Field & Stone Bakehouse
Fresh stone-ground sourdough baking from our Rocky View County farm kitchen.
Made in small batches using organic grains and ancient wheat varieties, each loaf, muffin, and cookie is crafted with care — simple ingredients, slow fermentation, and a focus on quality you can taste.
Fresh milled. Naturally fermented. No shortcuts.
The Bakehouse Table
Breads
White & Spelt Loaf
Blending soft white wheat with ancient spelt. Soft yet substantial, this loaf has a hardy crumb with a fuller mouthfeel and a gentle, nutty flavour. Slow fermentation develops depth of taste and improves digestibility — simply wholesome.
$12 loaf
$14 loaf
Muffins
Blueberry Bran
Hearty and satisfying, packed with real blueberries and a wholesome bran texture. A naturally filling, everyday favourite.
Cranberry Coconut
Bright, tangy cranberries balanced with lightly sweet coconut. A fresh, vibrant twist with a soft richness.
Spiced Carrot Walnut
Warm spices, real carrots, and crunchy walnuts come together in this soft, comforting classic.
Singles $6
Box of 4 $20
Box of 6 $30
Mix & match
Cookies
85% Dark Chocolate Oatmeal
Soft and chewy with hearty oats and pools of rich dark chocolate. Deep flavour and a satisfying texture make this an easy favourite.
Coconut Pecan Oatmeal
Soft and chewy with coconut, crunchy pecans, and hearty oats. A warm, nutty flavour with just the right touch of sweetness.
Singles: $3.50
Box of 4 $13
Box of 6 $19
Mix & Match
Bread & Treat Club
Weekly Bake Box
A simple way to enjoy fresh, small-batch baking each week.
Each box includes: 1 sourdough loaf, 4 muffins (mix & match)
$30 per week
Choose your loaf:
White & Spelt Sourdough
Red Fife & White Honey Sourdough (+ $2)
Flexible Pickup. Need to skip a week? No problem — just let me know at least 48 hours in advance.
How it works. Choose weekly or bi-weekly pickup. Mix & match your muffins each week. Pay per pickup — no long-term commitment
Why We Bake This Way
We start with whole grain—freshly milled in-house—so nothing is stripped away. The bran, the germ, the natural oils…it’s all there.
That means more nutrition, but also more flavour and a fuller, more satisfying texture.
We pair that with slow, natural fermentation. Time does what shortcuts can’t—breaking things down, improving digestibility, and developing depth you simply won’t find in commercial baking.
This is baking the long way. The better way.
- From Field to Flour to Fire -