Old world European style sourdough breads made with orgainic whole grains from Speerville Flour Mill

We make three varieties of bread:

Vollkornbrot Sourdough

An old world German style bread made with wholegrain Rye, Spelt, Oats, Barley, Malted Rye, Caraway, and Sourdough starter. It is our longest fermented bread with a dense, moist, and spongy crumb and a strong sour flavour and a lingering malty flavour.

Malted Rye Sourdough

A Canadian style rye bread made with 50% organic whole grain Rye flour, oats, malted rye, and sourdough starter. It has a soft even crumb (great for sandwiches) with a subtle sour and malty flavour.

Coniferous Sourdough

An indigenous inspired bread utilizing coniferous plants to give an earthy herbacious flavour. Made with organic wholegrain Redfife wheat, juniper berries, spruce tip tea, rosemarry, thyme, and sourdough starter. It has a soft even crumb and pears great with fish, jams, and charcuterie.