New grain FAQ


We are located at 13A Water Street, Gore Bay, beside the Town Hall. You can find us on Google Maps!

Now that you're open, Can we come into your place?

The short answer is: no, you cannot. Our commercial kitchen and bakery is just that - a bakery and kitchen! Think of somewhere 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! However, you can order from us through our website for pick-up on Wednesdays and Saturdays at our GB location. Simply place an order through our shop page and all you need to do is knock at the window at our location between 2-5pm on these days and we will hand your order to you. Every other day of the week (bar Sunday and Monday) we bake and make for wholesale in the morning and then serve bread and other items such as artisan cheese, gluten-free sourdough, and handcrafted fermented products like dill sauerkraut from the window on a first come, first serve basis in the afternoon. Stop on by! We really encourage you to message us if you have any special requests - we often make exceptions based on individual need, and can arrange things like special picnic baskets to celebrate a birthday, anniversary, or any other important occasion.

What is sourdough bread?

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. Mass production and homogeneity are the antithesis of true sourdough bread making. 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.

What is the best way to store my sourdough bread?

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. Try to store the bread cut side down to retain moisture in the crumb. What we want here is to keep our loaves from drying out.  For longer storage you can freeze a full loaf once it has cooled or freeze the slices individually meaning it's very handy when you grab a slice for the toaster. 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! 

Is there a relationship between sourdough bread and gut health?

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.


Where does your flour come from?

Our flour is sourced by Martin’s Country Market in Massey from a range of Canadian flour producers. Stone-ground and Organic flours are used whenever possible, along with fine sea salt to produce fresh and additive free bread.