Guelph, Ontario · Wednesday to Sunday
Wood-fired sourdough, out of the oven by eight.
Long-fermented loaves from a brick oven in a converted garage. Come to the counter, join the weekly bread share, or have us deliver to your cafe.
Posted every Monday
This week’s bake
Counter opens at 8 am (9 am Sunday). We bake once a day, so when a bread is gone, it’s gone.
Closed Mon and Tue. Tuesday’s bake goes to cafes.
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Wed
- Country loaf
- Seeded rye
-
Thu
- Country loaf
- Spelt loaf
Bread share pickup, 3 to 6:30 pm
-
Fri
- Country loaf
- Seeded rye
- Cardamom knots
- Morning buns
-
Sat
- Country loaf
- Spelt loaf
- Baguettes
- Cardamom knots
- Morning buns
-
Sun
- Country loaf
- Baguettes
- Cardamom knots
- Morning buns
The oven
A brick oven where the car used to go
We built the oven ourselves over one long winter, in the garage behind the house on Millrace Lane. It holds about ninety loaves a bake.
The fire goes in at half past three. By six the bricks have soaked up enough heat to bake on their own, and the first loaves go in on a long wooden peel. No steam injectors, no timers on a screen: we open the door and look.
Slow dough, hot bricks, and two people who would rather be up early than cut corners.
- Fire lit
- 3:30 am
- Fuel
- Maple and ash offcuts
- Mix to bake
- About 36 hours
Visit
The counter is the garage door
Walk up the driveway at 41 Millrace Lane, two streets back from the river. The door rolls up at opening time and the bread sits on the racks behind us.
| Wed and Fri | 8 am to 3 pm |
|---|---|
| Thursday | 8 am to 6:30 pm |
| Saturday | 8 am to 2 pm |
| Sunday | 9 am to 1 pm |
| Mon and Tue | Closed |
Good to know before you come
- No custom cakes. We make bread and a few morning pastries, and that’s all the oven does.
- Not gluten-free. Flour is in the air all day, so we can’t promise any bread is safe for coeliac guests.
- Card or cash. Saturday is busiest; the baguettes are often gone by eleven.