Hot Chocolates & Cakebread Artisan Bakery

Farmers Multigrain

Cracked wheat, kamut, millet, flax, corn and seeds make up over half the weight of our signature whole grain loaf. Dense, chewy and loaded with fibre.

OrganicWhole Wheat

Made with a 50% mix of organic white and whole wheat flours.

Fig & Roasted Walnut

Plump calimyrna figs and freshly roasted walnuts. Fabulous with fresh, soft cheeses.

Olive & Thyme

Chunky Sicilian green olives and fresh thyme. Chewy, medium-sized bâtard.

Garlic Miche

A whole bulb of roasted garlic in the centre, then even more roasted garlic is mixed into the dough before we bake it as a showy miche.

House Levain

Very mild sour starter and a bit of whole wheat flour add texture and flavour to our house levain. Baked as a large bâtard.

Provence Bâtard

A classic whole grain loaf from the South of France. Whole wheat, honey, oats, flax and sunflower seeds shaped into a traditional pointed bâtard.

Il Forno

Organic whole wheat flour, water, sea salt and yeast create a simple, large, white bâtard.

Organic French Baguette

Our traditional French process and artisan technique produce a crusty and flavourful baguette. Also available in mini baguette.

Organic Epi

Made with the baguette process and snipped into eight crusty pull-apart rolls arranged like a stalk of wheat.

Pumpkin Seed

A large, pumpkin seed-crusted boule with light whole wheat flour, sunflower seeds, pumpkin seeds, oats and a touch of honey for subtle sweetness.

Sunny Honey

A light, whole wheat loaf loaded with oats and sunflower seeds, lightly sweetened with honey.

Wheat-free Spelt Loaf

Light spelt flour enriched with flax seeds, honey and olive oil. This recipe was generously shared by Chris Brown, former owner of Vancouvers Ecco Il Pane.

Organic Artisan Rye

Dense, crusty rye with a light, tangy sourdough flavour. Made with the original sourdough starter crafted by Sherry in San Francisco.

Challah Bread

Rich, eggy dough baked in a traditional three-strand braid and topped with seeds. Makes fantastic French toast!

Courtenay Sourdough

Natural sour starter with whole wheat and rye flours and sea salt. Non-yeasted, naturally risen bâtard.

Heritage

Hand crafted organic loaf made with Canadian Heritage Red Fife flour, Spelt flour, olive oil and honey.

Island Beer Bread

This unique loaf incorporates Island-crafted Ale and roasted wheat berries used to brew the beer. Risen overnight in whicker baskets and baked on the stone hearth.

Chai

Light whole wheat and white flours with honey, golden raisins and our house-made chai spice blend.

Hot Cross Buns

Come in and enjoy a half dozen of our traditional Hot Cross buns. A sweet dough made with candied orange peel, raisins, currents and spices, individually hand shaped and served in a pannibois!

Pear and Blue Cheese Bread

We bake this outstanding bread in two styles: a flatbread and a bun cluster in French balsawood baskets. Available at Thanksgiving and throughout the month of December. .

Chipotle Corn Bread

Baked only when local corn is at its peak. Look for this smoky, slightly spicy loaf on weekends

Organic Apple Bread

Filled with organic apple chunks and toasted walnuts, this popular bread is flavoured with locally pressed cider.

Christmas Stollen

Filled with rum-soaked dried fruits and fragrant spices, then dusted with powdered sugar, this moist, buttery delight is not to be missed in December.

St Patricks Day Bread

Light and whole wheat bread with Guinness and Irish cheddar. available in March.

Potato Bread

Organic potato and fresh dill enhance this big, comforting bâtard. Available weekends through the winter holidays.

Fruit and Walnut Loaf

Dried fruits, bright spices and roasted walnuts inside, buttery crumble topping outside. A decadent weekend loaf for breakfast or teatime.

Panettone

Italian Christmas Bread Plenty of real vanilla, sliced almonds and imported candied orange are the heart and soul of this airy, light European Christmas classic, featured in December.