We use organic flour, a living sourdough starter, and the same recipes we have been refining since 2020. Nothing is made the night before. Everything is made here.
“Good bread takes time. We think that time is worth it.”
— Claire, head baker
Sunrise opened in 2020 with a single deck oven and a 20kg bag of flour. We stayed small on purpose. Small means we can control what goes into every loaf.
We use stoneground organic flour from a mill two hours away. Our sourdough starter is five years old. We do not rush the fermentation.
We take pre-orders Thursday and Friday for Saturday and Sunday pickup. Whole loaves and pastry boxes only. Minimum two items.
Email us with what you want and what time you will be in. We will confirm by end of day.
hello@sunrisebakery.ca