Things we actually bake at home. Tested in our own ovens — sometimes in our own bread-bowl arguments. Written for working kitchens, not magazine spreads.
Updated whenever we figure out a better way. If a recipe disappears it's because it didn't survive the second test.
Fifty-fifty buckwheat groats milled fresh, plus all-purpose. Faintly nutty, gloriously tender.
Open crumb, deep crust, faint sweetness from the fresh-milled red fife. Our house bread.
Chewy, with deep grain flavour. The spelt does almost all the work — the recipe is short.
Five ingredients, a hot oven, and Maison Orphée grey salt. Disappears at every dinner party.
Rolled fresh on the Komo FlicFloc, baked low and slow with maple. Keeps two weeks if you hide it.
For the people who think bread should be brown. Soft sandwich crumb, no compromise on grain.
High hydration, slow rise, finished with grey salt flakes. Easy enough for a Tuesday.
Lightly sweetened with prairie honey. Travels well, freezes better.
Toasted groats, slow simmer, finished with cream and brown sugar. Better than steel-cut oats. Fight us.
Tipo 00 plus a hit of fresh durum. Rolled with the Marcato Margo. Tastes like Italy in Plum Coulee.
Stiff dough, overnight in the fridge, boiled in honeyed water. The way a bagel is supposed to be.
Lake Country saskatoons, our own raw cane sugar, a squeeze of lemon. No commercial pectin.
