Fry's Red Wheat Bread

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

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.

We are still in Mexico but the time has come to hire some new hands to help out in the bakery. Can you help us find some...
01/12/2024

We are still in Mexico but the time has come to hire some new hands to help out in the bakery. Can you help us find someone?

We are hiring a full time morning baker to craft and bake our delicious croissants and breakfast pastries. We use some of the best local produce and bake for a devoted crowd of kind customers who line up every morning before we open the doors. We need someone dedicated and professional and we will provide good working conditions, above average pay, and full benefits package.

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This time last year our annual vacation was burned up with a full month of rebuilding the oven. We got it done, and foun...
01/03/2024

This time last year our annual vacation was burned up with a full month of rebuilding the oven. We got it done, and found the energy for the rest of the year somewhere deep in the reservoirs of ourselves.

Now we are closed for a month, going for a little much needed sunshine and adventure, to refill, renew. We will be back in February to light the fires once again!

Thanks to all our staff for the help this year, and to the great customers who show up and enjoy what we all do.

Stollen and Pain D’Epices are flying out the door! Get yours before Christmas, we’re open til 5:30 today🎄❤️
12/20/2023

Stollen and Pain D’Epices are flying out the door! Get yours before Christmas, we’re open til 5:30 today🎄❤️

Do you have a Fry’s fan in your life? We have Christmas gifts! Fry’s swag for babies to adults and lots of other special...
12/14/2023

Do you have a Fry’s fan in your life? We have Christmas gifts! Fry’s swag for babies to adults and lots of other special treats in store

Some cookie magic from the hands of Ginger with White Chocolate Caramel filling.Spritz dipped in chocolate with pistach...
12/14/2023

Some cookie magic from the hands of

Ginger with White Chocolate Caramel filling.
Spritz dipped in chocolate with pistachio.

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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