Jess and Graham, lifelong friends and business partners, opened Hard Winter Bakery in 2014 in Peterborough's East City neighbourhood. Every loaf is 100% sourdough, built on their in-house starter and a slow 24 hour ferment.
This light rye is made with locally milled rye flour and whole caraway seeds, for a gentle tang and a classic deli aroma. It is made for sandwiches: stack it with smoked meat and mustard, or with aged cheddar and pickles from the pantry. It also toasts beautifully alongside a cabbage or beet soup.
