Grain & Glory

Grain & Glory Cottage bakery specializing in sourdough bread and artisan baked goods.

If you’re in Olds today and haven't swung by the Pomeroy yet, are you even celebrating Mother’s Day?I’m here until 2:00 ...
05/10/2026

If you’re in Olds today and haven't swung by the Pomeroy yet, are you even celebrating Mother’s Day?

I’m here until 2:00 PM with a bunch of other actually talented vendors, and the vibes are high. Whether you need a last-minute gift so you don't show up empty-handed or you just want to treat yourself to something that didn't come out of a grocery store checkout aisle, we've got you covered.

Come say hi before I eat my own body weight in samples. See you soon!

Listen, you could get Mom another scented candle that smells like "Linen Breeze," or you could get her what she actually...
05/09/2026

Listen, you could get Mom another scented candle that smells like "Linen Breeze," or you could get her what she actually wants: Carbs. Massive ones.

I’m taking over a table at the Pomeroy Hotel tomorrow from 10 AM – 2 PM, and I am coming armed with the good stuff. If you’re looking to secure your spot as the favorite child (or just want to bribe your way out of trouble), here’s the plan:

The Goods:

Sourdough: Crusty, tangy, and incredibly delicious.

Sourdough Brown Butter Chocolate Chip Cookies: There aren't words for these... besides utter perfection.

Jumbo Cinnamon Buns: I’m not kidding when I say "jumbo." They’re basically pillows made of sugar and cinnamon.

Lemon Raspberry Coffee Cake: It’s honestly rude how good this is. It's "drool-on-the-counter" worthy.

Crunchy Things: I've got crackers and granola for when you need a "snack" that accidentally turns into a meal.

The Strategy:
1. Get to the Pomeroy early.
2. Follow the smell of butter and sourdough.
3. Buy the treats.
4. Accept your "Best Child" trophy.

I'll be there until 2:00, or until I succumb to the temptation and eat all the cinnamon buns myself. See you tomorrow, Olds!

Cups are inconsistent. A “cup of flour” can vary a lot depending on how you scoop it.Scoop straight from the bag and you...
04/15/2026

Cups are inconsistent. A “cup of flour” can vary a lot depending on how you scoop it.

Scoop straight from the bag and you’ll pack it in. Now you’ve got way more flour than you think. Your dough ends up dry and dense.

Weighing fixes that. 500 grams is always 500 grams. No guessing.

Baking is about ratios. If those are off, everything else is off too.

A scale gives you consistency, better texture, and way fewer surprises.

If you want your baking to actually improve, this is one of the easiest changes to make.

Gluten is what gives your dough strength and structure. It’s what traps gas and lets your bread rise.Well-developed doug...
04/13/2026

Gluten is what gives your dough strength and structure. It’s what traps gas and lets your bread rise.

Well-developed dough feels smooth and elastic. It stretches without tearing and holds its shape instead of spreading out.

Underdeveloped dough feels rough and tears easily. It won’t hold tension, and your loaf will turn out dense.

A good test is the windowpane. Stretch a small piece of dough. If you can pull it thin enough to let light through without it ripping, you’re there.

Strong dough also feels slightly bouncy when you press it. It springs back instead of staying indented.

This is what gives you good rise, open crumb, and that chewy texture.

If your bread feels flat or tight, it’s usually a gluten issue.

Just a single sourdough bagel.Alone. Powerful. Unbothered.This is the kind of bagel that doesn’t get picked. It does the...
04/09/2026

Just a single sourdough bagel.

Alone. Powerful. Unbothered.

This is the kind of bagel that doesn’t get picked. It does the picking.

You don’t eat this bagel. This bagel decides if you’re worthy.

Perfectly round like it has its life together while I’m out here forgetting why I walked into a room.

Anyway this is your reminder that something this simple can still absolutely ruin your self control.

I will be eating this in under 90 seconds with zero dignity.

Freshly milled flour is a completely different experience.When flour is freshly milled, it still has all its natural oil...
04/08/2026

Freshly milled flour is a completely different experience.

When flour is freshly milled, it still has all its natural oils and nutrients. That’s where the flavor lives. Warm, nutty, slightly sweet. It actually tastes like grain.

Store-bought flour has been sitting. Those oils oxidize over time, which dulls the flavor. It still works, but it’s not the same depth.

Fresh flour also absorbs water differently. Your dough might feel thirstier and a bit more active during fermentation.

And because nothing has been stripped away, you get more character in your bread. More aroma, more color, more complexity.

It’s not just about being “better.” It’s about tasting what flour is actually supposed to taste like.

I put a sourdough loaf in a bag and suddenly she thinks she’s better than everyone.Look at her. Wrapped. Labeled. Presen...
04/07/2026

I put a sourdough loaf in a bag and suddenly she thinks she’s better than everyone.

Look at her. Wrapped. Labeled. Presentable. Like she didn’t start as a sticky, unhinged blob that tried to ruin my entire day.

This is the same dough that had me questioning my sanity 12 hours ago and now she’s out here looking like she belongs in a boutique.

Also the audacity of this loaf to be this crusty and still expect to be treated gently.

I just know if bread could talk this one would correct your pronunciation and then judge your sandwich choices.

Anyway she’s packaged, she’s professional, she’s ready for the world.

I, however, am not.

Overproofing happens when your dough goes too far. It loses strength and won’t hold its shape.It feels very soft and sla...
04/06/2026

Overproofing happens when your dough goes too far. It loses strength and won’t hold its shape.

It feels very soft and slack
It spreads instead of holding a round shape
It doesn’t spring back when you gently press it
It may even start to smell overly sour or a bit sharp

One of the biggest signs is poor oven spring. It goes in looking okay and comes out flat.

If you catch it early, you can sometimes reshape and give it a shorter second proof. Not perfect, but it helps.

Best rule
Don’t wait for it to look “big enough”

Watch how it feels, not just how it looks.

🐰EASTER CINNAMON BUN DROP 🐰I know your neighbour mentioned it.I know the cashier casually brought it up like it was brea...
04/02/2026

🐰EASTER CINNAMON BUN DROP 🐰

I know your neighbour mentioned it.
I know the cashier casually brought it up like it was breaking news.
I KNOW you’ve been thinking about it while pretending you weren’t.

So let me save you some time:
I've only got 4 SPOTS LEFT!

Now… about these buns.

These are not the “grab a pack from the grocery store and pretend they’re special” kind.
These are the “someone goes silent mid-bite and rethinks their entire life” kind.

Soft.
Sticky.
Perfectly cinnamon-y.
The kind of thing you accidentally eat three of while standing at the counter.

Easter weekend is coming…
and you have two options:

1. You walk out like an absolute legend with a tray of fresh cinnamon buns while your family stares at you like you’ve finally peaked.

2. You serve something boring and spend the rest of the day knowing you could’ve made a better choice.

No pressure 🙂

Here’s the deal:
– 4-pack trays: $18
– Dozens: $35 (Reg $39)

Pickup is tomorrow between 4–7 PM
and again…ONLY 4 SPOTS LEFT

Four.

As in, if you pause to “check with your husband,” someone else just claimed your spot.

Message me before you have to explain to your family why the Easter Bunny brought disappointment 🐣🔥

I just casually made a completely normal amount of sourdough bagels.By normal I mean enough to feed a small village or e...
04/02/2026

I just casually made a completely normal amount of sourdough bagels.

By normal I mean enough to feed a small village or emotionally support myself through literally anything.

There’s something unsettling about this many bagels just sitting here… like they’re plotting. Like if I turn my back they’re going to unionize.

Also why do they all look better than me. Smooth. Golden. Thriving. Meanwhile I haven’t had water in 6 hours.

At what point does this stop being baking and start being a lifestyle choice I can’t escape from.

Anyway if anyone needs me I’ll be staring at this rack like I just accomplished something significant while also knowing I will eat three of them standing up in silence.

Address

Olds, AB
T4H0C9

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+15875868620

Website

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