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 March 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 March closes on Wednesday.March.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 March:
Friday.March.6 - Cracked Wheat My favourite bread as a kid at my grandpa and grandma's house for breakfast. Not only is there a portion of freshly milled whole wheat flour incorporated into the base dough, I also crack a ton of wheat berries to fold throughout the dough. This adds a slightly nuttier flavour, crunchier texture, and overall goodness!
Friday.March.13 - Marble Rye This loaf of bread is two different batches of dough, folded together in the final shaping. Both doughs have a light Rye profile, while one of them also has molasses in the dough. The molasses provides colour, tenderness and a touch of sweetness. All this to balance out the earthy flavours that rye typically provides.
Friday.March.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.March.27 - Honey Oat This bread gets a good boost of fibre from a whole bunch of large flake oats being folded throughout the dough. Honey, provided by a local family farm, adds a subtlesweetness, and aids in making the dough nice and tender.
Do you have questions about Bread Club? Email Lauren --> hello@redhenartisanale.com
