The Bake House
Water Well in Meaford

Welcome to the BakeHouse. This process is what creates the leavening for our bread. It contains natural yeast strains and good bacteria which ferment together to create the unique flavor of our bread. About Our BreadWe use a sourdough starter which has developed over time. And if your so inclined, CLICK HERE and take some time to read this well written article celebrating the tradesman. May it be an encouragement to all of us who are craftspeople tending to the art of creating bread that feeds the body and soul. My passion is to create breads that are reminiscent of the European Village Bakers from long ago - so from my Hearth to your Home - thank you for stopping by.A humble thank you to Brian Yarvin at Seriouseats.com for the gracious review he has given the BakeHouse. I'm a Traditional European Sourdough Bread Baker specializing in naturally leavened breads which I bake in my Alan Scott wood fired oven. Since Sourdough is a living colony of microorganisms, it is fed daily with flour and water.Our hand crafted bread takes time.