Two sourdoughs
Classic sourdough
About 900 g, open crumb, crackling crust. $9, or $5 for a half loaf.
Single and half loaves are sold at pickup when there are extras.
Whole wheat sourdough
Whole wheat flour we mill at home from organic Saskatchewan wheat, blended with white flour. About 900 g. $12, or $7 for a half loaf.
Bread by the month
Pay once at the start of the month and your loaves are baked for you every bake day. A month is four bake weeks. In a month with five Fridays, the fifth is a week off. Away one week? Tell us, even on the day: if someone else buys your loaf, you get back what you paid for it. Cancel any time by letting us know; it stops at the end of the month you've paid for.
How pickup works
Mixed on Wednesday
The dough starts two days ahead, so plan changes close Wednesday at noon.
Baked Friday morning
Every loaf is bagged and labelled with the bake date and your first name.
Picked up Friday, 4 to 7 pm
Drive in to Our Latest Hobby Farm, our place near Pike Lake; your bag is on the shelf with your first name on it.
Hi, I'm Brynnley
Why I bake
I started with one jar of starter and a lot of flat loaves. Now I bake every Friday in our farm kitchen, one Dutch oven at a time, and every loaf goes out with my name on it.
Why the flour matters
The whole wheat loaf starts with organic wheat grown here in Saskatchewan, milled at home in small batches and blended with white flour.
Before you order
Is this an inspected kitchen?
No. Saskatchewan lets low-risk foods like bread be made and sold from a home kitchen. Every loaf carries the required label: "Made in a home kitchen that is not inspected by a government agency", with the bake date.
What goes in the bread?
Classic: white flour, water and salt. Whole wheat: whole wheat flour (milled at home from organic Saskatchewan wheat), white flour, water and salt. The starter is just flour and water too. Both loaves contain wheat and gluten.
They're baked in our family kitchen, where plenty of other food gets made too, so I can't promise a loaf is free of traces of anything else. If you have a serious food allergy, a bakery with an allergen-controlled kitchen is the safer choice, and I'd rather you be safe.
How do I pay?
By card, through Stripe, billed once a month. Your spot is held from the first payment, and you can cancel any time by letting me know. Single loaves are sold at pickup when there are extras.
What if I'm away one week?
Let me know as soon as you can. I'll try to sell your loaf to someone else, and if it sells I'll refund what you paid for it. If it doesn't, it stays on the shelf until pickup ends and then it's gone. The earlier you tell me, the better the chance.
Do you deliver?
No. Every order is picked up at Our Latest Hobby Farm, near Pike Lake, on Fridays from 4 to 7 pm. You get directions with your order.
How long does a loaf keep?
Three or four days on the counter, cut side down. It freezes well for a month: slice it first and toast from frozen.
Fresh bread on Fridays
Spots are limited to what one oven can bake.
From $17 a month for two classic loaves
Build your order