Fred's Bread

In 1994, in our tiny apartment kitchen, Andrea combined organic wheat flour and water with organic grapes to "start" the process of fermentation known as "sourdough". Unlike commercial yeast, "sourdough starter" contains active wild yeasts that slow down the entire process of bread making and give our bread its unique characteristics. Our dough is mixed gently, allowed to age and ripen at lower temperatures, over longer periods of time than most bread. This extra time and care combine to ensure the distinctive quality of each Fred's Bread loaf; a crisp crust, a moist open crumb with great depth of flavour that stands on its own and tastes of the grain it was made from.