Organic Farming in Saskatchewan Part 3

Breakthroughs in bread making

July 13, 2017

This is the third of a three-part blog on organic farming

We were stopped in our tracks by a recent article in The Globe and Mail (May 22, 2017) featuring the clever title Healthy bread exists and it’s the greatest thing since, well, you know. The writer was Corey Mintz, and we were intrigued. Healthy bread? We’re in!

It wasn’t just the catchy headline, but rather the idea that bread could be healthy – the subject of the piece. We’re all pretty health and fitness conscious here at Cooper Schneider Financial, so several of us are trapped in the bread is bad for me syndrome.

Apparently, that is no longer necessary.


Not, certainly, if it’s made from the right ingredients and baked in the correct way. Mr. Mintz, during his glorious disquisition on bread, brought our attention to The Night Oven Bakery and its owner Bryn Rawlyk, right here in Saskatoon. From the Globe article:

In a mill he built himself, Mr. Rawlyk grinds whole grains from Saskatchewan farmers – red fife wheat, purple wheat, spelt, dark buckwheat, khorasan, einkorn and rye – into flour as needed to bake about 100 loaves a day in a wood-fired oven.

‘We just put grain in the top and flour comes out the bottom,’ he says. His breads contain 100% whole-grain wheat flour, which retains all the nutrition of the grain’s three main components: bran, germ and endosperm.

This is distinct from whole-wheat flour that you might buy at the grocery. In Canada, up to 5% of the whole grain can be removed, usually the bran and most of the germ, to help reduce rancidity and prolong the flour’s shelf life. But with the germ goes all its nutrients, including iron, zinc, potassium and calcium.

Says Mr. Rawlyk, ‘I built my first brick oven in 2005 with some friends while living in Montreal, Quebec. We used bricks from a dumpster, convinced a cement company to donate the cement, and built it in a public park with support of the neighbors but perhaps less from the city.’

He adds, ‘The oven we use every day at the bakery in Saskatoon is a fair bit more complicated and a lot bigger than that first one I built or those others since. But essentially it works the same way. Fire makes bricks hot, bricks then bake bread.’

He starts with organic, seasonal ingredients from local producers. Then he crafts his breads and pastries by hand to create what he believes to be exceptional products.

Grain is sourced from organic Saskatchewan farmers and he and his team mill wholegrain flours right at the bakery. Their bread and pastries showcase a variety of heritage grains – as we mentioned, red fife wheat, purple wheat, spelt, dark buckwheat, khorasan, einkorn and rye.

Mr. Rawlyk believes in real bread. His bread that is made by hand using the freshest ingredients possible. Their bread begins with flour, water, and salt. The dough is then proofed for upwards of 24hrs allowing for a deep richness of flavor and dynamic enzymic activity. It is then shaped and baked in the hot wood fired oven.

Authentic ingredients. A time-honoured, homegrown approach. Painstaking and passionate execution. Patience. We like to think our approach to wealth management bears some resemblance to Mr. Rawlyk’s baking practices. That’s certainly our goal.

Daryl Cooper, Portfolio Manager, Scotia Wealth Management, 306-343-3255.
Colleen Schneider, Wealth Advisor, Scotia Wealth Management, 306-664-1860.