Handcrafted bread and artisan foods
We're a small-scale artisan bakery focusing on traditional-method sourdough bread, as well as culturally- and historically-significant baked goods and pastries. We believe in a hands-on approach to bread making, and most of our breads are handcrafted from start to finish, including hand-mixed. We adhere to a non-competitive business model that looks toward building alliances and mutually-beneficial cross-promotional opportunities with other businesses, including with our local growers, millers and craft food producers.
We're also the founding members of the Ontario Bread Bakers Guild, a member-driven, not-for-profit association that represents, advocates for, and supports small-scale bakers and bakeries in Ontario who produce artisanal bread using ingredients and more traditional methods of production that serve to retain the nutritional qualities of bread and also support our local food economies and our agricultural diversity.
Our breads are made using a variety of natural and organic flours.
A light and airy classic sourdough loaf featuring fragrant natural bread flour from Arva, Ontario and a hint of rye. Ingredients: Water, organic hard white flour, Arva hard white flour*, organic rye flour, salt.
A seedy spin off our traditional County loaf, studded with pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds and flax seeds. Ingredients: Water, organic hard white flour, Arva hard white flour*, organic rye flour, sunflower seeds, pumpkin seeds, pumpkin seeds, sesame seeds, salt.
WHOLE WHEAT MULTIGRAIN
A wholesome sandwich loaf, soft on the inside with a nice burnished crust. Ingredients: Water, organic hard white flour, Arva hard white flour*, Arva whole wheat flour*, Cedarwood honey, cracked wheat, cracked rye, salt, flax seeds, oat bran.
Our Southern Grit loaf is made with organic corn flour and grits from K2 Milling and millet. A great alternative to your white sandwich loaf, and a perfect pairing with chili or pulled pork. Ingredients: Water, organic hard white flour, Arva hard white flour*, organic corn flour, organic grits, millet, Cedarwood honey, salt.
A hearty loaf that makes perfect toast. Made using local honey from Cedarwood Honey and walnuts from Jewels Under Your Kilt. Ingredients: Water, organic hard white flour, Arva hard white flour*, 1847 Flours organic oat flour, Arva whole wheat flour*, Cedarwood honey, organic oats, wheat bran, walnuts, salt.
CHEDDAR & GARLIC
An aromatic loaf that's perfect for the dinner table or to bring to a dinner party. Ingredients: Water, organic hard white flour, Arva hard white flour*, Hoffnung organic spelt flour*, old cheddar, garlic, salt.
A throwback to our childhoods, this loaf is great for snacking or for breakfast with a bit of butter and cinnamon. Ingredients: Water, organic hard white flour, Arva hard white flour*, Arva whole wheat flour*, raisins, oats, salt.
RED FIFE & CURRANT
A naturally sweet and nutty-flavoured loaf featuring Ontario heritage Red Fife flour, currants, and a mild spice mix of coriander and anise. Ingredients: Water, organic Red Fife flour, organic hard white flour, currants, salt, anise, coriander.
OLIVE & PRESERVED LEMON
The perfect loaf for the olive lover, this bread is full of Kalamata and green olives with the slightest hint of preserved lemon. We use a bit of durum semolina in the dough to give it a creamy crumb. Ingredients: Water, organic hard white flour, Arva hard white flour*, semolina, olives, salt, preserved lemon.
A hearty bread that eats like a meal. Perfect for Sunday brunch with fried eggs and bacon. Ingredients: Water, organic hard white flour, Arva hard white flour*, potatoes, potato flour, salt, rosemary.
We use the spent grains from F&M Stonehammer Brewery's beer brewing process to create a slightly sweet and fragrant beer bread. Ingredients: Organic hard white flour, water, Arva hard white flour*, spent grain, 1847 Flours organic barley flour, Cedarwood honey, molasses, salt.
A classic light rye with a hint of caraway and coriander spices. Ingredients: Water, organic hard white flour, 1847 Flours organic rye flour, Hoffnung organic spelt flour, salt, anise, caraway, coriander.
County, Seeded, Multigrain, Farmhouse Rye, Oatmeal Raisin
County, Southern Grit, Roasted Potato & Rosemary, Toasted Barley
County, Seeded, Multigrain, Heritage Grain Red Fife
County, Flax & Farro, Spent Grain, Hearty Walnut, Herb & Garlic, Ciabatta, Herb Buns
County, Seeded, Multigrain, Ancient Grain Kamut, Olive & Preserved Lemon, Baguette, Northern Rye, Cheese Bread of the Month, Ciabatta, Herb Buns, Sweet Buns
AVAILABLE EVERY DAY
Bialys, Focaccia, Scones, Empanadas, Apple Hand Pies
AVAILABLE FRIDAY & SATURDAY
Lamb Rolls, Spinach Rolls, Meat Pies (Chicken & Beef)
Caring for your bread
Our bread is made using traditional fermentation techniques and all-natural ingredients. It does not contain any additives or preservatives. Over time the texture and flavour of your loaf will change. Here are some tips on how to make the most out of your sourdough loaf.
KEEP IT CRUSTY
Over time, the crust on your sourdough loaf will continue to harden. If you like your loaf crusty, keep the cut side of your loaf down on your countertop or cutting board. The loaf will have a shelf life of 3-4 days. Toast it before eating if it gets too crusty.
KEEP IT SOFT
If you like your crust on the softer side, put your sourdough loaf in a plastic bag. The crust should remain softer with a shelf life of 4-5 days. Toast before eating if you want a crispier, less chewy crust.
FREEZE IT / THAW IT
If you don’t think you’ll be able to eat your loaf within 2-3 days of purchase, you can freeze it and save it for later. For best results, freeze your loaf in a well-sealed freezer bag for up to one month.
To thaw, remove the loaf from the freezer bag and let thaw completely on the counter. Pre-heat your oven to 400°F. Toast the loaf for 8-10 minutes, or until crisp. Let cool before slicing.
Our bakery is located at 73 Metcalfe Street in Elora. We're open the following hours:
Tuesday - Friday 10am - 6pm
Saturday 10am - 4 or until sold out
Sunday & Monday - Closed