Mickaël's School of Bread

See you this afternoon at 446 Kent street West in Lindsay!

Mickael

One thing I’ve never been able to get used to since leaving France…

Selling a loaf of bread for more than $6.

Even today, $6 for one pound loaf feels expensive to me. In fact, I probably wouldn’t buy it myself as my everyday bread.

So I’ve decided to do something about it.

🥖 Introducing the Cost-K.O. Sourdough.

A 2-pound traditional French white sourdough, priced as close as possible to what you’d pay in one of my hometown bakeries in France.

The only problem?

You won’t see it every day.

To sell bread at that price, you have to make it incredibly efficiently. In France, a trained baker is expected to produce 80 to 100 pieces every hour—whether that’s baguettes, croissants, or country loaves. Speed isn’t about cutting corners; it’s about mastering the craft so well that quality and efficiency go hand in hand.

That’s been one of my biggest challenges since moving to Lindsay. There simply aren’t many bakers here who have been trained that way.

Yet I believe the market for real artisan bread and fresh croissants in Kawartha Lakes is easily worth $2 million a year. The customers are here. What we’re missing are the bakers.

So if you’re young—or simply looking for a career that’s creative, rewarding, and always in demand—I hope you’ll consider becoming a baker. It’s one of the most beautiful trades I know.

And if you’d like to learn…

Baking classes are back this September.

I had my fun mixing 50 kg of sourdough bread dough today! 🥖

Now it’s your turn to level up the loaf you take home. Happy Sunday

Today, I witnessed the beginning of a new era at our small baking school.

Over time, we’ve seen students return again and again, taking multiple classes and growing alongside us. Because of that, we now get to spend more meaningful time together — and that changes everything.

It allows me to push our students further, experiment more, and challenge ourselves together in new ways.

I’m already excited to start planning next year’s classes, so please share your ideas in the comments. I’d love to hear what you’d like to learn next.

Everything you see in this video is 100% sourdough — no commercial yeast involved.

And honestly… I still can’t decide between the chocolate cranberry loaf, the bacon and onion sourdough, or the focaccia.

— Mickael