Breads and buns                                                                                                   

Jo Pilverdier
1264 Sutherland Road
Cobden, ON K0j 1K0

This email address is being protected from spambots. You need JavaScript enabled to view it.

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.

Ingredients
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!

powered by contentmap

Testimonial

Buying through the Ottawa Valley Food Co-op (OVFC) is important to me. By making a monthly pick up, I not only save on gas driving around the county picking up food, I know where it comes from. Having a relationship with producers, close by, means that if I have a concern about a product I know where to go for answers. Local producers live in the community and pay taxes here. They are invested and that feels right. I also have a better chance at obtaining food and products that are more healthful and less likely to harm me and the place I live.

It just makes so much sense.

Lynne Epps

Go to top