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Thursday, Friday,
Saturday & Sunday
9am-3pm

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Frequently Asked Questions

What is in the bread?

Organic Canadian flour, sea salt and water.

What is sourdough?

Organic flour, water and salt combine, and amylase (an enzyme in the flour) begins to break down the starch molecules into sugar. Wild yeast, which is naturally found in flour, and friendly bacteria in the air called lactobacilli, begin to feed off the sugar. Lactic acid is produced by the lactobacilli, creating a mildly sour taste not present in commercially made bread. During fermentation, the yeast dies and carbon dioxide bubbles are released, causing a spongy texture and noticeable holes in the crumb.

Do you slice the loaves?

We recommend slicing our bread as you need it – there is no preservative to keep it soft after it has been sliced. Being plastic-free, the bread would stale by the time you arrived home if we sliced it, and being a micro-bakery, we have no space for a bread slicer either. We suggest investing in a bread knife and taking pleasure in slicing yourself a huge hunk of sourdough!

Is your rye dark?

There are different ideas on what constitutes a dark rye loaf. Some consider the addition of molasses, cocoa powder or coffee make rye bread dark, but our sourdough rye is 100% rye with none of these flavours added – we let the rye grain speak for itself in terms of flavour. We do not add any white wheat or white rye to the loaf, and so in that respect our rye is dark.

What’s gluten-free?

Milling on-site means that actually nothing is gluten-free: gluten stays airborne at least 24 hours after milling and we spend hours cleaning the bakery every day because flour gets everywhere. However, if you are not allergic to gluten (as in the case of celiac disease), then we have the Mountain loaf made with gluten-free oats, almonds and seeds. We have at least one small baked item available with gluten-free ingredients every day, as well as hummus and olives. The oat milk on our espresso bar is also gluten-free.

What’s nut-free?

For highly allergic customers, we can guarantee that any free-form loaf is free from contamination.We bake any loaf containing nuts in a tin, so as to contain the nuts. With the small baked display, it is very difficult to prevent items touching. We try to keep nut-free items on the same side of the glass case, to minimize the risk but cannot guarantee it is safe for extremely allergic consumers. That said, our classic cinnamon bun, cream cheese frosting and our cookies are nut-free, and some of our other specials.

Do you sell half loaves?

We bake big because bigger bakes better. We recommend halving and freezing half a loaf if you cannot get through a whole one. We cannot guarantee freshness for the next customer if the bread is sliced so we do not sell half loaves.

How should I store the bread?

On the day of purchase, keep the loaf in its paper bag while it is warm from the oven. Keep the bag open to release steam so as not to spoil the crust.At the end o day one, wrap in plastic, place in a plastic box or bread bin, or a linen bag, which allows the bread to breathe.

How long does the bread keep for?

The country sourdough can keep soft on the side or three to our days. The wholegrain loaves can turn stale faster – that is the nature of a whole grain loaf without added preservatives. We recommend eating as much as you can within the first couple of days fresh, and slicing and freezing half a loaf so it makes great toast a couple or so days after purchase.

Do you serve real milk?

As a 100% plant-based kitchen, our bakery is a safe haven for dairy and egg allergen sufferers. There are no animal products on the premises and we always recommend oat milk as afar superior alternative to cow’s milk, if that’s what you are used to. We think oat milk is unreal! We also have soy, almond or coconut milks

Why is your bread so expensive?

Our loaves are 900g to 1kg in weight, and dollar for gram we’re talking $1 for 100g. This is very reasonable for organic freshly handmade-in-Whistler sourdough and in-line with similar products for sale in any local supermarket.

Where do you get your flour from?

Most of our flour is sourced from within Canada and mainly through Anita’s Organic Mill in Chilliwack, around 220km from the bakery, and our closest organic commercial mill. We also mill some flours in store and source from Fieldstone Organics and sometimes Nunweiler’s occasionally.

What time/days are you open?

We’re currently openThursday to Sunday 9AM-3PM. Having a small team and an owner-operated bakery is hard work so we close twice a year for a break – in May and October - between the peak seasons of tourism in Whistler. The pandemic greatly impacted our hours and resulted in reduced open days. We hope to recruit and train skilled workers who can operate the bakery in our absence so we can open more days asBC opens up.

Are you open on the public holiday?

The only public holiday we’re open on is Good Friday, mainly for hot cross buns!

Do you have a plastic bag?

We pride ourselves on being a plastic-free establishment and strive to source the best compostable packaging we can.

Isn’t bread vegan anyway?

Bread should be vegan by default but there are many additives in commercial baked goods (including bread) that are animal-based, such as milk or sugar (which may have been processed with animal bone char). If a product is not made in a vegan manufactory then there is always a risk of contamination too and therefore should not be considered truly vegan. Even our brioche dough, which is used in our cinnamon buns, is 100% plant-based without the conventional inclusion of eggs, milk and butter.

Ed

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