The Ideal Bread Factory was designed in the Edwardian Classical style by Montreal architect Sydney Comber. The building was stratified such that each floor served a unique function in the baking process. The penthouse level on the fifth floor originally contained an assembly hall with a stage and seating for 400 people that was used by the employees and, on occasion, the public.

After mixing on the fourth floor, dough was shaped on the third level where the extended ceiling height accommodated two “traveling ovens” that produced up to 7,000 loaves per hour. Finished breads were then conveyed to the second floor for packaging, and then transferred to the first floor where wagons would deliver them to customers throughout the city.

The building was used as a bakery until 1957, after which the property was sold and transitioned into mixed-use industrial spaces. In 2007, it was converted into a residential condominium called the Argyle Authentic Lofts.