Kealy and her bakery team produce a wide selection of cakes, cookies, tarts and other treats from scratch – using ingredients such as Plugra butter and Callebaut chocolate. They also make a wide range of fresh breakfast pastries daily, ranging from sweet blueberry muffins to savory cheddar scallion scones.
Every Thursday and Saturday, our bakery team bakes a fresh batch of cinnamon bread – often you can smell the cinnamon from a half block away on Huron Avenue! The Thursday batch is usually available from 9am and on Saturdays from 10am.
Every Friday, Kealy makes a batch of Irish soda bread, a long-standing Formaggio tradition– tender from the buttermilk used to make the dough and full of plump raisins. The exception to this rule is St. Patrick’s Day – no matter what day of the week it falls, the bakery team makes a large batch (or two)!
- tea cakes
- sour cream coffee cake
- chocolate layer cake
- carrot cake
- French macarons
- flourless mocha mousse cake
- fruit crisps
- bread pudding
- fruit bread
- pot de crème
- apple, pumpkin, pecan and chocolate bourbon pies for Thanksgiving
- Bûche de Noël, stollen and fruit cakes for the Christmas holidays
- honey cake for Rosh Hashanah
- hot cross buns for Good Friday
- shortcake biscuits during the summer months
Placing an Order:
All larger cakes require advance notice – orders for the weekend or the following Monday must be placed by 12 noon on the previous Wednesday. Order deadlines for the following holidays are typically earlier and coincide with the deadline for our holiday menus: Thanksgiving, Easter, Passover, Rosh Hashanah and Christmas. Cinnamon bread orders are limited to three loaves per customer.