We believe that by growing the demand for good food we make space for better farming and ultimately create a more sustainable planet.
Our flour is milled by stones. It’s less efficient than modern commercial roller mills, sure, but we believe that time spent delivering a better product is time well spent.
The past 100 years of commercial flour has focused only on efficiency, and not on nutrition, flavour or impact on the land. It has been a slow and steady march to bleaching, harmful additives, and lost nutrients resulting in higher profits and tasteless bread.
We think the answer is obvious: a return to the simpler flours and heritage grains that nourished us since the dawn of civilization; nothing more or less than the entire seed crushed between two stones, enjoyed fresh, with all of its nutrients and flavour still intact.
That’s why our heritage flours are always milled fresh, ensuring that nothing is lost and that your baking has a richness and depth of flavour you just can’t get with commercial flour.
The “landrace” or heritage varieties of grain that we source are plants that have been locally adapted and developed to local soils and climate, making them naturally disease resistant and allowing them to thrive.
These old varieties are best suited to organic, low-input agriculture where no chemicals are used, providing a nutritious and distinct harvest, without the environmental impact of large-scale farming.
Wednesday - Friday 9am - 5:30pm
Saturday 10am - 6pm
Sunday - 10am - 5pm
If you have purchased anything off the website or have pre-ordered baking for a specific day, please wait for your pick-up email confirming that your order is ready and waiting for you!
Wednesday Parkdale Night Market 5pm-9pm
Thursday Orleans Market (Ray Friel) 11am-4pm
Saturday Main Market 9am-1pm
Saturday Westboro market 9am-3pm
Sunday Lansdowne Market 9am-3pm