FAQ

How should I store my sourdough loaf? 

We recommend storing your loaf in a plastic bag on your counter. It should keep fresh for 3-4 days. If there is anything left after that, we recommend slicing it with a sharp serrated knife and putting it in the freezer. Do not store it in the fridge, as it will get very hard. 

Where can I buy bread? 

Our loaves are currently available at several locations. Click HERE to see current list.  

Do you have a store-front? 

We are a fully licensed and Public Health-inspected home-based business in the Greater Sudbury area. We also hold a food handlers certification. We do not have a physical store-front location, however you can find our products at several locations around Greater Sudbury! 

Do you make any gluten-free products? 

We do not currently offer any gluten-free items. However, we have a growing list of gluten-sensitive customers who have found our bread to be a great option for them! We attribute this to the fact that gluten gets pre-digested during fermentation, making it easier to digest, but we also believe that the 100% Organic Ontario flour makes a huge difference. We'd be happy to talk to you more about this. We're pretty excited about it! 

Are any of your products vegan or vegetarian? 

Yes! Most of our loaves are vegan, unless otherwise stated. We also make sourdough cookies which are vegan. 

Do your products contain allergens such as nuts, dairy, seeds, wheat, dairy and/or eggs? 

Yes! Items from our kitchen may have come in contact with common allergens including nuts. We do bake occasionally with nuts, and while we do our best to sanitize, clean and keep ingredients separate, there is always a possibility that items may have come in contact with common allergens during production and packaging. All our items contain, or have come in contact with wheat.  The majority of our products are vegan, however they may have come in contact with dairy or eggs. Please check the labels on our products for a full list of ingredients. People with severe allegies should not consume our products, or consume at your own risk. 

Where does your flour come from? 

All our flour comes from K2Milling located in Tottenham, Ontario (between Vaughan and Barrie). It is all oganic, and grown in Ontario. Most of their wheat is growin within a 2-hour radius of the mill! The mill is family owned and operated, and the quality is top-notch!

Where does your sea salt come from? 

We are proud to be using only Vancouver Island Sea Salt in all our products. It is 100% Canadian, hand-harvested off the Pacific Coast in small batches. 

Are your products prepared in an inspected and approved kitchen? 

Yes! Our kitchen is inspected and approved by Public Health Sudbury and Districts and undergoes regular inspections. We also have a current food handlers certification.  

What's the best way to thaw a frozen loaf? 

Thaw the frozen loaf completely in the plastic bag. Once thawed, it can be sliced and enjoyed, or to refresh a nice crust, run the entire loaf under running water (trust the process!), and then bake in a 350 degree oven for 10-12 minutes. The crust will be nice and crispy, just like it was freshly baked!  

Do you offer different sizes of loaves? 

All of our loaves are carefully weighed out prior to shaping. This ensures that the weight of each loaf is always the same. During the baking process, some of this weight will bake off due to water evaporation. Loaves which contain inclusions (cheese, herbs, garlic, etc.) weigh more than our loaves without additional ingredients. Our loaves are artisinal sourdough, and naturally leavened. This means that the final appearance after baking will have character, and may vary with each baking day, due to the way the loaf was scored prior to baking, or variations in shaping, and fermentation. Because we don't use any bakers yeast, and the loaves are naturally leavened, the temperature can affect fermentation and will have an impact on the final shape of the loaves. The temperature fluctuations with seasonal changes also tend to throw things for a loop. This is normal and we expect it, but it takes a few days to adjust fermentation times and temperatures, especially if the temperatures are jumping around from warm to cool. When this happens, you may notice that the shape and size of your loaf may appear different than a previous loaf you purchased. Rest assured that they still taste fantastic and are the same weight as always, but for those of us who eat with our eyes, you may notice the loaves sometimes appear smaller (we promise they're not!).