Beer and Cheese Loaf
The combination of beer and cheese is a match made in Euro-heaven. The soft and chewy flavourful interior is balanced with the umami-flavour of the melted cheese exterior.
Bread, blend of Jensen's cheddar cheese and Gunn's Hill award winning cheese, brown sugar sea salt, bakers yeast, baker's choice of beer
This loaf is wonderful all on its own, or at home with strong-flavoured deli meats. Tear it apart, or slice.
Beer and Sausage Loaf
This wonderful rustic loaf has all the flavours of Oktoberfest rolled into one. The liquid, usually water, is here replaced by one of several local beers from our micro breweries. Add sausage, of various degrees of heat, and the possible permutations are almost endless - but always superb.
Bread, Link Street Sausage, brown sugar sea salt, bakers yeast, baker's choice of beer
Great as part of a hearty Euro-style meal. Nice by itself, plain or toasted.
Burgundy Beet Bread
This loaf originated in my desire for a red bread for St. Valentine’s Day, but that did not derive its colour from food colouring. The solution turned out to be whole beet root, not just beet juice. The pureed whole root not only gave the desired colour and texture, but also added an amazing earthiness that we associate with the autumn harvest. In time we found that not all beets “bled” equally. Thus, though the exterior is always burgundy regardless of the variety of beet used, the interior colour will vary anywhere from caramel to magenta. The sesame seed finish is a perfect topping for this beautiful loaf. Stunning on your holiday buffet table. Occasionally baked as buns.
Bread flour, whole beet root, white sugar, sea salt, bakers yeast, sesame seeds
Anywhere you would serve beets, serve this loaf. A serendipitous discovery: beet bread makes an amazing peanut butter sandwich. It’s moisture counterbalances the dryness of the peanuts.
Buttermilk Sandwich Loaf - White or Whole Wheat
Don’t be fooled by appearances. This loaf looks like the commercially manufactured item in white bags with coloured balloons, but it is so much more - in quality, in flavour, in texture, in lack of chemicals. The soft crust and smooth texture are appealing to those who love white breads. Made with the highest quality flour available, buttermilk from our local dairy, and the freshest of yeast, this really is a lovely pan loaf. Often baked in the form of dinner rolls. Caveat: anyone with a dairy allergy should avoid this loaf.
The white buttermilk loaf is one of our daily breads. Whole wheat appears weekly.
Bread flour (or whole wheat flour), buttermilk, brown sugar, sea salt, bakers yeast
Great soft bread for sandwiches, toast, high teas. Rolls are lovely for the holiday table. Very kid-friendly.
Caramelized Onion Loaf
This is a wonderful soft loaf, oval in shape, rich in flavour, with all the oven-roasted sweetness of caramelized Spanish onions.
Bread flour, Spanish onions, brown sugar, sea salt, bakers yeast
The aroma and flavour of this loaf cries to be a side for Sunday dinners, or a roast beef sandwich. Anywhere caramelized onions go, this would be at home.
Cinnamon Raisin Bread
A rarely seen loaf at the bakery, with the cinnamon permeating the entire loaf, not just in an interior swirl.
Bread flour, whole wheat flour, raisins, brown sugar, cinnamon, sea salt, bakers yeast
Cinnamon and raisin toast - what a great way to start the day
Cranberry Pecan Loaf
One of our favourite weekend pan loaves, this is like an upscale, upscale raisin bread. Bright flavour introduced through the cranberries, and complemented by the pecan pieces. Marginally sweet loaf for those who are partial to fruit bread.
Whole wheat flour, bread flour, brown sugar, dried cranberries and pecan pieces, sea salt, bakers yeast
A beautiful toasted slice. Makes a wonderful turkey sandwich at Christmastime.
Crusty White Farmer's Loaf
One of our daily favourites, consisting of a variety of wheat flours, carefully selected and blended to yield a loaf with a wonderful chewy interior of open pockets (demonstrating the work of the yeast), complemented by a great crust. Similar, but not identical, to several French and Italian loaves, this simple yet satisfying loaf is neutral enough in flavour to complement any cuisine.
One of our daily hearth loaves.
Bread flour, sugar, sea salt, bakers yeast
A natural accompaniment to any French or Italian country-style meal to accompany a bouillabaisse, cassoulet, fondu or simple breakfast. Makes a great bruschetta.
One of our variations on raisin bread. This pan loaf features smaller fruit bites but with the same lovely dough.
Whole wheat flour, bread flour, brown sugar, currants, sea salt, bakers yeast
Toasted or plain, with butter, or drizzled with olive oil.
Dill Pickle Loaf
Of all the loaves that we have introduced, this one has created the most furor. I asked Daniel, as a lark, to bake dill pickle bread for New Year’s Eve one year. Only one batch. Of course, people thought it was too weird, until they tasted it. From then on, we haven’t been able to bake enough. Often baked into kaiser-sized hand-rolled buns.
Bread flour, diced baby dill pickles, white sugar, sea salt, bakers yeast
Heard 100 times: “This makes the best grilled cheese sandwich on earth.” Less often: It’s great with peanut butter.
For those who like bread with a little texture and the added health benefits of seeds, this lovely pan loaf is a favourite at the bakery. A mix of flours with generous additions of seeds, a touch of brown sugar to balance the flavour profile brings you a multi-purpose bread, with great taste and mouthfeel.
One of our daily pan loaves.
Bread flour, whole grain rye, sunflower, pumpkin, brown sugar, sea salt, bakers yeast
A great morning or snacking toast. Satisfying mouthfeel for sandwiches.
Honey and Oat Loaf
This lovely pan loaf with its “oaty” flavour is sweetened with just a small hit of honey to pull it out of a neutral flavour. Finished with oat flakes, its presentation pulls you back into days when breakfast was a bowl of oatmeal.
Bread flour, oat flour and ground oats, whole wheat flour, honey, salt, yeast
A great breakfast or late night snack bread.
Kale and Onion Loaf
This hearth loaf originated with my desire to have a coloured bread for St. Patrick’s Day, parallel to our Burgundy Beet Bread. My only stipulation was that again we not use green food colouring. Kale turned out to be the answer, not only for its light verdigris when baked in the loaf, but also for its cruciferous health benefits. Balance the flavour with oven-caramelized spanish onions and it’s a hit all around.
Bread flour, fresh green kale, Spanish onions, white sugar, sea salt, bakers yeast
A great sandwich loaf, a great slice.
Molasses and Sunflower Seed Loaf
The same as molasses bread, but with the addition of sunflower seeds for added texture and flavour.
Bread flour, sunflower seeds, brown sugar, fancy molasses, blackstrap molasses, sea salt, baker’s yeast
This lovely loaf is reminiscent of Boston brown bread, but we make it without raisins, and oven bake rather than stove-top steam. Sweet and flavourful with the mineral richness of molasses.
Bread flour, brown sugar, fancy molasses, blackstrap molasses. sea salt, baker’s yeast
Great for toast, and a natural accompaniment for baked beans.
Potato, Onion (and sometimes Garlic) Loaf
This flavourful hearth loaf marries the smooth texture of a potato loaf with the mild and satisfying flavour blend of the alliums. Vegetables are oven-roasted and caramelized prior to being mixed into the dough. This is a winner all around.
Bread flour, whole wheat flour, Yukon Gold potatoes, Spanish onions, diced garlic, sea salt, sugar, bakers yeast
Wonderful as a side, in a deli sandwich, and particularly at home with a Sunday roast.
A favourite at the Good Bread Company, this lovely whole wheat loaf is marginally sweet and features a generous amount of sultanas. One of our pan loaves.
Whole wheat flour, bread flour, brown sugar, sultanas, sea salt, bakers yeast
Makes a lovely toast - just add butter, or nut butter. For breakfast, for snacks.
Raisin Walnut Loaf
Raisins find a companion in this sweet pan loaf - all the satisfying sweetness of fruit bread with a little crunch and nutty flavour of walnut pieces.
Whole wheat flour, bread flour, brown sugar, raisin, walnut pieces, sea salt, bakers yeast, walnut oil
A great base for brie, goat’s cheese, melted swiss cheese.
Sour Cream and Onion Loaf
This beautiful and rich loaf has the smooth texture of potato bread, with the richness of sour cream, and the balancing sweetness of oven-caramelized onions. White insidious in stark contrast with the dark crust. Lovely. Not for the dairy sensitive.
Bread flour, Hewitt's Dairy sour cream, yellow baked potatoes, Spanish onions, white sugar, sea salt, bakers yeast
For those who love a soft loaf for toast or sandwiches.