The Bread

In the brick oven days, we offered a variety of breads on a rotating basis.  We baked up to four varieties per day once things really got rolling.

We use organic flours and as many other organic ingredients that we can source in Regina.

Here are the breads in our current rotation:

Orange Boot Birdseed Bread

Our best seller! This sourdough multigrain loaf has a healthy dose of seeds for extra crunch.

Ingredients: Unbleached White Flour, Water, Whole Wheat Flour, Flax Seeds, Sesame Seeds, Sunflower Seeds, Rolled Oats, Rye Flour, Salt, Yeast.

Semolina Bread

The Semolina flour gives a nice golden colour and the traditional ‘S’ shape gives a special twist.

Ingredients: Unbleached White Flour, Semolina Flour, Water, Butter, Whole Wheat Flour, Salt, Yeast. Sesame Seeds on top.

French Loaves

Could be Baguettes, Boules, Batards or other shapes. Four ingredients pack a lot of flavour when given a slow rise!

Ingredients: Unbleached White Flour, Water, Salt, Yeast.

Flax Seed Bread

This rustic loaf has a great wheat taste, extra crunch from the flax seeds and a touch of sweetness from the addition of currants.

Ingredients: Unbleached White Flour, Whole Wheat Flour, Rye Flour, Water, Flax Seeds, Currants, Salt, Yeast.

Saskatchewan Sourdough

We use a liquid levain (sourdough starter) for a mild yogurt-y tang to this white loaf.

Ingredients: Unbleached White Flour, Water, Salt, Yeast.

Two Castle Rye

Ingredients: Unbleached White Flour, High Extraction Wheat Flour, Whole Wheat Flour, Rye Flour, Water, Oat Flakes, Sunflower Seeds, Pumpkin Seeds, Honey, Barley Flour, Salt, Yeast.

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