Bread Hag, 124 Bruce Street, Sault Sainte Marie, ON (2026)

Bread Hag doesn't like facebook so this page will be mostly unmonitored. If you want to connect in a more real way find me on insta , via email [email protected] and on my website [email protected]." rel="ugc" target="_blank">[email protected].

10/04/2026

ATTENTION! Bread Hag is closed this Friday for a very special family event. Yes this is a terrible business move in advance of the Thanksgiving long weekend. Yes I am a little nervous because so far Thursdays have been a bit quieter than Fridays. Yes I love my family, so that shizz will always come first. That said, I’m making as much as I possibly can so you can stock up for the long weekend. I’m even rolling out the beloved Haggy’s Chocolate Orange brownies for the occasion. Also, and most importantly, there will be fresh and dried Liisa | Springhill Farm & Floral blooms available Thursday ONLY. Likely the last chance for fresh flowers until next spring. Menu is listed in the slides. Back to regular hours after the long weekend. Please come to my store. I love you.

09/25/2026

In case you missed it, SooToday.com came calling chez Bread Hag during last week’s soft opening and wrote a nice little piece although I swear I did not call a baguette an “oval shaped loaf”. Blasphemy! Also, it was a good reminder to never look at the comments. Thanks lovers for all the love, and get a life to those who took the opportunity to rag on downtown. How rude! Instead of fleeing why not come and support the scrappy and resilient as hell local business down here? Instead of being mad about unhoused folk why not question the systems that fail to provide them with appropriate housing? Also vote dammit. If you don’t vote you can’t complain and I love to complain. Find more rants every Thursday and Friday at 330 Queen St E DOWNTOWN SSM 🩷

09/16/2026

Turns out there were only 7 things to know

08/01/2026

As you may have gathered from various context clues, I have moved from my 3 year residency at 124 Bruce St to 330 Queen E. But before I talk about the new space I need to do a short (haha yeah right) Ode to 124 Bruce, the space that allowed bread hag to grow so perfectly that she eventually out-grew it.

Thanks first of all to 75 Pies / Bobby Lawn for asking me one day while our kids were playing at the park if I’d being interested in having a bakery built for me (um hell yes please) and for being a great landlord and kindred food spirit/ recipe sounding board and for all the tunes, tester slices and support for ol bread hag. Can’t wait to buy your pies all the dang time because they are truly the best. The Soo is lucky to have ya!

Thanks to all the people who graced this space for order pick-ups, walk-ins, pop-ups and most importantly chats. So many chats. And let me tell you, when you work alone all day and enter a parasocial relationship with all of CBC Radio 1 you need two way conversation like you need air. And bread. With butter.

It’s a bit of a bittersweet move, kinda like leaving your first apartment when you thought you could never outgrow it, but expanding and moving to the main drag feels so right. Even when I wake up in a panic every morning at 5:30 thinking about all things I don’t know like payroll and HST (haha oopsies 🤢), when I’m in the new space I feel such a surge of giddiness, it’s almost unbecoming of a hag. Thanks 124 Bruce, it’s been a slice (of carbs), onwards and upwards I say!

05/29/2026

Hello friends and lovers of the Scandinavian Rye. Pre-orders for this gorgeous hearty loaf from the olde worlde are open now until Tuesday June 2 at 9am! Each loaf is $17 and your order will only be confirmed once your sweet moolah is sent to my sweet bank account via [email protected]. Pick up can either be at the shop on Friday June 5 or on Saturday June 6! Options for once! Sheeesh.

For the forseeable future, pre-orders will be the only way to secure one of these blocky babies because while it has a small but mighty following, this bread has simply become too time consuming (hello sprouting grains for 3 days before making the dough!) and costly to make a bunch of extras for the market. Also the Scandi Rye can be a rather intimidating breadventure if you didn’t grow up with eastern Euro grandparents who honest to gourd thought that white bread was bagged cotton. Filled with organic sprouted rye, organic rye and spelt flour, organic seeds and flax with a splash of local dark b**r, this loaf is dense and moist and unlike anything else I make. Slice it thin and laugh forever at how healthy you have made your one precious body!

If you haven’t tried it yet, this is your chance for June! Be not afraid! She freezes beautifully and goes with everything from horseradish to honey! And did I mention the health benefits for your one precious body? DM or email to get yours next week 🤎

04/27/2026

I am venturing back into the wet n wild world of pre-orders for a few weeks in May and decided to start this adventure off with a Mother’s Day menu perfect for all your brunching requirements. Please PLEASE read all the slides before ordering. There’s a reason I stopped doing pre-orders an it starts with L and rhymes with “logistical nightmare”. Happy to answer your questions, just please remember that I am a single person behind all this shizz so your patience is forever appreciated! Let’s do this.

Address

124 Bruce Street
Sault Sainte Marie, ON
P6A2X7

Website

http://www.breadhag.com/

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