Pan y Café baq

Pan y Café baq 🍞 Rise and shine, bread lovers! 🌞 Step into our world of artisanal delights at our micro bakery.

08/20/2026

Kinda chic to make your own coffee at home… everyday 😍

The bread internet will happily talk you into spending hundreds of dollars before you’ve baked a single loaf. You don’t ...
08/17/2026

The bread internet will happily talk you into spending hundreds of dollars before you’ve baked a single loaf. You don’t need most of it.

No pH meter. No proofing chamber. No fancy lame. No stand mixer. A bowl, a jar, a razor blade, a tea towel, and the oven you already have will get you a genuinely good loaf.

If you’ve been putting off starting because the setup felt expensive, this is your permission slip. Buy the flour. Skip the rest until you actually know you need it.

Save this before your next splurge, and tell us which one you were about to buy. 🍞

It is what it is, but WTF IS THIS?!
08/10/2026

It is what it is, but WTF IS THIS?!

08/06/2026

Just a few of the many messages we’ve received from all of you. ❤️

We wish we could bake bread for every one of you while we’re here in Barranquilla. Maybe next time. 🥹

Thank you so much for all the love. We miss you guys too!

Our first 24 hours in Barranquilla.Lunch at my parents’ house, where we were enjoying it too much to take a single photo...
08/03/2026

Our first 24 hours in Barranquilla.

Lunch at my parents’ house, where we were enjoying it too much to take a single photo. And we have not stopped eating once!

Here’s the thing about going home. Nobody asks if you’re hungry. They just hand you a plate, and you eat it, because that’s how people here say they missed you.

We spend all year in Toronto talking about bread and fermentation and doing things from scratch. This is where all of that came from.

Where do you go home to, and what do they feed you the second you walk in? 🥥

08/01/2026

Nobody is coming to fix the food system for us. So we stopped waiting.

Our masterclasses aren’t only about bread. We end up talking about kombucha, healthy habits, books, people to follow, and honestly our students teach us as much as we teach them.

We cook for friends who swear they don’t like vegetables, until they’re at our table.

And we brew our own kombucha, because our gut deserves something good too.

Here’s the part we mean most: if you ever want to start your own sourdough starter or your own kombucha, just ask. We give a portion of ours away, no charge, always. You don’t need to buy anything to start eating better. You just need someone to hand you the first jar.

Which one would you try first? Tag the friend who needs to see this. 🫙

07/29/2026

Nobody plans for bread to become a whole thing. Then someone hands you a jar of starter, or invites you into their kitchen for an afternoon, and suddenly you’re checking on dough at 11pm.

That’s how it started for almost everyone who has come through our classes. So if someone invites you, go.

This is how a regular weekend in our life looks like 😍Thursday was the full stack. Our 9 to 5, then baking for Creative ...
07/27/2026

This is how a regular weekend in our life looks like 😍

Thursday was the full stack. Our 9 to 5, then baking for Creative Mornings, and we made it to our friend’s birthday 🎉

Friday morning was Creative Mornings, our bread on the table, and a room full of people we didn’t know yet. (You can’t hear what Alex is saying but his face says it all 😉)

Then straight back to work. Then getting our place ready for the class on Saturday.

Saturday started early, dough first, everything else after. Then breakfast with friends at Brodflour at 9am, which is genuinely one of our favourite ways to start a weekend.

Home by the afternoon to teach a sourdough masterclass in our kitchen. Four hours earlier we were half asleep with flour on our hands.

Saturday started early, dough first, everything else after. Then breakfast with friends at Brodflour at 9am, which is genuinely one of our favourite ways to start a weekend.

Home by the afternoon to teach a sourdough masterclass in our kitchen. Four hours earlier we were half asleep with flour on our hands.

Saturday started early, dough first, everything else after. Then breakfast with friends at Brodflour at 9am, which is genuinely one of our favourite ways to start a weekend.

Home by the afternoon to teach a sourdough masterclass in our kitchen. Four hours earlier we were half asleep with flour on our hands.

Sunday was our last film day with Breno and Mariana. We’re excited about what’s coming and we’ll be grateful to them forever!

It’s a wrap ❤️‍🔥

Then a quick lunch date, just the two of us, at St Lawrence Market. Buster’s, our favourite, and in our opinion the best lobster rolls anywhere.

We finished the day with our dear friend Laura, spicy cocktails and chismecito. We love you, Lau. ❤️‍🔥

07/26/2026

If your starter feels lazy, the problem probably isn’t your starter.

At the beginning we fed ours plain white flour, whatever was closest on the shelf. It sort of worked. Slow, inconsistent, and we could never tell when it was ready. We thought we had a weak starter. We had a hungry one.

Here’s what nobody explained to us. White flour has the bran stripped out, and two things go with it. Food, because whole grain carries more nutrients and more enzymes to break starch into sugars the yeast can eat. And the yeast itself, which lives on the outside of the grain.

Switch to whole grain and you’ll see it within a feed or two.

This is what works for us, not the only way. Save this for your next feed and tell us if yours changes. 🍞

Address

Toronto, ON
M5B2C1

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 8pm
Wednesday 9am - 8pm
Thursday 9am - 8pm
Friday 9am - 8pm
Saturday 9am - 5pm

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