Dietary fibre is a nutrient of concern among Canadians and the discrepancy between recommended and actual consumption is coined the Fibre Gap. Findings from this research aim to bridge this gap. The first phase of this study involved characterizing sensory properties of par-baked breads through projective mapping. Two sets of par-based breads were enriched with dietary fibre from barley, flaxseed, and quinoa. One set of loaves was stored frozen for 8 weeks before re-baking and the other was re-baked within 24 hours. Results showed dietary fibre type influenced sensory properties of the breads more so than frozen storage time. The control loaf without dietary fibre was most liked overall while the flaxseed loaf was most liked for appearance and texture. In phase two, students’ knowledge and consumer attitudes of dietary fibre were assessed. Students’ success in completing the fibre questionnaire varied despite most students having a background in nutrition. This identified a gap knowledge regarding dietary fibre and health. Overall, the information learned will be used to propose strategies to help increase fibre consumption in the Canadian adolescent population.