Bread baked the way it was before ovens had dials.
OpenCanyon bakes exclusively in a wood-fired hearth oven, using heritage grain varieties milled fresh on-site rather than standard commercial flour.
The Hearth
One oven, no shortcuts
The hearth oven is fired with wood each morning, reaching temperature gradually rather than instantly like a gas deck oven
Loaves are baked directly on the hearth floor, giving the crust a texture a conventional oven can't replicate
Grain is milled fresh in small batches, since whole-grain flour loses flavor and nutrition quickly once ground
Because the oven can only hold a limited batch, daily bread quantities are intentionally capped
This Week's Bread List
The current lineup
Einkorn Country Loaf
nutty, slightly sweet, made with one of the oldest cultivated wheat varieties
Emmer Seeded Boule
dense crumb, rich in flavor, paired with toasted seeds
Spelt Sandwich Loaf
softer crumb, milder flavor, good for everyday use
Red Fife Rustic Round
a heritage North American wheat variety with a distinct, slightly earthy taste
Baking Classes
Hands-on sessions at the hearth
Classes are held directly at the bakery, working with the same heritage grains used in the daily bread list.FAQ
Frequently asked questions
What makes heritage grain different from standard flour?
Heritage grains are older, less-modified wheat varieties that generally offer more distinct flavor and different nutritional characteristics compared to modern commercial wheat.Why is daily bread quantity limited?
The hearth oven has a fixed capacity per firing, and milling fresh flour in small batches naturally limits how much dough can be prepared each day.Can I choose which grain I get each week in the Grain Share?
The rotation is set in advance based on what's currently being milled, though notice of the upcoming grain is provided ahead of each pickup.Do I need baking experience to take a class?
No — classes are designed to work for both complete beginners and those with prior baking experience.