Hazel & Rosemary Micro Bakery & Kitchen

02/02/2026

Nominations are open for the CommunityVotes - Sudbury 2026! We would love your support during this preliminary stage! Click the link to nominate us!

https://sudbury.communityvotes.com/n/1175888-hazel-and-rosemary-micro-bakery-and-kitchen?fbclid=IwVERDUAPs3BRleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAo2NjI4NTY4Mzc5AAEeBKvwJg5e0ldrRjh4oV9y_HQ6rl4pHd_ctZ4slhITFc0c-Aigh4WM8LmxL2U_aem_4ibap76L0qK1_ruIPiUAyA

Official 2026 Community Voting Awards Platform for Sudbury, ON. Where the community votes for their favourites every year.

01/31/2026

Bread bowls, baguettes, and bountiful loaves, oh my! I (Meredith) am very excited to be back at the Sudbury Market today! Finally we get a Saturday where it’s not a snow squall and it’s not negative one million outside! It’s a great day to come and shop at the Sudbury Market!

1. Spontaneously decided to bake some baguettes...some of you have been asking about these, and we haven’t baked them in a while!

2. We made some bread bowls! They baked up a bit smaller than we wanted, so not great for a bread bowls this week, but they are perfect for a personal-size loaf! We’re thinking ahead to Super Bowl Sunday and thought we would have a soft-launch this week! Next week they will be the perfect size for soup and chilli!

3. We have scones! We’re changing up the flavours for February, so this is your last chance to get Lemon Poppyseed scones and London Fog scones for now! New flavours next week!

4. Our feature loaf today is mushroom asiago and it features beautiful mushrooms from The Ugly Barn Farm. This loaf is delicious plain, toasted, for sandwiches and grilled cheese. If you love mushrooms, this is for you!

5. You can now pre-order for the Saturday Market! Some of you have experienced disappointment because your favourites are sold out by the time you arrive. Now you can reserve items in advance! Ordering closes Wednesday at 4pm. Check our website for more info!

6. Sprouted spelt loaves are here! We’ve had several customers over the years as us for sprouted flour loaves. We’re very proud to offer this! Our flour miller worked hard to make this possible for us! Organic Ontario spelt berries sprouted, dried and ground into whole grain flour!

Features:
Mushroom Asiago loaves
Cinnamon raisin loaves
Cinnamon rolls
Bread bowls
Baguettes
Sprouted spelt loaves
Scones: lemon poppyseed and London Fog

Favourites:
Original
Rosemary sea salt garlic
Jalapeño cheddar
Multi seed
Spelt
Red River
Red fife
Honey oat
Rye
Waffles
Tomato garlic focaccia

We’re also serving up hot espanolacoffeeroasters coffee!

Find me at Elm Place from 9am-2pm right inside the front entrance!

01/31/2026

Check it out! Our newest partner is having a contest and you could win $100 to spend at Click Fork - Northeastern Online Farmers' Market! If you haven’t already checked out their website, make sure you do! There’s still time to order for their next delivery this week! Find a great selection of locally grown, produced, raised and baked items from across northeastern Ontario. And they service a wide area from Sudbury to North Bay & West Nipissing down to French River!

🎉 GIVEAWAY TIME! 🎉

We’re kicking off 2026 with a chance to WIN a $100 Clickfork Gift Card to use on our online farmers market! 🛒🌾

How to Enter:
1️⃣ Like & Follow us on Facebook AND Instagram
2️⃣ Comment below and tell us which product you’re most excited to see from us this year
3️⃣ Share this post to your story or page so your friends can join the fun!

That’s it! You’ll be entered to win a $100 gift card toward fresh, local food from Clickfork.

🗓️ Winner will be randomly drawn and announced soon — stay tuned!

✨ New here? Welcome! We’re so glad you found us.

⚠️ This giveaway is not affiliated with, sponsored by, or endorsed by Facebook or Instagram. Anyone who entered from our last post is automatically entered into this new draw taking place on February 16th!

01/30/2026

Anyone else’s days all mixed up this week? As a sourdough baker, I have a hard enough time keeping track of what day it is on the calendar because we’re always working 3 days ahead of when loaves actually need to be delivered…but then this week, the kids are on a PD day today, which made yesterday feel like Friday, when it was actually Thursday, and then this weekend we also have an event on Sunday which means Saturday is both a market day and a prep day 😆 good thing I have a wrist computer that tells me what day of the week it is as well as what date it is, because I was definitely caught off guard yesterday when I realized that Sunday is the first day of February!

Anyways, we have sent fresh loaves out the door this morning to:
Joyful Home - pizza dough too!
Seasons Pharmacy and Culinaria
The Nickel Refillery Inc.
Beards Coffee Bar & Bakery
Adoro Olive Oils & Vinegars
Perk & Pine - cinnamon rolls!

We are also getting our dough into the fridge for tomorrow’s Sudbury Market! We’ve got 6 of our brand new sprouted spelt loaves coming with us, but 2 of them are already sold! Did you know you can pre-order for the sudbury market through our website? Market pre-orders close Wednesdays at 4pm.

This Sunday you will find us at seedysudbury at College Boreal with a variety of loaves. More sprouted spelt loaves will be heading there in case you miss out tomorrow!

AND, our website has been loaded with all our flavours of the week for February. Next week’s feature is cheddar beer made with stackbrewing beer and Nickel City Cheese cheddar! It’s a tasty one! Perfect for Super Bowl Sunday next week!

That was a lot of info! Stay warm, and enjoy the day!

01/30/2026

Our multi-seed sourdough loaf is loaded with toasty goodness! We selected a variety of seeds in size, texture and colour to not only make a flavourful combinations but a whole experience for your eyes and tastebuds. Our seeds are all organic and roasted before being added into our slowly fermented sourdough for taste and texture throughout. After the loaves are shaped, they are rolled in the same seed mixture to coat the exterior. This loaf features: pumpkin seed, flax seed, h**p hearts, poppy seed, sunflower seed, and oats
We love enjoying this loaf at every meal of the day! Toasted for breakfast, as the base for a sandwich or as a side with a hearty bowl of chili or soup.

This Sunday you will find us at the seedysudbury event at collegeboreal and we will have some of these delicious loaves with us! It’s an event that combines two of my loves: sharing our sourdough, and gardening!

It’s an event for everyone, and especially if you’re interested in gardening or growing your own food. Enjoy a variety of informative learning sessions, amazing vendors, and nearly every seed you can dream of! There’s a special emphasis on seed saving and seeds that have been adapted for our short growing season in Northern Ontario. Cone and join us! The event is free and so is parking!

Will we see you there?

01/28/2026

Playing with pastry again this week! The good news is that I’m very happy with the taste, texture and recipe that we’re using. And I know you’re excited to get your hands on some, but manual process of doing all the rolling by hand is just not sustainable to bring them to market just yet. My palms are bruised from rolling the dough! We have narrowed down the dough sheeter machine that we plan to purchase and that will make the process much more sustainable and possible to produce enough to sell. We’re still a few weeks away from getting that equipment. But everything is progressing very well, and we’re confident that you will love what we’re doing!

This week’s practice included cruffins! These are like a croissant in a muffin shape and they are tasty on their own but will be even more magical when they are filled with delicious things!

Here are some reviews from our taste-testers:

“Thank you for the croissant and omg amazing! Wow, so sweet, crispy and flakey and then you taste that sourdough flavour at the end. Amazing! My new H&R fav”

“He just had the second croissant. He says it was the best croissant he has ever had and that’s coming from a person that seeks out croissants”

“Omg are these sourdough? They have the most richness and flavour of any croissant I have ever tasted. Nice work”

Have you ever eaten a cruffin?

We also delivered fresh loaves to these spots today:
Seasons Pharmacy and Culinaria
Durham Natural Foods
Truly Northern Farms
La Jeune Café
You may be lucky enough to find a loaf there tomorrow if you go in the morning!

01/27/2026

My grandma Hazel showed love to people through her cooking and baking. Today we packaged up a whole lot of sourdough focaccia and sent it to nourish the bellies of my former co-workers (and friends) on the picket line. I have friends at both sides of the table at this one, and I don’t envy any of them. Hopefully a resolution will come that nourishes and satisfies all parties involved, just like this bread. Solidarity my friends! Stay warm!

We also restocked these stores today with fresh items:
Paris Natural Foods
Joyful Home
The Nickel Refillery Inc.
Perk & Pine

01/26/2026

Some of you have been waiting excitedly for years for us to make this, and we’re so excited to be much closer to offering it: sprouted spelt sourdough loaves are coming! This beautiful loaf is 100% spelt, made from organic Ontario sprouted spelt berries, and ground into the most beautiful whole grain flour! Our first test loaf came out delicious and full of flavour!

What are the benefits to sprouted flour:
- superior digestibility & enhanced nutrient absorption
- lower gluten
Germinating (sprouting) grains lowers starchers and phytic acid which allows increased levels of vitamins (especially B), minerals and antioxidants to be absorbed by our bodies through the digestive tract.

The sprouting process increases the labour for producing this flour significantly, and this flour is our second-most expensive flour. We think it’s absolutely worth it, but you will see these loaves priced accordingly.

We will start by introducing them by pre-order through our website, mostly because if we bake them we want to know that someone will buy them!

Who else is excited?!

01/24/2026

It’s -5 million outside this morning!! While that may be a gross exaggeration, it definitely feels frigid out there today. Weather like this definitely brings out gratitude for the things we often take for granted! Things like a working furnace, pipes that aren’t frozen, a warm bed & blankets to keep warm…I know that there are many out there who don’t have these things, and I just sincerely hope that everyone has a safe, warm place to get out of the cold!
Chad is at the Sudbury Market today with loaves of freshly baked sourdough that are sure to fuel you through this polar vortex.
Meredith is off to teach another sourdough class this morning!

Features:
Herb & cheese loaves
Pomegranate walnut loaves
Cinnamon rolls
London fog scones
Lemon poppyseed scones

Favourites:
Original
Rosemary sea salt garlic
Jalapeño cheddar
Multi seed
Red River
Honey oat
Red fife
Spelt
Rye
Waffles
Cookies
Pizza dough

No, we don’t have croissants today. We’re still in the testing stage. While the second round baked up like perfection, we still need to practice for consistency, and refine the process. Trust us, they will absolutely be worth the wait! Our taste-testers have given rave reviews!

Fingers crossed that your vehicle starts this morning and you can make it to the market at Elm Place today from 9am-2pm!

01/23/2026

Behind the scenes at the bakery: We take product labeling pretty seriously around here 🤣 all of our sourdough loaves are packaged with a complete list of ingredients because we know that sometimes there’s allergies or sensitivities to ingredients, and we want to be completely transparent so that you feel comfortable!
Part of our background prep-work is labeling all those bread bags!

On this very frigid day, we delivered loaves to the following locations:
Three Forks Farms Manitoulin
Seasons Pharmacy and Culinaria
The Nickel Refillery Inc.
Beards Coffee Bar & Bakery
Adoro Olive Oils & Vinegars
Perk & Pine
And you can find a variety of frozen loaves at Joyful Home! Follow our refresh instructions and the loaves will be fresh and crispy like they were just baked today!

Tomorrow Chad will be at the Sudbury Market, and I will teaching our second sourdough class! While most of the classes are full, there are a few spots left in our classes in March and April, but they’re filling quickly! Find more info on our website: https://www.hazelandrosemary.ca/classes

Stay warm out there!

01/22/2026

You guys! Look at how beautiful! The lesson here is that some things just can’t be rushed. These croissants are part of the same batch as the ones I posted yesterday, but I let them proof at room temperature (20-24°C) for a full 24 hours. When we scale up to do these in larger batches, we will figure out more efficient way to proof these. BUT, while we learn, I’m extremely happy with these, especially for my first attempt! Naturally leavened, sourdough croissants made with organic flour from k2 MILLING and organic grass fed butter from stbrigidscreamery, and baked in our simplybreadco oven!
Thanks for sticking around during all the croissant talk this week! Thanks for being here while we learn something new!

January is such a fun time of year for us, because it’s when we get to experiment and develop new products! We have something else up our selves too…it’s something we’ve had customers ask for before, and we’ve finally figured out a pathway towards making it happen!

Any guesses??

Hint: it’s not bagels (we know you’ve been asking for those too…)

01/21/2026

Lots of learning opportunities over here! Something that I teach all my sourdough students, and also my kids…failure is not the end, and it’s not a disaster. It’s just a learning opportunity! Mistakes are how we learn! So, here’s what I’ve learned with my first attempt at sourdough croissants on my own: 1) the proofing method I was using got too hot and most of my beautiful butter melted right out 😭 2) the croissants formed a “crust” on them while they were proofing which limited their potential rise. 3) I baked them anyway, and was actually very surprised with the outcome. The outsides of the croissants are beautiful. Inside, the crumb is much too dense; we’re going for a nice open honeycomb crumb. I believe this is a proofing issue related to points 1 & 2.
The good news is that I still had some croissants in the fridge, and I’m making another attempt at proofing them. This time, just at room temperature. This method takes a significant amount of time. And in the future I do have plans about how to proof them more efficiently, but for now, we’re working with what we have!
They taste very good. There’s definitely a tang from the fermentation.
Onward we go! And next week we will try a whole new batch! Our insider taste-testers are giving their feedback, and more improvements to come!

Another snowstorm has arrived, and it’s another great opportunity to eat more fresh sourdough! Deliveries have been made to these spots today:

Seasons Pharmacy and Culinaria
Durham Natural Foods
Truly Northern Farms
Online orders are being picked up, and we’re also handing off a restock of items to Click Fork - Northeastern Online Farmers' Market later on!

Also, our feature flavour for next week is live on our website and available to order now! It’s a customer favourite: mushroom asiago featuring local mushrooms from The Ugly Barn Farm. It will be available at our stores next week and next weeks market!