A corner bakery in Mile End run by Ashton and a tight-knit team, Farine & Vanille turns out croissants, baguettes, babkas, and focaccia from scratch using organic and Quebec-sourced flour. A finalist for best croissant and best baguette in the city, the shop has built a loyal neighbourhood following on the strength of laminated pastry that earns consistent superlatives from regulars and first-timers alike. The range stretches beyond French classics: conchas, a sweet Mexican bread roll with a crackled sugar shell, signal the kitchen's broader influences, while savoury offerings include sandwiches built on olive focaccia and sourdough cheese loaves that move fast. Baguettes and croissants sell out by noon on weekends.