Our bakery and kitchen location is at 13A Water Street, Gore Bay, beside the Town Hall. This is where you can come and enjoy a seasonal dinner menu from Thursday to Sunday, 5pm–9pm. We deliver bread to grocery stores and markets all over the Island throughout the week, though we sometimes have spare loaves available at our main location. Come say hi!
We are a small team of dedicated cooks and bakers who are passionate about providing premium products that highlight the bounty of Manitoulin Island and the North.
The short answer is: no, you cannot. Not our primary commercial kitchen and bakery that is! This spot, at 13A Water street in Gore Bay, is a place that has no "front of house", but rather is the kitchen behind the restaurant, or the bakery behind the bakery. Look through the windows to see us at work! You can definitely come and enjoy our menu on our outdoor patio from Thursday to Friday, 5pm–9pm.
Flour, water and salt. These are the fundamental building blocks of sourdough bread. True sourdough contains no artificial yeast, no enhancers and no preservatives. Instead, sourdough undergoes a "wild yeast" fermentation process prior to baking that takes time and craft - but that ultimately results in a healthier product that is easier to digest. At New Grain every loaf is hand shaped with care, every bagel is proofed at a slower rate, giving natural enzymes, acids and sugars time to bond and create a bread that is truly beneficial to your health. To learn more about sourdough bread and its nutritional benefits, click here.
Slice your bread from the centre once it is fully cooled and set (2 hours) and store your bread inside a bread box, tea towel, or a beeswax lined bag. Loaves with a high percentage of whole-grain and particularly rye breads, because of their higher water content, can benefit from up to 2 or more days before slicing, generally flavour will improve as the bread fully sets. Fully slice up your loaf and place the pieces on top of one another inside a large sealable freezer bag, try to expel as much air as possible before sealing before finding some room in your freezer. For a whole loaf use a similar process but wrap your bread in foil or wrap before nestling it inside the freezer bag. Leave it to thaw at room temperature or place it in the oven and you’re good to go!
Absolutely there is. The thing about sourdough is that it is alive, as is your gut micro-biome and when we couple the lactic acid bacteria and wild yeast present in sourdough with long and controlled fermentation we can transform the basic ingredients of flour, water and salt into quality bread that is nutritious and healthy when eaten as part of a balanced diet. For more, check out the Sourdough School's article on sourdough and gut health here.
We use organic, stone ground Ontario flour. We also use fine sea salt to produce fresh and additive free bread that is naturally fermented and does not use commercial yeast. This makes our product extra yummy, have a longer shelf life, and is good for you.