Five days from the mill to the counter

The mill room came first

We put the granite stones into the back room in 2019, a year before there was an oven in the front one. Wheat comes in whole from two farms on the Caledon road and is milled the morning it is needed, so nothing here ever arrives as flour in a paper sack. The dough is mixed, then left five days in the cold room before it sees any heat. That is the whole method, and it is also why we bake fewer loaves than the queue would like.