“As many San Franciscans have noticed, sourdough bread stays fresher longer than the regular stuff. Sourdough’s extended freshness is due to extra fermentation that traps…
Tom Neufeld, of Spring Creek Milling in Campen ON provides flour for some of our breads. He uses a stone mill, once powered by water,…
Buy dlt dollars and exchange them for bread or pastries at the bakery in Vineland, or at any of the famers’ markets where we sell.
Chef Jan Campbell-Luxton, owner and proprietor, has worked in professional kitchens in Canada and internationally since 1996. He trained at the Stratford Chefs School, then…