Bakery & weigh room
Every loaf, weighed to the gram.
Measure Bakery is a small neighbourhood bakery built on one stubborn idea: good bread is measured, never guessed.
- Grams not cups
- Daily scale checks
- Small measured batches
About the bakery
We bake with a scale on the counter
Measure Bakery started with a set of digital scales and a question: what happens when a bakery treats every ingredient as a number worth getting right? The answer, it turns out, is bread that tastes the same on a Tuesday as it did on a Sunday.
So that is how we work. Flour, water, salt and time are weighed out to the gram, written down, and weighed again the next morning. Dough is portioned by mass, not by eye. Cakes are built to the size you actually asked for.
It is a quiet kind of obsession, but it is ours. Come in for a warm loaf, watch the scales settle, and take home something that was made the careful way.
What we bake
Loaves, cakes and everything that needs a number
Six things we do well, all of them measured before they ever meet the oven.
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Weighed loaves
Sourdough and yeasted loaves shaped to a fixed dough weight, so every slice comes out the size you expect.
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Made-to-measure cakes
Tell us the tin, the tier or the headcount and we build the cake to that number — no more, no less.
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Portioned pastries
Croissants, buns and tarts divided by weight so a box of six is a box of six equals.
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Temperature & timing checks
Dough temperature and proving times are logged for every batch, because heat is a measurement too.
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Recipes in grams & percentages
Ask us for the formula behind a bake and we will hand it over in grams and baker's percentages.
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Measuring workshops
Short sessions at the bench on why weighing beats scooping, and how to fix a dough that went wrong.
Why choose us
Precision you can actually taste
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Weighed, never scooped
A cup of flour can vary by a lot. A gram does not. Everything that goes into a bake is measured on a scale before it goes into the bowl.
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Scales checked daily
A bakery is only as good as its instruments, so our scales are tested and calibrated before the first batch of the day.
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Batches you can repeat
Because every recipe is recorded by weight, the loaf you loved last week is the loaf you get this week.
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Small, honest batches
We bake in quantities small enough to keep an eye on, which means we can adjust the numbers instead of hiding behind volume.
Contact
Tell us what you need measured
Orders, custom sizes and workshop questions all start here. Send a note and we will get back to you.
The bakery
Measure Bakery
The weigh room and bakehouse
Old Mill District
Visiting
Walk in while the ovens are warm. For custom sizes and workshops, send a message first so we can plan the batch.