Over 30 years ago, long before Winnipeg’s artisanal bakery scene began — Fort Garry Hotel began baking its own bread from scratch.

Since then, bread has been woven into the hotel’s daily rhythm. Morning to night, 365 days a year, something is always emerging warm from the hotel’s ovens. Every loaf has a purpose: country loaves for golden breakfast toast, perfectly griddled English muffins for Eggs Benedict, ciabatta buns for burgers, buttery brioche for French toast, hearty sourdough for sandwiches, crusty buns for Oval Room Brasserie, hand-rolled breadsticks for Vida Cucina Italia, pillowy dinner rolls for banquet tables — even our 72-hour fermented pizza dough.

Over time, guests began asking to take a little of it home, especially our Organic Sourdough Bâtard crafted from a 13-year-old wild Manitoba grape starter.

What began inside a historic hotel kitchen is now available at street level at The Bread Box. Fresh bread, made with intention, ready for downtown Winnipeg - so you can bring home the bread that’s been at the heart of our kitchen for decades.