A Creperie and Boulangerie in old town Kemptville that serves breakfast, lunch, and afternoon treats along with coffee and tea. And crusty breads!

The Crusty Baker
The Crusty Baker
Foods from The Crusty Baker
Comments

2013 Oct 9
We were here for lunch last Sunday and enjoyed it immensely. This is a place that specializes in crepes but also does a great job on what I call homemade comfort food. My husband had the daily special which consisted of meatballs, cream gravy, buttered potatoes, red cabbage and assorted other vegetables. I had a Yorkshire pudding which was split in half, on top of which resided slices of prime rib roast, caramalized onions, mushrooms and gravy. I also had their cream of tomato soup which was every bit as good as the sandwich. Servings are generous, the food delicious and the prices good. We paid $12 each for our plates. We finished our lunch with a butter tart each - gooey deliciousness in buttery, homemade puff pastry. Go. You won't be disappointed.

2012 Nov 21
My take today from The Crusty Baker, clockwise starting from the left: Olive focaccia with whole garlic cloves and rosemary, a rustic mixed-flour boule, a Kouign Aman, and a dark chocolate cranberry loaf. The kouign aman is a decadent concoction, kind of a puff pastry-like yeasted bread with many layers - it is something like 1/3 flour, 1/3 butter and 1/3 sugar, baked to a glorious caramelized deliciousness, perfect with a cuppa tea or coffee. The chocolate bread is one I haven't had yet - it may be devoured for breakfast with my dd in the morning - she's a dark chocolate fanatic.
Now I'm off to eat the olive bread, a fave - I love roasted whole Kalamatas. The bread usually fits into a toaster oven (350 deg for 5 min), just about enough time to get some wine or beer from the cellar.

2012 Nov 19
I must apologize to Ottawa Foodies - I'm a little tired of holding onto this secret so I gotta spill and share this most interesting bakery with you. I didn't hear of it til about 5 months after it opened in old town Kemptville, but once I did I was there pdq and have been back frequently, mostly for their interesting and very delicious breads but also for some of their sweets. Over the months since the first visit I have learned that Jamie LaBrash aka the Crusty Baker has a wonderful attitude to making her breads and other baked goods - she makes what she wants when she wants and how she wants. Walking in to the bakery you just don't know what you'll find on the counter (until very recently the goods were all displayed on a single counter except some baguettes on a high shelf). While it can be vexing a bit not finding a delicious bread or treat you enjoyed the previous week you will no doubt find something back from before, maybe altered in shape or whatever, or something interesting and new will catch your eye. The baguettes can be white, sourdough or rustic (mix of buckwheat, rye and whole wheat flours), and every now and again some will have something in them, like yummy figs. They have focaccia that are covered with, well, stuff that's good in various combinations, like feta, goat or cheddar cheese with onions, peppers, olives, bacon, herbs, potatoes, scapes, etc. all roasted to perfection on such good crusty bread; it often makes a great appy or meal for us with a nice glass of wine for her and beer or wine for me. They also do some gluten free focaccia and other breads on Fridays. The bread is the real star here but the sweets are always beautiful and mostly delicious. My wife doesn't like the Far Breton (Jamie's partner, chef at Dial-a-Chef, is from Bretonne I think) but I enjoy it occasionally. I love their ooeygooey deep and delicious butter tarts made with homemade butter "puff" pastry that are crisp and chewy and buttery good. And then there are the Eccles Cakes, pictured, that Jamie started making recently. When I talked to her after my first one she was glad that I offered constructive criticisms as she was not familiar with them herself. And she has gotten better and better at making them, so much so that the most recent version is better than any I have eaten here or in England - buttery good puff pastry, filled with currants, butter and sugar with some homemade orange peel and just a touch of cloves I think - most unusual and just delicious.
My daughter and her dh love the breads here and so do a slowly growing crowd.
When I first talked to Jamie one thing I mentioned was that I thought they could advertise some so people would know of them but she said that they didn't want to grow too fast. They are growing but not too fast, thank goodness.
BTW the crepes are really good here too, but for me it's all about the lovely breads.