Micro bakery · First prize, West Niagara Fair

Sourdough,made slowly.

Naturally leavened bread, focaccia and scones, baked in small batches in a home kitchen. One bake day a week.

Pre-order this week → View the menu
A country sourdough loaf with a wheat-stalk score
LocationsTwo places,
one oven.
01 · Home ovenThursday pre-ordersDoor pickup, 4–5 pm
02 · Twenty Road Country FarmAt the farm standFresh on bake day, while it lasts
OrderPre-order online →
This Thursday

Bake dayis open.

Pre-order this week →
Loaves fresh from the Dutch oven
Out of the oven
Frosted scones
Scones
Cinnamon rolls
Cinnamon rolls
First-place ribbon on a sliced sourdough loaf
West Niagara Fair
02 · Recognition
First prize, sourdough bread.

Entered at the West Niagara Fair alongside the region's home bakers, and the loaf came home with the red ribbon.

Also find it at

Twenty Road Country Farm

Pick up a loaf at the farm stand while you shop for local meats and other goods.

03 · Bread care

Keep itgood longer.

  1. Eat within 2–3 days for the best freshness and flavour.
  2. Store it in a bread bag or box to keep it fresh.
  3. Skip the fridge. It dries bread out faster.
  4. Freeze it, sliced or whole, wrapped in cellophane or a freezer bag, for up to 3 months.
  5. Revive it: run frozen or stale bread under water, then reheat at 350°F for 10–20 minutes.
  6. Frozen slices go straight into the toaster.
IngredientsOrganic flour, organic rye flour, salt and filtered Berkey water.
Jen carrying a box of bread
Delivering to the farm stand
04 · About

Hi, I'm Jen.

The Tiny Sourdough Oven is me, one starter and our family kitchen. Every Thursday I bake for neighbours, friends and anyone who wants real bread, made slowly and by hand.

Every loaf is mixed, shaped and scored by me. Thank you for being part of it.

Jen