Situated in a basement off King West, you walk down and find yourself right inside the production. The oven is front and centre, with the bread and pastry counter continually getting fresh and hot top-ups of the scrumptious offerings. Try the corn and anise loaf, or the sourdough - called filone integrale. I hate anything too sweet, but here the balance is achieved between tantalizing and cloying.

The latest addition to the Terroni empire, Sud Forno is right next door to the original Queen Street location. The pastries are Italian classics - bomboloni-custard and nutella filled doughnuts, bigne, slices of pizza and beautiful breakfast croissants and sandwiches. Crusty Italian bread, rustic seed and whole grain breads sit in sophisticated repose on wooden dowelling. Take home potted jams, imported amaretti, pastas and other Italian products displayed to great effect on the towering dark wood shelving.

Well, you don't have to be a genius to figure out what this Queensway shop specializes in. Not sweet, however, but savoury pies - five in total - braised beef rib pie, beef n' beer, butter chicken, Canadian cheddar and bacon mash, and vegetarian, all harkening back to our colonial past. Flaky crust hides the meaty insides. You can have the pies there or take them cold to cook later in your own oven.

A Japanese Patisserie did you say? How odd, and, as it turns out, oddly good. Combining the best of both worlds- the restrained toothsomeness of Japanese desserts, with the delectable pomp traditional to a French patisserie, mon K Patisserie aims to bridge any palate gap. Husband and wife baker owners Ryosuke and Naomi Kita opened in their neighbourhood of East York but they've had no problem with customers making the trek for their macaroons, eclairs and croissants.