Frequently Asked Questions

For additional questions, please email bakery@secondspringfoods.com and we will get back to you as soon as we can!

We are open every Friday from 10:00am-4:00pm.

We are primarily a sprouting and milling facility with the addition of the sprouted bakery. During our opening hours, you can browse and purchase our sourdough bread, baked goods and sprouted whole grain flours.

Authentic sourdough bread and sprouted baked goods. We also offer the whole grain flour we mill on-site for purchase and a delicious selection of local goods (honey, jam, maple syrup, preserves).

No, you do not have to pre-order! However, to ensure we have your favourite loaf available when you arrive, you can order online on the PRE-ORDER page. We ask that you pre-order no later than Wednesday for that Friday’s pickup.

We are open every Friday from 10:00am-4:00pm. During those hours we will have our selection of sourdough bread and baked goods available for sale.

Currently we do not offer gluten-free bread or baked goods. We do offer “naturally gluten free” flours (oat, buckwheat and chickpea flour) which we offer in our mill shop or on our online store.
Yes! All our baked goods and breads are made fresh in-house every week. We are also proudly a real butter bakery! When a recipe requires oil, we use coconut or olive oil.

Bread orders are to be placed by WEDNESDAY for that Friday’s pick up through our website, e-mail, or in-store. To place orders online head to our PRE-ORDER page.

Please let us know as soon as you can if you won’t make it. We can cancel your order and the bread will be returned to the shelf for walk-in customers.

Our bread does not contain any preservatives, but will naturally stay fresh for about 5 days at room temperature. Our loaves also freeze beautifully! We recommend freezing sliced loaves so you can thaw or toast only as much as you need.

Sourdough is an ancient method of leavening bread. Sourdough starter is made of only flour and water that ferments using natural yeast and bacteria found on the grain and in the air. Sourdough is a slow labour of love that results in more digestible bread with a mild sour flavour.

Sprouting is an ancient traditon where seeds are soaked and allowed to germinate, just like they would when planted in soil. We stop just when the seed begins to sprout, then dry and mill into flour. This improves the flavour, texture, digestion and nutrient absorbtion of whole grains.

Ancient & heritage grains like rye, spelt and red fife have not been hybridized. Many people find these grains easier to digest than modern hard red wheat. We use many grain varieties in our bread and baked goods to create maximum flavour and digestion.

Our heritage sourdough features sprouted spelt and red fife, and along with the slow fermentation, it is our most digestible bread. Many of our customers report that this is the only bread they can comfortably enjoy!