Rhubarb season is in full force! Hand pies, muffins, crumble bars, and more, making appearances until the patch is picked bare.

Wilbur is taking a trip down river this August, are you? Pick up your cheese box for the first annual Great Canadian Cheese Box Race, at Fifth Chute! Proceeds go towards the development of Eganville’s waterfront. First place is $350, last place (for slouches like Wilbur) is $300. @ Fifth Chute Coffee

Everything scone + espresso by @littlevictoriescoffee

Bread and its maker. Today we have spelt, apple + cider and garlic + rosemary.

Open late tonight!

Ginger cookie + vanilla ice cream. Just in time for the long weekend. Coming?

Sold out of bread, again. 🥖 ☕️ 🥖 ☕️ Have a good weekend!

Hand drawn Mother’s Day cards in the shop. Perfect for, you know, Mother’s Day. @ Fifth Chute Coffee

Legitimate window graphics are up. Open Tues. - Sat. | 8am-4pm @ Fifth Chute Coffee

Taking a quiet moment to enjoy some of our new artwork. nature + canvas by Chantelle Martin. @ Fifth Chute Coffee

It takes at least 17 hours to get from the first photo to the second. All of our bread, including those housing our sandwiches, are made in house using real sourdough instead of commercial yeast. It can take three days to make one batch of bread. Without getting too geeky, sourdough bread is made with wild yeast captured from our surroundings and allowed to ferment. This process basically pre-digests the dough, allowing us to digest it more easily and also absorb all of the good stuff in the grains. Sounds good, right? Decide for yourself - light rye is on the menu for tomorrow, more to come later in the week!