“We were living in the midst of all this wheat – why not make bread?”
“The ingredients are so important,” Jonathan says. “We started growing and milling the wheat ourselves because we wanted it as fresh as possible. We want to control the ingredients and the nutrition. If we buy from a farm, we make sure they follow our organic practices.”
To produce a crusty loaf of bread, Jonathan and Peyton throw in a gallon of water after placing the loaves in the oven. The steam rises and coats the bread, creating a golden crust.
The focaccia is different. It is baked while there is still an open flame behind the bread to cook the top.
The couple are currently reviewing their options, but the bottom line is a very simple one.” We don’t mind working, but we need sleep,” Jonathan says. That seems little enough to ask for a family that has given so much of itself to produce a quality product.
Note: This is an expanded version of an article in the December issue of the Saskatoon Farmers’ Market newsletter.
Other Wood Oven Bakeries:
Il Secondo, Saskatoon
Wild Fire Bakery, Victoria
Fol Epi Bakery, Victoria