Our Bread is made using and wild yeast starter and a poolish.

Once the dough is blended, it is folded several times to create a unique crumb. Mix-ins are added if necessary, then the dough is divided, shaped and left for an overnight proof. Early the next morning, each loaf is scored, steamed and baked in our beautiful top-of-the-line oven. This is a 20-hour process and is so worth the time!

What is a wild yeast starter?

Using flour and water, a wild yeast starter is created from a “feeding schedule” which produces a unique and special flavour. Our Baker first created her starter, “beauty & the Yeast”, in 2019 and it is used in all the naturally levain breads in the bakery.

What is a poolish?

A poolish is a mixture of flour, water and baker’s yeast combined 24 hours ahead, resulting in a lovely, airy loaf.