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 with organic or natural flours from La Meunerie Milanaise and Arva Flour Mill. Every day we carry three standard varieties (County, Seeded, and Multigrain) plus a number of specialty varieties. Find their descriptions below.
THE COUNTY (everyday)
A light and airy classic sourdough loaf featuring fragrant natural bread flour from Arva, Ontario and a hint of rye. Ingredients: Water, Arva hard white flour**, rye flour*, salt.
THE SEEDED (everyday)
A seedy spin off our traditional County loaf, studded with pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds and flax seeds. Ingredients: Water, Arva hard white flour**, stone-milled all-purpose flour, stone-milled rye flour*, sunflower seeds, pumpkin seeds, pumpkin seeds, sesame seeds, salt.
WHOLE WHEAT MULTIGRAIN (everyday)
A wholesome sandwich loaf, soft on the inside with a nice burnished crust. Ingredients: Water, Arva whole wheat flour**, stone-milled all-purpose flour*, Cedarwood honey, cracked wheat, cracked rye, salt, flax seeds, oat bran.
SOUTHERN GRIT (Tuesday, Thursday, Saturday)
Inspired by our friends over at the Fergus General Store, our Southern Grit loaf is made with South Carolina grits, millet, and corn flour. A great alternative to your white sandwich loaf, and a perfect pairing with chili or pulled pork.
SPELT & SUNFLOWER (Saturday)
A loaf made with only organic spelt and natural rye flour, with a crackly crust and a denser, chewy crumb. Ingredients: Water, spelt flour*, rye flour**, sunflower seeds, salt.
GARLIC & HERB (Tuesday)
An aromatic loaf that's perfect for the dinner table or to bring to a dinner party. Ingredients: Water, Arva hard white flour**, stone-milled all-purpose flour*, whole wheat flour**, garlic, herbs, salt.
OATMEAL RAISIN (Wednesday)
A throwback to our childhoods, this loaf is great for snacking or for breakfast with a bit of butter and cinnamon. Ingredients: Water, Arva hard white flour**, stone-milled all-purpose flour*, whole wheat flour**, raisins, oats, salt.
RED FIFE (Friday)
A naturally sweet and nutty-flavoured loaf featuring Ontario heritage Red Fife flour.
OLIVE & PRESERVED LEMON (Wednesday)
The perfect loaf for the olive lover, this bread is full of Kalamata olives with the slightest hint of preserved lemon. We use a bit of durum semolina in the dough to give it a creamy crumb.
POTATO ROSEMARY (Thursday)
A hearty winter bread featuring Reroot Organic Farms potatoes.
SPENT GRAIN (Friday)
We use the spent grains from the beer brewing process to create a slightly sweet and fragrant beer bread.
40% CARAWAY RYE (Thursday)
FRUIT & NUT (Saturday)
A great snacking or toast bread, we rotate the kinds of fruit and nuts we put in our weekly fruit & nut bread.
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.
Every day you'll find our County, Seeded and Whole Wheat Multigrain loaves on our shelves. We also feature 1-2 specialty or rotating loaves. Find out which day you can find your favourite loaf below.
Herb & Garlic, Southern Grit
Olive & Preserved Lemon, Light Rye, Oatmeal Raisin
Potato & Herb, Light Rye with Caraway, Southern Grit
Spent Grain, Baguette
Fruit & Nut, Cheese bread, Dark Farmhouse Rye, 100% Spelt, Baguette
Tuesday - Saturday
10am to 6pm
You can also find us at the Elora Farmers' Market up the Grand River Raceway on Saturdays from 9am until sold out.
We'll be closed Wednesday, January 1, 2014 and Thursday, January 2, 2014.