Who bakes your bread
Up before the sun, for your bread
One of us trained as a pastry chef in Montréal, and we opened the café on Agricola Street so the bread is warm when you walk in.
Catered our office breakfast for thirty. Everything arrived warm and labelled, and the cinnamon buns started an argument.
— Office manager, downtown
Our story
A married couple with strong opinions about dough
We are a married couple, and one of us came over from pastry kitchens in Montréal with firm opinions about dough. We opened on Agricola Street to bake the way we like to eat, with loaves, rye and cardamom buns going in overnight so they are ready when the neighbourhood wanders in. Our coffee is roasted by a friend two blocks away and served on oat milk unless you ask otherwise.
For restaurants and grocers
Wholesale bread, baked the same way
The bread we sell across the counter is the bread we deliver. Our wholesale program keeps local kitchens and shelves stocked, and every order comes out of the same overnight bake.
- Supplies six restaurants across Halifax
- Supplies two grocers with the same loaves we sell at the counter
- Baked in the same wood-fired deck oven as the café