faq's

In addition to our own Bakery/Cafés, our breads, Pecan Fruit Crisps and artisan Granola are available at stores throughout the BC Lower Mainland and in other parts of BC. For the location nearest to you please contact our  Wholesale Department at
e-mail     wholesale@terrabreads.com
tel           604-736-1884 ext 1

Sourdough culture (or natural starter or levain) is a mixture of flour and water which attracts natural yeast from the air and from the flour. This starter is carefully replenished each day and forms the basis of the doughs to allow them to slowly develop and rise. This transforms the flour and grains into flavourful, nutritious bread with a well developed structure of a beautiful crust and a moist interior crumb (Occasionally air pockets occur in some of the breads due to the natural rising with a sourdough culture in our non-automated artisan process. See question 7 on Holes for more detail.)

Most of our breads are not made with baker’s yeast. Instead they rise with the sourdough culture described in the question on “Sourdough Culture”. We use relatively small amounts of baker’s yeast in our French, Challah, Pecan Fruit and Sunflower Flax Spelt breads. Our rising time for these yeasted breads is longer than usual. This, like the natural leavening, creates a more flavourful bread with a crusty structure and moist interior crumb.

Many of our breads are made with certified organic ingredients. Other products such as Granola, salads and sandwiches contain many organic ingredients. We are converting to more organic ingredients as we are able secure consistent organic sources.

Our Coconut and Chocolate Coconut Macaroon cookies are wheat-free. Almost all of our baked goods are made with wheat flour. Our organic Sunflower Flax Spelt bread is made with 100% certified organic spelt flour which is low in gluten. Our organic Sourdough Rye and Sourdough Caraway Rye loaves are made with 55% certified organic rye flour.

Most of our breads are made without dairy. Exceptions are our Italian Cheese bread which is made with Asiago cheese and Parmesan cheese, Challah loaves and rolls made with butter, Cornbread made with White Cheddar Cheese and our Focaccias made with Parmesan, Mozzarella, & White Cheddar cheese.

Most of our breads are made without sugar. There is a small amount of sugar added to the Fig & Anise bread, Pecan Fruit loaf, Grape Bread, Blueberry White Chocolate Flatbread and in the caramel on our Apple focaccia. Our Challah is made with honey.

From a manufacturing perspective, we do not handle peanuts or produce any products that contain peanuts.  This peanut-free policy has been in place since 1996.  This same policy also restricts any of our staff from bringing peanuts, or any meals prepared with peanuts, into our Bakery or into any of our retail locations. 
While we do not use any peanuts in our bakery, we cannot guarantee that our products are safe for someone with a peanut allergy due to possible cross-contamination with other ingredients at a vendor site.  We do purchase other tree nuts that come from suppliers that sell products that contain peanuts. 
Unfortunately, we also cannot guarantee our retail stores are free from contamination either, as there is the possibility that other customers may come into our stores with peanuts.  We understand if a nut touches a surface, the allergen may remain on that surface for years – even after repeated cleaning or sanitizing.

Small irregular air pockets in the interior of a loaf are a natural part of the artisan process. They are a sign of the slow-rise fermentation process that is essential to the flavour, structure and nutritional value of our breads. Larger holes are not what we are aiming for, but with variations in ambient temperature, humidity and the many steps that our bakers take in the baking process, sometimes the holes do get too large. We always appreciate your feedback if this happens.

Terra breads store and freeze well.
• Storing in a plastic bag will keep the bread moister. The crust will soften and will regain its crunchiness if you re-heat the
bread, as described in the question on Re-heating Bread.
• A paper bag or bread box will result in a little less moistness, but the crust will retain more of its crunchiness.
• On a cutting board with the cut end facing down, the loaf will remain crustier,
but will lose moisture faster than if stored in a bag.
• Our breads freeze well as full or partial loaves. Use well sealed freezer bags and defrost in the bag to retain moisture.
Then re-heat as described in Re-heating Bread.

With our natural slow-rise method, our breads last 5-7 days – if not eaten before then!

For “fresh from the oven” bread that’s crusty on the outside with a moist and fresh interior crumb:
• Place non-frozen bread in a pre-heated oven or toaster oven (400° – 450°F) for 4 – 6 minutes
• Place frozen bread in a pre-heated oven or toaster oven (400° – 450°F) for 12-15 minutes
• Focaccias can also be heated in a pre-heated oven, toaster oven or in a toaster.

Although our breads keep well for 5 to 7 days, we don’t sell day-old bread, but instead offer bread as fresh as possible. Our leftover products are donated to community kitchens and other organizations that use them to feed people in need and for special events.

About 15 slices per loaf (1/2” or 13mm thick), depending on how you slice it!

While we don’t deliver, we do offer our breakfast and lunch items cut and ready to serve on catering trays for pick-up or delivery by taxi. You can download a catering order form from this website on the menu pages found under Bakery/Cafés.

One to three days’ lead time is required, depending on the type of bread. We will always try to accommodate your request.

We use different combinations of flours in our breads in order to achieve different flavours and textures. The use of lower gluten flours such as rye or spelt and the addition of whole grains will result in a denser loaf or roll with less volume. Also, breads with many other ingredients such as olives, fruit or whole grains may not have as much volume.