OUR STORY
What can I say? I simply love good bread! And there are way too many kinds of good bread for me and my family to eat on our own. So I started baking for a small list of friends, and it grew from there.
For about five years I baked for a subscription list of customers, several times a week. I am now retired and baking just for us, but it was a wonderful five years!
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I hand-milled many of my specialty flours from organic Canadian grain, and specialized in sourdough breads, though I also made many other kinds of bread and sometimes specialty items (like Plum Pudding at Christmas and Hot Cross Buns for Easter). The selection changed based on demand and my own curiosity, so you could find Dark Russian Rye bread alongside soft white Italian Scali bread, or favourites like Cheese & Onion or Oatmeal Raisin. Sometimes I included things from my garden like fresh rosemary or roasted garlic scapes. Bagels and English muffins got their turn in the baking rotation too.
