WE GO LOCAL

BY GORGE OVEN SPRING

I’m a sucker for good food. And bread is no different. Am I a bread snob? Yes, you can see, smell and taste the difference of a artisan loaf made by someone who’s putting the time and effort to make something wholesome vs establishments whose model is to pump out as much product as they can in two hours for maximum profits. Each batch of sourdough and even yeasted bread here off the gorge is given time for the fermentation process to do it’s thing. The long fermentation time with natural ingredients, leads to improved digestion, nutrient absorption, and potential gut health benefits. The fermentation breaks down gluten and phytates, making it easier to digest and allowing for better absorption of vitamins, minerals, and antioxidants. Additionally, sourdough's lower glycemic index and natural probiotic bacteria contribute to blood sugar regulation and a balanced gut microbiome.

Here at the Gorge Oven Spring Bakery we strive to source all our ingredients locally. We work with other local vendors and businesses to acquire fresh and wholesome ingredients. By staying local we are offsetting our CO2 footprint and also contributing to the local economy. Stone milling in house also just gives us the freshest and most flavorful product available.

We LOVE Local Ingredients

Stone milling in house gives us the freshest and most flavorful product available.

JOHN LAW

Would you rather have bread made from flour that was milled half a year ago in another province or across the country? Or milled right before the dough was mixed right here in Victoria. Buying local organic grain allows us to encourage organic farmers to grow more ancient grains and heritage wheat, instead of the more-of-the-same choice of modern wheat. It allows farmers to increase their knowledge and experience growing these more challenging varieties, and it means a more varied, more nutritious diet for all of us.