Flour. Water. Salt.
Brio Bakery is in the Oliver Exchange Building on the corner of 121 Street and 102 Avenue
(12021 – 102 Avenue).
Our hours are 9am-3pm Wednesday to Saturday.
Orders can be emailed to firstname.lastname@example.org
We're hiring! We're looking for Customer Service Lead and a Bakery Assistant. Interested? Send us an email at email@example.com
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.
Learn everything there is to know about Brio founder and baker, Todd Barraclough.
Learn everything there is to know about our handmade bread, viennoiserie, and our levain.