Country Sourdough
Our everyday loaf: wheat and a little whole grain, fermented for 36 hours and baked to a deep, blistered crust. Open crumb, mild tang. Keeps for days wrapped in linen.
From $9.00
Where Every Crumb Tells a Little Story
Step into our bakehouse, where every bite is a small delight! Slow-fermented breads, butter pastries and cookies, boxed up for your table.
Get a taste
Featured Favourites
A few bakes that steal the spotlight this week
Seeded Rye
A dense rye tin loaf packed with sunflower, pumpkin and flax seeds. Dark, moist and gently sour. Slice thin and serve with butter or cheese.
$10.00
Butter Croissants
Laminated over three days with cultured butter for crisp, shattering layers and a soft honeycomb inside. Warm for five minutes in a hot oven before eating.
From $18.00
Welcome to Honeycrock
At Honeycrock, we're all about small, delightful moments: a warm loaf on the table, a croissant with the morning coffee, a tin of cookies worth sharing with loved ones. Our dough takes its time, and so can you. Welcome to our bakehouse.
More about usPicture Perfect
A closer look at what comes out of our ovens
From the Counter
A closer look at a few favourites, in their own words
Cardamom Knots$12.75Soft enriched dough twisted with cardamom butter and topped with pearl sugar, the way they are baked in Swedish kitchens. A box of six.
Breakfast Pastry Box$36.00A mixed box for the weekend: two butter croissants, two morning buns, two cardamom knots and a half loaf of country sourdough.
Sourdough Starter Kit$22.00A pouch of our dried starter, a glass jar and a printed feeding guide. Wake it up with flour and water and it will be ready to bake within a week.
Stone-Ground Bread Flour$8.00The high-protein wheat flour we bake our loaves with, milled on stone so it keeps a little of the germ. Strong enough for long fermentation.
Wildflower Honey$14.00Raw wildflower honey from hives a few miles from the bakehouse, the same one in our almond cake. Floral and runny; it may set over time.
Linen Bread Bag$18.00A washed-linen drawstring bag sized for a whole loaf. Lets the crust breathe so bread stays crisp outside and soft inside for longer.
- Country Sourdough$9.00
Our everyday loaf: wheat and a little whole grain, fermented for 36 hours and baked to a deep, blistered crust. Open crumb, mild tang. Keeps for days wrapped in linen.
- Seeded Rye$10.00
A dense rye tin loaf packed with sunflower, pumpkin and flax seeds. Dark, moist and gently sour. Slice thin and serve with butter or cheese.
- Butter Croissants$34.00
Laminated over three days with cultured butter for crisp, shattering layers and a soft honeycomb inside. Warm for five minutes in a hot oven before eating.
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