I shop at Rideau Bakery weekly.
One thing that has been noticed is that when you get their rye bread at another location like a grocery store-it is never as fresh.
The Bank St location does have freshly made jelly doughnuts..but they always sell out quickly.
The Baba au Rum they make is too sweet and has no actual rum flavoring. Kind of disapointing for a pastry.
The Florentines are always good,and the cheese "bagels".

I grew up on Rideau Bakery Bread. My immigrant parents did not introduce me to white bread until I was ten years old. Rideau Bakery Light Rye with its lovely chewy crust and soft moist insides was so good, it could be eaten all by itself. But, nowadays, I find the bread dry with many air pockets. I guess they are rushing things and maybe leaving it in the oven for a little too long. I long for the old days.