A bakery with a devoted following has gone big. Dear Grain, known for its sourdough, has opened a 10,000-square-foot space in Hamilton, and you can almost smell the bread from here.
Scaling up is the dream and the risk for any craft bakery. A larger facility can mean more loaves, more consistency and wider distribution, but it also tests whether the quality that earned the loyalty can survive growth. For fans of artisan bread, the expansion is good news, since it could make the product easier to find.
Hamilton has been quietly building a reputation as a food town, and a major bakery investment strengthens that story. Many Toronto-area bakers and restaurants are looking to the city for space and talent, and Dear Grain’s new home adds to that momentum.
If you have never tried a properly fermented sourdough, with the tangy flavour and crackling crust that define it, this is a good moment to start. Fresh bread is one of the easiest comforts of the colder months.
Pick up a loaf this weekend and tell us how you eat yours: toasted with butter, or straight from the bag?