This is the Home Page
Edition:  29 March 2016
Note, 19 July 2021 -
Temporarily closed

Bakery Benchmarks
Our Breads Nos pains
Bread Images
About Us
Our Equipment
Sources - Digital
Sources - Printed
Site Map

«Faire du pain, ça s'apprend en deux jours, facilement. Mais faire du bon pain, c'est l'art de toute une vie.»

Jean-Claude Mislanghe, instructor,  Institut National de la Boulangerie, cited in Nouvel Obs, 22 June 1995

''Peace goes into the making of a poem as flour goes into the making of bread'',  Pablo Neruda

''Art is our chief means of breaking bread with the dead'', W.H. Auden

Germans are known to call beer, << flussig brot >> (liquid bread), Fresh Loaf.com

Bon comme le pain

Every trip to the supermarket these days requires us to navigate what has become a truly treacherous landscape.
Michael Pollan, New York Times Magazine,
11 October 2009.

I won't quarrel with my bread and butter. Jonathan Swift, ''Famous Bread Quotes''

Where there's no law, there's no bread
Benjamin Franklin,  'Bread Quotes', Breadtopia

A crust eaten in peace is better than a banquet partaken in anxiety
Aesop, cited on sfbi.com

Give to me the life I love,
Let the lave go by me,
Give the jolly heaven above
And the byway nigh me.
Bed in the bush with stars to see,
Bread I dip in the river -
There's the life for a man like me,
There's the life for ever.

R L Stevenson, stanza 1, ''The Vagabond''


everyday sourdough

Everyday Sourdough
Made at home by the baker, 28-9 March 2016*


Bread, Craft and Community


  • Bread is our passion, our service to the community, our living. The artisanal relation.
  • Bread = wheat and or rye flour, water, salt (optional) and leaven. Other ingredients are passengers, some as flavourings, others are benign, still others, iffy.
  • Good bread realizes the potential of the flour used in its making (Raymond Calvel,  baker, noted teacher of baking and bread author   OR,
  • Good bread, in reference to baguettes, appeals to all the senses:  eye, nose, ear, touch and taste (Bernard Ganachaud,  Parisian baker who patented his baguette,  La flute Gana). OR,
  • This site, made by the baker, is an essay on the North Head Bakery,  a medley of illustrations, quotations, descriptions and ruminations,  arising out of  the experience of making bread and related bakery and cafe goods on the Island of Grand Manan, since 1988.
  • Note, 19 July 2021. The bakery is closed temporarily.

watercolour of bakery            
  Watercolour of the bakery, about 1992, done by the baker's sister, Peggy Kipphoff

* The term "everyday" is Jeffrey Hamelman's, applied to his Vermont Sourdough, the recipe and procedures for which guided these two loaves. (Bread, 152-3).

© 2016 North Head Bakery, 199 Route 776, Grand Manan, NB, E5G 1A4  506-662-8862