Country sourdough $9
Our everyday loaf: a dark, blistered crust, an open crumb and a gentle sourness. Keeps three days in a paper bag.
Bread
Three days for every loaf
Flour, water, salt and a sourdough starter we have fed every day since the bakery opened. No commercial yeast in the sourdough, and nothing to keep it soft longer than bread should be.
The loaves
Seeded $10
Soaked sunflower, flax, sesame and pumpkin seeds through the crumb and rolled over the crust. Best for toast.
Baguette $4.50
Two bakes a day, at 8:30 and 11:30, because a baguette is at its best for about six hours.
Light rye $9
One third whole rye, a little caraway if you ask for it. Soft enough for sandwiches.
Dark rye $11
A dense one-kilo loaf of whole rye and cracked grains, baked in the falling heat and rested a full day before we cut it.
Saturday specials $10 to $12
Out at 8:30 on Saturdays only. They rotate:
- Olive and rosemary
- Walnut and honey
- Cinnamon swirl
How they bake
Slow on purpose
Long fermentation gives the crust its colour and the crumb its flavour, and it makes the bread keep. It also means we can't bake more than we planned two days ago.
Day one, afternoon
Feed and mix
The starter gets its feed at noon. By late afternoon it's lively enough to mix with flour from an Ontario mill and rest overnight.
Day two
Fold, shape, chill
Four sets of folds through the morning, then every loaf is shaped by hand and goes into a basket in the cold room for the night.
Day three, 4 a.m.
Into the fire
The oven is lit at four. When the floor is around 260°C the loaves go straight onto the stone, and the first ones reach the shelf at seven.
The weekly loaf
Your loaf, on the shelf with your name on it
Saturday bread sells out most weeks by ten. Reserve the same loaf for the same day every week and it's set aside for you.
- Pick a loaf and a day
- Any loaf from the list, Tuesday to Sunday. Saturday specials can be reserved too; you get whichever is on that week.
- We hold it until close
- It waits on the pickup shelf by the till from 9 a.m., in a paper bag with your name.
- Pay when you pick it up
- Nothing is charged online and there's no subscription fee. You pay for the loaf at the counter, like any other day.
- Pause or stop any time
- Away for a week? Call, email or tell us at the counter by the day before.
Start a weekly loaf
- Tell us the loaf, the day and your name.
- We confirm by phone or email before the first one.
- From then on, it's just there.