Since opening in 2019, Mess Hall in Leslieville has served as a dynamic hub for food entrepreneurs, pop-ups, and culinary creativity. Now, operating under a different name — The Magpie Cakery — the hub is continuing its work to support women-led and small food businesses across Toronto.
Maggie Frith and Libby Brewer-Dulac are the two driving forces behind the space, which is a unique blend of a bakery, community hub, and business incubator.
Frith is a former lawyer turned professional baker, who gained recognition as a semi-finalist on The Great Canadian Baking Show Season 4.
She’s the founder of The Magpie Cakery Baking School, where she hosts workshops, private events, and hands-on experiences that bring people together through the joy of baking.
Brewer-Dulac brings her expertise in food entrepreneurship, business strategy, and digital tools to the table.
Her work focuses on supporting women-led businesses, and she has played a pivotal role in shaping The Magpie Incubator, a space designed to support food entrepreneurs as they launch and grow their businesses.
“Over time, we realized there was a real need for more than just kitchen space — people needed mentorship, structured support, and a way to test and grow their ideas,” the duo told me.
“The reality is that women in the food industry often face more barriers — whether it’s access to funding, kitchen space, or mentorship—so we’ve created an environment that helps level the playing field.”
- The Magpie Cakery Baking School, a place for baking enthusiasts of all skills to come together.
- The Magpie Bakeshop, a cozy coffee shop and retail space where you can get pastries and drinks.
- The Magpie Incubator, a commercial kitchen incubator that provides licensed kitchen space and business support to food entrepreneurs.
“Our biggest goal is to help more food entrepreneurs succeed—whether that means starting their own bakery, landing in retail stores, or growing their brand,” Frith and Brewer-Dulac said.
The business began as a pop-up in Magpie’s bakeshop, and used the space to test recipes, refine their concept, and build a loyal following. Better Bowls is now looking at its next big step, whether that’s opening its own space or scaling the business even further.
From there, the team sets up a chat to learn more about their business, gives them a tour, and makes sure that they’re a good fit for the space. Once approved, the business can book kitchen time and access Magpie’s business support services.
In the next five to 10 years, Frith and Brewer-Dulac say they’d love to see more incubator graduates launching their own businesses, as well as more kitchen space and mentorship to help small businesses scale.
