Our Sourdough Cultures
Natural fermentation is at the heart of our baking. We work with carefully maintained sourdough cultures that bring consistency, flavour, and character to the breads we make.
We stone-mill in-house, ferment naturally, and give every loaf the time it needs.
Stone-Milled & Naturally Fermented Baking
Our process begins with certified organic whole grains, freshly milled in-house and shaped by natural fermentation, time, and traditional methods.
Why We Stone-Mill In-House
We mill certified organic whole grains fresh in-house each day. Stone milling helps preserve the full structure of the grain — including the bran, germ, and natural oils — for flour with fuller flavour and more of the grain’s natural character.
Stone Milling vs. Industrial Milling
Unlike modern industrial roller milling, traditional stone milling works more slowly and at lower temperatures. This gentler process helps preserve more of the grain’s natural character, flavour, and structure.
Freshly Milled Whole Grains
We mill whole grains fresh for baking so they can be enjoyed at their best. Fresh milling brings fuller flavour, natural character, and the goodness of whole grains to the breads we make.
Ancient Grains Like Spelt & Kamut
We also work with ancient grains valued for their flavour, character, and natural richness. They also contribute plant-based protein as part of our whole-grain baking.
A Sourdough We've Nurtured Since 2006
We continue to work with a sourdough culture that has been carefully maintained and nurtured over the years. It remains an essential part of how we bake today.
Whole-Grain Spelt Sourdough
For our whole grain breads, we use one whole-grain spelt sourdough culture. It brings depth of flavour and consistency across those loaves.
Traditional Wheat Sourdough
For our white wheat breads, we use one traditional wheat sourdough culture, chosen for the flavour, structure, and character it brings to those loaves.