If you like great bread, check out the True Loaf Bread Company in Ottawa (at 573 Gladstone, in a small plaza next to Red Apron). They've only been open since March '09, and according to a recent article in the Citizen, they try to be as 100-mile as possible. We've tried their spinach and feta fougasse, hot cross buns (amazing), decadent buns, spelt sourdough, and the seed bread. All delicious. The baker apprenticed at Le Fromentier in Montreal.
From the article: http://www.ottawacitizen.com/story_pr...
Graham, 32, bought the same kind of stone-lined, steam-injected oven he used at Le Fromentier. (“This is our oven for ever and ever,” he says. “We’ll spend the rest of our lives paying it off.”) He also has the same traditional rattan baskets, wooden boards and linen cloths for letting the loaves proof. “I like doing sourdough breads, classical French-style breads that ferment and rise for more than 30 hours,” says Graham. “But then I want to add my own variations.”
Eight “classic” loaves, plus “Fougasses” (flat rolls with savoury fillings) and what they call “Decadent Buns” (the one with bits of chocolate, candied ginger and orange and baked-on slivered almonds alone is worth crossing town for). The loaves include their Oversize Sourdough Miche, a traditionally made round loaf that’s nearly half a metre across and crusty on the outside, spongy tart on the inside. Baguettes include a classic white, one made with kamut that’s rich and golden inside, and a “baguettine” (a bit smaller) made with rye and walnuts that’s amazing with aged cheddar. Seed Bread is chewy and full of sunflower and flax seeds and coated with poppyseeds; Raisin Chai Bread is sweetly spicy and a great match for blue cheese. Other loaves include Spelt Sourdough with Whole Quinoa on a Bed of Sunflower Seeds and Apple-and-Apple-Cider Miche.
Service is bilingual and friendly. Open Tuesdays through Saturdays 7h00 - 13h00.
Happy eating :)
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