Order Form - July 2026

All of our bread is naturally leavened with wild-caught sourdough starter. No commercial yeast or “sourdough flavour” is used.

In general, our bread is composed of three ingredients: flour, water, and salt, with added ingredients such as seeds, oils, produce, etc. We source organic, unmodified white (unbleached) flour from Meuniere Milanaise in Saint Jean-sur-Richelieu, Quebec, and whole grains grown on small farms in Ontario and milled by K2 Milling in Bradford, Ontario.

Sourdough bread takes three days to completion. Due to this extended process, orders must be submitted at least one day before pickup. Day-of orders cannot be filled. Please specify the quantity of loaves you’d like.

If you would like to order more than four loaves at a time, order with at least three days notice.

Daily Bread - July 2026

Tuesdays / Seeded Wheat - 20% red fife loaf chock-full of sunflower, sesame, flax, and poppy seeds, with more seeds on the outside for the best ever crust. Maybe my favourite loaf that we make.

Wednesdays / Light Rye - 20% rye loaf with coriander and caraway. Earthy and fragrant. Makes a mean Reuben.

Thursdays / Red Fife - 40% red fife flour and 60% winter wheat. Red fife has an inherently strong and spicy flavour that makes for a really aromatic loaf.

Fridays / Spelt Pan Loaf - 40% spelt pan loaf. Spelt is naturally nutty and sweet; we enhance this with a teensy bit of honey, and add a bit of buttermilk for softness.

Saturdays / Sandwich Loaf - this 100% organic winter wheat pan loaf is softened with butter and baked in a pan for the classic feel of your favourite white bread, but with all the benefits that come along with fermented sourdough bread and quality ingredients.

Every Day / Country Loaf - 10% red fife flour and 90% unmodified winter wheat flour. Creamy and light, this loaf is a great everyday bread or toast.

Weekend Bread Specials

July 3/4 : Chocolate Cherry Loaf

This loaf comes but once a year, when my MIL’s sour cherry tree is heavy with sticky cherries. We make a 20% rye chocolate dough and load it up with fresh, tart cherries, and Belgian chocolate discs. Toast, french toast, grilled chocolate (yeah, like a grilled cheese, but chocolate not cheese)…you get it.

July 10/11 : FC Brown Bread

What happens when you take a classic and just change one or two…or four things about it…until it’s something totally different but worth keeping around - we began with Maritime brown bread, and swapped in brown sugar for molasses…rye for oats…and espresso for water…oh and then added some cocoa. Obviously we kept the butter…

July 17/18 : Garlic Scape and Parm

Another perennial favourite! We get our garlic scapes from neighbour farmer Wilson Hills, and toss them into 20% red fife loaf with parmesan flakes for a garlicky loaf that’s ready to be made into your favourite sandwich (or a cheesy garlic bread).

July 24/25 : Herbes de Provence

10% rye sourdough with our house blend of Herbes de Provence, some lavender, and lemon zest. The best part of this loaf is that it is baked with a salt-coated crust. Whew!

July 31/August 1 : Gochujang

This is becoming a habit…our country loaf with Korean hot sauce mixed into the dough, complemented by roasted green onions, and black sesame seeds. Please try it with eggs, or as a kimchi grilled cheese.

Baked Goods

All of our baked goods are prepared from scratch in house. We require one day’s notice for all of these items. Please order in quantities of 6 or 12; please specify the quantity that you’d like.

Cookies - chocolate chip / ginger / peanut butter and jam (gf) / sesame date / breakfast cookies / raspberry, sumac, and lime / mixed box

Scones - dark cherry / strawberry

Muffins(vegan) - blueberry