Moresby Island


Like most of earth’s prolific places, Haida Gwaii has a powerful spirit that permeates everything and lends its vibrations to the distinctive features of the region. Capturing the magic behind a simple leaf unfolding and the peculiar shapes and land forms that surrounds us is at he heart of everything I bake. I make my food with love, strength and passion using the unique flavours of our region. IT is my goal that through our food you will feel, taste and experience our home.

Wild Yeast Breads
Artisan Pizza
Dough and Knots

A loaf of bread need contain only two ingredients: flour and water. Together, in reaction to their environment and home, the two can create universe of possibilities. All Raincoast breads are naturally leavened due to the presence of certain species of wild-local yeasts. The yeasts are farmed in different regions along the coast o Haida Gwaii and are used to produce every thing we bake. These species induce alcoholic fermentation of the sugar in the flour and produce beneficial bacteria and probiotics in the dough. 


Raincoast Breads

We proudly bake our breads in a professional heritage oven hand made by La Cornue, France.

A Loaf of Integrity

The ideal loaf is neither squishy nor pale. It is a sour dough loaf that earns it’s character and beauty. Natural leavening, slow by nature, gives this rustic loaf the time it needs to develop texture and flavour. A beautiful loaf will be burnished brown on the outside, has a solid but not impenetrable crust, subtly blistered with tiny fermentation bubbles that say, this is a loaf of integrity, a loaf made with care and time. There is a solidness to the loaf yet when it is held in your hands it feels slightly lighter than you imagined.

Pull apart the loaf and you will find the texture is elastic but not rubbery. Tearing into the crumb you will see the bread is porous, almost spongelike, a natural sponge, in which irregular cell structure has been preserved. The crackle of the crust is the first thing you will notice, not just from the bubbly outer skin but from the thin, caramelized layer of crunch that surrounds the mie. This is where you will find most of the flavour- the slight sweetness from the crust and the developed tang of the fermentation, concentrated in one bite. There should be a natural almost cavelike coolness to the interior of the bread, which I like to think comes from the aging of the dough. You taste the time and sweat it took to make this loaf. You will taste perfection.




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