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Naturally leveaned,
Thoughtfully crafted, Slowly fermented
Bread the way it should be. Rewind time and enjoy the craft of slowly fermented sourdough breads. This is bread you can feel good about.
Grown close to home.
Bread that tastes like where it comes from.
Bruce County gives us the grain. Fermentation gives it time. The oven does the rest.
Our grains are grown close to home, either organically or using sustainable growing practices. We work with varieties that bring their own character—nutty, earthy, sweet, grassy—and let the seasons shape what we bake.
Country Blonde
Sourdough
The Weekday
Sourdough
The OG white sourdough with a kiss of stone ground wheat. Keep’n it classy, keep’n it simple.
Fills you up not out. Packed with fibre and protein from rye and spelt. This ancient grain loaf will curb those cravings.
1840-Fife
Sourdough
Cranberry Crunch
Sourdough
Quinessential Canadian loaf. Red Fife, a Canadian heritage grain blended with flax and maple syrup.
Rustic and charming red fife sourough with toasted sunflower seeds and jammy cranberries.
Einkorn
Sourdough
Toasted Seedy
Sourdough
Toasty, nutty notes from toasted sunflower, pumpkin, sesame and flax seeds with extra crunch. Embrace the mess and savour the taste.
Old school ancient grains. Full bodied and packed with nutrients. This loaf is unlike any other you have eaten. Lower on the gluten index than traditional loaves.
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