When Andy Lofthouse arrived in Canada in 2013 he brought with him a passion for real bread.
Before emigrating, Andy trained under the founder of the UK’s Real Bread Campaign in his home town of Edinburgh. Over years he’s learned the craft of traditional baking with slow fermentation, wild yeast, and organic grains.
Just one week after landing in Ottawa, he sold his first loaves at a stall at the Great Glebe Garage Sale. Since that day, Purebread has grown to a full production bakery servicing four locations of the Ottawa Farmers’ Market. Soon, Purebread will be opening a retail bakery on Bank Street in the Glebe. But as our location changes, our mission won’t.
With every loaf, Purebread aims to strengthen our local food network, support sustainable farming, and bring taste back to bread—by making it slowly and with care.
Photo: Margo McDiarmid
Photo: Margo McDiarmid
Take a glimpse into our beginnings
In 2014, during Purebread's residency at the Centretown United Church, film maker (and Purebread customer) Patrick Lesage shot this short piece and talked to Andy about his passion for traditional bread.
Local Partnerships
Celebrating Local Grains
At Purebread, our commitment to supporting local farmers and fostering a sustainable food system is at the heart of everything we do. We're proud to collaborate with Ironwood Organics, located near Athens, Ontario, known for cultivating heritage grains using organic and regenerative practices.
Ironwood specializes in traditional grains that have adapted over time to local conditions, enhancing biodiversity and resilience. One of our favourites is their Rouge de Bordeaux wheat, a 19th-century French variety celebrated for its rich, nutty flavor with subtle notes of spice. This exceptional grain forms the foundation of our Purebread and, of course, the Ironwood Sourdough. We also use Ironwood’s Red Fife and Old Welsh wheat varieties in our Red Fife Multigrain and our Royal Welsh sourdoughs.
The entire Purebread family visited Chris and Mary at Ironwood Organics to learn more about how they grow and stone-mill the wheat that we love so much. Thank you Ironwood for all that you do to make local agriculture and food better!
Why choose sourdough?
For thousands of years, people made bread using wild yeast—or what is known as sourdough. This natural method was the norm until the late 1800s, when commercial baker’s yeast was developed. That change made bread rise faster, and industrial baking quickly took over.
Today, most store-bought bread is made with commercial yeast, with added enzymes, preservatives, and other “dough improvers.” It rises more quickly, but often at the cost of taste, texture, and nutrition.
Sourdough is different. It’s made the traditional way—slowly and naturally. That gives the bread a deeper, more complex flavor. It’s also easier to digest and more nutritious. The natural acids formed during fermentation help your body absorb more vitamins and minerals from the flour. They also slow the release of sugars into your bloodstream, lowering the bread’s glycaemic index. Plus, they help break down gluten, which can make sourdough gentler on your stomach.
And the bonus? Sourdough stays fresh longer and tastes even better as it ages.
