An organic bakery located in Belleisle, Nova Scotia, at the west end of the Annapolis Valley. We use certified organic flours from Meunerie Milainaise in Quebec, a flour mill which stone grinds their flours to retain nutrients and flavour. Most of our yeasted breads utilize a preferment stage to add depth of flavour as well increase the volume of our whole grain loaves. We do not use white flour of any kind in the bakery. We use whole grain Spelt, Kamut, Rye and wheat. We do use a percentage of sifted #50 wheat flour for most of our breads to increase the volume of the loaf.
We also use organic butter, sugars, dried fruits and nuts.
Our sourdough breads are baked on a different day than our yeasted breads to maintain the integrity of the sourdough culture.
We bake in a wood fired oven that Doug and Coburn built using a design from Alan Scott. The wood comes from local sawmill operators or from our own woodlot in the form of alders and white birch.