🍞Our signature loaf — open, creamy crumb with a thick caramelized crust. Freshly milled whole wheat and unbleached white flour, 3+ day cold ferment.
🌾Canada's original heritage wheat, grown on BC farms. Deeply nutty with a warm reddish crumb and complex flavour that modern wheat simply can't match.
🌿One of the oldest cultivated wheats on earth. Golden, nutty, and remarkably light for a whole grain loaf. A bread for the curious.
🍇Our country sourdough dough swirled with cinnamon and plump raisins. Exceptional toasted with butter, or as French toast.
🫙Country sourdough rolled in toasted sesame seeds before baking. Deep, roasty aroma and a seed-encrusted crust with a creamy, open crumb.
🌑Milled in-house from whole rye berries. Intensely earthy and flavourful with a tight crumb. Superb with strong cheese, cured meat, or smoked fish.
🇩🇰Traditional Scandinavian-style rugbrød packed with whole rye, sunflower seeds, and linseeds. Dense, moist, and incredibly nutritious. Keeps for days.
🌀Light and dark rye doughs swirled together into a stunning loaf. Visually striking, flavourfully balanced — mild and malty with just enough earthiness.
🌾Sesame, sunflower, flax, and poppy seeds throughout the dough and crust. Whole wheat base with a hearty, satisfying bite and beautiful seed crust.
🥣Soaked rolled oats folded into sourdough dough. Exceptionally moist, tender crumb with a gentle oat flavour. Stays fresh longer than most loaves.
✡️Beautifully braided enriched bread with a pillowy soft crumb and glossy egg-washed crust. Perfect for the table, French toast, or simply torn apart warm.
🫐Dried Mission figs and toasted walnuts folded into our country sourdough dough. Wonderful with a good cheese board or a drizzle of honey.
🫒Castelvetrano and kalamata olives folded throughout. Briny, rich, and deeply savoury. A natural with good olive oil and sea salt.
🥖Shatteringly crisp crust with a chewy, open crumb. Naturally leavened the way it should be — built for tearing, not slicing. Best the day it's baked.
🍞Airy, hole-riddled crumb with a thin, crackling crust. Made with a high-hydration dough and long fermentation. Ideal for sandwiches or dipping in good olive oil.
🫶Pillowy, dimpled focaccia with a crisp olive-oiled crust. Topped with seasonal ingredients — rosemary, sea salt, tomatoes, or whatever is best right now.
🌿The Provençal flatbread — scored into a leaf shape, brushed with olive oil, and studded with fresh herbs. Crisp, fragrant, and impossible to stop eating.
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