The short version
We bake at five,
open at seven,
stay till the last fork drops.
Maple & Thyme started as a bread counter with four stools. The stools multiplied. The idea didn't change: seasonal Canadian cooking, made from whatever the market brought, served in a room that smells like the oven.
The sticky bun is the one people drive for. The soup changes every morning. If you're not sure, ask whoever's at the counter, they eat here too.
