We are now happy to offer Blackbird home delivery for individuals and families. Order online with $7.50 curbside delivery.
Add other products to your order, change delivery frequency, choose sliced or whole loaves through the online form and securely process payment.
Orders are limited, and on a first come, first serve basis – we will begin with limited delivery per area on each designated delivery day. If your delivery date is full, you can call the shop to order curbside pick up by phone.
With a smaller team and safety guidelines being met, we do have limitations to the number of orders we can take on. If you are unable to order for delivery this week, we can take orders for in store or curbside pickup by phone at your local shop.
North Toronto
Orders can be placed between 9am on Wednesday and 12pm on Saturday, for delivery the following Tuesday.
West Toronto
Orders can be placed between 9am on Thursday and 12pm on Sunday, for delivery the following Wednesday.
East Toronto
Orders can be placed between 9am on Friday and 12pm on Monday, for delivery the following Thursday.
1. Submit your order request online
Fill in your address information, to see your next delivery window. If the delivery date is full or you are outside of the ordering timeline, the order form will not be available. Select the package you’d like to receive, choose add on items, and submit your order. You will receive an email confirmation of receipt with all of your submitted information. If you want specific products you do not see, you are welcome to phone in a custom order for pick up at the shop.
2. Confirm and process secure payment
The confirmation is emailed after payment is securely processed through our online portal.
We are offering limited subscriptions in each area for delivery weekly, with the option to submit changes to add-ons as desired.
Order add ons will be cleared each week. To add products to your subscription, please do so through the portal by the area deadline. Changes submitted after the deadline can unfortunately not be processed.
Photograph by Barb Simkova