The breads
A short list on purpose. Every bread is naturally leavened except the baguette, shaped by hand and baked straight on the oven floor.
Our everyday bread. White flour with a share of whole wheat from a mill near Elora, mixed with a levain we feed twice a day and left to ferment for about 36 hours. Dark, blistered crust; open, chewy crumb; a mild sour that suits toast and soup alike.
Forty per cent whole rye with sunflower, flax and pumpkin seeds soaked overnight. Baked in a tin so it slices thin and keeps for a week wrapped in a cloth. Dense, moist and a little malty.
Whole-grain Ontario spelt with a little white flour for lift. Nutty, slightly sweet and softer than the country loaf. A good first sourdough for anyone who finds rye too much.
Made with an overnight poolish rather than sourdough, so the crumb stays light and the crust shatters. Best eaten the day you buy it, which is why we only bake them on weekends.
Morning pastries · Fri to Sun
Once the bread is out, the oven is still too hot to waste. That’s when the pastries go in. Small batches, so come before ten.
All breads contain wheat or rye gluten. The seeded rye contains sunflower, flax and pumpkin seeds. The pastries contain milk, butter and egg. We don’t use nuts or sesame, but we can’t rule out traces from our flour suppliers.
No custom or celebration cakes, and no gluten-free bread. Flour is in the air all day in a small bakery, so we would rather say no than make a promise we can’t keep.
Want a loaf held for you? Call or text by 6 pm the day before.
