Welcome to True Loaf
Thank you for visiting True Loaf Bread Company. We are a family-run bakery offering delicious breads from 7:00am to 6:00pm Tuesday through Friday and from 7:00am to 4:00pm on Saturday. All of our breads are freshly baked daily in our shop at 573 Gladstone Avenue in downtown Ottawa, between Bronson and Lyon.
We are passionate about health and food and we love bread, so our mission is simple: we are dedicated to baking the finest quality breads. We put great care into every loaf we create and we love to share this passion with our customers.
We bake breads for all occasions. There are crusty golden baguettes with fresh airy insides and oversize dark whole wheat sourdough miches that make a perfect accompaniment to any meal. We make tasty sourdoughs with flavours including raisin and chai spices, olive and rosemary and toasted seeds that will have you craving one more slice every time. We offer delicious chewy buns pebbled with dark chocolate, candied ginger and orange peel on a bed of sliced almonds - a delectable afternoon treat – and many others.
For authentic texture and taste, we use many different leavening methods such as sourdoughs, poolishes and pâte fermentée. Our ingredients are sourced from local and organic suppliers whenever possible.
True Loaf bread is available in different local businesses in Ottawa. You’ll find our bread list, bread keeping tips and more on this site.
573 Gladstone Avenue
Ottawa, ON K2P 0P3
On Wednesdays and Fridays, we get a delivery of gluten-free bagels.
We offer Equator freshly roasted coffee: bag of beans or cup of brew.
There are many tips and tricks to keep bread delicious as long as possible, here are a few we find helpful:
- Ideally bread is completely cool before being wrapped. If necessary, a paper bag will interfere the least.
It will last all day “naked” or in the paper bag but if you want to keep it overnight or longer, a breadbox or a loosely closed plastic bag will work best.
Ideally, bread is cut only when it is completely cooled and as needed with a good bread knife.
Once sliced, it will dry very fast and must be kept in a closed plastic bag for a few days or in the freezer for longer.
Keeping bread in the fridge slows down the growth of mould but makes the bread hard and alters the flavour, we therefore recommend other keeping solutions.
We recommend warming in the oven for a few minutes at a high temperature or at whatever temperature you happen to have the oven at for a little longer. If you are after a crispy crust warm it "naked". If you wrap it in foil, il will soften the crust.
- Freeze bread in chunks or sliced in a plastic bag.
- Our preferred method to thaw bread is a room temperature “naked” or in a paper bag. It will take 1/2h to a few hours depending on the size.
Fresh True Loaf bread is available for purchase Tuesday to Saturday at:
Thyme and Again (Saturday only)
1255 Wellington St • 613-722-6277
Grace in the Kitchen (Saturday only)
442 Hazeldean Rd • (613) 521-4818
Little Euro Delicatessen
2 Goldridge Dr • (613) 271-0608
Ottawa Bagel Shop and Deli
1321 Wellington St • 613-722-8753
141 Beechwood Ave • 613-746-6002
1059 Wellington St W • 613-722-2777
Whole Foods Market
951 Bank St • 613-565-7150
Starting a starter
The bad news is: we don't give out (or sell) starter for many excellent reasons. The good news is: we will walk you through the process so that you have your own thriving starter at home. Here we go:
You will need:
- Organic wholegrain flour (Wheat, spelt or rye)
- A container with a lid (750ml or bigger)
- A piece of cloth
- An elastic (broccoli style)
- Mix 100g of wholegrain flour and 100g of lukewarm water in the container.
- Cover with the cloth and fasten with the elastic (save the lid for later!).
- Leave in a warm spot (26-27C). Above the refrigerator perhaps...
- Wait 2 days.
- Discard half the mixture.
- Add 100g of wholegrain flour and 100g of lukewarm water and mix.
- Wait 1 day and repeat for a week or until it smells acidic and sweet and generally like something you would like to eat.
- My starter had bubbles on day 2 but did not smell very good. It is important to continue discarding and feeding until it smells good; that will mean the bacteria we are looking for are present and thriving.
- 12h after the last feed, replace the cloth and elastic with the lid and put in the refrigerator.
- Feed weekly (take out, discard half, add 200g of wholegrain flour and 200g of lukewarm water, mix, keep in a warm spot for 12h covered with the cloth and elastic, lid and put back in the fridge).
For use in a recipe:
- Take out of fridge 12h before you need it.
- Do NOT discard half.
- Feed as usual.
- Wait 12h.
- Take what you need for your recipe and put the rest in the fridge.
- Use as directed in you recipe.
- There are many ways to start a starter, this has worked well at home for many of us that work at True Loaf.
- Different flours and different environments will produce a different starter at a different speed. Observing, smelling and tasting will help you develop the skills you need to keep it healthy! Good luck!
Melody's Christmas Cake
Sadly we will not be baking the Melody's Christmas Cake at the bakery this year, so I invite you to bake your own as soon as possible so it will be ready to serve and offer for Christmas! Here is the recipe:
Melody’s Christmas Cake recipe
Makes: One 6-inch (15-cm) round pan or bread pan (8-10 servings)
Preparation time: about 90 minutes, but overnight soaking of fruit first, then 10 weeks aging
1/8 cup (30 mL) dried cherries
1/8 cup (30 mL) chopped dried mango
1/4 cup (60 mL) dried cranberries
1/4 cup (60 mL) dried currants
2 tbsp (30 mL) chopped candied citron
1/4 cup (60 mL) dark rum
1/2 cup (125 mL) butter
1/4 cup (60 mL) packed brown sugar
1/2 cup (125 mL) all-purpose flour
1/8 tsp (0.5 mL) baking soda
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground cinnamon
1/4 cup (60 mL) unsulfured molasses
2 tablespoons milk
1/4 cup (60 mL) chopped pecans
1/4 cup (60 mL) dark rum, divided
1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup (60 mL) rum for at least 24 hours. Cover tightly and store at room temperature.
2. Preheat oven to 325 F (165 C). Butter a 6-inch-diameter-by-three-inch-high (15-cm-by-7.5-cm) round pan, or a loaf pan, and line with parchment paper.
3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tbsp (30 mL) rum.
5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Arrange cheesecloth on top of parchment paper, and unmould cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin or wrap in thick foil and age for at least 10 weeks. If storing longer, douse with additional rum every 10 weeks of storage.
If you would like to make a donation to the THE MELODY MATTE MEMORIAL FUND, please go to: https://ottawacancer.thankyou4caring.org/donate/tribute/melody-matte