Fry's Red Wheat Bread

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Fry's Red Wheat Bread We make naturally leavened wood-fired bread and pastries using organic, freshly milled heritage grains.

Hello Fry’s community! Send us your best people because our lovely Eliza is off to travel 🥐 We are currently hiring one ...
09/18/2026

Hello Fry’s community! Send us your best people because our lovely Eliza is off to travel 🥐 We are currently hiring one full time, long term position. Benefits include, delicious pastries, crusty breads, great company, standard medical benefits + hot coffee. Apply within the shop or see the link in our bio 🥨

Hi Bakery Fans! Just hijacking this instagram to plug my passion project, the restoration of this 1948 Wooden Salmon Tro...
06/26/2026

Hi Bakery Fans! Just hijacking this instagram to plug my passion project, the restoration of this 1948 Wooden Salmon Troller. I fell in love with wood boats a number of years ago, and have been learning carpentry and shipwright skills whenever life allows. A few years back I took on stewarding Saturnina. She is a beautiful piece of British Columbia maritime history and now I’ve started a youtube channel and patreon to document the process of getting her fit for the sea again. I know we have a few maritime dreamers for customers so I thought i’d share what I’m up to. Thanks for taking the time to read this, check out the video I just posted at the link below or follow me over Byron Fry

https://youtu.be/Svgpfs4hLsc?si=XvRUSAyiir1fMRB5

Hot X Bun Season is here!
03/04/2026

Hot X Bun Season is here!

This week we have been transitioning our croissants to 100% Vancouver Island sourced butter from You’ll have to come get...
01/16/2026

This week we have been transitioning our croissants to 100% Vancouver Island sourced butter from

You’ll have to come get one before Arthur eats them all.

A magical stop in Bunnik to visit where bread bursts forth from the old stable and feeds bellies across the dutch count...
06/23/2024

A magical stop in Bunnik to visit where bread bursts forth from the old stable and feeds bellies across the dutch countryside. René and Juliëtte have crafted a most inspiring bakery and restaurant that are thoroughly connected to land and place and what it means to feed a community and nourish a life as a bakery within agriculture. Oh and the bread is fantastic too of course!

We’ve got a great team making great pizza right now. 11 years of Pizza Sunday, I think the anniversary is this month. If...
04/14/2024

We’ve got a great team making great pizza right now. 11 years of Pizza Sunday, I think the anniversary is this month. If you don’t already know it’s a beautiful sourdough base made with a blend of organic stone milled durum, spelt and wheat. Toppings are all sourced from our region with the exception of because they rock and we haven’t yet canned a years worth of island tomatoes (that’s next). We order fresh mozzarella directly from them to insure the fior di latte is as fresh as it gets. We make all our own ricotta and creme fraiche in house from organic avalon milk. We use beautiful vegetables from and are growing a big garden to supply more. We source our pepperoni and coppa from and the sausage on the pie in this picture came from . We don’t toot this horn often these days, and maybe we should but are usually focussing on the work and doing our best to source and bake everything to the standard we would feed ourselves and our families. The goal is always to nourish ourselves and our community. Thank you to all the farmers out there. There is no culture but agriculture. We are all an extension of the soil.

All these things grow under the sun and through stone and fire they grow again. Wholegrain sowed, harvested, milled and ...
04/09/2024

All these things grow under the sun and through stone and fire they grow again. Wholegrain sowed, harvested, milled and baked on this island. We are a part of nature, not apart from it.

We’ve been tinkering with the croissants lately, trialing a new to us quebecois butter, incorporating higher amounts of ...
02/09/2024

We’ve been tinkering with the croissants lately, trialing a new to us quebecois butter, incorporating higher amounts of sifted stone-milled flours. Still a hybrid sourdough and yeasted approach. Today it felt like we really got somewhere.

Recipes creep away from you sometimes, different helping hands over the years, some processes being added or subtracted to fix this issue or that.. I haven’t been fully happy with what our croissants have been for the last year but finding the time to rebuild a formula from the ground up had been a challenge.

Well here we are. If you’ve been looking for a reason to eat more croissants, you can now do it in the name of research.

Address

416 Craigflower Road
Victoria, BC
V9A2V8

Opening Hours

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

Telephone

+12505905727

Website

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