Open Tuesday-Saturday, 7am-1pm.
573 Gladstone Ave. in the same Plaza as Red Apron & Blue Nile. Ph:613-680-4178
From Citizen Article, “I like doing sourdough breads, classical French-style breads that ferment and rise for more than 30 hours,”
"The loaves include: Eight “classic” loaves, plus “Fougasses” (savoury fillings), “Decadent Buns” (bits of chocolate, candied ginger and orange and baked-on slivered almonds;)Oversize Sourdough Miche, a traditionally made round loaf that’s nearly half a metre across and crusty on the outside, spongy tart on the inside. Baguettes: a classic white, one made with kamut that’s rich and golden inside, and a “baguettine” smaller made with rye and walnuts that’s amazing with aged ch