Above: Sam Davis of Primrose Bagel and Patti Robinson of Robinson Bread. Photos: Jeffrey Filman; Daniel Neuhaus via Toronto Life.
Bread, bagels, and more
This year, we have a number of exciting new chefs participating in Porridge for Parkinson’s; two of them are among the best bakers in the city. In fact, both Patti Robinson of Robinson Bread and Sam Davis of Primrose Bagel were featured on Toronto Life’s list of top 10 breakfast sandwiches in the GTA. We are thrilled to welcome them to Porridge for Parkinson’s.
Robinson Bread began as a nomad operation selling handmade bread and pastries at Trinity Bellwoods and Dufferin Grove farmer’s markets. As the business grew, Patti worked out of Paris Paris’s kitchen on Ossington Avenue, where her bread was on the menu. In the fall of 2020, Robinson Bread opened a shared retail space with Sam James Coffee Bar at 6 Brock Avenue in Parkdale. Get there early—there can be line-ups!
Sam Davis began the popular Primrose Bagel Company as a series of successful pop-ups in Toronto, offering a modernized take on a traditional New York-style bagel. In early 2020, he opened a charming corner retail space in Oakwood Village, which has the feel of an old-school deli with checkerboard floors and chalkboard menus.
The bagel varieties are hand-rolled, malt-boiled, and baked fresh in-house daily, and the menu includes sandwiches, lox, schmears, matzo ball soup, and traditional sweets. By now, patrons know to arrive early on the weekends—Primrose Bagel Co. frequently sells out.
Robinson Bread’s hugely popular Frittata on Focaccia and Primrose’s delicious Bodega Bagel were the breakfast sandwiches featured on Toronto Life’s popular list. We are excited to see what Patti and Sam are serving up for our brunch on November 12!
Follow @robinsonbread and @primrosebagel on Instagram.
The sandwiches
In photo above.
Primrose Bagel’s Bodega Bagel: “This morning creation … is like a breakfast Big Mac minus the beef. In lieu of the patties is a fried cage-free egg topped with cheddar cheese, shredded lettuce, dill pickle coins and a kicky garlic mayo.”
Robinson Bread’s Frittata on Focaccia: “Rise and shine for Patti Robinson’s breakfast sandwich … a wedge of fluffy frittata dressed with Montforte Dairy pecorino fresco, peppery arugula and a punchy, garlicky romesco sauce on freshly baked rosemary focaccia.”
