Earlier this month, I was driving by Morningside Bread Co. and thought, “Oh, no, not another business closing on Bay Street.”
It’s not closing. In fact the popular bakery will now be open 7 days a week.
But how was I to know? The store was dark and there was some equipment out on the sidewalk.
I screeched to a halt (not literally Chief Townsend) and walked over to the store to ask owners Brad and Amanda Rudd what was going on.
Turns out they were just doing a major cleaning, with a few significant upgrades. Morningside, which will be open eight years in April, gets a thorough scrub down every year in January, which is their slowest time.
This year, the Rudds added a bigger espresso machine. They’re going to start offering soups and sandwiches, and they’re adding a line of bread made with organic flour.
Morningside also is going to a 7-day-a-week schedule.
“We already bake six days a week,” said Amanda. “So we thought, throw in an extra day.”
” … try and bring some life downtown,” Brad said.
Look for the bakery to reopen on Tuesday.
