Bread drop Loaves:
When you become a Bread Drop member you choose one of two categories. Just give us the basic parameters and we'll come up with something delicious every week.
If you love all kinds of bread, and feel fine eating modern wheat varieties as long as they're properly fermented, then this is for you. This option includes loaves that are up to 50% sifted flour like our much loved French White, as well as heartier whole grain loaves. You'll get modern wheats, ancient grains, sprouted grains, white flour, buckwheat flour, whole rye flour, and everything in between.
$9.50 per week (for one 900g loaf)
$7.75 per week (for one 720g loaf)
$5.25 per week (for one 450g loaf)
Many people are finding that they feel best when eating grains that are a bit easier to digest, such as ancient, sprouted, or non-wheat grains. If you have a wheat or gluten sensitivity but still love bread when it's made just right, this option could be perfect for you. You'll experience a vast world of breads that taste amazing and make you feel good too. We use einkorn, spelt, emmer, quinoa, and kamut, as well as sprouted grains and alternative grains like rye, oats, barley, buckwheat and more. Some of your loaves will be lofty and light in texture, some will be more dense with wonderfully robust flavours. All of your loaves will be 100% whole grain and at least 50% freshly milled.
$10.50 per week (for one 900g loaf)
$8.60 per week (for one 720g loaf)
$5.75 per week (for one 450g loaf)
These are a few of our loaves that frequently make it to market with us. We make many breads with various additions and are always coming up with new recipes. Come to the market and see what we've got for you!
Einkorn is considered the oldest variety of wheat on the planet, meaning it has never been modified and is exceptionally nutritious. This loaf has a unique depth of flavour and is a favourite of our customers who have gluten sensitivities.
100% fresh-milled rye. Made in a dense Danish style with coarsely cracked rye berries, this loaf has a rich and complex flavour that tastes amazing as the base for a toasted open-faced sandwich.
This is our classic white loaf, featuring an extremely moist open crumb and a chewy crust. Though made with a sourdough culture (like all of our bread) it has a delightfully delicate taste. What sets this apart form other white sourdough breads is ours contains 50% freshly milled whole wheat!
This loaf of 40% unbleached flour, 40% freshly milled rye and 20% freshly milled whole wheat. It is a perfect hybrid of our danish rye loaf and the french white. Light in colour and texture, it combines the irresistibility of our white bread with the taste and nutritive value of whole rye.
Made from 70% whole spelt and 30% whole red quinoa. This loaf is dark in colour with a rich maltiness and has an impressive nutrient profile due to the fresh-milled, whole, alternative grains.
This loaf is made with 100% sprouted spelt flour. This is not only one of our most easily digested loaves, but one of the tastiest as well. A great choice for anyone with a sensitivity to wheat or a love of sprouted grain.
Our whole wheat loaf is made from a rotating roster of select wheats, always milled fresh and unsifted. Grain varieties include Hard Red Spring Wheat, Hard White Spring Wheat, as well as the Canadian heritage wheat, Red Fife.