Breads & sweets

Breads

Our breads are crafted according to the techniques and methods taught to us by master bakers Philip and Sylvie Cales from the Pain de Vie community in Le Vaublanc, Brittany.

Our breads are of the highest quality, and a reflection of the care and commitment our bakers bring to the art of bread making. They are hand-shaped, allowed to develop slowly so that the full flavour of the grain is brought out, and baked in a stone-deck oven, making for a better tasting and healthier loaf.

We use four ingredients to make our breads:

Organic, stone-ground, unbleached flour
Filtered water
Fine sea salt
Yeast

We use a 50-50 mixture of Red Fife and whole wheat flours in our whole wheat/whole grain breads — Cassoni, Celtic, Integral, and Rye. Our Red Fife bread is made from 100% Red Fife.

While the majority of our breads are sourdough breads, we do make several that are not. You can read about our breads by clicking one of the following links:

Sourdough breads
Non-sourdough breads
Seasonal breads

Sourdough breads

Angeligus

Slighty chewy with a delicate flavour, and has a golden brown/russet crust. This is an excellent "everyday" bread.

Available sizes: Roll, Loaf

Baguette

Has a rich, crackling, and fragrant crust, with a creamy, aromatic crumb. Serve this bread with your favourite cheese, use it to make delicious crostini, or warm it and serve with butter.

Cassoni

Hearty and healthy, but no too heavy. It has a rich, complex flavour, and can be served with a variety of foods.

Available sizes: Demi, Loaf

Celtic

A robust bread that has all the flavour of grains, combined with the subtle taste of the sour-dough. Excellent for toasting.

Available sizes: Roll, Demi, Loaf

Country (rye) sourdough

Combines a medium texture with a hearty rye taste. Soup, some well aged cheese, Country Rye and you're all set.

Available sizes: Demi, Loaf, Peasant (XL)

Maria

An Italian-style bread with a complex flavour and a chewy texture. Great with pasta or soup. Excellent for French toast.

Available sizes: Demi, Loaf

Marble

A delicious combination of Angeligus and Cassoni for those who like both and can't make up their mind which one to eat.

Available sizes: Demi, Loaf

Olive cilantro

A rich Mediterranean inspired loaf, packed with the intense flavours of olives and cilantro. Slice, baste with olive oil, toast, and then top with Parmesan or Asiago cheese.

Available sizes: Roll, Demi, Loaf

Red Fife (Available only on Saturdays)

Made with 100% Red Fife whole wheat flour, grown and milled just outside Toronto. Our Red Fife bread has a sweet, nutty, earthy flavour, and a heavy, chewy texture. A hearty treat for those whole enjoy the taste of a true traditional bread.

Available sizes: Loaf

Walnut raisin

Light, flavourful, and loaded with walnuts and raisins. Try it with blue cheese and figs.

Available sizes: Roll, Loaf

Non-sourdough breads

Brie

Abread with a light texture, soft crumb, and a crisp, golden crust. No, this bread does not contain Brie cheese.

Available sizes: Loaf

English muffins

Would you believe that English Muffins were invented in Brittany? No? Okay, this recipe came to us via Goose Bay, Labrador. Delicious toasted and topped with butter, jam, or cream cheese. Available in both white and whole wheat.

Integral

A 100% whole wheat loaf that is dense and mosit. Great when toasted and served with butter and honey. It makes a very dense and hearty sandwich bread.

Available sizes: Loaf

Spelt

A pleasing, nutty flavor and a substantial texture. A smoother, milder tasting bread than regular wheat bread. Made from 100% Spelt flour.

Available sizes: Loaf

Seasonal breads

Sour cherry chocolate

Dried sour cherries and rich, dark chocolate make this bread decadent and delicious, especially when served slightly warm. We bake this bread for the Christmas season and Valentine's Day.

Available sizes: Loaf