The key to artisan baking consists of using wholesome, clean (free of pres. and additives) ingredients and slow fermentation. The slow rising of the dough gives enzymes enough time to break down complex carbohydrates therefore making the bread easier to digest. This interaction also creates lactic acid and acetic acid. Lactic acid contributes to better digestibility and a unique flavour. Acetic acid acts as a flavour agent and natural preservative.

Sourdough baking:

Is a symbiotic culture of bacteria ( lactobacilli) and airborne fungus (wild yeast) in which each element within the relationship provides something the other elements needs. Sourdough starter, made from water and grain flour creates the environment and food for these micro organisms to perform their magic. The airborne wild yeast creates enzymes needed to break down complex carbohydrates for the bacteria to eat. The resulting interaction releases carbon dioxide, which makes the dough expand and therefore leavens the bread.

Organic baking:

Organic certified products are not a trend, they are here to stay. It is important that our customers understand what organic certified means. Organic Certification begins with farmland that is three (3) years free from the last application of chemical fertilizer or farming practice that is not in compliance with the internationally accepted standards. Products termed "organic" without a visible, auditable third party certification mark falls short of the expressed integrity of those who qualified for the term "certified organic". Genetically Modified Organisms (GMO) are not acceptable in any org. cert. product. In order to insure the integrity of all our organic products, we furnish our products with a traceable lot number. This means that we are able to trace the origin of a product back to the farmers field and the seed source. Due to the absence of chemical pesticides and herbicides, the pressure on soil, air and water is greatly reduced, insuring many more healthy crops being harvested from a healthy land.

The Bakers

After many years of learning the trade and collecting experience in several European countries, the two young masterbakers immigrated from a small town in Austria to Canada in 1987 and started their own bakery in 1989. Dedicated to the artisan way of baking and producing authentic European breads, Hubert and Roland refuse to use any kind of premixed ingredients or preservatives in their breads. Only unbleached, wholesome ingredients are used for all their baking. Bread has been made for over 5O00 years and has always been a symbol of health and life. There is no need for chemicals or other ingredients to improve the quality and/or shelf life of bread.
Artisan baking is not something new, it is rediscovering the old, wholesome way of breadmaking.

The people behind the product.
All our staff is well trained to understand the art of baking.
The head bakers are certified masterbakers who are very dedicated in what they are doing, and very proud of what they are producing.
A happy baker makes happy bread!