We make a number of specialty breads including rye sourdough mini loaves and batards, ciabatta, and Turkish bread rolls.
Our sourdough breads are made using a natural leaven that we tend every day to provide yeast to make the bread rise and create the distinctive sourdough taste. Nothing artificial, just flour, water, salt, and leaven.
The ciabatta and Turkish breads are made from a simple “high hydration” dough, no artificial additives, flour, salt, water, vegetable oil, and yeast.
The bakery’s woodfired oven gives our specialty breads a unique flavour and crust.