Luca Bakery

There’s a lot to notice when you walk into Luca Bakery: the air’s scented with toasted nuts and brown butter, a handwritten sign names the local family who grew the peaches that adorn the thyme-dotted galette, the farmhouse-style counter displays super-sized raspberry marshmallows and frosting-rich carrot cake.

Then there’s the table amassing recipes. People leave them for owner (and former MasterChef winner) Larissa Takchi to recreate in the bakery’s ovens. One customer has submitted pages on how to prepare Maria Grammatico’s genovesi: lemon-custard pastries by the Italian chef who trained in a Sicilian convent. Takchi’s open invitation to contribute favourite and family recipes is part of the warm, inclusive atmosphere the bakery has emanated since its August opening.