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Our overnight baguette. Open crumb, malty and retro like the French like it. Tear it off in pieces, turn it into a lengthy sandwich, or simply have it with butter and jam for the petit-déjeuner.
Our walnut raisin. A mix of white, whole and rye flours. The walnuts are toasted, the raisins soaked. For anytime, but especially for Sunday mornings, when the weather through the window tells us to leave the slippers on, and have another cup of hot chocolate.
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Our ciabatta 300. Alveolar, soft as a pillow. Great foundation for avocado + turkey toast on the go. Created in 1982 near Venice, in response to the popularity of its neighbour across the border, the baguette.
Our country "sourdough". A taste of San Francisco without the sour, typical of the original 19th century loaf. Once those notes are gone, the nutty and even sweet flavours appear. It's something else altogether.
We are grateful to those whose territory we reside and operate on. Treaty 6 was entered into in 1876. For almost 150 years, we have been living, working, and growing on this land that is the ancestral and traditional territory of the Cree, the Nakoda Sioux, the Dene, the Saulteaux, as well as the Métis and Inuit who have lived in and cared for these lands for generations. We acknowledge this land is also within the historical Northwest Métis Homeland which includes the North Saskatchewan River Territory, the Lesser Slave Lake Territory, and the Lower Athabasca Territory. We acknowledge the Traditional Knowledge Keepers and Elders, both past and present, and are grateful for their contributions that helped keep this land beautiful. We make this acknowledgement as an act of reconciliation.