top of page
2023 Closure Schedule
April 9th - 17th
Dec 24th-Jan 1st
By most bakers standards our starter is young. Abigail has been nurturing and adapting her starter for over a year!. We now feel it is delivering a great loaf of bread. And it will only continue to get better!
We use Stoneground Wholewheat Flour and Strong High Protein Bread Flour for our starter.
We pride ourselves on making food the old fashioned way. Naturally an artisan sourdough needed to be apart of our family.
Artisan sourdoughs are a labour of love. Abigail spends 5-6 hours preparing the dough before shaping and cold proofing for 12 hrs. It then requires a unique baking process utilizing high moisture and dutch ovens.
Look up the health benefits of sourdough!
Texture: Dense and Chewy
Crust: Crisp and crackly!
Taste: A hint of tanginess
Rye Flour, Stoneground Whole-wheat Flour, Strong High Protein Bread Flour, Water, Salt
bottom of page