We are so fortunate to have Loic Dewavrin and his family growing and milling most of the flour we use here at the bakery. The nature of commodities makes it hard enough to think of flour as an agricultual product at all, let alone to picture the farmer in the field.
The note that follows is both a treat and a rarity – a crop update from the farmer and photos of the wheat he will harvest and mill for us this fall. Six months from now these green shoots will have been magically transformed to the loaves on our tables. Thanks Loic!
I hope you are all well,
Here’s some news from the fields!
The rest of the wheat was planted within three days at the end of april and some is already a 2 leafs stage as you can see on the second photo. All clover and alfalfa has already been under seeded. We are actually trying to prepare fields for all other crops, most of our neighbours have already planted their corn, we feel it’s still too cold and wet to proceed…
I hope everything is ok at the bakery, did you have a chance to test this sample of white flour I’ve sent with the last shipment?
Have a great day!
After having to take a brief pause to keep everyone safe, we are getting back to baking. Beginning on Tuesday, January 26th., you will find our bread in stores again.
On this first day back, you won’t see baguettes, but you will find five varieties on the shelves. Over the next four days, our selection will be increasing. By the end of the week, we expect to be back to full baking capacity. Our goal is to open the cafe on Thursday. More updates to follow...
Thank you to everyone for the support over the last few days. You mean the world to us!