Baked for the morning, Wednesday to Sunday.
Noa, Reiko, and the room
Noa Pellier
Pastry chef. An architecture student before she was a baker, then pastry school, a Montreal tea room and a hotel kitchen. Pastry chef at Lantern, Burlington’s Michelin-starred restaurant, before opening her own place.
Reiko Tanabe
Cook, and Noa’s partner in the business, from her Lantern days. She runs the savoury side: the curry puffs, the buns, the things that make it lunch.
The room on Harrow
High ceilings and sunlight on an industrial stretch of Burlington. Oak, white brick and sheer curtains by Ines Marchetti of Atelier Lune; the dried flowers overhead are by Dana Kwon of Fold.
Halton Table“A French bakery in Burlington with a Michelin connection.” January 2025
Crumb#3 new bakery in Canada, 2025, from over a million ratings
