Brodflour bakes artisanal sourdough and rye made with heritage ancient grain from local farmers they mill on-site.

The made-up portmanteau of a name combines the word “flour” with the word for “bread,” an indication of the concept’s Scandinavian influence.

This extends to the minimalistic design of the space, where most of the furnishings are custom and there’s little seating or table space to encourage interaction between customers.

Even the mill itself made by Vermont-based New American Stone Mills is visible through a transparent wall, despite being in an airtight room that’s actually explosion-proof, due to the volatile nature of milling flour. 

As many processes as possible are analog, the distance between two grooved granite stones adjusted manually to refine the consistency of the flour. The logic here is that real artisanal bread can only be made with traditionally produced flour.

They use all the flour they mill within 24 hours, also wholesaling to a handful of restaurants and selling bags for around $10 - $14.

Of course, the main attraction here is the final product: loaves like the Heritage variety ($8.50) sold wrapped in wax paper with stickers noting when the bread was baked, what types of flour or in it and suggested “pairings” like PB & J or ricotta. 

They also do challah, baguettes and a daily rye. Unlike grocery store breads, these won’t turn rock solid overnight due to their high hydration level and minimal processing.

There are also several options for cafe-style items prepared at the bakery using the breads.

Preparing these items fresh before your eyes aims to further break down barriers between bakers and customers—intended to feel more like a home kitchen than a sub shop. Refrigerated elements built into the countertop keep ingredients from small local producers the right temperature while retaining a seamless look.

An thick, untoasted slice of sourdough ($4) is the ultimate example of Brodflour’s offerings. Cultured butter brings out the tangy, yeasty flavour of the spongy bread.

At $9, a dense and earthy bird bread bun (made with light red fife and prairie hard red flour) laden with creamy, salty Monforte Dairy hard cheese and accented by cucumber and microgreens emphasizes Brodflour’s celebration of the almost ascetically simple.

On the sweet side there are cardamom knots ($4), made with their red fife flour, cardamom and fresh yeast, dipped in butter and dusted with cane sugar.

A coffee program allows for a choice of Detour beans for every espresso-based drink.

A “Brod Latte” ($5.10) is made with cardamom and oat milk, the fragrances complementing the fresh bread.

With branding by Puncture Design and interiors by Amy Markanda in collaboration with Raelen Storey, the space used to be home to The Roastery.