The Library

Bread for kitchens that actually exist.

Every recipe here has been baked in a Canadian kitchen — through dry winters, humid summers, and the cold-counter mornings recipe writers in California don't know about. Calibrated for the flour you can buy at the grocery store, written in grams and cups so you can choose, with the climate adjustments built in.

Now in the library

Six recipes, two pillars,
and one new piece each Thursday.

We publish one new recipe a week — Thursday morning, Toronto time — building toward a library that covers every bread worth baking, with the regional and seasonal notes nobody else writes down.

Sourdough boule with wheat-cross score

Sourdough · Beginner-friendly

Beginner Sourdough Boule

The recipe we keep coming back to. Reliable, climate-aware, calibrated for Canadian and US flour. 24 hours mostly hands-off.

24h total · Dutch oven · 1 boule
Sourdough sandwich loaf with a cut slice

Sourdough · Enriched · Beginner-friendly

Sourdough Sandwich Loaf

Soft enough for a child's lunch. Strong enough to toast. Real sourdough with milk and honey, cold-proofed for flavour.

24h total · Loaf pan · 12 slices
Hot cross buns with white piped crosses

Yeasted · Easter

Hot Cross Buns

Soft, spiced, fragrant with citrus and dried fruit. Glossy syrup glaze. Make them the night before; bake them in the morning.

4h or overnight·12 buns
Focaccia with tomatoes, herbs, and olives

Yeasted · Spring

Garden Focaccia

The easiest impressive bread. Pillowy, dimpled, olive-oil-soaked. 18 to 24 hour cold proof; bakes on a sheet pan.

24h cold proof·Sheet pan
Glossy golden brioche burger buns with sesame seeds

Enriched · BBQ Season

Brioche Burger Buns

Soft, buttery, slightly sweet. The bun that makes a homemade burger taste like the burger you remember.

3.5h total·8 buns
Hot naan flatbread with charred bubbles brushed with butter

Flatbread · Summer

Naan & Grilled Flatbreads

The fastest bread on the site. Yogurt-enriched, cooks in under 2 minutes per piece on a hot pan or BBQ.

90 min·8 naan
A warm-lit kitchen window in winter with snow falling outside

The Journal · Pillar Guide

Surviving sourdough through a Canadian winter

Cold houses. Dry air. A starter that won't bubble. The honest guide to bread in the months when recipe writers are baking in California and your kitchen is in Edmonton.

10 min read · Reference

What's coming next

A bread for every month.

The library is built around the way Canadian and US bakers actually bake — sourdough through January and February, hot cross buns for Easter, focaccia in spring, brioche burger buns when the BBQ comes out, Montreal bagels in midsummer, hot bread for Thanksgiving, panettone for the year's last week. One recipe lands every Thursday. The full year, mapped:

  • May — Sourdough discard recipes
  • Jun — Whole-grain crackers
  • Jul — Montreal-style bagels + bannock (with an Indigenous baker partner)
  • Aug — No-knead Dutch oven bread (launch month)
  • Sep — Banana bread, the definitive version
  • Oct — Pumpkin sourdough for Canadian Thanksgiving
  • Nov — Cinnamon buns
  • Dec — Babka or panettone

Recipe of the week, every Thursday

One recipe.
One thoughtful email.

No promotions. No drip sequences. The new recipe with one paragraph of context, sent the morning it goes live. Unsubscribe one click.