Foreword:
As the entire Canadian baking industry is lying on its death bead, barely breathing, I encourage everybody to start baking, themselves. It's the only way you are going to get quality and purity, good nutrition instead of being fed industrial garbage by uneducated people who have no clue and no interest in anything other than profits and if you are concerned about your health, stay far away from the hyper-processed edible substances they call bread. I have more than 35 years experience in the field and I can guarantee you that if you knew what is in your hyper-processed industrial edible substance, most people wouldn't even feed it to their dog. Instead, take a look at your 47 (so far) options below. And again; if you want to start making your own but need some help to get you started, I'm here to help you. I'm your launch pad. For free!
- All sourdoughs are $ 20 each & weigh in at around 1 -1.5 kg, depending on what you choose to have in them.
- All sourdoughs are big enough for two medium or one very large loaf
- All sourdoughs are "you-bake": I make the dough. You bake it at home.
- All payments are via e-transfer or COD.
- Contact me for free help, advice and information.
- Ask me about waterless bread, for a more profound flavour experience.
- Order from below or have one custom made for you.
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| APPLE CURRY |
I would recommend eating it lukewarm with a glass of good wine.
Anise and figs are two of my absolute favourites. If you have ever had Pernod or Ouzo, or you - like me - just grew up"taking licorice intravenously", you know exactly what flavour we're talking about. And if you liked it, this is the loaf for you. Add a generous scoop of figs (Black Mission, whenever available) and you have never quite had a loaf this good.
Ok, I'll bet $ 5.00 you've never had an almond cranberry loaf, before.
Dedicated to Jean-Lee ("Angel") Ooi,
Decored whole apples, skin and all, because that's where you find much of the nutrition in your fruits, and then a slap of pecans and you are on track for one of the most popular flavour combinations of the bunch. If you don't believe me, check the cereal isle in your local supermarket.
Dam those Irish. They can do more than just fighting...which they are pretty good at, but they're even better at making beer. Especially dark, rich stouts and that's exactly what I use to make this one. What a wonderful way to enjoy your grains. If you just order one loaf, I promise I will empty the rest of the can. You see, with Faxe and Guinness, you just can't go wrong. Us Northern Europeans..well, we are made of a special brew, so to speak.
I know! Isn't it cool? Deep, dark crimson red and a monumentally delicious earthy flavour.
Ok, here's another waterless bread. The liquid in these dudesses come from crushed red Bell peppers and trust me when I gently scream into your ears: " Red Bells and black Kalamatis just totally rock, together".
You don't know BUBA? I'm sure you know BUBBLES and Bubbles would love this one. I mean, buttermilk and bacon. Is there anything better for breakfast (add a sausage, if you like)? And it's certainly not just for the boys in the trailer park. This one is for anyone who like rich flavours
Ok, this one goes way back. I mean way, way back and it reminds me of my first girlfriend in Denmark. She had the skin colour of white sesame (uncooked) and the hair colour of the carrots (not even kidding you)....but she was sweet like the apricots. So wherever you are today, Jane Christensen, this one is for you.
Now, if you are not into three-somes, as per above, or "three is a crowd" for you, just go for some mixed sesame and the carrots. It tastes really, really nice, too. The carrots add a little sweetness too, all by themselves and who doesn't like a little sweetness? Especially when it's of the healthy kind.
Ok, Chango is one of my top two favourites.
Ok, time for some kink, here. One of everybodys favourite aphrodisiacs.
Alright, this is not your typical cheesy stuff. I use whatever cheese I can get my hands on that actually tastes of something. Cheese with a kick. Not the usual "stick-your-tongue-out-the-window" tasteless rubber you get other places. Chances are you are getting Asiago but it might also be other cheeses that can throw a punch. Maybe a nice, aged Danish Havarti. But whatever the name is, cheese bread has always been, still is and will always be, a phenomenal crowd pleaser.
Just so you can tell your Mom that you had both your fruits and your veggies, today.
I just love the purity and simplicity of this one. This all wheat loaf allows the sweetened cranberries to really come through on your taste buds. Living proof that less is more and simplicity usually gives you better results than if you try to overload and turn things into rocket science...or quantum physics.
Ok, the base line for this one is the superb one above but now I added just enough rye flour to call it a light rye (by European standards) and then I stuffed it with cranberries and walnuts. I guess one could say the baker really put his nuts into this one, ha-ha.
Who wouldn't like this marbled bastard? I'll tell you who: Nobody!
Ok, now we are getting into the heavier type of loaves. At least by North-American standards. And by heavier, I mean higher rye content.
This one would by definition be called a light rye. Not as much rye as the one above and therefor not as dense and heavy, but flavoured with fennel - one of the most common flavour agents in European baking - and therefor a truly delicious flavour in this loaf.
Flax is one of the most reliable seeds when it comes to what you see in breads, and for a very good reason. It's super healthy and helps with your digestion.
Nice picture, isn't it? And you don't have to grapple long with this one to figure out what's in it. Grapes and apples, obviously.
Some people are carnivores. Some are omnivores. This one is for the herbavore in you.
Admit it to yourself: We all like a little kink, every now and then. Well, now you are going to get a lot of it.
Ok, Thor would love this one...except Baldur would probably steal it from Thor before Thor had a chance to eat it and then Baldur would try to 'score' with Freya by giving her the loaf but Freya would be more interested in Loke than in Baldur so so she would share it with Loke who can't keep his mouth shut so Odin would find out and then everybody would be in trouble and barred from entering Valhalla, even crossing Bifrost, the rainbow bridge and....
Not a world apart from the potato bread, for obvious reasons, but just looks more interesting.
The original Joe, when it comes to waterless bread.
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| ANISE FIG |
I would recommend eating it lukewarm with a glass of good wine.
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| ALMOND CRANBEERRY |
How do I know? Because almonds are expensive and bakers are cheap. The almonds don't leave much profit but that's where I differ from other doughboys: I want purity (in my bread, that is, and only in my breads) and flavour. It has to be high quality. Profits come in a distant second.
I would recommend eating this one lukewarm with a glass of good wine.
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| ANGEL NUT |
this one is loaded on nuts of various kinds. Whatever I can get my hands on,just like back then. Talk about going a little nuts!
It's actually a really, really nice loaf with just enough rye content to make it just that little bit denser than your common loaf, but I am absolutely sure you will enjoy this "angel", just like I enjoyed mine.
Try it lukewarm with a nice glass of wine.
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| APPLE PECAN |
This is a crowd pleaser and I am quite sure you will become one with the crowd when you taste this one. A nice glass of wine would go really well with this one. Especially lukewarm.
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| BEER BREAD |
Dont' have this one with a glass of wine. Have it with another stout, instead.
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| BEET SOURDOUGH |
I actually came up with this one after seeing Beccy Stables bloom and shred the competition in Masterchef Canada. So Beccy...this one is for you. You are awesome and I agree with you: Nothing beats beets.
Ok, you can bring out the wine now and have a lukewarm slice of bread.
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| BELLAMATI (RED BELL PEPPERS & BLACK KALAMATI OLIVES) |
You get a very, very flavourful loaf that far supersedes anything you make with water as your liquid base. This is like walking around in Halkidiki, stealing olives and munching on fresh peppers. Try it with a glass of vino!
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| BUBA (BUTTERMILK BACON) |
I had my share of buttermilk with sugar when I was a kid and never shy away from a slice or two of bacon but I have given up on gaining weight. It just won't stick, so now I eat this one just for it's wonderful flavour and I have it warm, with a glass of wine. Always!
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| CARROT APRICOT |
This is one of my top sellers because apparently it's the perfect three-some with the sesame, carrots and apricots.
White wine, white wine!
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| CARROT SESAME |
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| CHANGO (CHILI MANGO) |
Another waterless bread made with mango pulp and sprinkled with just enough Jalapeno to add bit of a kick without ripping out your taste buds.
The perfect balance of spicy and sweetness and if you think that combination is never going to work, you owe it to yourself to try this one.
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| CHOCOLATE CHERRY |
I don't need to do much talking about chocolate to get peoples attention and now I have replaced the strawberries with something even better. Marachino cherries.
According to an old friend of mine, "This is better than having your lover come over at night".
I know it's good, Lin...but maybe it's time to change your lover?
Anyway! This one is going to blow your mind.
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| CHEESE |
Have it warm with a glass of wine.
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| CRANBERRY CURRANT CORNMEAL |
Plump, juicy cranberries with currants breathing down their necks and then a generous scoop of softened cornmeal that might...and the key word here is "might"...just give you an ever so slight grit but it's good for your stomach to have something healthy to work with and not just being served Alpo dog mush.
Wonderful flavours with a little tilt to the sweet side. Try it warm with a glass of wine.
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| CRANBERRY SOURDOUGH |
Should this loaf, against the odds, last long enough to get stale, try toasting it and drizzle it with honey.
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| CRANBERRY WALNUT |
Call it a cross-over, call it a hybrid, call it anything you like. Once you have tasted it, you are only going to call it one thing: Delicious!
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| CLORANGE (CLOVES & ORANGE) |
When I was a little kid, and even more immature than I am today, we were allowed to poke whole cloves into the fresh oranges for Christmas and what a delightful fragrant smell that would bring. Back then, it was all for your nostrils. Now it's all for your taste buds and your stomach, and I am quite sure it'll bring the same sense of joy and delight to you, today, as it did to me, back then.
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| DATES & GOLDEN RAISINS |
The pronounced flavour of the dates goes exceptionally well with the golden raisins to bring you that subtle sweetness that we all crave so much.
To me, personally, pretty is good but it's flavour that is front, right and centre.
Open a nice bottle of wine with this one and have yourself a glass with a fresh-out-of-the-oven slice of lukewarm bread. It's pure heaven.
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| DOUBLE RYE |
Higher rye content, because of the lack of gluten in rye, means a denser loaf. It also means more flavour, even without adding any other flavour profiles or ingredients.
If you have ever traveled in Europe and had an open face sandwich, this is the one you want.
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| FRUTT (FRUIT'N NUT) |
Here's another one of those that can make me all giggly and excited and is absolutely fab for toasting if you ever get to that stage where it's gone stale of you before you finished it. Chances are slim, though, that you, and it, will ever make it to that stage.
Loaded on dried fruits and yummy nuts, this one will be a hit with anyone who want to have something that tastes wonderful and at the same time cover a wide spectrum of your nutritional requirements.
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| FEROBAVI (FETA, ROSEMARY & BALSAMIC VINEGAR) |
This one is truly delicious. I'm a huge feta and rosemary fan because of their flavours but the balsamic vinegar just lift it to a whole new level.
It's the same reason that some places put black pepper in your chocolate. You would never even know it's in there...the vinegar or the pepper...but you would know if it's not in there. Everybody can sing, but not everybody can reach the high C.
Well! This one does
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| FENNEL RYE |
Like it's brother above, it's perfect for sandwiches but a little lighter and easier on your typical North-American palette.
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| FLAX SEED RYE |
Not many places in the world do they grow as much flax (and Canola too, for that matter) than on the Canadian praries. So, this loaf has wheat, rye, canola and flax from right here in Canada. Well, as we know: "No farmers, no food". Thank you, Canadian farmers! Without you, we'd all go to bed hungry.
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| GRAPPLE (GRAPES & APPLES) |
Yet another one of my waterless loaves where grapes and apples are run through the blender and turned into a pulp to replace the water so obviously way more nutritional than your regular stuff.
The little specs you see in the loaf is grape skin and trust me, you won't regret a thing, once you bite into this one.
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| GRAINY KINGDOM |
Fact: The legal requirement for a business to call their bread "multigrain" is that there must be a minimum of 2% (of total dough weight) of multiple types ( anything more than one) of grains, so in a 1 kg bread, you will get 20 gram of two kind of seeds (classified as grains and a lot cheaper than actual grains). It's a complete rip off.
With me, you go 200 gr (in each loaf) of real grains and quality seeds and it's not the cheapest shit I can find...and they are not 2014 vintage.
Throw your next commercial "multigrain" on the scale and it will probably hover around 500gr, so in reality you get no more than 10 grams of shitty seeds in your loaf. Compare that to my 200 grams of high quality and nutrition and then make your choice.
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| GRAPINHO (GREEN GRAPES & CURRANTS) |
You know, there's a reason the old Romans went nuts for grapes.
I'm not suggesting you are going to become Emperor Nero if you have this one (I sure as hell hope not, because he was a nasty fella), but you might just get a little closer to understanding what all the hype was about, in the eyes of the empire.
Well, as we know, the empire didn't last forever (no empire ever does. Just ask the Brits. They stumbled over some little scrawny guy named Ghandi) and this loaf won't last long, either. It's that good.
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| HONEY CRACK-HEADS |
I came up with this one back in the old days when people still had a sense of humour. Those days seem to be long gone so maybe it's time to change its name?
Anyway! Cracked wheat (and lots of it) and honey...and they almost have the shape of a head, hence the name. Pretty straight forward, right?
It's a wonderful loaf that also is perfect toasted and drizzled with honey (as if there isn't already enough in the dough itself).
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| HERBAVORE (FOCACCIA STYLE SOURDOUGH) |
If you think 'Focaccia', you are very...actually very very...close.
This one is a "killer" for sandwiches and paninni.
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| KINKY NOIR (KING QUINOA) |
The King Quinoa rules in this delicious and very healthy loaf, so if you feel like taking a walk on the seedy side of town, this one is for you.
Standard version has a bit of crunch to it from the raw seeds, but if you want them soft, that's doable, too.
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| ONION DILL |
It started out as what I thought was an absurd idea at first: "Dill? That's for fish only, and not for bread. Just ask that big, Swedish furniture chain with their gravad laks". Dam, was I ever wrong.
Dill and onion sourdough. I should take out a patent and sell it to them for their gravad. It's simply perfect!
The thing is, though...I'm not Swedish, so I would probably replace the gravad salmon with some really nice, pickled herring on rye. Trust me, you are in for a treat.
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| ORANGE CRANBERRY |
Alright, plain white sourdough like everybody likes it and then you...which would be I...add some freshly grated orange peel and (pending season and availability) fresh/frozen cranberries.
If fresh cranberries ain't available, you will get the dried, sweetened ones but I will walk a long and winding road on my bleeding, blistering feet to get fresh ones because there is no substitute for fresh and that's how it is when quality is job # 1.
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| PUMPKIN CRANBERRY |
I like this picture. It almost qualifies as food porn, the way the colourful cranberries are laying there heavy-petting the green pumpkin seeds while the loaf with its white and black sesame is playing the role of the voyeur in the background.
Anyway! Back to reality. Just a really nice loaf and i'm such a cynical, calculating bastard that I purposely picked the berries and the seeds because they are visually beautiful and noticeable. Why? Because the psychology behind it is very simple and proven: We enjoy our foods more when looking at it is stimulating, too. It sends a signal to your brain to start salivating those glands because you are really, really gonna like this one.
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| PRUNED CUMIN |
Ok, I purposely wanted to do something that made westerners go "WTF???" and because I'm tired of always doing 'the same old same old' in terms of flavours...so....I added some cumin. Just a hint of it...and just to show a little bit of pitty...or mercy...on those westerners I gave them the prune that many of them so like. And much to my surprise, it actually works very well, together.
You know what it's like: Sometimes you try something that you think will become the new "coming of Christ" (I despise religion) and it turn out to be a total disaster and other times you are sure this will never work and it ends up just blowing your mind how good it is. This is one of those cases.
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| PEAR ANISE |
At the time I cam up with this one, I was working with a "mature babe"...sorry, I mean "a nice lady" (she was still a babe, though) and she brought me some pears from her own yard one day, and so I promised to make a bread for her with the pears she brought me, so this one is for you Janet (Phuong).
Pears are fairy light in flavour so I "soup up my moped" by adding some anise seed because anise and pears go extremely well together.
So the pears replace the water in this recipe, which means you get a lot more flavour in your loaf and the anise just add a bit of...kink...and it's all because of you, Janet...and you are still babe.
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| RUPO (RUSSET POTATO) |
In the world of commercial bread making, you may be getting a handful of dried potato granules, if you are lucky, in your loaf.
In Brian's world, you get your entire and fresh potatoes boiled in water just enough that they're tender, and then the water, which now contains a lot of flavour and nutrients is used to make the actual bread to which the tender potatoes are added.
It all adds up to a fairly dense and very flavourful loaf of which you have never seen the like, if you have previously shopped for the commercial products of highly questionable quality.
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| ROASTED GARLIC |
In the world of commercial bread making, you are mostly just fed a teaspoon of garlic powder when you get a garlic bread.
With me, you get real garlic cloves, tossed in flavour-neutral canola (doesn't kill the flavour of your garlic) and then roasted in the oven, and you get enough that you might actually have to chew it. In short, no shortcuts.
All you get is quality, because here in life you get what you pay for. It's that simple. At least when you are dealing with me.
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| RAISIN SOURDOUGH |
Ok, maybe I am losing my marbles, here, or maybe I have already lost them, but when I first looked a this pictures, I instantly told myself: "It's a friggin' tapir, dude!"
Now, if you don't know what a tapir is, just google "tapir animal" and you will see an eerie resemblance. Or a funny one. It's quite humorous, actually.
Anyway! Heavy on rye (the flour, not the whisky...but I can make it with whisky, if you want to pay the extra price?) and raisins, this is a fairly heavy but wonderfully flavourful raisin bread.
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| SLIMY JACK (OR JOE) |
"If you don't know slime, you don't know Jack".
The good thing for you is that you don't have to get your fingers sticky. You just pour it straight into a pan double it's size, let it rise and then bake it and you will end up with a very moist loaf (what you call a "high hydration loaf") that is quite unlike anything you have ever had before.
If you don't like the idea of a high hydration multigrain loaf like Jack...try Joe instead. Same idea. No sticky fingers, but lots of dried fruit that'll give you somewhat of a sweet bite. Please note that is one is a slimy bastard that you won't be mxing. You pour it straight into the pan, as mentioned.
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| SOURCREAM ONION |
"Greek" yogurt. "French" bread. "Danish" pastry. Don't you just love all the bullshit in advertising?
There is no bullshit in this loaf. Guaranteed! No claims, either. Just cream that has gone sour, and then a generous plonk of green onions, to some known as chives.
You already know the simulated flavour from your highly salted chips, but be honest to yourself: Would you rather have a love doll or the real thing? If you opt for the real thing, get it from me (the bread, the bread, that is. Nothing but the bread). Very little salt and absolutely no crap that doesn't belong there or isn't needed. Only good, pure taste and high quality.
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| SINGLE OAT |
"Single, double or triple" simply refers to the amount of whatever is in your bread (in this case oat flour). So, the smart consumer will quickly and correctly figure out that a double oat has twice as much oat flour as a single oat.
Your loaf has typically (but not always) app. 400 gr. of flour, so this single oat will contain about 100 gr of oat flour, or about 25% of the total flour amount. The higher the number, the heavier your loaf, because of the absence of gluten. But anyway! Try it toasted, sprinkled with honey.
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| SUNDRIED TOMATO |
Ok, if you have the hots for pasta tonight...or any other night...maybe with a nice glass of wine, this is the one for you. This is the one that you want. It's got your name written all over it.
Sundried tomatoes, the best and purest olive oil and the perfect blend of spices to make it the best pasta dish you've had in a long, long time.
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| TRIPLE ROOT |
Not a word about root canals, but if you ate more of this one you would never spend a dollar at your dentist again.
If you are into the healthy stuff but also want something that actually tastes good, you owe it to yourself to try this one.
Your roots are negotiable but carrot and beets are always popular and bring you an earthy (beets) yet sweet (carrots) taste in a very well balanced way.
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| TRIPLE RYE CRANBERRY |
Launch a missile. You can sink a schooner with this one. This is heavy duty European stuff, like the stuff you use for open face sandwiches back in the old Viking territories.
It's not a single rye. It's not a double rye. It's a triple rye and not the so-called 'rye' bread you get in your local supermarket on this continent.
I sweetened up the deal with cranberries, so slap a chunk of dead fowl on this one, rested on some fresh lettuce, topped off with a very thin slice of peeled orange. If you want to go all out, replace your butter (Yuck!) with a thin spreak of spicy mustard. Man, I'm getting all hungry writing this...
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| VIKING MEAL |
See where I'm going with this one? Everybody wants to try my Viking Meal with roasted sunflower and pumpkin seed that give that nutty flavour of pure ragnarok.
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| YAM BAM, THANK YOU MA'AM! |
But as we also know from dealing with people; it takes more than just good looks. Or as the Northern Pikes once sang: "She ain't pretty she just looks that way".
Well, this one is pretty and it has substance, too. It's got health and good nutrition written all over it. Try it for a delicious sandwich. Try it with a glass of wine. Try it on it's own.
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| YOGURT SOURDOUGH |
Lots of places will claim to make yogurt bread, and then they will throw a handful of yogurt in a an entire basin of water.
Well, I use all yogurt and no water, which will give you a much more pronounced flavour profile. You can clearly taste the yogurt in there, and you can also see it on the crumb structure, which is another way of telling a pretender from a champion. You can see the difference, you can smell the difference and you can taste the difference.
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