Just Sayin’ Caledon extends thanks to local food-blogger Christine Cooper for her review of Ray’s Third Generation Bakery in Alton…
It’s worth the drive to Alton. In a sleepy hamlet, in northern Caledon, that seems to be, more than anything, the pathway to the swanky Millcroft Inn, you’ll pass what looks to be a small bakery called Ray’s Third Generation Bakery. For the record, everyone up in the area just refers to this spot as R3.
Originally started up as a family run bakery, by the time the third generation came along, the move to morph the space into a bakery/bistro took hold. Baked goods are still available and are the first thing you come across when you come in to the shop.
Cinnamon buns, cookies, bread and meat pies are the basic staples on the shelf. Best bargain are the cookies, selling at $2.50 for a half dozen. I opted for a take away bag of the classic sugar cookies.
The bistro itself has a laid back chill kind of vibe to it. It’s casual but funky. My only regret on the day I visited was that I didn’t come when it was a bit warmer as there is a lovely, rustic outdoor patio in the back of the property.
R3 has quickly gained a reputation for a great little spot for live music on the weekends. A part of the menu is geared to sharing plates, so this makes it an even better spot to enjoy some entertainment, share a nosh and quaff back some local brew from the Hockley Valley Brewing Company. You have to love your local.
The menu is all laid out on a chalk board, which is practically larger than the server who brings it to your table. I was surprised at the size of the menu, which is diverse, with something for everybody. I opted for a small Caesar Salad. The waitress had me at “We render our own bacon bits and the croutons are made with bread from our bakery.” I followed that with some Calamari braised in a Tomato Concasse.
My main course was Beef Émincé, which is a French inspired dish, of thinly slivered beef. This plate came with all the trimmings, including a side bowl of delicious sauce that I poured atop the beef.
Finishing off this meal, I couldn’t resist a classic Crème Brulee. Be warned, the dessert menu is a force of its own.