At RPM Bakehouse, grains are an obsession. The flours we use are selected for being both distinctive in flavour and noble in pedigree. To source these flours responsibly, we’ve developed relationships with local farmers and millers who are proponents of diverse and resilient heritage grains that are sown and grown in Ontario. These flavourful wheats are featured in slow-fermented sourdough bread, crisp buttery pastries, and savoury delights.
Region: Niagara Benchlands
