The Saint John Valley Bread is the bakery's signature loaf, popular alike amongst Islanders and people from away. Created for the first time, at about three o'clock in the morning, in July of 1990, this loaf was meant to  take advantage of the fine, organic grains the baker had stumbled upon in  Saint John, from the then recently established Speerville Mills, located above Florenceville on the western slope of the Saint John valley: hence the name of the bread. By type,  this is a pain de maison, made  in the spirit of a pain de campagne; it features flour that approximates a stoneground flour texture, a mixture of unbleached all- purpose white, stoneground and organic wheat and rye flours.  The dough invariably incorporates a significant pre-fermented portion, and bulk fermentation is on the long side.  The grain mixture varies according  to what is on hand, and has almost always comprised organic cereals. The main components are flax seed,  corn meal, hulled millet, and heavy doses  of cracked wheat and rye meal. Other grains we use from time to time are cracked barley, buckwheat meal and oatmeal.  We continue to use Speerville grains.