I'm your baker, Lyndon
I'm proud to be part of a craft thousands of years old, growing a culture of wild yeast to leaven locally grown and milled grains to make hearty bread for your table.
Find my bread at Ontario Farmers Markets in Orangeville, Georgetown and Guelph, pick up a loaf at our stockists in Alton and Ballinafad, or have fresh bread on your table every week with a subscription.
Wild leavened
Slow Fermented
Every loaf starts with local Organic Ontario grains and a long, slow ferment. No white flour, and only three ingredients.
Organic Flour: High Extraction Hard Red Winter Wheat & Whole Red Fife
Water
Salt
Locally grown
Secret milling
Great bread starts with great flour. Mine comes from K² Milling, right here in Tottenham, Ontario.
K² was started by family of mine, Mark Hayhoe, and is now being run by Brian King. Brian and his team are milling magicians who use a secret milling technique to keep their grains goodness through the milling process.
I like to think of their flour as alive, you can taste the difference.