Ordering is easy! Each week, we offer two bread choices:
- The Standard – One of our two delicious standard loaves: the Salish Sourdough or the Seed Feast
and
- The Baker’s Choice – One of an ever-changing array of loaves that inspire the Happy Monk baker and delights customers. The Cinnamon-Raisin loaf is a perennial favourite, for example, as is the Olive Sourdough. Other breads, such as the Approachable and the Spelt-Honey loaves are popular sandwich breads, and we offer a variety of flavourful, dense rye breads, for rye afficinados.
The Baker’s Choice is announced every week in the Happy Monk Tidings e-newsletter. It comes out Wednesday morning, and it’s your signal that THE SHOP IS OPEN! Sign up for the newsletter below on this page.
The newsletter also includes a link to the Happy Monk blog. Find out what’s on the Happy Monk’s mind!
Order your Standard and/or Baker’s Choice from the Shop. Order either or both, as many as you like, placing your loaf choices in your Cart.
Proceed to Checkout and choose your payment method. We offer credit card payment or cash on delivery. If you like, you can choose cash on delivery and then make an e-transfer from your financial institution to happymonkbaker@gmail.com. Or you can just bring good old fashioned cash to the pick-up location!
A word of advice: ORDER EARLY!
The email newsletter is meant to help you order your bread. Check it to see if there’s something that appeals. If you want to place an order, do it early in the day! There are a finite number of loaves each bake day, and it’s first come – first serve.
Mildrith, the wood-fired oven, can only bake so many loaves in one firing. Sometimes that limit is reached early in the day and we have to cut off orders. We try to accommodate everyone, but some days it’s just not possible. We’d rather not disappoint, but Mildrith can’t do more than her limit.
Why do you have to order on Wednesday to get your bread by Friday?
Because it takes time to make real bread! Sourdough needs time to ferment and proof! The Happy Monk needs to know how many loaves to make Wednesday evening. Mixing the dough starts late Wednesday and continues all day Thursday. It finally goes into the oven early Friday morning. You get your bread fresh from Mildrith … but it takes time!
How do you get your loaf on Bread Day?
Sign Up for the Happy Tidings e-newsletter
Get weekly updates, announcements and notifications from the Happy Monk Baking Company.
Any gluten free or low gluten choices?
Hi John …
Apologies for missing this inquiry.
I don’t make gluten-free bread, specifically. But I should say that, for some, eating sourdough bread doesn’t always produce symptoms associated with gluten intolerance. The sourdough “pre-digests” some of the carbohydrate in flour, making it less impactful on the digestive system. I don’t know if that holds water (I’m not a nutritionist), but many people say they can eat sourdough with little or no symptoms. Rye bread, which I make about once a month, is lower in gluten content and especially easy on the digestive system, I’m told. Also, stone-milled whole grain flour is good. There is always some whole grain flour in my bread, which I include for flavour reasons, but the fibre from the wheat germ and bran can also mitigate gluten symptoms.
I might suggest eating small amounts of Happy Monk bread at first, with caution. See how you feel afterwards. If you’re OK, try a bit more. I’ve had several gluten intolerant customers discover they’re OK with sourdough bread in moderation.
Let me know how this works out! And keep an eye open for rye bread … I’m making a German rye next week called Volkornbrot. It’s dense and chewy and, if I say so myself, quite delicious.
Thanks for your inquiry! All the best!
David
I don’t know why this happens but I am having trouble with my password and this site. I have ordered many times before and pick up at Corbutt. This time I would love a seedy loaf , $2 to Mildrith and if possible some starter please? Thank you, Jan
Hi Jan! Thanks for letting me know about this and apologies for the inconvenience. The few times this password malfunction has happened, I haven’t been able to find a quick fix. Ultimately, we’ve just started a new account and “archived” the old one. If your credit card number was in the system, I can delete it … though I cannot see the card from my end. It’s held at the secure card processing provider. Meanwhile, It’s perfectly OK to order via email, so I do have your order and will have your loaf ready on Friday at Corbett House. Let me know if you have any concerns!
David