Hazel & Rosemary Micro Bakery & Kitchen

06/08/2026

We were so excited when Pam the owner of Whippoorwill Cafe Arts & Culture approached us with interest in adding some of our products into her café! We’re excited to share that the first round of baked goods will be available there starting this Wednesday! This cute Anishinabek café is located in Atikamekshang Anishinabek in Naughton and is worth a visit for breakfast, lunch, or a pick-me-up!

This week you will be able to grab a lilac scone, a cinnamon roll, or one of our tasty cookies in either ginger molasses, oatmeal raisin or chocolate chip.

We’re very excited about this new partnership opportunity and we can’t wait to bake for you!

06/06/2026

As much as we’ve been LOVING this beautiful summer weather, we’re feeling grateful for this rain. Our gardens certainly needed it!

Week 2 for our 100% sourdough pastries! 🥐 it’s a fun learning journey and each week there are things to tweak. This week, the croissants were too tall and narrow and they kind of toppled over into cones while they were baking. But they’re beautiful and delicious still and I know how to fix it next week!

Features:
Croissants
Rhubarb Danish
Morning buns
Lilac scones
Fiddlehead focaccia
Black current earl grey orange loaves
Herb & cheese loaves

Favourites:
Original
Rosemary sea salt garlic
Jalapeño cheddar
Multi seed
Honey oat
Spelt
Rye
Tomato garlic focaccia
Cookies
Waffles
English muffins
Hamburger buns
Soft pretzels

Market is open from 9am-2pm at Elm Place, and this weekend is officially the first week of the summer market season! See you there!

06/05/2026

06/04/2026

The lilacs are in full bloom and it smells fantastic outside! A new month brings a new feature scone flavour, and continuing on with our seasonal features, we bring you Lilac Scones!

The lilac scone was actually our very first scone flavour last year, which means that we have been baking our sourdough scones for exactly 1 year! So happy scone anniversary to us!

We will have these scones available this weekend at the Sudbury Market and you can also find them on Friday at The Nickel Refillery Inc.

06/02/2026

We are beyond grateful for all the support we receive from our customers, family and friends! Thank you to everyone who nominated us for the CommunityVotes - Sudbury 2026 awards! We’re honoured to have received nominations in 7 categories this year (WOW!), and to be sharing those categories with so many amazing local businesses! Voting has now begun and we would LOVE your support! To vote, scan the QR Code or click here: https://sudbury.communityvotes.com/n/1175888-hazel-and-rosemary-micro-bakery-and-kitchen

We would love your support by sharing this with your friends too!

Thank you. Thank you. Thank you!!

06/01/2026

Cheese lovers roll call! Who else appreciates great tasting cheese? 🧀 we have an exciting partnership to announce! Very soon you will be able to purchase high quality artisan cheese made by fromageriekapuskoise through our website and from us at the Sudbury Market!

We have enjoyed Fromagerie Kaspuskoise cheese for several years, and when they approached us about partnering to bring this amazing cheese to the market, we immediately said yes! Because life is too short to eat ordinary cheese.

Fromagerie Kapuskoise is unique because:
• their milks each come from a unique source
• the cows are grass and hay fed (no corn)
• they only use whole milk (no modified milk ingredients)
• their cheese is air aged on wooden boards (the traditional way)
• François Nadeau (owner) studied artisan cheese in the French Alps and produces French style cheeses in Northern Ontario

We’ve been sampling all the cheeses that they make, and while we LOVE them all, we’re going to start by offering our personal favourites!
• Mattagami (1 yr aged) - ancestor of cheddar; pressed cow cheese
• Kapuskasing - creamy & buttery, lined with vegetable ashes; pressed cow cheese
• Saganash - made with sheep’s milk; rich & creamy pressed sheep cheese
• Fresh Chèvre - slightly tangy, spreadable soft goat cheese (will be available by pre-order only)

We hope to have our first batch of cheeses available in the next couple weeks! We can’t wait to share them with you. We believe that they are a PERFECT compliment to our artisanal sourdough!

05/30/2026

It’s the day you’ve been waiting for! We’re very proud to introduce you to our 100% sourdough pastries! Made with organic Ontario flour, these pastries have been a year in the making! Today you can find them at the Sudbury Market. We look forward to continuing to perfect this craft, and can’t wait to incorporate all the seasonal ingredients!
Today we have croissants, rhubarb danish, and morning buns. They’re so delicious!

In addition, we have some fantastic bread features for today too! It’s also the Sudbury Horticultural Society Market Day downtown so it’s a whole vibe!

Features:
Sourdough pastries!! 🥐
Fiddlehead focaccia
Cheddar chive loaves
Cinnamon raisin loaves
Vanilla bean scones

Favourites:
Original
Rosemary sea salt garlic
Jalapeño cheddar
Multi seed
Red River
Spelt
Rye
Waffles
English muffins
Cinnamon rolls
Hamburger buns
Cookies

05/29/2026

At some point last year, one of our customers reached out to ask us if we would combine their favourite flavours into a loaf. It was a list of several things and we joked around that it was everything but the kitchen sink! What we thought would be a one-off has turned into a regular almost weekly request. This week we officially named it “The Brandon” in his honour! You might be able to find one at Seasons Pharmacy & Culinaria on Fridays, and if you miss out this week, you can order one from Seasons for next week! 😉

The Brandon includes: tomatoes, olives, jalapeños, cheddar cheese and Italian herbs. It’s all of Brandon’s flavour dreams come true!

We love our customers!

Would you try this flavour?

05/29/2026

100% sourdough croissants 🥐 a labour of love! These croissants are full of flavour and are a multi-day process. We thought you’d be interested in how it goes! Day 1: make the first dough (like the starter of the final dough). Day 2: mix the final croissant dough. Wait 8-12 hours for it to proof. Freeze for 1.5 hours to halt the fermentation. Refrigerate overnight. Day 3: laminate the dough—creating all those buttery layers! Chill the dough for 1.5 hours and then final roll out and shape into croissants. Chill in the fridge. Overnight into Day 4: pastry into the proofer for 9-10 hours. Bake for 20 mins. Enjoy!
If you’ve been following along, you will know that this has been over a year in the making! Lots of learning opportunities and mastering a new skill. A couple weeks ago we added this dough sheeter to our bakery making the process much more sustainable and less physically straining. Sourdough croissants require lots of hands on, lots of patience waiting for dough to be ready (no yeast here to speed it up!), and making sure the butter and dough don’t get too warm. I’m still perfecting these, but we’re ready to share them with you and can’t wait to hear what you think!

05/27/2026

Peep that melty cheese! Did you know that the majority of the cheese we use in all our products comes from our friends at Nickel City Cheese? Their orange cheddar is a staple in our bakery for our popular Jalapeño cheddar loaves, and this week it’s also featured in our cheddar chive loaves! Our cheddar dill loaves? Yep those too! We use dill cheese curds in that one for an extra special punch.

Supporting local, sourcing local, and seasonal is at the heart of everything we do!

Find these cheesy loaves locally, baked fresh each morning that they’re delivered!

Find a location near you: www.hazelandrosemary.ca/locations