Bread

All wholegrain, sourdough and certified organic ingredients

  • Valli Rye: Our most hearty of breads. 100% Rye with a touch of oats and malted barley. This formula and technique come from dear friend and troublemaker in all things rye- Laura Valli, PhD student at Washington State University’s Bread Lab. Of all the Northern/Eastern European ryes, I’ve made- this is my favourite,

  • Fruit & Nut Maple Rye: Muesli in bread form. A soaker of dried fruit (usually Canadian cranberries), organic hazelnuts and organic Ontario maple syrup. Perfect for toast, slathered with butter and honey or as part of cheese board.

  • Einkorn: A moist, close crumbed pan loaf made with BC Einkorn. Beautiful yellow-ish crumb and slight savoury flavor.

  • Apple-Sesame-Spelt: Spelt sourdough studded with fresh apple pieces and anise. Rolled in sesame seeds.

  • Big Mama Mischbrot: A three-stage rye sourdough with buckwheat and spelt to lighten up the rye intensity.

  • Carrot Vollkornbrot: 100% rye, speckled with fresh carrot shreds and oats

  • Raisin Ring Rye w/fennel & anise : 100% rye with raisins and spice. Scored to break into rolls

  • Buckwheat Seed & Nut: 100% buckwheat and more seeds than you can count, almonds too

  • Jerusalem Bagels: Like a bagel, but enriched with a little egg and milk and then stretched to an oblong and coated with sesame

Crackers

All wholegrain, mostly certified organic ingredients

  • Oatcakes: Not your grandmother’s. Livened up with flint corn and red fife. Deliciously oat-y. (not always available)

  • Lavash with fennel: Sheets of olive oil laden einkorn &barley with rye sourdough. My favourite. Available for bulk wholesale orders.

Sweets on Rotation

All wholegrain, mostly certified organic and locally produced ingredients

  • “TWIX” bars aka Millionaires shortbread: buttery base with oat and wheat flour, topped with a honey caramel and dark chocolate

  • Digestives: Malted barley and Red Fife flour AND bran make a wonderful biscuit. We sell them plain or dipped in dark chocolate

  • Pecan Squares: a shortbread base of rye and barley slathered in a pecan caramel with hints of bitter orange

  • Buckwheat Brownies: Buckwheat, butter, cardamom = best brownie ever

  • Buckwheat-Fig Bouchons: Buckwheat, fig puree, sheep yogurt, olive oil. Greek islands meet Parisian pastry

  • Buckwheat Ginger Cake: From my friend Tommy Aird. All Buckwheat, loaded with ginger

  • Buckwheat- Almond Cake: Like a financier, but in cake form. Topped with seasonal fruits

  • Buckwheat & Hazelnut Vegan poundcake: Buckwheat and toasted hazelnut flours, with cocoa powder, cane sugar and EVOO

  • Buckwheat Vegan Chocolate-Ginger Cookie: Buckwheat, chocolate, cocoa powder, candied ginger w/organic cane sugar and EVOO. Moist and brownie like

  • Rye Gingersnaps: Fresh ginger, powdered ginger, candied ginger. Baker pal, Sophie Williams is behind this beauty

  • Buckwheat Banana Bread: SO MUCH BANANA and buckwheat, butter, nutmeg and rum

  • Vegan Oatmeal-Cranberry: My daughter’s, Evelyn, favourite. Oat flour, oatmeal, brown sugar, nutmeg and fresh cranberries

  • Toasted Barley & Spelt Blondies: Chunks of chocolate layered in buttery, brown sugary barley and spelt batter

  • Red Fife “Pop-Tarts”: Seasonal fruit (from the markets- put up for winter) in a buttery crust and a touch of icing

  • Maple Butter Tarts: NO RAISINS!! Maple, butter, brown sugar in a red fife crust

  • Rye Gingerbread (Seasonal): Soft and sticky and spicy. Black pepper and mustard are the key

  • Rye Chocolate Cookies: Not like Tartine’s. Better. Cocoa nibs, cocoa and chocolate chips in ultra- buttery rye shortbread base

  • Rye Madeleines: An elegant shell-shaped delight with rye and a touch of anise

  • Barley Gevulde Speculaas (Seasonal): Spiced to the hilt and filled with our house-made frangipane

  • Einkorn Gateau Basque: House-made Damson Plum jam & almond cream in an einkorn & cornmeal pastry

  • Red Fife Sables: buttery and crumbly with a touch of rye sourdough for depth

  • Einkorn Hazelnut Poundcake: delicate poundcake w/ground hazelnuts

  • Spelt Apple Bran Muffins: Yogurt based muffins, softened with sheep yogurt and packed with apples or other seasonal fruit. Barely sweet.

  • Chocolate Chip: Loaded with chips and browned butter made with heirloom or heritage wheats

  • Corn Cookies: MAPLE!!! Corn and barley

  • Cornmeal Ricotta Muffins: Cornmeal, ricotta, sheep yogurt, butter and olive oil. A touch of buckwheat, too.

  • Fruit Streusel Squares: Only in the summer when fruit is among us. German-style “platz” cake topped with late summer fruits & streusel