I built my first brick oven in 2005 with some friends while living in Montreal, Quebec. We used bricks from a dumpster, convinced a cement company to donate the cement, and built it in a public park with support of the neighbours but perhaps less from the city.
The oven we use everyday at the bakery is a fair bit more complicated and a lot bigger than that first one I built or those others since. But essentially it works the same way. Fire makes bricks hot, bricks then bake bread.
That sort of simplicity is how we approach baking at The Night Oven. We start with organic, seasonal ingredients from local producers. Then craft our breads and pastries by hand and use care plus time to create what we believe to be exceptional products. Everyday.
– Bryn
Bread
We believe in real bread.
Bread that is made by hand using basic and the freshest ingredients possible. Our bread begins with organic flour, water, and salt. The dough is then proofed for upwards of 24hrs allowing for a deep richness of flavour and dynamic enzymatic activity. It is then shaped and baked in a hot wood-fired oven.
Saskatoon Sourdough, Parisian Sourdough, Baguettes, and Prairie Wholegrain Sourdough bread are available every day. We also have daily feature bread offerings:
Sunday
- Super Seeded Sourdough
- Apple Cinnamon Oat Flax
Monday
- Cinnamon Raisin Sourdough
Tuesday
- Marble Rye
Wednesday
- Bagels
- Spelt Sourdough
Thursday
- Lentil Rye
Friday
- Challah
- Olive Loaf
Satuday
- 100% Rye
- Super Seeded Sourdough
- Cinnamon Buns
- Brioche Loaf
- Brioche Buns
- Sesame Seed Sourdough
- Sourdough Buns
Pastry
All of our pastries are available from when we open and are freshly baked each day. Everything is made by hand, using organic and local ingredients when possible.
As we bake our pastries fresh everyday we have been known to sell out quickly of popular items. We encourage you to place orders to avoid possible disappointment via orders@thenightoven.ca.
Mill
We source grain from organic Saskatchewan farmers and mill our wholegrain flours right at the bakery. Our bread and pastries showcase a variety of heritage grains – Red Fife Wheat, Spelt, Dark Buckwheat, Khorasan, Durum, Einkorn and Rye.
Stone ground flour by Two Stones Mill is available at the bakery in 1 kg, 2.5 kg, and larger wholesale quantities. They should be used within 2 months or are fine to keep frozen for up to a year. All grains we mill are organic and grown in Saskatchewan.