What are the opening hours?

Thursday 8:30am - 4pm Friday 8:30am - 4pm Saturday 9am - 3pm Sunday 9am - 3pm

https://mightyfinebakehouse.ca/

Mighty Fine Bakehouse & Cafe, 79 Madawaska Street, Arnprior, ON (2026)

06/07/2026

I’m sure some of you have noticed we only ever have paper cups, even for cold beverages, like this Black Forest Latte.

Yeah, it’s a bit of a bummer, I know. But so is plastic. It’s hard for me to say “this single use plastic cup is so pleasant to drink this iced coffee from, it’s totally worth the thousands of years it’ll take to break down in a landfill” 🫣

Every summer I would search for options that were sustainable, that broke down quickly (but not too quickly since some folks love to take hours to drink a beverage), that wasn’t an oil byproduct. We switched our lids to clear recyclable hot/cold lids to help folks feel the cold cup vibe, but it just makes them difficult for guests to find at the coffee passe 😂

Every waste system is different, and compostables only break down in large scale facilities (which we don’t have out here), I eventually I had to stop looking because I’m never getting that time back and the options weren’t changing. Cafe ownership when you fear waste, and having to make decisions that fall outside your ethical goals can be tiresome.

Our present cup supplier checks several boxes for us, and since we’ve started playing around with drinks that are a bit more than the classics, like this Black Forest Latte available in regular, half caf, decaf, OR coffee-less (basically a cherry chocolate milk with cream cheese foam), I reluctantly agreed to purchase ONE case of cold cups a year

so

enjoy them while it lasts, I guess. We hope you all had a great weekend!

06/06/2026

The power was out when we woke up this morning, and took a little over an hour to come back on. We are behind schedule on the bake, but will open as usual. Bread will be ready, but instead of opening with 45 -50 baked already, it may be more like 30. This may also impact the time the specials come out but we will do our best. Thanks in advance for your patience!

06/04/2026

What is there to say about this sandwich?

I could give you just the facts:

Lemon Ricotta
Roast Chicken
Bacon (yes bacon, I missed adding it to the website menu)
Pickled Onion (okay yes I missed this too my bad)
Greens
Grilled Asparagus
Sourdough

This sandwich reminds me of a late spring/early summer appetizer. It could be deconstructed; sourdough toast on the side, maybe in a cute basket (maybe a couple grill marks), plate with ricotta in the centre, fanned chicken, asparagus laid on top facing north, crispy bacon dotting the surface, lemon zest, cracked pepper.

This week’s soup, which I’ve named Provence Vegetable to avoid forcing anyone to say “soupe au pistou”. There are a multitude of things in this soup, whose flavour can easily be summed up as: pesto. It tastes like pesto soup.

It has a few finishings, pasta (kept separate until service to maintain texture - so totally optional!), fresh green beans, and French Pesto (Pistou) which does not contain nuts or cheese, and it’s finished with Parmigiana, which is grated finely enough you may not see it by the time it arrives. It’s a soup that feels nutritious and a bit indulgent. Perfect pairing with the sandwich.

06/02/2026

Happy Tuesday!

It’s spring so….Asparagus? Sure!

We are keeping the menu lighter this week with a chicken and asparagus sandwich, asparagus quiche, and a lovely soup from the South of France normally called Soupe au Pistou, buuuuut sometimes I need to give things more common names to avoid pronunciation worry, or fear of the unfamiliar.

I was working at a French restaurant on apps and a woman ordered the Tartare, nodding when the server asked if she knew what it was, I prepared the tartare and sent it out, then saw it go to the dishwasher a minute or so later. I asked if everything was okay, apparently she didn’t know Tartare is raw beef. While I understood since I was a little iffy the first time I tried it, it was an excellent dish (I had to taste it to check the seasoning every time), and a very reputable restaurant, I wish she’d tried it.

Alternatively, they serve burgers medium rare in the UK, and since I like to push myself to go outside my normal interests, so I finally ordered one for the experience and it was incredibly difficult to eat. I’m certain I didn’t finish it. They also allow rare cooked pork, which I ordered at a Spanish place, only recalling the story a coworker told me about having trichinosis while waiting for the meal…I ate it (with great unease), but I don’t recommend that either.

Well, sorry about this post, kind of ended on a downer. Whoops.
Try the soup! Its vegetarian 😀

05/30/2026

Spicy Italian Cheese Bread has long been the lowest in demand.

That’s okay! Sometimes it’s nice to make a little less without worry. But I usually missed the enjoyment of fewer loaves to shape because….

I’ve always made it with tomato and Bomba (Calabrese chilies and other pickled veg) in the dough, but cleaning the mixer between the cheese bread mix and the seed (we don’t mix the cheese in with the mixer; the agitation blends the cheese and dough and I’m never going to cut cubes) was so annoying. Got flow? GONE. Love picking tomato dough out of a scrubbie? NEVER.

There are downsides to this method aside from inconvenience, which is probably why most bakers don’t do this**. The gluten doesn’t develop as well when you’ve added an acidic element like tomato, which made little difference to the mouth feel but made shaping kinda horrible. The breads would be shapes, tasty tasty shapes.

I made them the way we make the other cheese breads this week annnnnnnnd change implemented. There was some concern (me, it was me) that this would be too spicy because when I assemble the cheese dough I’m always thinking “maybe just a bit more”, but it’s not and also grilled cheese with pickled onions on this bread is 🤩

** when we visited Freeport Maine a decade ago during our breads across America drive, we picked up a loaf of bread from a bakery that was advertised as Blueberry Lemonade, mainly because I was like wtf is this and you know what? It wasn’t lying. Strangest bread I’ve ever had. It wasn’t my thing but if that’s your thing man, they did it. So clearly someone is doing this nonsense. I tried looking for this bakery a few years later and have no evidence it existed. Maybe it was all a dream.

05/30/2026

Since I post so rarely about our daily menu items, I thought “why not switch it up, instead of posting pastry specials we have already sold out of, I can post about the seed breads…that are already sold out?” 🤔

I’m showcasing the seed mainly because they look great.

The seed bread, our top seller since 2020, was originally called the Seedy Sourdough, mainly because it was a formula I had developed at a different bread bakery where most of the breads were yeasted. I’ve been trying to move away from using the S word in the name now because we only make sourdough so the differentiation is moot.

However, many people unfamiliar with us don’t believe all our breads are sourdough, I assume because most sourdough you see online are white and round, and this is neither. Most of our bread, in fact, could not be described as either “white” or “round” (boule if you’re feeling French and pedantic — ours are oblong or “batard” because it feels like a compromise between a boule and a square).

Seed bread. Why did I photograph you today? Because, especially in the months of April and May, when the weather is very inconsistent, nailing the seed fermentation is tricky. It’s always the last dough mixed, but it ferments faster than the white due to the higher whole grain percentage. I like to challenge myself by having different formulas for each kind of bread we make rather than just making one dough and throwing different things in. Life is the spice of variety. Of course, that’s not quite right, but you know what I mean. I’ve heard of seed bread where the seeds are only on the outside. Sounds like a bread of lies to me.

The seed mixes and ferments differently than the whole wheat, or the porridge, and certainly the white. It can be sluggish at first due to the weight of the seeds, but then pop up when you are in the middle of something you thought you had time for, and if you don’t drop whatever it was and tend to it, the loaves will be ugly.

And I hate an ugly loaf. Yes yes the taste is great and I understand it’s all headed to one destination that cares not for looks, but bread tells you the process was executed correctly every step of the way with its final form.

05/29/2026

RHUBARB SEASON 👏🏻👏🏻

These prolific plants are wonderful BUT they can overload your diet if you’re the type to waste not want not.

I’ve met many who say they don’t eat rhubarb because of rhubarb season: parents making tart pies or crisps every night for months to avoid the guilt of not using it.

LETS NOT TURN THE NEXT GENERATION AGAINST IT

Did you know in England, the Victorian’s ate it up to nine times a week? Do you remember that from my post last year? It’s true! But they have more than two recipes for it. Maybe I’ll look some up, convince Graham to hide it in a sandwich.

ANYWAY

We do a rhubarb exchange. This will remove the guilt of not eating it, bring us a healthy bundle and you can take home a loaf of bread, just like an old timey trade. I’m probably only allowed to do this legally because there’s no tax on bread, otherwise they’d come for the bakers for sure.

We accept it allllllll summer, until it becomes too woody. We can’t take woody stuff. So check for blossoms daily, remove them promptly, and bring us what you don’t put in a pie🙌🏻

Big THANK YOU to those who know we are a rhubarb depository and have already come by with the beautiful stalks — we have three plants that can’t keep up, so it’s appreciated 👊🏻

05/28/2026

I’m realizing I should have turned the sandwich around — I usually photograph the cheesiest side, but this is so lacking in cheese it looks practically cheese-less (it’s not! There is an appropriate amount of cheese — enough to carry the flavour and enhance the pork, but not so much that it drowns the other ingredients).

The bits you can see are the Porchetta — thinly sliced roast pork that contains a spiral of breadcrumb, cheeses, and herbs. What do we call that?

A TRIP TO FLAVOURTOWN.

Soup is cream of tomato, and while it pairs very well with the sandwich, the most correct move is to have the soup and a grilled cheese.

It’s not the law, but it’s recommended.

05/26/2026

Hello!
We are back to our normal hours this week 🙌🏻
Our sausage roll meat was delivered (2500pcs I believe, raised, ground, and mixed with secret spices by Kevin Roisen in White Lake 👏🏻👏🏻) which means PORCHETTA sandwiches. It also means a new Pork Pot Pie is coming this weekend 👀👀

I aim to have frozen Nanaimo’s and Ice Cream Sandwiches (they are actually like a semifreddo, don’t tell the government 🤫) by this weekend BUT I may only have Nanaimo’s since they are faster to make - well, probably not but the steps are spread out differently so it feels easier, and since it’s already HOT KITCHEN SEASON I’m absolutely stressing about reduced temperature control, as I’m the one making all the temp-sensitive stuff 😑

Have a wonderful day!

05/20/2026

Hello! Happy Wednesday!

I’ve adjusted the menu format/website again for readability, I hope it helps. These 44yr old eyes have a hard time, so congratulations if yours are sharpe enough (yes, zoom is possible, I do it all the time).

Reminder we are closed THURSDAY this week (May 21). Historically bread demand on the Friday after a holiday spikes, so I encourage you to place an order (you have until Thursday at 4pm to send it in, lots of time) if you intend on stopping in. I’ll make extra, but orders are guaranteed 👍🏻

The first batch of bacon in the spring means…
QUICHE LORRAINE!
CHICKEN CAESAR SANDWICHES!
GREEN PEA & HAM (it’s actually bacon, y’all) SOUP!

We now have bouquets of lovely flowers grown by at the cash for purchase. We don’t handle the transaction, you can e-transfer them and choose your colours. It’s a fabulous way to support local, and since we’ve had flowers in the shop for two weeks, my mood has lifted.

Could be a coincidence, could be there is a good reason humans have been bringing flowers indoors…probably since indoors existed. I’ll also say, due to their freshness, I have a pitcher in the shop with a leftover bouquet from *Mother’s Day*, hasn’t yet started wilting. Fantastic.

Have a wonderful day, see y’all Friday or whenever suits you, you do you.

Mighty Fine Bakehouse & Cafe

06/07/2026

06/06/2026

06/04/2026

06/02/2026

05/30/2026

05/30/2026

05/29/2026

05/28/2026

05/26/2026

05/20/2026

Address

Opening Hours

Website

Alerts

Shortcuts

Share

Thursday	8:30am - 4pm
Friday	8:30am - 4pm
Saturday	9am - 3pm
Sunday	9am - 3pm