We take orders through email or private message on Facebook/Instagram. Orders must be placed by 1pm the day before you'd like to pick up, and can be placed up to a week in advance. Always let us know quantity, specify the day you'd like to pick it up, and we will confirm your order. Any orders not confirmed may not be filled -- if we haven't responded you can contact us again, we are human and sometimes miss things.
We sell sourdough breads, so they have a shelf life of about 6 days. The first day it is the softest, but the flavour has not yet developed. If you'd like, you can leave the bread after it is cut with the open end facing a cutting board for a day if you're likely to eat it all in 2 days. You can also place the bread back in the paper bag and keep in a plastic ziplock or container. The paper bag will help absorb humidity. Do not store in the fridge. This will speed up the staling process.
Yes! Many pastries freeze very well. If you don't plan to eat them right away, we suggest freezing in a container and pulling them out a few hours before you'd like to eat, allowing them to thaw on the counter. For croissants and whole loaves of bread, you can refresh them once thawed in the oven until they have a crisp exterior (5-10 min at 325 should do).
We do. We require minimum 72 hours, but longer is preferred. Since we do not make cakes for the shop, making bespoke cakes can take a significant amount of time, and we need time to fit it into our production schedule. Our cakes are priced based on flavour and size, and we charge an "off-menu" fee to make up for labour.
We do. We attempted to go nut-free for a while, but my French-training has me going back to almonds and hazelnut regularly. We tend to not use any other nuts, and try to use sunflower seeds in place of things like pine nuts in our pesto, or walnuts in the base of nanaimo bars. We do not make anything with peanuts, but we do have peanut products in the building (as we live upstairs) but we don't store or use it on the main floor.
We know some of you have sesame allergy, and I am very sorry to say, as with most bread bakeries, we use sesame quite a bit. We use it daily in our seed bread, and add it to our chocolate babka for more dimension. If your allergy is limited to not consuming it directly, many of our items are a possibility for you. If the allergy is more severe, I don't recommend any of our baked goods.
We use Moulins de Soulanges white flour for our breads and pastries. Moulins de Soulanges is not Organic but they use Quebec certified "sustainable" grains. By using Moulins de Soulages, we offer the quality of an organic flour at a two thirds the price. We use Organic Milanaise whole wheat and Khorasan, Moulin Lacoste stone ground Organic Spelt, and gluten-free rolled oats. Our Rye flour is milled by Brant Mill in Scotland, Ontario.
All our pastries are made with organic cane sugar. We occasionally use locally produced maple syrup or honey. While using maple syrup and honey have additional nutrients and minerals, they do not process differently from refined sugars so we prefer to keep sugar levels as low as possible. Organic cane sugar is less refined than white sugar and thus does retain some nutrients. It also contributes to a darker final product; this is one reason why our pastries aren't white like some other bakeries.
We do use non-organic icing sugar in certain products (glazes and in Nanaimo bar filling), Our frostings are always made with organic sugar -- we make French/Swiss/Italian/German Buttercreams instead of American style as we prefer the texture and flavour.
We wish! While we love making fresh doughnuts, our business license and insurance does not accommodate deep-frying at this time.