Why We Bake Our Bread the Slow Way

At Maison Miette, we believe good bread takes time — and we’re not in a hurry.

Our sourdough loaves are naturally leavened and cold-fermented for up to 48 hours. This slow process develops deep, complex flavour and gives the bread its signature crust and open crumb. It’s a method rooted in tradition, care, and patience.

We don’t use shortcuts. No commercial yeast. No additives. Just organic flour, filtered water, sea salt, and a living starter that’s nurtured daily.

The result? Bread that tastes alive — slightly tangy, perfectly chewy, and nourishing in every sense.

Slow bread is worth the wait. And we’re honoured to bake it fresh for you each morning.