Note: Our weekly bread bakes are currently on hold for the summer, as we are regularly closed on Mondays, Tuesdays, and Fridays.
Did you know that Harvest Noon bakes all our own bread in house, fresh every week? And that we use exclusively local, Ontario-grown flours and other ingredients in our loaves? And that this is all done and planned by volunteers just like you? It’s true! And we want you to join us.
If you can’t make it to our Monday night gatherings, you can always purchase full loaves of Harvest Noon bread at the café. Loaves go on sale on Tuesdays; for members, it’s $5 for a full loaf, $2.50 for a half, and for non-members, it’s $6 and $3. And any loaves we don’t sell on Tuesday are available free to members starting on Wednesday.
Harvest Noon is proud to feature locally grown Red Fife flour in our breads from CIPM Flour in Madoc. Red Fife is a heritage flour from Peterborough, Ontario, first grown in 1842. It is a nutty, rich, and hearty whole wheat which gives Harvest Noon bread its distinctive flavour. We are also proud to make all our breads with our own in-house sourdough starter (maintained from almost as soon as we opened our doors in early 2012).
And what is the Harvest Noon Bread Collective, you ask? We’re a small and dedicated group of volunteers who love bread and want to share our love with all. Our raison d’être:
To bake bread … to be masters of our trade,
To knead bread … to keep us strong,
To teach bread … to share our knowledge,
To sell bread … to share our passion,
And to break bread with the larger community.
(Email our volunteer coordinator at volunteers AT harvestnoon DOT com if you have any further questions about breadmaking at Harvest Noon.)
A video dramatization of our bread baking process…