Bread baked before Broadway wakes up.
Naturally leavened loaves, cardamom knots and pour-over coffee from a stone deck oven in Nutana. Doors open at 7, Tuesday to Sunday.
The bakery
It starts with Saskatchewan wheat.
Morning Proof opened in 2017 in a narrow room on Broadway with one oven, one mixer and a waiting list for our sourdough starter. The room is still narrow. The oven is bigger.
Every loaf starts with hard red spring wheat grown and stone-milled in the province, a levain we feed twice a day, and a cold overnight rest in the cooler. A country loaf takes two days from mix to shelf, and you can taste both of them.
The day
The ovens go on at 4 a.m.
4 a.m.
Heat the stone
The deck oven takes an hour to come up to heat. The first baker in feeds the levain and pulls last night's shaped loaves from the cooler.
5 a.m.
Bread first
Country loaves go in first, then the rye. Steam, one cut across the top, and forty minutes on the stone.
6 a.m.
Pastry
Croissants and cardamom knots bake while the bread cools on the racks by the front window.
Opening
Coffee and a crackling crust
The first pour-over goes out as the loaves are still singing on the racks.
Afternoon
Tomorrow's dough
Mixing and shaping for the next morning, pre-orders included, then a cold rest overnight.
Close
Nothing stays
Whatever is left goes to the community fridge two blocks over.
Today's bakes
On the counter every morning
Priced per piece. The bread changes with the day of the week; the knots and croissants do not.
Country loaf
Our everyday sourdough of stone-milled whole wheat and white flour. A dark crust and an open, custardy crumb.
$9
Dark rye with caraway
Mostly rye, seeded with caraway and baked long and dark. Slice it thin; it keeps a week.
$10
Cardamom knots
Swedish-style knots with fresh-ground cardamom and pearl sugar. The first thing to sell out on a Saturday.
$4.75
Butter croissant
Laminated over three days with cultured butter. Plain all week, almond on the weekend.
$4.50
Saskatoon berry danish
Vanilla custard and saskatoon berries from a grower near Hague, fresh until the first frost and frozen after that.
$5.25
Pour-over and espresso
Beans from a small Saskatoon roaster, a different one each month. Oat milk at no extra charge.
From $3.50
From the bench
Flour on everything
Order by 2 p.m. and it is shaped this afternoon and waiting behind the counter tomorrow morning. Whole loaves, dozen boxes, and the Saturday knots.
Pre-orderI order the cardamom knots on Friday afternoon and walk down with the dog on Saturday. The line is out the door by then, and my bag is already waiting behind the counter with my name on it.
Leanne
Nutana
Questions
Good to know before Saturday
No. In a room this size there is flour in the air all day, so we would rather not promise something we cannot keep.
Yes, with two days' notice. A mixed dozen of pastries is $48, and we will slice loaves for sandwiches if you ask.
The oven gets a day off and so do we. Tuesday's first bake is the best of the week.
Street parking on Broadway and the side streets. There is a bike rack by the door, and we clear it of snow.
Walk up from the river for breakfast.
We are on Broadway in Nutana, a few blocks up from the Meewasin Trail.
Pre-order
Tell us what to set aside
We confirm every order by email the same afternoon. Pay when you pick up.
Hours
- Tuesday–Sunday
- 7am–3pm
Closed Mondays. The oven gets a day off too.