From a dozen to a thousand: Circles and Squares

When David Baxter first dreamed of opening a small retail bakery in Liberty Village, he imagined a cozy 1,600-square-foot space serving locals. Instead, Circles and Squares evolved into something much bigger - a wholesale operation supplying some of Toronto’s most iconic spots, from the Four Seasons to the Mirvish theatres.But David missed one thing: seeing people enjoy what he baked. Over the years, that vision expanded beyond wholesale. Circles and Squares now has multiple cafés across the city, each one serving as a neighbourhood hub where anyone can stop in for a butter tart, croissant, or cookie made with care. From longtime regulars to first-time visitors, every customer finds something that fits their mood because no matter how you’re feeling today, they’ve got an answer for that.Today, Circles and Squares is known across Ontario for its butter tarts - a product David never imagined he’d make 20 years ago. What started as a small dream has become a bakery built on collaboration, creativity, and care. Whether it’s experimenting with 20% of the menu, scaling recipes from a dozen to a thousand, or embracing the lessons that come from failure, David and his team know that baking (like life) is about getting comfortable with imperfection.This week, David shares why teamwork is the true secret ingredient, the grit of a bread maker and how a little care, a lot of precision, and a good scale can make all the difference.Follow the podcast on Instagram and TikTokFollow Sam Jen on Instagram