Bread
Every loaf is naturally leavened and takes two days from mixing to the shelf. Here is what we bake on each day.
This week
Tuesday
Country sourdough, seeded rye, baguettes
Wednesday
Country sourdough, whole wheat and honey, baguettes, focaccia
Thursday
Country sourdough, dark rye, baguettes, cinnamon raisin
Friday
Country sourdough, seeded rye, baguettes, challah
Saturday
Everything: country, both ryes, whole wheat, baguettes, challah, focaccia
Sunday
Country sourdough, baguettes, focaccia
Monday
Closed. We mix Tuesday’s dough.
Save a loaf
Call by 2 pm
Tell us the loaf, how many and which day. Up to three days ahead.
We bake it
Your bread is bagged with your name and kept behind the counter.
Pick up by noon
After noon it goes back on the shelf. Pay when you collect.
Every week?
Ask for a standing order and we’ll set one aside each week until you stop it.
Flour, water, salt, time
Our wheat and rye are grown in Manitoba and stone-milled in the province. The dough rests overnight in the cooler, which gives the crust its colour and the crumb its flavour.
No commercial yeast in the sourdough, no preservatives in anything. Bread keeps three days in a paper bag, or freezes well sliced.