Classic Sourdough

Simple. Tangy. Flavorful

Crafted with organic, Alberta-milled flour and naturally leavened over 24+ hours, my Rustic Classic Sourdough is the loaf that started it all. Slow fermentation and the magic of sourdough starter made from wild prairie grains give it a chewy balanced tang, a caramelized crust, and a soft, open crumb that feels both wholesome and elevated.

Prairie-Perfect Ingredients

My Classic Sourdough is made with a blend of unbleached white and whole wheat flour, milled from organic Alberta wheat. This combination creates a robust, wholesome base with plenty of protein for an airy rise and chewy texture. We add filtered Devon water and a pinch of Celtic Sea Salt—nothing artificial, just real ingredients brought to life by time and the prairies.

Ingredients: Alberta organic unbleached white flour, Alberta organic whole wheat flour, Filtered Devon water, Celtic Sea Salt, (That's it. 3 ingredients!)

Prairie Flour

Our unbleached bread flour is roller milled using local, organic wheat right here in Alberta. Finely ground with high protein content, it develops a strong gluten structure for perfect bread baking. Freshly milled without additives, the flour retains the subtle character of the prairies and often requires a touch less water than conventional flour, ensuring your loaf comes out just right every time.

Designed for Everyday Life

Shaped as a classic bread loaf rather then a sourdough boule, these Sourdough loaves are meant for daily enjoyment, whether sliced for sandwiches, toasted for breakfast, or shared at the table -no wasted edges, just wholesome, small-batch sourdough made for real life on the Prairies.

Minimalist Prairie Bread

This is true minimalist bread, elevated by the bounty of the prairie fields. Tangy, hearty, chewy and versatile—the loaf that brings together tradition and modern prairie taste.

Optimal Freshness

Your loaf will come unsliced. I don’t pre-slice my loaves for my customers in order to keep them fresher, longer. Sourdough naturally stays soft inside and crisp outside when left whole — slicing speeds up drying. This way, you get the absolute best texture and flavor when you cut into it at home.