About Prairie Boy Bread

Prairie Boy Bread is the latest venture of Grant MacPherson. Since 2010, Grant has been committed to growing high quality, organic vegetables and now he is taking that same ethos and making some of the best bread available in Toronto.  More than that, Grant continues to grow and contribute to a community of people dedicated to the art of eating well.

Prairie Boy Bread uses only organic flour and grains, sea salt, water and a natural sourdough culture. The sourdough culture is a symbiotic culture of wild yeast and Lactobacillus bacteria. It makes the bread rise, adds that delicious distinctive flavor and improves digestibility. We mix our bread with high levels of water and let it rest for 18 hours. This allows the bacteria time to break down the gluten and bring out the best flavours possible.

“Eating is an agricultural act, and choosing good quality food, produced respecting the environment and local traditions, can protect biodiversity and a fair and sustainable agriculture. We can be the instruments of change.” -Slow Food

Prairie Boy Bread aims to reconnect people with agriculture, food, quality, cooking, gathering, sharing, pleasure, and knowledge.

17 thoughts on “About Prairie Boy Bread

  1. I like the way you present a learning sharing opportunity for communal and imformative growth and kindling. Hope to partisipate.
    Be well,
    with thanks,

  2. I’m so relieved that you are offering a natural alternate to the commercially produced garbage that adorns all the shelves in my local supermarket
    Keep up the good work…..

  3. Yours is among the best bread I’ve ever eaten. Delicious and satisfying, with a great mouth-feel. I make sure to use every crumb.

  4. We absolutely love your bread! The Winnipeg Rye to be specific. Who would think bread could be reinvented, healthy and delish. Keep it up!

    • that is something we can look into Liat. right now we are pretty busy just making our regular breads and experimenting with new recipes but thanks for the idea and i will pass it on to grant and steph.

  5. I bought your double fermented multigrain from Fresh City and I am converted. I honestly don’t pay that much attention to bread because the crap you get in the grocery stores doesn’t have much flavour. Eating your bread is like a treat to me. Can’t wait to try the other breads you make.

    • Thanks for the kind words Denise. We’re so glad you liked the multigrain… We cannot deny its deliciousness lol. It is a very different thing to eat “real bread”.
      My personal fave is the “20th century flax”, it’s so nutty and silky. We also have a rotation of “special” breads only at the bakery on different days of the week. Currently in rotation we have a garlic scape bread, beer bread using blood brothers Chamay style beer and we also do a cinnamon raisin on fri/sat, Sunflower Spelt on thursdays…come check us out if you have time. -lainie

  6. I’m absolutely in love with your bread. It is such a treat to look at, and of course to taste. What’s more, every person I’ve shared it with has echoed my enthusiasm. My only wish is to have it at every bakery in town. Thank you for sharing your gift Grant. The world is a better place because you’re in it !

  7. Hello Grant…..
    I am hoping that you may offer a bread making tutorial or workshop. I have been an avid baker my whole life but have never studied bread making seriously. As I am 67 …NOW ..is the time!😜
    Looking forward to possibilities.

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