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 New Day Fresh Start

The pursuit for wild, rustic bread

Our chef is up early to read the weather, the flour, the starters and yesterday’s baked bread before starting to mix. A complicated balance of wild yeast, bacteria, time, temperature, moisture and fermentation combine together with the simplest, purist ingredients; flour water and sea salt, to create one of humankind’s most iconic and widely celebrated foods.

Our process for making bread is ancient and intuitive based on our experience, science, art, and philosophy.

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Historical

WILD YEAST STRAINS

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THE STARTER CELLAR

UNPARALLELED SINGLE ORIGIN STARTERS HARVESTED FROM THE MOUNTAIN SUMMITS, RIVERS, STREAMS AND FORESTS ALONG THE WEST COAST OF BC TO THE REMOTE HIGH ARCTIC. 

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KEEPING AND STORING BREAD

Raincoast breads are best kept in a breadbox, but also keep well in a cloth bag, or a paper bag loosely covered with a plastic bag (not sealed) at room temperature. If the bread is sealed, the internal moisture of the loaf will soften the crust.

 

Our bread will keep for two days at room temperature. After that period it is best to reheat in an oven or toaster.

The best way to reheat a loaf from room temperature is to place the loaf uncovered in an oven at 300 degrees for 10-15 minutes. If it is large, it may be necessary to cover it with a piece of aluminum foil to prevent the crust from burning.

The best way to reheat a loaf from frozen is to wrap it in aluminum foil before freezing. Before eating, bring to room temperature (1-2 hours), and place it in an oven at 300 degrees with the foil still on the loaf. The baking time the loaf takes to heat through will vary due to size. Remove the foil off the baking loaf for the last 10 minutes to crisp the crust.

Pre slicing the loaf before freezing is another great way to have a quick toasted slice of bread!

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Traceable organic grains and freshly milled flours.

 

Stone-milled to order