Olive et Gourmando

Dyan Solomon and Eric Girad opened their doors in June of 1998. They met while working at Toque. She was a pastry chef and he was a baker. At the time, Eric convinced Dyan that they should take the plunge and open their own place. They were two decent cooks who were purists when it came to ingredients and preparation. They knew they wanted to make exceptional daytime food. They wanted to start by opening a bakery, and then evolve from there with homey sweets and lunch items that would push the envelope.