Lynn’s Bakery

Lynn’s Bakery & Deli traces its start to 1980, when Arthur and Helen O’Connor opened a Buns Master franchise. Their daughter Lynn added a deli next door two years later, Roy and Rose O’Connor took over both businesses in 1985, and the two sides merged into one operation in 2003. A third generation now runs it, with A.J. O’Connor at the helm. Baking is done from scratch in-house with no added preservatives, and surplus baked goods go to local charities at the end of each day.

A bakery counter and a working deli sit under one roof, which is why one stop covers a loaf for the week and lunch on the way out. Breads and buns come out fresh daily, cold cuts are usually sliced to order, and the hot lunch follows a set weekly rotation, with brisket on a bun one day and pulled pork the next. Catering is a serious arm of the business, built around sandwich platters and a four-foot cedar plank sub that serves ten. Lynn’s also holds the title of official catering partner of the London Knights.

The apple fritters are a draw in their own right, and they come big. The sausage rolls are a popular pick, and spinach dip with pumpernickel comes as a platter made for get-togethers. Lunch hour tends to bring a line, though it moves faster than it looks.