Bread Club! : A monthly Sourdough Bread Subscription.
Each Friday, over the course of the month, pick up your fresh loaf of sourdough.
Every week, the bread on offer will be a little bit different, and details for the month of February can be found below. All breads are naturally leavened, using fresh, quality ingredients, with flour milled on site (!!) and baked the morning of pick-up. Your bread will keep on the counter in it's paper bag, or wrapped in a tea towel or bread bag for up to 6 days. Or you can slice it, pop it in a ziplock bag and stick it in the freezer. Pick-up for your loaf of sourdough is between 12-4 at the Red Hen Artisanale Studio - across from St. John's Catholic Church in Glenelg Centre.
Registration for February closes on Wednesday.February.4.2026, and occurs on a month-by-month basis. Flavours rotate each month, feeding off of inspiration from the seasons. After 3 stamps (one each month of subscription) on your Bread Club Rewards Card, I bake you something extra, special, as a thank you! Need an extra loaf one week? Send me an email and I'm happy to bump up your order for you.
Perks for being a part of Bread Club: - Guaranteed, fresh weekly sourdough - More stamps = special treats - Option to add extra treats to your order each week. ie. butter tarts, carrot cakes, donuts, etc!
Breads for the month of February:
Friday.February.6 - Polenta + Herb Polenta. In my bread?! YES! This savoury loaf of the week has little bits of golden polenta folded throughout the dough, alongside a plethora of fresh herbs -- rosemary, thyme, sage, etc. The polenta adds a pop of colour, but more importantly, a contrast in texture and flavour. A fabulous grilled cheese, bread, or super for a savoury breakfast!
Friday.February.13 - Quinoa Kamut Kamut is an ancient wheat originating in Egypt. It has a beautiful soft yellow colour, and a light sweetness, almost akin to corn. It's known as being a wheat that can be more easily digested by people with gluten sensitivities. A whole load of cooked quinoa is folded throughout this bread, acting as a source of protein, and a way of keeping the loaf nice and soft.
Friday.February.20 - Grey County Country Loaf A classic country loaf is one where at least 25% of the flour in the loaf is made up of a variety of whole grain flours. This loaf has a blend of wheat and rye flours and a slightly higher amount of water in it to keep the bread hearty, but light and flavourful at the same time.
Friday.February.27 - Light Rye The earthy flavour, chewier texture, and darker colour in this bread come from 20% freshly milled rye flour. Rye is a delicious grain that drastically changes all of the characteristics of the final loaf, depending on how much is being used. Not as hearty as a traditional European rye, but more of a distant cousin ;)
Do you have questions about Bread Club? Email Lauren --> hello@redhenartisanale.com
