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, unbleached flour
- Filtered water
- Sea salt
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: