Dear Grain sells fresh sourdough bread along with a selection of sourdough cakes and sandwiches from a store in Lower Ossington.
The bakery started in 2016 and perfected its slowly made bread from the back of Detour Coffee in the town of Dundas before upgrading to the Hamilton Commissioner about a year and a half ago.
Although the bread has been available at Dark Horse cafes around the city, this is the first physical store for the popular sourdough with same-day delivery in Hamilton and Toronto.
Chef baker Adri Greenspan leads the team of nine people in Hamilton, where all the breads are prepared with a slow fermentation process (12 to 36 hours) and a careful combination of flour and heirlooms.
Greenspan tells me that the bread is also made with higher water to flour ratios (83 percent plus) to master a soft consistency, crispy crust and good digestibility before being delivered here every morning.
Five different options can be found in the store at any one time, including the classic country, super-seed, multi-grain porridge or silhouette pan bread and a selected cheese bread that changes every week. There may also be a seasonal offer when you drop by.
They come with the bread ($ 7.95 to $ 8.50 each) and cut, as cutting it while it is fresh only destroys the bread due to the high hydration.
In the spirit of celebrating bread, a selection of products is stored that can be combined with breads such as jams, spreads, dips and canned fish, as well as ingredients and tools to make your own bread at the back of the store.
Flour made with a variety of seasonal and regional wheat types, bread baskets, cutting knives and handmade cutting boards can be purchased for anyone who wants to pick up bread making from home.
Here, sandwiches are made on sourdough. This week’s offer includes a meat option with prosciutto and salami ($ 16), roasted vegetables ($ 14) and a wild haddock with dukkah crust ($ 16).
There is also a high breakfast sandwich ($ 8) with eggs, crisp portobellini mushrooms, spinach and aged white cheddar.
Sweet and savory cakes from scratch are mostly also made with sourdough. This goes for the breakfast bun with brioche ($ 4.50) covered in crystallized brown sugar with an unexpected taste of orange.
The tasty brioche ($ 7) oozes eggs and a creamy Dijon Mornay when bitten in or cut in half. Ham and emmentaler (a type of Swiss cheese) make it filling enough to stand in a bridal sandwich. 
Bostock ($ 6) is a classic French pastry made here with day-old brioche cold cuts with apricot jam. Almonds and cranberries go on the crispy top, while the middle remains soft and chewy.
The sweet raspberry and pear galette ($ 8) is one of the few cakes that does not contain sourdough. Instead, a flagged puff pastry is made with butter instead of margarine, just like you would find in France, thanks to Toronto-based Butter Boys.
Espresso-based drinks are poured with coffee from Detour, where the bakery has its roots and comes as a perfect complement to a takeaway pastry or sandwich.
But a visit to the store just north of Queen on Ossington would not be complete without a purchase of sourdough, the literal bread and butter from all over the place.
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