Breads and buns                                                                                                   

Jo Pilverdier
1264 Sutherland Road
Cobden, ON K0j 1K0

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About Us
My mom learned to make her own bread when we emigrated to the Ottawa Valley from Switzerland. I picked up the habit and then spent 10 years baking for the Pembroke Farmers' Market. I now have a few weekly bread customers and The Co-op seems to be a great place to get some new customers who appreciate real bread.

I am now using unbleached wheat flour. For my rye bread, I am still using Mountain Path's rye organic flour and using their organic and local wheat kernels for my "Sorta Whole Wheat". Except for the sticky buns where I need the stickyness of brown sugar; the only sweetners I use are Ottawa Valley honey and Mountain Path organic blond sugar.

The eggs I use come from the neighbours down the road.

My loaves all weigh around a kilo.

Practices (our standards for raising or making our products)
I bake in a wonderful European tile-lined pizza oven.

Highlights this Month
Hello customers, This month I'm switching the flour I use in my sweetpotato flatbreads. The texture of durum wheat seems to suit flatbreads better. Let me know what you think!

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Supporting local, sustainable agriculture is so important to us and the OVFC makes it remarkably easy to do so. It’s wonderful that we have the chance to reconnect with the community that we know and love even though we’re no longer living right in the valley.  The Co-op is one of the things we miss most about Renfrew County, so I was more than delighted to learn that you were adding a pick-up location in Ottawa. 

Sara Kowalski MacLellan

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