- Anna Olson
Breads
Tall Grass Prairie Bread Company is committed to fresh, daily from-scratch baking with a focus on organic grains from local farmers. We do stone-ground milling onsite. Tall Grass mills organic whole wheat Red Fife flour, organic Spelt, and organic Rye. We buy our organic white flour from Prairie Flour Mills, in Elie, Manitoba.
Tall Grass is the first bakery in Manitoba to embrace organic Red Fife wheat. We use it in almost all of our baking.
Look for this symbol to identify our vegan friendly options
Baguette (regular & multigrain)
brown Rice and corn Bread
(low in gluten)
No wheat! An option for those looking to limit their consumption of gluten, but still want to include bread in their food choices. This loaf contains mostly brown rice, as well as corn flour, buckwheat millet and some flax. While this recipe does not contain any gluten, Tall Grass is NOT a gluten-free bakery. Cross contamination is possible. (Only available frozen.)
cracked Wheat Bread
Desem Breads
We begin making our Desem breads working with freshly ground, organic whole grain flour. Then there’s the overnight sourdough starter, key to the traditional naturally leavened European-inspired loaves. As was done throughout the centuries, these breads are baked in a brick oven, bringing out their finer details. The results are exceptionally flavourful breads that are – crusty on the outside, and chewy on the inside.
The growing appreciation of Desem breads is also celebrated for ingredients they don’t contain - no added commercial yeast, oil, sugar, or honey!
MULTIGRAIN SOURDOUGH
Includes whole wheat white flour, water and salt, as well as generous amounts of multigrain seeds. The result is a marvelous nutty bread, due to the ample variety of grains. (Tuesdays)
SPELT SOURDOUGH
Made from 100 percent whole Spelt flour, water and salt. The result is an opportunity to fully appreciate the true flavour and essence of the Spelt grain. Super great toasted. Tolerated by some people with gluten sensitivity, Spelt bread is also known for its low glycemic index. (Mondays & Saturdays)
SEEDY SPELT SOURDOUGH
Our established Spelt sourdough loaf, all dressed up with a bounty of mixed seeds on the outside. Taking crunchy to a new height. (Weekends)
Foccacia
With a nod of gratitude to the Italian tradition, this delicious flat bread combines flavourful herbs. It works as a great side to a meal. Or try a slice of this hearty bread with soup or a salad, as a change from your everyday sandwich, or enjoy it as a meal on its own. (Saturdays & Sundays)
Harvest loaf
Most countries around the world celebrate the end of harvest with a special bread that recognizes the bounty of that region. The Tall Grass Harvest loaf is based upon the Struan Micheil harvest bread of West Scotland. This customer fall favourite includes pretty much the complete cornucopia of the prairie harvest season, and also features kernels of corn. Available in large and small sizes.
When the farmers begin their spring seeding, a date which varies depending upon whether this season comes early, late or somewhere in between – Tall Grass stops making the Harvest loaf, and begins baking Savoury dill bread (at the Wolseley Bakery) / Summer song (at The Forks Market).
(Seasonally)
Light sourdough rye bread
This unique European sourdough combines prairie Rye, as well as commercial yeast to make it rise, and sourdough to enhance the flavour. There’s no added oil, sugar or honey. (Daily)
pita bread
A fun shape! Just stuff them full with your favourite filling and go! Made with local organic Spelt flour, our pitas can often be enjoyed by those with gluten sensitivity. Spelt has a low glycemic index. (Wednesdays)
savoury Dill / Summer Song
When the farmers begin their spring seeding, a date which varies depending upon whether this season comes early, late or somewhere in between – Tall Grass stops making the Harvest loaf, and begins baking Savoury dill bread (at the Wolseley Bakery) also known as Summer song (at The Forks Market).
This loaf combines white organic flour with whole wheat, as well as wheat and rye sourdough starter, and commercial yeast. A variety of herbs such as chives, green onions, parsley, garlic, and a good portion of dill add several layers of tastiness to this light, fluffy and flavourful loaf. Just the bread with which to celebrate spring and summer!
(Spring & Summer)
Spelt bread
white multigrain bread
You may be surprised by the number of grains we integrate into this yummy mostly organic white flour loaf. It’s made with organic millet, flax, sunflower seeds, and that’s just the beginning. (Daily)
whole wheat
This traditional, much-loved Tall Grass bread features whole wheat flour, derived from fresh milled whole grains of wheat and cracked wheat. Sweetened with molasses. Makes a great sandwich! (Daily)
whole wheat multigrain bread
Our well-known whole wheat favourite with the added bonus of multiple grains. You can see and taste the delicious bountiful prairie harvest in every single slice. (Daily)
wild rice bread
A plant which has grown naturally along Manitoba shore lines for thousands of years, wild rice is a true heritage grain of the prairies. Cooked wild rice adds a wonderful nutty taste to the flour which together are used to make this gentle, soft bread. Just a touch of grated ginger rounds out its special flavour. (Daily)
