We specialize in making amazing, artisan, always Organic, and delicious Sourdough loaves. Baked fresh every morning, using the highest quality Organic flour from Anita’s Organic Mill and the best organic ingredients around!

  • Our farmers consistently deliver the cleanest, freshest grains possible, direct to our mill in Chilliwack, BC. Here, we mill it in small batches, fresh every day. It’s a slow and traditional process but, by keeping temperatures low and taking our time, we keep the whole grain nutrition intact; whole grain goes in, whole grain nutrition comes out. Our sprouted grains and flours are created in the same careful manner using a state-of-the-art process that produces a truly remarkable product that many bakers(including ourselves ♥) have come to love and use exclusively.

  • Every loaf begins before sunrise.

    At 5:00 a.m., while most of the city is still asleep, our bakers arrive to feed and build the levains that give our sourdough its distinctive flavour. We mix flour and water for our autolyse, allowing time to work its quiet magic before the dough comes together.

    As the morning unfolds, we complete our final mixes and carefully shape each loaf by hand. From there, patience takes over. The dough rests and slowly ferments overnight, developing the complex flavours, open crumb, and natural character that only time can create.

    The next morning at 5:00 a.m., the bakery comes alive again. Each loaf is baked in our four-deck stone oven, where the intense heat creates a beautifully caramelized crust while preserving a soft, flavourful interior.

    Just flour, water, salt, and time—the way great bread has always been made.

White Sourdough

  • Unbleached white flour, water, sourdough leaven, rye flour, sea salt, barley malt.

  • Our standard White Sourdough loaf! You know it, you love it! With a touch of Rye, this artisan loaf is perfect for Sandwiches, toasting and most everything in between.

Country Sourdough

  • Unbleached white flour, water, sourdough leaven, stoneground whole wheat, rye flour, sea salt, gluten, barley malt.

  • Wholesome character meets an artisan crumb. Made with a 30% stoneground whole wheat, this loaf packs a rich, complex flavor and a hearty texture. Naturally leavened and fermented to perfection, it features a crisp, crackling crust and a soft interior that pairs beautifully with both sweet and savory toppings

Sesame Sourdough

  • Unbleached white flour, water, sourdough leaven, rye flour, black sesame seed, natural sesame seed, sea salt, and barley malt.

  • A spin on our standard White Sourdough loaf! Rolled in black and natural sesame seeds, with a touch of Rye inside.

Medium Rye Sourdough

  • Unbleached white flour, water, rye flour, sourdough leaven, sea salt and gluten.

  • Nourishing and full of flavor, this sourdough loaf is made using 40% rye. The long, natural fermentation process not only creates a magnificent, deeply aromatic crust but also makes the grains easier to digest. Wholesome, fiber-rich bread with a subtle sour, nutty, malty tang that elevates your daily toast. Rye is lower in gluten than a number of wheats and with the sourdough fermentation, it becomes much easier to digest for those that are gluten intolerant.

Honey Spelt Sourdough

  • Stoneground spelt flour, white spelt flour, water, sourdough leaven, honey, canola oil, and sea salt.

  • Spelt is wonderfull for those that prefer a subtle sweetness to their bread, along with a soft nutty and earthy flavour enhanced by a touch of honey and oil makes a beautiful loaf. We bake these in hand crafted wooden frames to give them their distinct shape and softer walls. This loaf is made with 50/50 stoneground and white spelt.

Multigrain Sourdough

  • Unbleached white flour, red fife flour, water, sourdough leaven, 7 grain cereal (Hard red wheat, barley, rye, oats, flax, millet, buckwheat.), spelt flakes, malt syrup, maple syrup, poppy seeds, sea salt, gluten, and barley malt.

  • This loaded loaf of goodness is made with 50% red fife flour. Red fife is a heritage wheat found in Canada with a rich, nutty, slightly sweet flavour, bringing that depth and wholesome texture to our sourdough.

Einkorn Sourdough

  • Unbleached white flour, water, einkorn flour, sourdough leaven, sea salt, barley malt.

  • Einkorn is one of the oldest wheats classified as a ancient grain, it has a subtle buttery undertone to the flavour alongside it’s unique flavour. We like to present this one in sandwich style with it’s more dense but very tender crumb. Our loaf is made with 40% einkorn.

Miche Sourdough

  • Water, stone ground whole wheat, unbleached white flour, sourdough leaven, gluten, sea salt.

  • Miche is our 75% whole wheat grand round loaf, we serve this either whole or in half. This one has a very country style flavour and softness to it with it’s extra hydration.

Vollkornbrot Sourdough

  • Rye flour, water, buttermilk, steel cut rye kernel, pumpkin seed, sunflower seed, flax seed, sesame seed, sea salt, yeast.

  • Vollkornbrot is a dense, hearty whole-grain rye bread rooted in Central European baking traditions. Unlike light, airy white loaves, our Vollkornbrot is made predominantly from steel cut rye kernels and rye flour. The grains retain the bran, germ, and endosperm, and the flour itself giving the bread its dark color, robust earthy, nutty and slightly tangy flavor, and a firm, compact crumb.

Fougasse Sourdough

  • Unbleached white flour, water, sourdough leaven, rye flour, sea salt, barley malt.

  • Our fougasse is made from our white sourdough loaf, we allow it to relax and stretch it out before separating it into tear apart segments. Brushed with olive oil and smokey maple salt fresh from the oven, it makes a great bread for a picnic or dinner.

Baguette Sourdough

  • Baguette unbleached white flour, water, sourdough leaven, sea salt.

  • Made with Anita's Organic Unbleached White Flour, our baguette is slowly fermented to develop a delicate flavour and light, airy crumb. Finished with a crisp golden crust, it is a simple expression of a classic French-style loaf. We offer in epi style as well which is great for pull apart snacking and dipping.

Raisin Sourdough

  • Unbleached white flour, water, sourdough leaven, flame raisin, rye flour, cinnamon infused rum, barley malt syrup, sea salt, vanilla extract, true cinnamon and yeast.

  • Our Raisin bread loaf is made by soaking raisins in our special mix of ingredients, including rum; giving our loaf a darker more complex flavour.

Specialty Sourdough

  • Unbleached white flour, water, sourdough leaven, rye flour, sea salt, barley malt.

  • Our weekend specialty loaf is a mixture of love and experimenting, we have a spur of the moment idea each week of fillings for you to sample and enjoy. Shaped into smaller boules for those feeling adventurist. Typically made with our white sourdough as a base but this can vary to our whole wheat variants depending on the inclusions.

Potato Buns

  • Unbleached white flour, water, canola oil, potato flakes, egg, sugar, sea salt, yeast, barley malt, and gluten.

  • Potato Buns are soft, fluffy, and lightly sweet, with a rich, tender texture that comes from the addition of potato. Golden and pillowy, they're perfect for sandwiches, burgers, or enjoying warm with a little butter. These are hand shaped by us, they were reserved for whole sale but now available to all on most days to enjoy ♥.

White Sandwich

  • Unbleached white flour, water, poolish, canola oil, sea salt, yeast, and barley malt.

  • Classic yeasted white loaf made with our Anita’s organic flour. Large and crusty for all your sandwich needs.

Multigrain Sandwich

  • 60/40 flour blend (unbleached white flour, sprouted whole wheat flour, sprouted spelt flour, sprouted rye flour), water, 7 grain cereal (Hard red wheat, barley, rye, oats, flax, millet, buckwheat.), gluten, canola oil, sea salt, and yeast.

  • Seedy multigrain yeasted loaf, made from out 60/40 flour blend, which is a blend of white flour and sprouted whole wheats. Sprouted wheat begins as whole wheat grains that are gently sprouted before milling. This natural process enhances the grain's flavour, creating subtle sweetness, nutty notes, and a softer texture while preserving the wholesome character of whole wheat.