Breads and buns
1264 Sutherland Road
Cobden, ON K0j 1K0
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!