Behind the Bread

Prairie Sourdough Co. is a small, home-based microbakery in Devon, Alberta. I bake in small batches, using simple ingredients and careful food-handling practices from mixing bowl to bread bag.

Being home-based doesn't mean cutting corners. It means I'm the person responsible for every loaf that leaves my kitchen.

Prairie Sourdough Co. operates within Alberta's framework for low-risk home-prepared foods, which includes baked goods such as breads and buns.

So, what does “low risk” mean?

Alberta permits certain foods that don't require refrigeration for safety to be prepared in a home kitchen and sold directly to consumers. Bread is one of those foods.

That doesn't mean anything goes. The food still needs to be handled safely and labelled appropriately.

My kitchen practices

Clean workspace
Surfaces, equipment and utensils are cleaned and sanitized as part of every baking session.

No pets during production
The kitchen is kept pet-free while customer orders are being prepared and packaged.

Separate business supplies
Ingredients, equipment and packaging used for the bakery are kept organized and separate from everyday household supplies.

Simple, transparent ingredients
Every loaf has an ingredient list, and applicable allergens are clearly identified.

Small-batch production
I don't bake hundreds of loaves and hope someone buys them. Orders are collected first, then I bake specifically for that week's customers.

Why buy from a home bakery?

Because you know who's making your bread.

It's not coming off a giant production line, sitting in a warehouse, or travelling across the country before it reaches your kitchen.

It's flour, water, salt, time—and me.

Made in small batches.
Made locally.
Made with care.

That's the Prairie Sourdough Co. way.