Each loaf takes 12 to 16 hours from start to finish. No shortcuts, no rushing — just time, flour, water, salt, and our starter doing its thing.
Where to Buy
Our sourdough is made the traditional way — with a long, slow fermentation that develops complex flavour and a beautiful, crispy crust you can't get any other way.
Here's what goes into every single loaf.
Flour, water, salt and starter all go in together from the start. No fuss — just combine everything and let nature take over.
The dough ferments slowly over several hours with periodic stretch and folds, building structure and flavour.
Each loaf is hand-shaped and placed in a banneton to proof, letting the flavour develop even further before baking.
Scored by hand and baked with steam for a crispy, caramelized crust and an open, airy crumb inside.
Our catering sandwiches can be made on fresh sourdough for an upcharge. There's nothing like thick-cut, freshly baked sourdough loaded with turkey cranberry, roast beef, or any of our sandwich options.
Order for Your Event
Pick up fresh sourdough at any of these spots.
Freshly baked and available to grab at Bombers Cafe.
Walk-inAlso stocked at The Salty Woodsman. Check our Facebook for current availability.
In StoreFind us every Saturday at the Spirit Square Market at the Harbour Quay. Come early — our loaves go fast!
SaturdaysKeep cut-side down on a cutting board, or in a paper bag at room temperature. Avoid plastic — it softens the crust.
Slice before freezing so you can grab individual slices. Sourdough freezes beautifully for up to 3 months.
Day-old loaf? Run it under water for a second and pop it in a 375°F oven for 10 minutes. Good as new.
We can bake loaves for your catering order, party, or special occasion.
Get in Touch