Elora Bread Trading Co.

Elora Bread Trading Co. opens five days a week, plus Saturday and Sunday — closed Mondays — and the bread changes by the day. Tuesday brings Cracked Whole Wheat. Wednesday brings The County, an Onion Caraway Rye, and a Toasted Barley loaf. Thursday brings Roasted Potato and Rosemary and a Honey Oat Pan Loaf. Friday brings Spelt and Hearty Walnut. Saturday is the heavy day, with Olive and Polenta, Farmhouse Rye, a Five Grain Pan Loaf, and a twenty-dollar Northern Rye. Sunday closes the week with Maple Cinnamon Raisin and Marble Rye. The Red Fife Loaf sits across the schedule at eight-fifty. The bakery's own Today's Bread page tells you what's available that morning, and tells you to call the shop if you want a loaf held aside.

The official identity is small-batch and traditional-method: naturally leavened sourdough, handcrafted from start to finish, made with organic, natural, and local ingredients. The Bread Menu reads like a working week rather than a static board — The County at seven dollars, a Baguette at five, Seeded at seven-fifty, Focaccia at seven, all available Wednesday through Sunday. The Saturday-only loaves push higher: Northern Rye at twenty, Five Grain Pan at eight-fifty, Farmhouse Rye at seven-fifty. The baked-goods counter rounds out the visit with Brown Butter Chocolate Chip cookies at two-fifty, Cheddar and Chive Scones at four-fifty, Cranberry and Currant Scones at the same price, an Oatmeal Shortbread the bakery itself calls a fan favourite, and Ginger Spelt Molasses at two dollars. Bialys, focaccia, and historically inspired baked goods appear on the About page as part of the bakery's stated point of view.