to know about Brio founder and baker, Todd Barraclough.


Our Bread

Learn everything there is to know about our handmade bread, viennoiserie, and our levain.