Motherdough Mill and Bakery is an artisanal bakery with a stone mill run by miller-baker Carole Ferrari. The bakery is in Toronto at Dupont and Symington. Motherdough is focused on quality, small batch baking of traditional baked goods from all over the world with a real focus on craft. I take many classes with master bakers across North America and Europe to learn new techniques and constantly improve on what I do.

Motherdough has a 26 inch New American Stone mill and with it we mill organic grains including whole hard wheat, soft wheat, spelt, rye, corn, buckwheat, emmer, einkorn, rice, quinoa to make the flours to make all the doughs and batters for the bakery. These flours are also for sale and milled to order.

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