Mighty Fine Bakehouse & Cafe

09/02/2026

Hello!
On Friday we are back from our end-of-summer break 🙌🏻

The special sandwich is Meatloaf since it sort of feels like a meatloafy week, what with the rainy, overcast weather predictions.

The ongoing tomato harvest is dictating our menu, so Tomato soup is back again; we sold out of the Tomato Basil before our break, which surprised me since the Cream of Tomato has always been more popular (I get it, it’s primo souping). Given allllllllllllllllllllll the basil we accidentally grew this year, this week it’s a cross-over soupisode: CREAM OF TOMATO & BASIL. This is sure to be a banger.

Pastries are the same as two weeks ago in case you missed out or in case you were like “Damn, i could go for one of those again.”

I will try to restock frozen treats for the weekend, however my production schedule for today has already been derailed, so I’ll get back to you about those.

BREAD: always sell out early on Fridays when we have been closed. Please remember while we will make as much as we can, our limit is based on physical space available under refrigeration to ferment it.

If you want bread,

we suggest you place

an order (Sooner rather

than later)

Have a great day!

08/23/2026

Happy Sunday!

We will likely run this weekend’s pastry specials over the long weekend, when we reopen from our break.

Thai Chili Lemongrass Eclair — I didn’t make as many as usual due to the flavour, however it seems people are happy to try them. Steeped with lemongrass, fresh ginger, and Thai chili, these are a lovely combo of citrus, herbaceousness (apparently not a word but I’m sure you get what I mean),and gently warming wrapped in a convenient pastry tube. It isn’t very spicy, the ginger cookie is probably spicier.

Peach Melba Flan: peach season means I force participation in the embrace of Peach Melba. Apparently, the creator, Escoffier, dismissed variations of his dessert, arguing the balance of very ripe peaches, raspberry coulis, slivered almonds and vanilla ice cream was perfect. This Flan is an abomination to him, I’m sure.

08/20/2026

It’s Thursday.
This is a pulled pork sandwich.
It’s accoutrements include:

A delightful slaw filled with many vegetables grown at Castlegarth Farms

Yellow Cheddar, for its simplicity. It’s just…cheese-y, you know? It’s everywhere but it’s not stealing the scene.

A Slice of heirloom tomato because…it’s tomato time, they aren’t here for a long time, and we accidentally grew a lot of them so maybe we needed to hide them somewhere. Or maybe we considered adding pico de gallo but I was like “Graham, you have enough on your plate. Also that’s a trip to Sog City, what if we do something crazy like hide slices of tomato in the sandwich instead?”

Tortilla chips, for that corny cronch. Do you suppose “cronch” was a whimsical typo that spread like the S in public school or a marketing ploy to avoid the taxes that must be added to products that describe themselves as “crunchy”? Just a thought.

Challah bun. Because you need to contain the pork juices somehow.

Greg complained he would be away for this, and these are his words, “bombass sammy” and I’ll be honest when I tried this sample, I was definitely “hm, this really is a bombass sandwich.” (Sorry Greg).

Soup is the unpopular Tomato Corn and Black bean. I’m hoping if I make folks feel bad about this soup always being picked last, some would try to help out and make the soup feel special. It’s reminiscent of Chili, but without the meat. Plus, Beans!

08/18/2026

It’s *ALMOST* TIME (not yet! We are open this week!)

It can be difficult to time closure notices because, unfortunately, many people skim instead of read (I get it, I am guilty of this), and sometimes the time frame is confused. I avoid this by posting the Thursday before, but that doesn’t give enough time for orders, especially if the algorithm doesn’t show the post until days later.

So this is the Official One Week Warning

08/18/2026

REMINDER — THIS IS THE LAST WEEK WE WILL BE OPEN BEFORE OUR END OF SUMMER BREAK

Hello hello what a lovely day it is

As mentioned above, we will be closed for our break August 27-Sept 3 (we reopen Friday Sept 4 for the long weekend).

I’ll be posting about this separately so everyone gets a chance to see it, since most folks don’t read the weekly menu.

Pulled Pork once again! Why? Well it’s fairly hands-off, Graham has ongoing exterior projects that need to be finished before winter, so being able to smoke the pork while digging trenches or moving patio stones is very convenient. It’s also a great seller, and buying sandwiches employs good people, win-win-win I say.

The soup. Soup is a funny thing, especially in the summer. It’s really hard to tell if a soup will sell. Sometimes it doesn’t matter if it sell through the week, because it goes into the freezer and will eventually leave the freezer. Occasionally, soups that are normally embraced can stir no one, or it’s the opposite. The point is, while we try to gauge demand, it’s difficult. Tomato, Black Bean, and Corn is normally overlooked, but that doesn’t mean it isn’t special.

The eclair this week isn’t mean to scare anyone — it won’t be spicy (just a touch warm), and it’s really a lovely treat. Remember, it’s good to leave your comfort zone.

I hope everyone is having a great week so far!

08/15/2026

It feels like ages since I’ve posted a croissant cross-section. Croissant appreciation ebs and flows. Sometimes I’m astonished at how we’ve sold out of everything but have 20 croissants left. I mutter things like

Maybe I don’t make croissants anymore 😅

because I have squirrelled away another 20 for the almond croissants already.

This reaction is silly, and now I say it in jest and out of habit (but 4 years ago I’d sort of meant it). Don’t worry.

Lately the demand has been higher, which is awesome. I know there are a lot of disappointing croissants out there (ours aren’t always perfect, there are a lot of factors that can affect the quality that can be out of our control). Not to be judgy, but like maybe I’m kinda being judgy 👀

just a bit.

08/14/2026

Ice Cream Sandwich Restock 👀

Bottom up:

NERDS - crunchy tart NERDS candy suspended in a citrus vanilla base

NEAPOLITAN - trifecta of Vanilla, Strawberry, and Chocolate

And perhaps my favourite

BLUEBERRY EARL GREY

Also Classic Nanaimos 👌🏻

08/14/2026

It’s Friday!

Congratulations, you made it 👏🏻

It’s tomato week, which means we have stocked up on Castlegarth Farms funky tomatoes for our BLTs. Graham had to fetch more last night, we sold so many on Thursday.

Someone told us: I will be in every day for a BLT, I’ve waited a year for this.

Amazing. We love this.

Soup is Tomato Basil 🔥

08/11/2026

Hello!

Happy Tomato Season!

MF BLT is back!
We planted too much basil, so everything has basil (well not *everything*)

Our ladyfingers should arrive this week, which means Tiramisu will be back soon.

Ice cream sandwiches and Nanaimo’s are restocked 👍🏻

The contact form on our website (not the order form but the one in the “contact us” section) has a bizarre layout I hadn’t noticed when I changed the website format. This led to us receiving many blank emails because there wasn’t a spot to write a message (well there was, but it had info in it so it was impossible to know where to type).

Maybe the blank emails were folks attempting to sign up for something. I’d eventually like to have a little newsletter so you can get an email with menu updates instead of having to check the website or socials, but time is money yada yada yada I’m short on both. I’ll try to do something over our end-of-summer break.

Speaking of our end-of-summer break, we will be closing a little earlier than usual because we need a break earlier than usual 😅 it’s tough to decide when to close because we know some people travel to visit us and disappointments abound any time we take a break. Our first year open, we were featured in a magazine that week (they never give you a heads up! You find out when a lot of people show up!), and after we returned from our camping trip, it was non stop door handle rattling and angry mumbling for days 😑 we felt terrible.

ANYWAY this is the first Heads Up: we will be closed August 27-Sept 3/4 (we havent confirmed which day we will reopen), and the week of Labour day will be a three day week for us (closed Thursday). Hopefully plenty of time to rest for the upcoming holiday season.

08/11/2026