Man changes career to open incredible Toronto bakery

Le Petit Pain is a one-stop-shop for French goods — from pastries and bread, to cheeses, fine wines and general joie de vivre.

Before becoming a baker, owner Ryan Silverstein spent almost a decade in the entertainment industry. He managed music festivals, co-owned a record label and even worked as a personal assistant to Drake, a family friend and fellow Forest Hill native.

It was only in 2024 that he chose to follow in the footsteps of his great-grandfather, who founded Silverstein’s Bakery more than a hundred years prior.

Ryan’s wife, Nicole, loved to cook and would often wake up early to bake bread. Though Ryan was somewhat skeptical at first, he quickly became obsessed with it and began to contemplate a career change.

After discussing his plans with Dara Gallinger, an old classmate who went on to found Brodflour, the pair decided to launch Le Petit Pain in November of 2024.

Though the space is somewhat small, every inch of it is filled with personality. Ryan claims that the shop was designed with a “timeless” aesthetic in mind.

Most of the products on display were imported from France. This includes the wines and cheeses, which come from Burgundy, as well as the furniture, which were purchased at Joliette, a local antique store that specializes in French furniture and art.

All of the baked goods are made on site. Le Petit Pain employs traditional baking techniques and sources ingredients from local vendors.

Loaves come in four different varieties: plain sourdough ($10), seeded sourdough ($12), whole grain ($11) and classic baguettes ($5). Each type has its own unique flavour profile, but all four have the same crusty texture.

The jambon-beurre sandwich ($13) takes its name from its two main ingredients: ham and butter.

Despite its simplistic composition, Ryan tells us that this sandwich is incredibly popular in France, “if you go to a cafe in Paris, half the customers will have a coffee in one hand and a ham sandwich in the other.”

My personal favourite sandwich was made with brie, fig and arugula ($14). This odd combination resulted in a meal that was both sweet and savoury. I particularly enjoyed the way that the sharp tasting arugula contrasted with the sugary flavour of the fig.

Other types of sandwiches include ham, cheese and mustard ($14), turkey, cheese and mustard ($14) and mimolette and butter ($12.99).

Butter croissants ($5) are baked with laminated dough, a type of dough made from thin layers of butter. This gives the pastries their flaky texture, as well as their distinctive buttery taste.

Almond croissants ($7) are made using the same process. The main difference, as you might have been able to guess, is that this croissant is coated in chopped almonds and a liberal amount of powdered sugar.

The pain au chocolat ($6.50) is another variation on this theme. Unlike its crescent-shaped cousins, this pastry is slightly more rectangular and filled with rich, creamy chocolate.

Kouign-amann ($6.50) is also made from laminated dough, but has a slightly denser feel to it. Its flavour is almost reminiscent of caramel or toffee.

Chocolate hazelnut cookies ($6.50) are small but flavourful, thanks to a winning combination of chocolate and chopped nuts.

At first glance, you might mistake the spiral-shaped pain au raisin ($7.50) for a simple cinnamon bun. Fortunately, a single bite is all it takes to dispel this misconception.

Madeleines (two for $4) are shell-shaped pastries with a light, almost lemony flavour. Their small size and soft texture make them all too easy to pop into your mouth, especially when ordered in large quantities.

Le Petit Pain also offers a large selection of warm beverages, including chocolat chaud ($5.50). This drink feels like a hug in a mug and is the perfect antidote to the cold winter weather.