One of the best sellers. With it’s subtle sour flavour and soft interior, imbedded with flax, oats, and sunflower seeds it makes for a killer sandwich bread.

This light and flavourful bread is made using a poolish instead of a traditional sour starter. It incorporates roasted garlic and localy grown purple potatoes to create a unique bread full of beautiful flavour and amazing texture!

A clean and simple bread that is amazing for toast or any dipping needs.

Wine, cheese, friends? This is the bread. A classic white French style sourdough.

Not a traditional sourdough but one still using similar fermentation techniques using a biga (meaning old dough) Finished off with raisins and toasted pecans- great brunch bread!

This bread is fermented using a biga (meaning old dough) so still carries a lot of the nutritional value and benefits of sourdough. Sunflower and sesame seeds along with a mixture of flours run through this bread.

Bothwell Cheese and caramelized onions folded into a soft fluffy sourdough with a crisp crust. What could be better!

This is such a special loaf! With 60 hours of fermentation, complex flours like buckwheat and rye and the addition of Normandy grey sea salt it’s no wonder that this bread was huge in the artisan bread movement.

A heavy traditional German style sourdough that is best sliced thin. It is a wheat free bread that has only rye and spelt flours and flax seeds.

This bread is a must for dinner parties. The vibrant yellow of the earthy turmeric and the slight pepper flavours that hit your tastebuds are unbeatable. Followed by the slight crunch from poppy and flax seeds makes this an unbelievable sourdough.

The beauty of food is working with what is around you in all seasons. Come in for a surprise throughout the year!

Our baguettes are made using a poolish to give it the nutty creamy flavour.

Kouign Amann means “butter cake” and is made with many layers of butter and sugar to create its signature layers and delicious brûlée crust.

A nutella lovers dream! We take a plain croissant cut it in half and put our house made nutella cream inside, on top and then finish it by rolling it in hazelnuts.

Butter, butter, and only butter.

Croissants and  melty New Bothwell Smoked Gouda Cheese.  What more can we say?

We use only high grade pure dark chocolate.

House made almond cream sandwiched between our plain croissants and baked a second time.

Nature farm eggs, whole milk, cream, and butter. No wonder they are the best around.

Seasons change a lot for us bakers. These danishes are made depending on the fruit in season and what we are feeling inspired by.

We feature beans from Jacked Up Jill and Negash Coffee!