Bread dough is possibly my favourite of the culinary mediums. The process so ancient and tactile. The smells, texture and taste are what food memories are made of. Bread makes me think of my Grandmother and Sunday's.
The smell of fresh bread baking is transformative; and eating it, well it can change the course of a day. Add fresh butter and a greater moment of happiness can't be achieved. Okay, perhaps that an overstatement, but it comes close.
I have loved the many hours of study I've dedicated to bread and the experiments, successes and failures that have led to some incredible results in the oven. I studied traditional bread making in Italy; learning historic technique and ingredient combinations. Much time was spent learning how to handle wood fired ovens. Some just small household stone versions and others that were historic ancient operations in the heart of a village. These were tasked with baking the loaves of the people within the community. Many of these ovens continue to bake the bread of the community one day a week.
My breads all begin with a 24 - 48 hour Poolish or Biga and are made in small batches daily. Slow rising, high temperature baking and a passionate touch lead to the incredible loaves I'm proud to serve to our customers. Below is a running selection of what will come out of our oven; sadly not a wood fired one.
Country Multigrain Loaf
Heritage Red Fife Boule with Seeds
Montreal Style Bagels
Pain de Mie
Piadina Flat Bread
Petite Butter Rolls
Chocolate Cherry Bread
Seasonal Breads - Panettone, Hot Cross Buns, Stollen, Challah
*A Gluten Free Option is Available