Sourdough Bread 101

A few pics from our 1st bread making class of 2017. Thanks to everyone who came out and remember – practice practice practice!!!

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The Good, the bad and the dusty

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It has been a very interesting few weeks. The construction that they said would take 3 weeks is nowhere near finished … with no real end in site.  I’ve always thought that assistant directors should run all projects. Things would be done on time, on budget and run super smoothly. That said, the construction crew has been super friendly and really great with helping our customers to get themselves, strollers, and bikes into the shop. One bonus is that all the kids reeeeeally love all the construction so feel free to come sit in the window and watch the snails pace progress happen. It’s kinda like a built-in babysitter. Just saying.

Our new pastry chef Corey Chin-Yick has been hard at work developing and baking new delicious summer treats for everyone. Welcome aboard Corey, we are so happy to have you on the team.

We want to continue to thank everyone from the bottom of our hearts for braving the fences, trucks, caution tape and at times noise and dust to come grab bread, coffees and other staples. Please remember we are here every day baking delicious bread. Thank you so much for your continued support and patronage. We are so lucky to have the best customers.

Despite being in the epicentre of construction, we got a great mention in the “Best of the City” Bakeries in Toronto Life. What fantastic company to be in! We are so proud and thankful to be noticed. We swear we did not pay or sleep with anyone to get it. So that must mean YOU are talking about it and loving what we are doing so thanks for that. Let’s all keep up the great work – baking and enjoying delicious bread!

We hope everyone is having a fantastic summer. There are so many beautiful and fun things to do in Southern Ontario. We are truly blessed to live in such a wonderful part of the world.

Attached is a slideshow of whats been happening this July

Peace Out



Bread School

Last week our local Montessori elementary class came to the bakery for a sourdough bread workshop. Every year the elementary students work on a “Cosmic Plan” that helps them understand a topic and it’s myriad connections to the world. This year their topic is Bread. The kids were so curious and interested in what we do. We talked about agriculture, culture, sciences, math, history, and had tactile experiences making, shaping and eating the bread. They were excellent students and made the most beautiful loaves of bread to take home. Thanks everyone for coming to visit and to learn about how Real Bread is made. Hope to see you soon!

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Bread and Roses in Havana

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Food in Cuba is a conundrum. Coming from Canada, a culture/country that increasingly fetishizes food and chefs, Cuba can feel like a food desert which is weird because they can grow food all year, they are surrounded by ocean and there is a lot of grazing land for animals. You often find yourself asking “where is all the food???”. Making meals there is an exercise in creativity, resourcefulness and good fortune. Finding anything in the stores other than canned vegetables, tubes of pressed meat, sodas and booze is a miracle. Mostly you end up buying things on the black market with the help of very resourceful friends. While there are small urban farms attached to markets and new little veggie stands  every few blocks they are selling a very limited array of underripe fruit and veg. You can’t even find what we would call bread there. Bread is government grade, mass produced with very low quality flour into something that resembles a fat baguette that is rock hard on the outside, almost mushy on the inside and so crumbly that the crust is dust by the time you get it to your mouth. It makes us sad for Cubans who have come to think of this as bread. But we get it-60 years of revolution is complicated and at least everyone has something to eat which is a lot more than can be said for most other wealthy countries of the world. It just feels like something has been lost there in the food and delicious departments and we met THE guy who wants to change that.

On our last trip to Havana we met a really great chef and new friend. Alberto Gonzales. It makes your entire trip when you meet someone who has a similar spanglish food vernacular as you do and does their darnedest to push beyond what is considered popular “cuban cuisine” with very limited resources. Alberto has spent years on and off cooking in various parts of Italy, including a stage at El Bulli in Spain and has come back to Havana to open an artisinal bakery. Which reeeeally isn’t allowed because the government controls bread production on the island. Which is why its called “sausage pizza”…It’s complicated. Despite having very different styles and methods, Alberto and Grant spent a day and a few nights in the kitchen making and chatting about bread and life. We cooked and ate several meals together and we look forward to visiting on future trips. Thank you Alberto for your incredible resilience and hospitality. We can’t wait to visit you and your inspiring bakery again.

If you find yourself in Havana, be sure to drop by Salchipizza bakery for some bread you won’t be finding anywhere else on the island. You can also pre-arrange dinners with chef Alberto. Do it. You will not be disappointed.

Salchipizza – 562 Calle Infanta btwn Valle and Zapata.

Here is a link to a more in depth interview by Yoani Sanchez:


PrairieBoy Bread News Flash

IMG_4789Happy Spring! It has been BUSY the last few months…making LOTS of bread, growing the business, trying new recipes…

New breads like…Sprouted Red Quinoa, Oatmeal, Cinnamon Raisin and Potato Rosemary. Our tasters have been busy making sure everything is right. Thanks everyone – you know who you are.

These new loaves will be available only at the Farmers Market – What farmers market?? keep reading.

We are now baking Mondays which makes 6 days a week that you can get our fresh bread.

Shops currently selling our Bread

Ideal Coffee – 221 Sorauren Ave Mon-Sat 10am.                                                            The Sweet Potato – 2995 Dundas Street. West Mon/Thurs/Sat 10:30am                    Stasis Preserves – 476 Roncesvalles Ave. Mon-Sat 10:30 am                               Custodios Meats – 121 Roncesvalles Ave. Tues-Sat 10:30                                             Thin Blue Line – 93 Roncesvalles Ave. Wed-Sat 11:30                                                    The Good Catch – 1556 Queen Street West Mon-Sat 10:30                                            West End Food Co-op – 1229 Queen Street West Mon/Tues/Thurs/Sat 10:30am                    Bivy – 1600 Dundas Street West Fri 10:30

Restaurants currently serving our Bread:

The Westerley – 413 Roncesvalles Ave                                                                        Windup Bird Cafe – 382 College Street West                                                                *new – The Beet Café – 2945 Dundas St W                                                                   *new – Ruby Watchco – 730 Queen Street E                                                                 *new – Field Trip Cafe – 3 Westmoreland Ave


*new – Karma Food Co-op – 373 Queen St W – Fridays                                                        *new –  Aristocaters – Coming soon to film sets near you

*new – Bloor Blorden Farmer’s Market in the Annex – We are really excited to be part of this market every Wednesday Starting June 3rd, 3-7pm. It’s in the Green P parking lot. (South side of Bloor).

Lastly,  We’d like to invite everyone to the Fresh City Farms annual OPEN FARM event                                                Where&When: June 7, 1-4pm out at Downsview. Did you know they farm 6 acres right here in our fine city?! Well they do. There will be a farmers market, farm tours, yoga, children’s activities, food stalls, makers makin’ stuff, live music and BEER. Entrance is Free!  We will be there with a table full of bread and other goodies.

For more event info, click here:

That’s it for now. Hope to see you really soon.

Prairie Boy


little red hen


We are currently seeking a new member for the Prairie Boy team. We are searching for a special person who embodies the Prairie Boy “Spirit”.


Be a morning person, organized, punctual, eager, hard-working, strong, quick thinking, and have good decision making skillzz.

Have a passion for working with Real Food and Real Bread, some pro kitchen experience and your food handlers certificate.

Icing on the “cake” if you: 

Have some bread experience, sense of humour, good conversation skills, know who the hell Chad Robertson, Joseybakerbread, Rene Redzepi and M.F.K.Fisher are….and can carry a tune.

This is a part time (approx 25hrs) early morning position, leading quickly to full time.      Rate to be discussed.                                                                                                    Start date- asap

If this sounds like you, please email your CV to We look forward to meeting you!

Baby its cold outside

Here is where to find Prairie Boy Bread on these chilly winter days:grantdelivering

Ideal Coffee – 221 Sorauren Ave Tues-Sat 10am.                                                            The Sweet Potato – 2995 Dundas Street. West Tues/Thurs/Sat 10:30am                    Stasis Preserves – 476 Roncesvalles Ave. Tues-Sat 10:30 am                              Custodios Meats – 121 Roncesvalles Ave. Tues-Sat 10:30                                             Thin Blue Line – 93 Roncesvalles Ave. Tues-Sat 11:30                                                    The Good Catch – 1556 Queen Street West Tues-Sat 10:30                                            West End Food Co-op – 1229 Queen Street West Tues/Thurs/Sat 10:30am                    Bivy – 1600 Dundas Street West Fri 10:30

Restaurants currently serving our Bread:
The Westerley – 413 Roncesvalles Ave
Local Kitchen – 1710 Queen Street West
Windup Bird Cafe – 382 College Street West

Fresh City Farms has our bread available 3 times a week to it’s CSA members. For more info go to