Heritage sourdough and cold-pressed oils, crafted with slow patience.
At Bread & Oil, we marry 36-hour wild fermentation with estate-bottled olive oils. From blistered crusts to golden drizzles, we bring the warmth of the Mediterranean hearth to our Innisfil community every single morning.
36-Hour Wild Ferment
Slow-cultured sourdough for deep flavor and gut health.
Stone-Milled Heritage
Sustainably sourced grains for rich, earthy nutrition.
Dawn-Fired Crusts
Baked before sunrise for that perfect morning crackle.
Signature Pairing
Wild Levain & Estate Oil
Baking with patience and local grain
Every loaf and pastry starts with slow wild-yeast fermentation and grains stoneground for distinct flavor and honest texture.
Wild Sourdough Boule
Blistered golden crust with an airy, custard-like crumb. Fermented 36 hours for deep flavor and a crisp, crackling finish.
Cultured Butter Croissant
Dozens of paper-thin layers rolled with European butter. Baked fresh each dawn for a shatteringly crisp honeycomb interior.
Rosemary Sea Salt Focaccia
Dimpled dough drizzled with cold-pressed olive oil and fresh rosemary. Soft, airy, and finished with flaky sea salt.
Baking fresh daily at our Innisfil hearth
The *Art* of Slow Baking
Great bread takes time. We combine wild fermentation, stone-milled grains, and patience to create loaves that honor tradition and taste.
Wild Yeast Culture
Our starter is fed daily with pure spring water and stone-milled rye, creating a gentle, tangy base that defines our signature sourdough flavor profile.
Stone-Milled Grains
We source organic, non-GMO heirloom wheat and rye, ground on volcanic stones to retain the nutrient-rich germ and natural enzymes for better health.
36-Hour Fermentation
Patience is our secret. A long, cold bulk fermentation breaks down gluten proteins, resulting in a loaf that is easier to digest and deeply flavorful.
Stone Hearth Bake
Hand-scored loaves are baked on hot volcanic stone decks with steam, creating a blistered, caramelized crust and a soft, airy, honeycomb interior.
Flour, fire, & fermentation
We start before dawn with slow wild-yeast fermentation, hand-rolled doughs, and radiant stone deck ovens.
Hand-scored levain
Each loaf is scored by hand with a blade before entering our stone hearth.
Buttery layers
Multi-layered pastries rolled with estate butter, baked fresh every morning.
Open crumb structure
Slow-fermented heritage grains create an airy crumb and blistered crust.
Stone deck baking
Radiant heat from stone ovens creates our signature dark caramelization.
Words From Our Neighbors
Heartwarming feedback from Innisfil locals who make our bakery a part of their daily morning ritual.
"The sourdough here is unmatched. That perfect blistered crust and airy crumb makes our weekend mornings feel like a true treat. Simply the best."
Sarah M.
Local regular • Innisfil Heights
"We ordered a batch of cinnamon swirls for a brunch, and they vanished in minutes. The quality of the ingredients really shines through in every bite."
David K.
Family host • Webster Park
"Walking in to the smell of fresh bread is my favorite part of the day. The staff is so welcoming and the olive oil pairings are a brilliant touch."
Elena V.
Morning visitor • Innisfil Core
Artisan bakes crafted with patience and local soul
From our 36-hour sourdough to estate-pressed oils, we bring the warmth of the hearth to every Innisfil morning.
36-Hour Ferment
Patiently crafted wild sourdough process
Estate Olive Oil
Cold-pressed Mediterranean liquid gold
Heritage Grains
Stone-milled flour for deep flavor
Visit our Webster bakery hearth for daily crusts.
Drop by our Innisfil shop for fresh sourdough and cold-pressed oils, or reserve your weekend loaves online to ensure you don't miss the morning bake.
Daily Fresh Bakes
Wild sourdough loaves and golden pastries pulled from our hearth every morning.
Gift Baskets
Curated pantry boxes featuring estate olive oils and artisanal bakery treats.
Pre-Order Loaves
Secure your weekend sourdough and specialty grains before the ovens sell out.