At our bakery we process wheat (gluten), dairy (milk), eggs, soy, peanuts, and tree nuts. As a result, all of our products may contain trace amounts of these ingredients. If you or your gift recipient have a severe allergy to any of these ingredients, we do not recommend eating our breads or bakes even if it is not listed as an ingredient. You can find more information on allergens for all of our breads, cookies and bakes on the flavours page.

We keep it simple, honest, and high-quality with ingredients you can pronounce—just the way real food should be. Our sourdoughs are made with: Organic flours and/or Heritage Whole Wheat flour, purified water, ancient sea salt, and natural wild yeast (aka our beloved sourdough starter). No commercial yeast, no preservatives, no weird stuff. For our cookies, bakes, and focaccia, we use real butter, eggs, quality chocolate, and seasonal add-ins—always baked in small batches, with a whole lot of soul. Have a specific ingredient question or allergy concern? Reach out—we’re happy to help.

We get it—sometimes you want your loaf to taste like it just came out of the oven again. Here’s how to bring that fresh-baked magic back: For Sourdough & Artisan Breads: Preheat your oven to 350°F (190°C). Lightly spritz the bread with water--just a little mist. (Completely optional) Place it directly on the oven rack for about 5-10 minutes until the crust is crisp and the inside is soft and warm. For Cookies & Sweet Bakes: Preheat your oven to 350°F (175°C). Place your cookies or bakes on a baking sheet (you can line it with parchment paper if you like). Heat for about 2-5 minutes for cookies or until your sweet treats are warmed through. Pro Tip: For an extra cozy touch, enjoy with a hot drink (and maybe some butter).

The Ultra-Fresh Loaf: Perfect for slicing, dipping, topping, toasting, or building the dreamiest sandwich. Tear and snack straight up — no rules, just joy. The ‘On Its Way Out’ Loaf: Don’t toss it — transform it! Cube it for croutons, blitz into breadcrumbs, make French toast, or bake it into cozy bread pudding or savory stuffing. A second life never tasted so good.

We now offer local delivery every Bread Drop Day--Thursday evening and Saturday morning to the following areas: Valley East, Val Caron, Val Therese, Capreol, and Hanmer. Just select local delivery at checkout, leave your bread-loving self a note if needed, and we’ll drop it off fresh to your door—no need to change out of your slippers for porch pickups required. Prefer to swing by? You can still choose porch pickup in Valley East or find us at: Eagle Ridge Acres | Farmstand in Azilda The Valley Market | Where Locals Matter inside the Hanmer Valley Shopping Centre Whichever way you choose, it’s the same cozy, crusty goodness made with love and soul.

We're always looking to expand our porch pickup locations! If you're interested in having us deliver to your neighborhood, please send us an email at info@loafandsoul.ca with your address and the number of people who might be interested. We'll assess the demand and add new locations as we can.

Of course! We can accommodate any changes to your order as long as it has not been picked up by the courier yet. To cancel your order please send us an email to info@loafandsoul.ca with your order number! Cancelations can be accommodated as long as they're not within 24 hours of your selected delivery/ship-out/pick up date..

We have so many great flavours by the full and half dozen or you can choose one of our assorted mixes. Unfortunately, we do not offer pre-ordered custom boxes or substitutions.

Our minimum for bulk bread order is 10 loaves or cookie orders is 50 cookies. Each cookie is individually packaged and labelled with the flavour, and we are able to provide customizations on the sticker for an additional cost! Click here for more details or to place your bulk order.

Our menu changes weekly based on what’s fresh, seasonal, and inspiring us in the kitchen. You’ll always find a mix of: Artisanal sourdough loaves Cozy sandwich breads Bakery-style cookies Rotating sweet + savoury bakes We post the new Bread Drop Menu every week on our website, Instagram, and via our Bread List newsletter—so you’ll never miss out on what’s fresh from the oven. Want first dibs? Join the Weekly Dough Drop list to get the weekly menu straight to your inbox—no FOMO, just fresh bread.

We operate through *bread drops*—limited-time preorder sales with a small, fresh inventory. When a drop opens, it’s first come, first served—so be ready to snag your favorites before they’re gone!

At Room Temp (3–4 Days): Keep your loaf in a cool, dry spot — no plastic, no tupperware! A bread box, paper bag, or a snuggly cotton/linen wrap works best. It keeps the crust crusty and the crumb just right. In the Fridge (Up to 1 Week): Not ideal, but doable in a pinch. Pop your loaf in a paper bag, then into a plastic one to keep it from drying out. Let it come back to room temp before enjoying — bread needs a minute to wake up, too. In the Freezer (Up to 3 Months): Slice it first if you like, then wrap it up and tuck it into a freezer bag or airtight container. When you’re ready, toast it straight from

A loaf of sourdough typically stays fresh for about 3 to 4 days at room temperature. For optimal freshness, consume it within this time frame. The natural acidity of sourdough acts as a preservative, often extending its shelf life compared to some commercially yeasted breads.

Yes, you can freeze sourdough bread for up to 3 months. . Slice it first if you like, then wrap it up and tuck it into a freezer bag or airtight container. When you’re ready, toast it straight from frozen or let it thaw on the counter. Warm, cozy magic every time.

Sourdough uses a culture or "starter," a fermented mixture of flour and water, instead of commercial yeast. This natural fermentation process gives sourdough its unique tangy flavor, chewy texture, and potential health benefits.

Sourdough offers potential benefits like improved digestion, better mineral absorption, and a lower glycemic index compared to some commercially yeasted breads. Keep in mind, carbs are carbs - even if they are more beneficial ;) Moderation is still important. Sourdough can increase the bioavailability of minerals and produce B vitamins during fermentation. It also has antioxidants. The nutritional content depends on the recipe and fermentation process. My artisanal loaf process is to use simple, high-quality ingredients and slow-ferment for nearly 24 hours for rich flavor, perfect texture and extensive gluten breakdown. Sourdough often has a lower glycemic index, meaning it causes a slower rise in blood sugar compared to some regular breads, which is a good thing. The sourdough fermentation process also produces prebiotics, which feed the beneficial bacteria in your gut. The prebiotics and reduced phytate content in sourdough can be beneficial for gut health and mineral absorption, potentially aiding in digestion. A healthy gut, is a happy gut!

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