Bread and pastries, baked before sunrise

Sourdough, croissants and seasonal tarts, made by hand each morning in our open kitchen.

From the oven

What we bake

Everything is made here, in small batches, and sold the day it’s baked.

Sourdough loaves

Country white, whole wheat and a seeded rye, with a long overnight rise and a dark, crackling crust.

Every day
Croissants and pastries

Butter croissants, pain au chocolat and morning buns, laminated by hand and baked through the morning.

Every day until they’re gone
Seasonal tarts

Fruit tarts and galettes that follow what’s ripe, from rhubarb in spring to apple and pear in the fall.

Thursday to Sunday
Cakes to order

Layer cakes for birthdays and small celebrations. Ask at the counter or send us a note a few days ahead.

Three days’ notice

The bakehouse

Our ovens are behind the counter, not out of sight, so you can watch the bread come out while you wait for your coffee.

We start before dawn, bake in small batches through the morning, and give what’s left at closing to the community fridge down the street.

48 Mill Street
Wrenfield, Ontario

A cake for Saturday, a question about what’s in a loaf, or a large order for the office. We answer the same day.