Weekly Featured Artisan Breads
The following artisan breads are baked only on specific days, as indicated in each bread’s description and on our baking schedule. To pre-order your favourites, call 250-338-8211.
Organic Apple Bread – Filled with organic apple chunks and toasted walnuts, this popular bread is flavoured with locally pressed cider.
Wheat-free Spelt Loaf – Light spelt flour enriched with flax seeds, honey and olive oil. This recipe was generously shared by Chris Brown, former owner of Vancouver’s Ecco Il Pane.
Organic Artisan Rye – Dense, crusty rye with a light, tangy sourdough flavour. Made with the original sourdough starter crafted by Sherry in San Francisco.
Challah Bread – Rich, eggy dough baked in a traditional three-strand braid and topped with seeds. Makes fantastic French toast!
Courtenay Sourdough – Natural sour starter with whole wheat and rye flours and sea salt. Non-yeasted, naturally risen bâtard.
Flax and Rosemary – Organic white & rye flour with 200 year old starter from Norway introduced to us by a customer.
Surgenor “Red House Ale” Bread – A marriage made in the Comox Valley. This unique loaf incorporates both Surgenor’s ale and the roasted wheat kernels they use to brew it. Raised overnight in wicker baskets and baked on the stone hearth.
Fruit and Walnut Loaf – Dried fruits, bright spices and roasted walnuts inside, buttery crumble topping outside. A decadent weekend loaf for breakfast or teatime.
Moroccan Flatbread – This hand-stretched flatbread is highly flavoured with North African spices – cumin, coriander, sesame, poppy seeds and rock salt – all sizzled in extra virgin olive oil.
Foccacia -
Light whole wheat and white flours with mixed herbs, roasted garlic and olive oil.
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