I primi 10 localrefillery.com competitors

truegrain.ca

COWICHAN: Order by 9 AM at least 1 day ahead (2 days for sourdough & multigrain). Pick up at bakery: 1735 Cowichan Bay Rd (open everyday). COMOX: Order Sourdough & Multigrain: Monday 9 AM; All other items: Tuesday 9 AM- Pickup: Wednesday, 3–5 PM at Local Refillery (420 Fitzgerald Ave, Courtenay)- Home Delivery:

betterbasicsmilling.com

These scones are a true nod to autumn comfort: sharp cheddar, earthy thyme, and a spoonful of spiced apple butter on the side. They’re flaky yet hearty, with savory richness balanced by just a touch of sweetness from the apple butter. Served warm, they capture the essence of a fall kitchen — cozy, fragrant, and nourishing.  Better Basics Better Bread Flour brings these scones to life with its strong protein content and careful stone-milling process. The flour gives the dough strength and lift, resulting in tall, tender scones with a satisfying crumb. Its natural nutrient retention also means each bite is as nourishing as it is delicious.  Nutritional Note:  The combination of cheese and freshly milled flour makes these scones rich in protein and calcium, which support bone health. If you’d like a lighter option, they can also be made with half whole milk and half Greek yogurt to boost protein content while keeping the dough tender.  Recipe:  Flour: Better Bread Flour Makes: 8 scones  Ingredients:  2½ cups (325 g) better bread flour 1 tbsp baking powder ½ tsp baking soda 1 tsp sea salt ½ cup (113 g) cold unsalted butter, cubed 1 cup shredded sharp cheddar cheese 2 tsp fresh thyme leaves (or 1 tsp dried) ¾ cup (180 ml) cold buttermilk 1 egg, beaten (for egg wash) ½ cup good-quality apple jam (store-bought or homemade)  Method:  Preheat oven to 400°F and line a baking sheet with parchment paper.  In a large bowl, whisk flour, baking powder, baking soda, and salt. Cut in butter with a pastry cutter or your fingertips until pea-sized pieces form. Stir in cheddar and thyme. Pour in buttermilk and mix just until a shaggy dough forms—do not overwork. Turn out onto a floured surface, pat into a 1-inch thick disk, and cut into 8 wedges. Transfer to baking sheet, brush tops with egg wash. Bake 15–18 minutes, until golden and puffed. Serve warm, split open with a generous spoonful of apple jam.

gallowaysfoods.com

In order to keep costs at a minimum, we prefer to use Canada post, Purolator and UPS as our shipping carriers. The shipping rate is calculated based on the address and weight of the product. We package everything fresh, just for you! Because we package each order on demand to guarantee freshness, please allow 3–5 busin

anitasorganic.com

Anita's Organic Mill: Flours, Grains and Cereals. Always Organic. Made in Canada.

vancouverpastryschool.com

Vancouver Pastry School Part Time Studies, Bakery Pastry Master in Vancouver BC, Pacific Westcoast School of Pastry, Masters in Pastry School.