AUDREY
Owner/The Baker

OUR STORY

Born and raised in France, from a family of craftstmen fisher and baker.

Following my passion for quality food and products, I graduated from microbiology and worked as an auditor and food quality consultant. I was also in charge of the school catering in a small town in France. On 2016 my husband, who is a winemaker, and I decided to immigrate to Oliver, B.C. Canada with our children.

While I was pregnant with my second child and taking care of my first son, I was looking for a solution to provide quality breads with health benefits for my family. My passion about microorganisms and bacteria led me to the art of making sourdough breads. Then, I created my leaven "Jojo" and after the birth of my daughter I began to supply my family and friends with sourdough breads and french baguettes.

On February 2017, Audrey's Breads was established and started selling in the local farmer market.

My mission is to provide high-quality accessible slow fermented sourdough breads and french bakery products in a small batch for my community.  

My products are inspired by old family recipes.

WHY I CHOSE TO MAKE SOURDOUGH BREAD? SOURDOUGH BREAD HAS INCOMPARABLE QUALITIES OF TASTE, PRESERVATION, DIGESTIBILITY...

• Improved nutritional qualities

• Easier digestion

• Better assimilation of minerals

• Easier assimilation of carbohydrates

• Naturally long storage, as natural sourdough increases shelf life

• The flavour and aromas of sourdough bread develop and change over time. It is common for enthusiasts to wait a day or two before eating the bread, allowing all the aromas to be revealed.

WHY INDIVIDUAL ORDER ? WHY MONTHLY SUBSCRIPTION ?
WHAT IS MY STYLE OF BAKING ?

I try as much as possible to pay attention to the packaging that I use and I try to use all the natural resources we are surrounded by.
I also use the method "RESPECTUS PANIS" for some of my baking based on a short and ready kneading time, active sourdough starter and mass fermentation for results superior to the classic kneading method, in terms of taste, chewiness and preservation.
This bread making approach aims for taste and nutrition to produce artisanal bread of superior olfactory, gustatory and nutritive quality. For me was not enough, I could do more... become a responsible baker. The concept of individual order or monthly subscription was obvious:

• It allows me to be your local bakery 

•To offer fresh and quality bread while limiting food waste since I produce on order

•To make breads and goodies every week on the basis of my orders

•To enroll in a sustainable project

•and of course having a monthly income