Tall Grass Prairie Bread Company
Welcome to Tall Grass!
Tall Grass Prairie Bread Company and Grass Roots Prairie Kitchen acknowledge that we are located on the ancestral lands of the Anishinaabeg, Dakota, and Ininiwak. We would also like to acknowledge the other First Nations such as the Anish-Ininiwak, Dene, and Nehethowuk who gathered at this ancient site sharing these lands and waterways. We also acknowledge that we are on the homeland of the Métis and are also grateful to the First Nations of Treaty One who agreed to share this beautiful prairie land giving us the opportunity to cook and bake for you.
The foundation of Tall Grass Prairie Bread Company has always been based on baking with heritage varieties of organic wheat, grown by Manitoba farmers. We opened Tall Grass in Winnipeg’s Wolseley neighbourhood in 1990, thinking we were just starting a cosy little bakery.
Word of the small bakery spread quickly. We were making connections with local farmers, buying organic wheat, milling our own flour and baking from scratch.
More than 25 years later, there are two Tall Grass bakery locations: one in Wolseley and the other at The Forks Market, along with Grass Roots Prairie Kitchen.
We use Red Fife wheat in our bakery, a tasty, nutty ancient variety. It joined Spelt, another ancient grain, known for its low glycemic index and lower gluten content. As bakers in the land where we live and work, we consider it an honour to bake with these two ancient grains.
Featuring Desem breads
The loaves come out of the oven – crusty on the outside and chewy on the inside.
These are the hallmarks of the European-inspired, naturally leavened loaves featuring a sourdough starter. Desem breads are also well known for what’s not in them – no added commercial yeast, oil, sugar or honey.
In the ‘Desem’ fermentation process, a natural culture occurs that allows the bread to rise. At Tall Grass Prairie Bread Company, it all starts with our own freshly ground organic whole grain flour made from Red Fife, Spelt and Rye, as well as other grains.
A growing appreciation for the Desem style of nutrient-rich sourdough baking demands the use of a brick oven to bring out the finer details, as was done in Europe for centuries. This is where our brick oven upstairs at our bakery in Wolseley is at its best.Try these finely crafted Desem breads, including our:
- Fig walnut / Olive rosemary
- Heavy German Rye
- Multigrain sourdough
- Onion Rye.
- Potato dill
- Spelt sourdough
Who has the time for traditional canning, the way Granny did it? We do!
At Grass Roots Prairie Kitchen we follow the time-honoured steps that bring you delicious local canning from the farm to your table. Come and watch us at working during the late summer and into the autumn at our kitchen in The Forks Market as we bring you summer in a jar through this prairie custom.
Our delicious choices include, but are not limited to:
- Apple and wild cranberry jam
- Manitoba Saskatoon jam
- Apricot sunrise jam
- Homestyle apple sauce
- Rhubarb apple chutney
- Salsas (mild, medium, or hot)
- Homestyle dill pickles
- Bread and butter pickles
- Pickled beets
- and much, much more!
At Grass Roots Prairie Kitchen, we are preserving more than food. We are preserving a heritage. A selection of our canned items is also available at Tall Grass Prairie Bread Company in Wolseley, 859 Westminster Avenue, and Tall Grass in The Forks Market.