The Pennyloaf Bakery

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Our Story

The Pennyloaf Bakery is a small-batch artisan bakery located in the Corydon Village in Winnipeg, Manitoba. Our bakery offers a variety of baked goods and European style pastries as well as, old world-style bread made fresh on a wood-fired brick oven. Something we are passionate about is the use of local, organic, and seasonal product whenever possible. About Our Bread & Baked Goods: Our breads are made with wild yeast (traditional sourdough leaven) through a controlled and long fermentation process. We make an effort to include whole grains in our breads and baked goods. The use of wild yeast, whole grains, and a long fermentation creates a bread that is tastier, maintains a longer shelf life than breads made with commercial yeast, and has numerous health benefits. Our bread is different than loaves found in traditional supermarkets and grocery stores. For example: - Ours has no additives or preservatives. - It is made with flour, water, salt and wild yeast (sometimes we add ingredients like cheese and nuts to tempt you!) and that’s it. - It has an open crumb (the inside part of the bread). - It has an opalescent dark crust. - It has a sweet and nutty scent. From the Wood Fired Brick Oven: The majority of our bread and baked goods at the bakery are brought to life on our wood fired brick oven. We chose to bake on this type of oven for a variety of reasons: - Wood fired brick ovens bake bread amazingly well because they use three types of heat: o Radiant heat (the bricks absorb heat from the fire and radiate the heat), o Conduction (heat transfers from the hot bricks to the cool bread) and o Convection (hot air swirls in steamy currents in the oven chamber helping to bake the bread). - Immense stores of heat remain in the masonry mass of the oven dome and oven floor, making it possible to bake for days after one oven firing. - Wood fired brick bread ovens retain steam exceptionally well, which is key to making beautiful loaves. The low chamber ceiling helps steam collect creating loaves that have large volume, open and shiny crumb and crisp crusts. Our oven was built by traditional oven crafters and is referred to as a “black” or direct-fired oven (a fire is built and burned in the oven chamber – where the bread is baked). Baking on a wood fired brick oven also has nostalgic value. Fire, wood and hearth baked bread has deep roots in all our communities and their baking/culinary traditions. While this type of oven has many practical benefits, at the Pennyloaf, we feel its charm and old-world-craft tradition are what make it unique and much needed in our present day, fast-paced world.