Breads and buns                                                                                                   

Jo Pilverdier
1264 Sutherland Road
Cobden, ON K0j 1K0

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About Us
My mom learned to make her own bread when we emigrated to the Ottawa Valley from Switzerland. I picked up the habit and then spent 10 years baking for the Pembroke Farmers' Market. I now have a few weekly bread customers and The Co-op seems to be a great place to get some new customers who appreciate real bread.

I am now using unbleached wheat flour. For my rye bread, I am still using Mountain Path's rye organic flour and using their organic and local wheat kernels for my "Sorta Whole Wheat". Except for the sticky buns where I need the stickyness of brown sugar; the only sweetners I use are Ottawa Valley honey and Mountain Path organic blond sugar.

The eggs I use come from the neighbours down the road.

My loaves all weigh around a kilo.

Practices (our standards for raising or making our products)
I bake in a wonderful European tile-lined pizza oven.

Highlights this Month
Hello customers, This month I'm switching the flour I use in my sweetpotato flatbreads. The texture of durum wheat seems to suit flatbreads better. Let me know what you think!

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Buying through the Ottawa Valley Food Co-op (OVFC) is important to me. By making a monthly pick up, I not only save on gas driving around the county picking up food, I know where it comes from. Having a relationship with producers, close by, means that if I have a concern about a product I know where to go for answers. Local producers live in the community and pay taxes here. They are invested and that feels right. I also have a better chance at obtaining food and products that are more healthful and less likely to harm me and the place I live.

It just makes so much sense.

Lynne Epps

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