Posts Tagged ‘Rideau Bakery’


My last visit to Ottawa was in December, which means a lot has happened in regards to new restaurants opening up!!  Therefore, I was on a mission to visit these new restaurants even though my trip was a quick one.

I had been tweeting with @AMWATERS about my trip and she suggested we have a coffee at Bread & Sons (195 Bank St). I’m always eager to visit new coffee shops even though I’m a huge fan of Bridgehead. While sipping coffee, we shared a croissant which was buttery and chewy and quite perfect!! I had my “eye” on the butter tarts but decided to try it on a future visit.

Cool presentation!

Then we met for lunch at a new Taco restaurant that recently opened called Taco Lot (995 Wellingston St. W). I inhaled a super fresh taco and can see why Ottawa has embraced this new restaurant as the city was kind of lacking a place to eat a really good taco.

Really. Really. Good.

Seeing as the taco was more of a “snack” – we headed over to Hintonburg Public House (1020 Wellington St. W). We shared an order of fish and chips and noticed that all the surrounding tables had ordered the same thing. Clearly this a a hit on the menu! We were impressed with the food, service and ambience – no complaints.


Due to the fact that Isobel’s was a few stores down, (1018 Wellington St. W) I went in to grab a vanilla bean cupcake with cream cheese dressing. I couldn’t resist.

I encourage everyone to visit Wellington St. West  – it’s truly a happening neighborhood. (referred to as Hintonburg). You can visit lots of fabulous stores and restaurants without having to move your car once!! SCORE.

In the afternoon, I headed over to see my foodie friends  at Michaels Dolce to check out their new kitchen facility. This couple is super interesting and super talented and I was thrilled to have had a few minutes to drop by.

Available in Ottawa AND Toronto!!

For dinner I headed out once again to Wellington St. W. I was excited to catch up with @FoodiePrints and they suggested we eat at Hintonburger (1096 Wellington).  I ate the falafel veggie burger while chatting with this lovely young couple about food, social media and more food!!

The next day, I made sure to visit 3 places very quickly before heading out:

1. Art-Is-An Bakery: to pick up 3 fantastic loaves of bread

2. Rideau Bakery: to pick up challah and rye bread.

3. SuzyQ Doughnuts: to pick up 2  (yes, only 2), salted caramel donuts. By the way – I was introduced to these donuts at the Farmers Market last year, but just recently they opened up a retail location at 991 Wellington St. West. I’m thrilled for them.

Next time Im buying 3.

It was a great trip that combined inhaling great food and spending time with family and friends. Even the weather cooperated. Looking forward to my next trip already.

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I bake Challah every week. Well kinda – I cheat. At least, I’m honest, right?

I should take a minute and explain what is Challah!! Challah is a braided bread that is served on the Sabbath(Friday Nite to Saturday Nite) in Jewish homes. I grew up with Egg Challah from Rideau Bakery in Ottawa but when I moved to Toronto I discovered that there was a variety of different challahs. ie raisin, whole wheat, with a sugary coating on top etc.

I also found out that you could make it!! I tried – I really did but it was never as good as all my friends who make it on a regular basis. (you know who you are)

Then I discovered: FROZEN challah and never looked back. There are two competing brands out there – Montreal Kosher and Lenchner’s. Im not loyal – I just grab whatever I see.  I really think they are both amazing but some of my friends say that one rises better than the other. Perhaps one day I will try and test out both challah’s side by side.

Step 1: I usually buy it frozen from No Frills (at Bathurst/Wilson) or Metro (Bathurst/Lawrence). However you could find it at any major grocery store from Bathurst/Lawrence to Bathurst/Rutherford.

Step 2: I unwrap it, lay it on parchment paper and cover with saran wrap. Then I wait 6 hours. (not 4, not 5).

Step 3: I take the wrapping off, and put an egg wash on it (my fav. step)

Step 4: I put the challah in the over at 325 degrees F and bake for 35 minutes. (not 30, not 40).

Step 5: see above photo for the finished product

I serve it on Friday nite and its generally GONE by Sat. Nite. However if you have leftovers – challah can be used to make a wicked french toast!!

I kinda like the whole wheat challah these days but truthfully they are all fanatastic.

All I know – is that this challah rocks and I look forward to making it every week. Baking challah makes my apartment smell great, and you can’t beat the convenience. Sure, it’s not the same as taking the time to make it from scatch – but I can’t get over the fact that IT ALWAYS COMES OUT amazing.

Hope you get a chance to try challah one day soon!!

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