Wild Fare From Moresby Island

Raincoast Breads

Wild Yeast Breads

Like most of earth’s prolific places, Haida Gwaii has a powerful spirit that permeates everything and lends its vibrations to the distinctive features of the region. It shows in ten thousand elusive ways, from the peculiar shapes and land forms to the manner of a simple leaf unfolding. You can smell it in the air, hear it in the limbs of trees, and feel it moving in the earth beneath your feet. You will find it in the stories, songs, dances, carvings, and politics of the people who live there. The longer people live in this place the deeper they become immersed in its web of life, and the more pronounced and articulated that special quality becomes in their culture.

Raincoast Bread’s yeast cultures have been captured and raised on the Cedar Tannin rich waters of Moresby Island in order to proof the most authentic heritage bread possible. Each Boule is hand crafted without a mixer, proofed in wooden baskets and baked in a cast iron Heritage oven from 1908.


The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.     

M. F. K. Fisher


The Extraordinary Flavour of Haida Gwaii

Boule's

Country White
Mt. Moresby Alpine
Cedar Wheat
Copper Rye
Multigrain
49 Luft Ballons
Sitka and Company
Sunshine of My Love


Pull apart the loaf and you will find the texture is elastic but not rubbery. Tearing into the crumb you will see the bread is porous, almost spongelike, a natural sponge, in which irregular cell structure has been preserved. The crackle of the crust is the first thing you will notice, not just from the bubbly outer skin but from the thin, caramelized layer of crunch that surrounds the mie. This is where you will find most of the flavour- the slight sweetness from the crust and the developed tang of the fermentation, concentrated in one bite. There should be a natural almost cavelike coolness to the interior of the bread, which I like to think comes from the aging of the dough. You taste the time and sweat it took to make this loaf. You will taste perfection.


Artisanal Loaves

Winter White
Cedar Wheat
Copper Rye
Multigrain
Sitka & Company
Mt Moresby Alpine
Sunshine of My Love
Raisin Brioche
Pumpernikel


A loaf of bread need contain only two ingredients: flour and water. Together, in reaction to their environment and home, the two can create universe of possibilities. All Raincoast breads are naturally leavened due to the presence of certain species of wild-local yeasts, which grow and multiply in the medium. These species induce alcoholic fermentation of the sugar in the flour and produce beneficial bacteria and probiotics in the dough. The ideal loaf in neither squishy nor pale. It is a sour dough loaf that earns it’s character and beauty. Natural leavening, slow by nature, gives this rustic loaf the time it needs to develop texture and flavour. A beautiful loaf will be burnished brown on the outside, has a solid but not impenetrable crust, subtly blistered with tiny fermentation bubbles that say, this is a loaf of integrity, a loaf made with care and time. There is a solidness to the loaf yet when it is held in your hands it feels slightly lighter then you imagined.


Experience The Taste of Fresh Baked Bagels

Dough and Knots

Big O Bagels
Haidette
Terra Muffins
Farm Croissants
Wild Pretzels
Shipwreck Doughknots
Harvest Scones
Caramel Spice Buns
Jen’s Buns


The Big O Bagels

  • Everything Bagel (Garden garlic, onion and herbs, caramelized in butter, topped with sesame and poppy seeds and a hint of rock salt)
  • Plain
  • Raisin Brioche 
  • Sesame
  • Poppy Seed
  • Rosemary and Rock Salt
  • Lavender Shortbread (Lavender, butter, vanilla with a hint of citrus)
  • Sunshine of My Love (whole wheat based bagel, mixed with 7 grains, dried fruits, bran, berries, seeds, nuts)

Haidette

A rustic sour dough Baguette resembling classic french recipes without commercial yeast and conditioners. Our Haidette’s are a warm, caramelized brown with pointy ends and a thin almost candy layered crust that shatters when you bite into it. At the same time the crust is tender and the Haidette can almost compress into flatness, then slowly rise back.

Terra Muffins

Our take on english muffins. Available in dozens.

Farm Croissants

Tall, curved, flat on the bottom, fluffy on top, height is around two thirds of the width. The colour is a golden with tiny slivers of white and burnt orange in the folds and seams. A crusty shell on the outside, soft and airy on the inside.

Wild Pretzels

 

Shipwreck Doughnuts

  • Great Bear Claw (Raisins, apples, spice)
  • Canadian Bacon (Broiled Harvest Bacon, apples, spice, maple)
  • Maple Knots
  • Chocolate Glaze
  • Old Fashioned Glazed
  • Sour Cream and Maple
  • Farm Fry Croissant

Harvest Scones

  • Cranberry Orange
  • Lemon, Lavender and Black Currant
  • Raisin Brioche
  • Plain

 

Caramel Spice Buns

Lofty, light dough swirled in cinnamon, spices and demura sugar. Topped with a traditional butter and cream cheese icing.

Jen’s Buns

Buns for the most demanding.


 

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