Gift Ideas~ Coffee~ Tea~ Bridgehead Rewards~ Locations~ Careers~ Menu~ Cart

Tasty Recipes

We know how much you enjoy the fresh baked goods, teas, and coffees – but how can you introduce these elements to your own cooking?

Below is our current compilation of Bridgehead recipes. Have one of your own? Send us an email to have it featured!

Quick find: Appetizers | Main Dishes | Desserts | Drinks


Bruschetta w/ Bridgehead Bread

You can combine fresh tomatoes with Bridgehead’s housemade bread to create that special summer vibe. This appetizer is perfect for an outdoor picnic, or for sharing at a BBQ.

  • Bridgehead Country Loaf or Lemon Olive Semolina Loaf
  • 2 cups chopped garden ripe heirloom tomatoes or red and orange cherry tomatoes
  • ½ cup olive oil
  • 10-12 large fresh basil leaves
  • 2 garlic cloves

Cut 4 thick slices of Bridgehead Country loaf. Brush each side with olive oil. Grill each side on the barbeque each side Brush the top of each slice with a little more olive oil and rub each side with a whole garlic clove. Cut tomatoes into small pieces and mix with olive oil and basil. Add Fleur de sel and fresh ground black pepper to taste. Spread tomato mixture over toast, cut into smaller slices and enjoy.

Grilled bread is a beautiful vehicle for many delicious things chopped small. Chopped cooked mushrooms, tapenade, Bridgehead Cashew Spread. Really, there are no limits!

Recipe by Gina Becker, Bridgehead.

Exceptional Loaf Crackers

Our Exceptional Loaf is full nuts and seeds which makes it perfect as a cracker when toasted. It is also happens to be made with no gluten.

  • Bridgehead Exceptional Loaf
Suggested toppings:
  • Smoked salmon & cream cheese with lemon, dill and capers (see image)
  • Cheese and fruit platter
  • Smashed avocado and lime with cilantro
  • Pates and charcuterie

Preheat the oven to 325 F (167 C). Slice the loaf across the width thinly e.g., about 1/4 to 1/3 cm. Lay the slices on on a cooking sheet and bake them for about 40 minutes or until they feel crispy. Turn them after 20 minutes. You are drying them out rather than toasting. You can do them ahead of time or when you are baking other things. If they are dry you can keep them in a sealed container for about 2 weeks.

Recipe by Gina Becker, Bridgehead.

Coconut Melting Cheese

A perfect vegan cheese sauce for broiling on toast, nachos, and pizza. Try it on Bridgehead’s country loaf, seedy kamut, or exceptional loaf.

  • Bridgehead's Country Loaf, Seedy Kamut, or Exceptional Loaf
  • 6 roasted garlic cloves, skins removed
  • 1 tsp tahini
  • ½ cup (125ml) soy or almond milk
  • 2 tbsp coconut oil, melted
  • 1 tbsp nutritional yeast
  • 1 tsp tomato paste
  • ½ tsp Dijon mustard
  • 2 tsp fine corn flour
  • 2 tsp lemon juice
  • 1 tsp salt
  • *Makes ¾ cup (185ml)

In a blender or food processor, blend all ingredients until smooth.

Recipe by Mérida Anderson, @vegansecretsupper.

Main Dishes:

Quinoa Salad w/ Butternut Squash, Feta and Cranberries

High in protein and amino acids, we use organic quinoa as a base for salads, soups, vegetable patties and even in baking. Here, we pair the grain with local butternut squash.

Quinoa Salad
  • 1 ½ cups quinoa, rinsed and drained
  • 1 tsp salt
  • 1 ½ cups cold water
  • 1 large or 2 small butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 red onion, diced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • ½ cup roughly crumbled feta cheese
  • ½ cup dried cranberries (both sweetened and unsweetened work equally well)
  • 2 tbsp finely chopped fresh flat-leaf (Italian) parsley leaves

In a medium pot, combine quinoa, salt and water and bring to a boil. Turn down the heat and simmer for 12 to 15 minutes, until grains are cooked through and fluffy but still intact. Remove from the heat and let cool completely. (This step can be done ahead).

Preheat oven to 400 F. Place squash and onions in a large bowl, add olive oil and salt and pepper to taste and toss to coat. Arrange a single layer on a baking sheet and roast in the centre of the oven for about 20 minutes or until the vegetables are golden brown and yield to a knife. While the vegetables are roasting, prepare the dressing.

Spiced cider dressing
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika
  • 1 tsp ground cardamom
  • 1 tsp ground nutmeg
  • 2 tsp sea salt
  • 2 tsp cane sugar
  • 1 tbsp Dijon mustard
  • ¾ cup apple cider vinegar
  • 1 ½ cups canola oil

In a dry frying pan over medium heat, toast cumin, coriander, turmeric, paprika, cardamom and nutmeg until fragrant, 1 to 2 minutes. In a medium bowl, whisk together toasted spices, salt, sugar, mustard and vinegar. While still whisking, slowly drizzle in canola oil in a steady stream to create an emulsion.


In a large bowl, combine the cooked quinoa with the roasted vegetables, feta, cranberries and parsley. Add dressing to taste, and toss gently. The quinoa will “soak up” the dressing. If keeping overnight, reserve some of the dressing to add just before serving.

Recipe featured in Ottawa Cooks Cookbook.

Coffee Rub for Steak

Your next BBQ will be an absolute hit with this coffee rub. Impress your guests and show them that great coffee doesn’t just belong in a mug. If you’re unsure of which coffee grinds to purchase - we recommend the classic Centro House.

  • 2 tablespoons ancho chile powder
  • 2 tablespoons finely ground coffee beans
  • 5 teaspoons dark brown sugar
  • 1 tablespoon hot smoked Spanish paprika
  • 1½ teaspoons dried oregano
  • 1½ teaspoons ground coriander
  • 1½ teaspoons mustard powder
  • 1 teaspoon ¾ teaspoon finely ground red pepper flakes
  • 1 teaspoon ground ginger
  • 1 tablespoon kosher salt, plus more
  • 2 16-ounce boneless New York strip steaks (about 1 inch thick)
  • 2 tablespoons vegetable oil

Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, rep pepper flakes, ginger, and 1 Tbsp. salt in a small bowl. Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak).

Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours. Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.

Preheat oven to 400°. Heat oil in a large skillet over medium-high.

Cook steaks 2 minutes or so on each side to create a nice crust.

Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes.

Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.

Recipe by Jess Fletcher, Executive Chef at Bridgehead.

Lapsang Souchong Tea Rub (for BBQ Pork, Beef or Chicken)

This is a full-flavoured rub that is smoky, a bit sweet and very savoury! This recipe makes enough for a small to medium pork tenderloin or a couple of steaks, but it is easily doubled.

  • 3-4 tablespoons of Bridgehead’s lapsang souchong tea, ground roughly with a mortar & pestle or using the back of a spoon
  • ½-2 tsp of your choice of chilis: chili flakes, cayenne or other source of heat; according to your heat preference
  • 2 tsp smoked paprika
  • ½ tsp or ginger powder or 1 tsp fresh grated ginger
  • 1-2 garlic cloves, crushed
  • 2 tbsp soy sauce
  • 3 tbsp of maple syrup (to add a bit of Canadian flavour!)
  • 1 tbsp of citrus juice (orange or lime)
  • Salt & pepper to taste

Enough hot water to make a nice slurry that will marry the flavours and will easily rub on your cut of meat without running off.

Mix the dry ingredients together well, then add the wet. This is a very adjustable recipe- so you can add a more layers to this by adding some 5 spice, or a little bit of mustard powder.

Rub into your choice of meat and let chill in the fridge for a half hour or so, then BBQ!

Recipe by Susanne Larner, Bridgehead.


Pinenut, Seed and Rosemary Brittle

  • ¼ cups pumpkin seeds
  • ¼ cups sunflower seeds
  • 2 tbsp pine nuts
  • a pinch of rosemary
  • 1 ¼ tsp salt
  • 1 ¼ cups cane sugar
  • 2 ¾ tbsp butter

Toast all seeds at 325 F for 10 minutes and toast pine nuts for 5 minutes and let cool.

Place the sugar in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel colour.

Stir in pine nuts, seeds, salt and rosemary.

Turn the mixture out onto a greased sheet pan and spread out evenly with a wooden spoon or rubber spatula.

Allow to cool completely (at least one hour) then break the brittle into pieces and store in an airtight container at room temperature.

Recipe by Kristyna Griffiths-Marzo, Bridgehead

Orange Spice Nuts

  • 2/3 cups almonds
  • 1/3 cups pecans
  • 1/2 cups cashews
  • 1/2 cups hazelnuts
  • 1 tbsp orange zest
  • a pinch of cayenne
  • a pinch of black pepper
  • 1 1/4 tbsp brown sugar
  • 1/2 tbsp salt
  • 1 1/2 tbsp egg whites

Combine nuts in a large mixing bowl or pot.

Mix spices with brown sugar and salt in a small mixing bowl.

Whisk egg whites until slightly frothy. Add nuts and mix in well until all nuts are coated.

Add spice/sugar mix and mix well.

Using a clear plastic scoop, place 1 1/2 scoops of mixed nuts per cookie tray. Spread evenly.

Bake at 280 F for 10 minutes. Using a metal scraper, scrape and toss nuts then spread evenly again. Bake for another 10 minutes.

Recipe by Kristyna Griffiths-Marzo, Bridgehead

Rhubarb Streusel Muffins

We love rhubarb - its vibrant colour, tart flavour and, most especially, how early it comes up from the garden. It’s a spring treat that keeps on giving all summer long.

Struesel Topping
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ¾ cup + 1 tbsp all-purpose flour
  • ½ cup unsalted butter, room temperature
  • ¼ cup cane sugar
  • ⅛ cup brown sugar

In a small bowl, combine the cinnamon, salt and flour and set aside. In a second bowl, work the butter and sugars together by hand until combined (or briefly cream if using an electric mixer). Add the dry ingredients to wet ingredients and mix until blended.

Rhubarb Muffins
  • 4 ¼ cups unbleached all-purpose flour
  • ½ tbsp baking soda
  • ⅛ tsp kosher salt
  • ¾ cup canola oil
  • 2 ¼ cups packed brown sugar
  • 3 extra large eggs
  • 1 ¾ cups buttermilk
  • 1 tsp pure vanilla extract
  • 3 ¾ to 4 cups chopped fresh or frozen rhubarb (cut into 1-inch cubes)
  • Canola oil, for greasing pan

In a large bowl, combine flour, baking soda and salt and set aside. In a second bowl, mix canola oil and brown sugar until well combined (at low speed if using a stand mixer). In a third bowl, blend eggs, buttermilk and vanilla, then add to the oil and brown sugar mixture. Add the dry ingredients to the wet ingredients and mix just until there are no lumps (by hand if using bowls, or at low speed if using a stand mixer). With a rubber spatula, fold in the rhubarb chunks and stir well so they are evenly distributed throughout the batter. If making ahead, refrigerate in an airtight container.

To bake, preheat oven to 350 F. Lightly grease a 12-cup muffin pan with canola oil. Scoop the batter into the muffin cups, filling each about three-quarters full. Sprinkle each muffin with a good-size spoonful of streusel topping. Bake for 22 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Transfer to a wire rack for 15 minutes before serving to cool slightly and let the flavours meld.

Recipe featured in Ottawa Cooks Cookbook.

Earl Grey Shortbread Cookies

This is a delicious take on a classic shortbread cookie. The lemon zest brings out the natural citrus notes of Earl Grey. Perfectly matched with a cuppa Earl Grey, but goes surprisingly good complement with coffee.

  • 2 cups all-purpose flour
  • 2 tablespoons loose Bridgehead Earl Grey tea leaves
  • 1/2 teaspoon salt
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 cup (2 sticks) butter, room temperature

By hand, or in a food processor, pulse together the flour, tea, and salt, until the tea is visible throughout the flour. Add the confectioners' sugar, vanilla, butter, zest. Pulse together just until a dough is formed. Roll the dough into a log, about 2 1/2-inches in diameter. Wrap tightly and chill in refrigerator for 30 minutes.

Preheat oven to 375 degrees F. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 11-12 minutes. Let cool on sheets for 5 minutes, dust with sugar if you wish, then transfer to wire racks and cool to room temperature.

Adapted from recipe of Claire Robinson.


Bourbon Cold Brew

This drink packs big coffee flavour with a refreshing hit of citrus and the deep sweetness of bourbon. This drink is great to sip on the patio with friends.

  • 1.5 oz bourbon
  • 1 bottle carbonated cold brew
  • 1 slice of orange

Fill glass ⅓ full of ice. Add boubon to glass over ice. Top up with Carbonated Cold Brew and enjoy!

Recipe by Cliff Hansen, Bridgehead.

Booch 75

This drink is a riff on the French 75, replacing sparkling wine with kombucha for a more refreshing and lower alcohol drink that is extremely quaffable.

  • 1 oz gin
  • ⅛ oz St. Germaine
  • 5 ounces Raspberry Green Kombucha

Add gin and St. Germaine to the the glass. Top up with Raspberry Green Kombucha.

Recipe by Cliff Hansen, Bridgehead.

Japanese Cold Brew Method

This cold brew method makes iced coffee in a flash with more complexity than its longer brewing traditional cold brew alternative. This makes it perfect to quickly whip up and sip in the heat with no foresight needed the day before.

  • 250 grams (2 measured cups) ice
  • 250 grams (1 measured cup) water just off a boil (ideally between 195-205)
  • 30 grams (6 level tablespoons) coffee ground fine for drip coffee (We recommend Best of El Milagro from Peru)

Add ice to vessel which you are brewing coffee into. Add coffee to brewing device. Add the first pour of hot water, about 60 grams/2oz, to “bloom” the coffee. Add an additional 60 grams/2oz of hot water every 30 seconds until you have added the total of 250g/8oz of hot water (that is 1 bloom plus 3 pours added over about 1 minute and 30 seconds). Wait for coffee to finish dripping, then enjoy!

Recipe by Cliff Hansen, Bridgehead.

Sun Tea

This cold tea is extracted over a longer period of time by just the warmth of the sun to ensure that all the flavourful parts of the tea extract without worry of the bitter and astringent tannins interfering with your iced tea enjoyment. Any of our teas will work for this method though we recommend Red Berry Rooibos if you will be enjoying it on its own.

  • 1 litre of water
  • ⅛ oz St. Germaine
  • 14 grams (2 tablespoons) tea. (We recommend Red Berry Rooibos)

Place tea in a container large enough to hold 1 litre of water made of a transparent material (glass/plastic). Add 1 litre of room temperature water over the tea. Place container with tea and water somewhere bright and sunny for 4 hours (steeping overnight works as well). Strain out tea. Refrigerate your tea until ready to serve.

Recipe by Cliff Hansen, Bridgehead.

Tea Sangria

A simple and delicious way to beat the heat, choose your favorite fresh fruit to freeze, or get already frozen fruit to us in the place of ice in your iced tea. Not only will the fruit melt into your drink adding fruit flavours, but the tea will infuse into the berries giving you a snack after your iced tea. This trick works for any iced tea but we recommend our Lemon Green, the light green tea flavour and citrus kick pairs well with fruit and is very refreshing.

  • 1 cup sun tea. (We recommend Lemon Green)
  • Your favorite summer fruits cut up and frozen

Add sun tea to glass. Add frozen fruits to chill and gently infuse the beverage with fruit flavours.

Recipe by Cliff Hansen, Bridgehead.

Rye and Ginger Jasmine

This drink pairs the spiciness of rye with a little kick of ginger, and rounds it out with the fruity and floral flavours of the jasmine tea kombucha.

  • 1.5 oz Canadian Rye
  • 5 oz Jasmine Ginger Kombucha

Fill glass ⅓ full of ice. Add Rye to glass over ice. Top up with Jasmine Ginger Kombucha.

Recipe by Cliff Hansen, Bridgehead.

Photo by:

Earl Grey Infused Gin Cocktail

This summer cocktail mixes earl grey tea and gin to create a refreshing and tangy beverage. Delicious!

  • 1.5 oz simple syrup
  • 1.5 oz lemon juice
  • 3 oz Earl Grey infused ginp
  • San Pellegrino Melograno E Arancia (Orange Juice and Pomegranate)
  • Dried Rose Tea Buds
  • Ice
How and where to procure the ingredients!

Firstly, we have to make our simple syrup which consists of 1 part sugar for 1 part boiling water. Very simple just like the name suggests.

Now for our lemon juice, you can either purchase it at your local grocery store or opt for freshly squeezed lemons for that extra fancy touch.

Now for the best part, our gin! I used a 375 ml bottle of Bombay Sapphire London Dry Gin that you can buy at your local liquor store and your favourite earl grey blend.

Add your tea leaves (about 3 tbsp. depending on how strong you’d like it) to your gin and let sit for 3 hours. Once your time is up, strain your tea leaves and you’ll be left with a heavenly tea-infused gin that can also hold its own.

The San Pellegrino was purchased at my local grocery store and was relatively inexpensive. You’re more than welcome to experiment with different flavours (or even use just plain tonic water). Anything carbonated with sweet notes will pair well with your gin.

Optional: use the dried rose buds as a garnish for a finishing touch. 

Now, put them all together and make a beautiful, delicious, effervescent beverage!

Recipe by Adrianna, Iron Goddess Tea.

Photo by: Sugar and Charm / Via

More recipes to come each week!