Baking isn’t just what we do, it’s who we are – and it all started over 100 years ago with, well, our starter. Our sourdough starter, to be exact. This mother dough is a direct link to our European heritage, and it gives our bread that delicious texture and flavour that can only come from a great loaf of naturally fermented dough.
Everything we bake is allowed to naturally ferment for up to 12 hours and baked in small batches. No GMOs. No artificial preservatives. No compromises. Ever. It’s certainly not quick, but when you’re stubbornly serious about baking naturally fermented bread, you don’t mind the wait.
We’re always happy to talk about what’s going on at the bakehouse – and no one knows that better than our Stonemill Baker. Take a look at some of the most frequently asked questions we get and see for yourself what makes our bread the envy of the grocery aisle.