What are the opening hours?

Thursday 8:30am - 4pm Friday 8:30am - 4pm Saturday 9am - 3pm Sunday 9am - 3pm

https://mightyfinebakehouse.ca/

Mighty Fine Bakehouse & Cafe, 79 Madawaska Street, Arnprior, ON (2026)

07/14/2026

Hello, it’s Tuesday again!

A few weeks ago I said the sandwich would be pork belly but Graham had changed his mind to Pork Loin, so we did that, which was delicious and popular, so to clarify this week it will be Pork Belly, we won’t switch it out at the last minute.

Salad has shifted a bit; Strawberry Butternut would have been better, but I’m not changing the menu now. Graham asked if that combo was weird. I’m pretty sure you can just put whatever you want in a salad (within reason!), things that grow outside in the same region are all friends. Do they ripen at the same time? No. But Butternuts are aged and eaten year round. Maybe it’s because I grew up eating Lime Jello Cabbage and Carrot salad at my Nanna’s house 🤷🏻‍♀️ salad is just a bowl of things that grow outside.

Eat your carrot soup, it’s good for your eyes.

I don’t mean to horrify anyone, especially on a Tuesday, but we need to have an honest conversation about what I’m sure will be a touchy topic. If anyone who reads this post overhears arguments at the register regarding this, pipe up. Let everyone know the tax-free gravy train is over.

FROZEN TREATS AND THE ZERO RATED MULTIPACK: the six pack tax free loophole DOES NOT INCLUDE ICE CREAM SANDWICHES. I spent far too long this morning checking the tax laws about ice cream and now I know far too much about ice cream and frozen treat taxes.

Perhaps our FOH folks have accidentally allowed this, but no more! A Frozen Treat is NOT a BAKED GOOD. We get that, yes? That seems obvious to me. One is made in an oven and can sit out all day, and the other is the complete opposite. Anyway, apologies for the drama, but a bakery isn’t a place for whining it’s a place of happy, so I wanted to share the bad news here to prevent Bakehouse whining.

Let’s end this on a positive note: ………….
I may have a third pastry special this week! Also, Mallard’s Milk Bar kindly tipped us to McGregor's Produce having extra raspberries so the eclair will be lemon raspberry instead of coconut 👏🏻👏🏻👏🏻

07/12/2026

It’s late, I know — but if I don’t post about it, I will forget they ever existed, stealing its sheer deliciousness from tastebuds in the future. I’ll run this next week, but I may change the fruit? Who knows what I’ll do.

Key Lime tarts are improved (dare I say) by a nice strawberry compote. These have cream to finish but they should have meringue. The toasty meringue really ties the whole thing together.

Anyway, coconut eclairs are on. Coconut cream pie is a hit but coconut other things is a struggle. No idea why. For the record, the coconut cream eclairs are exactly the same as the cream pies we make on occasion, but long and secure in a tube of choux pastry.

The Original Genuine Frozen Nanaimo is officially back 👏🏻 since this is the second batch of the year, it’s great! Available in Classic and Coffee.

For those of you who love coffee creamy things, Alex made a batch of Tiramisu yesterday, including a restock of individual portions for those who cannot commit to a larger one. I wish they could be eaten straight from the freezer — I may work on that, since I believe that is something we all need in these strange and stressful times.

07/07/2026

Happy Tuesday!

This week:

Thai Coconut soup is back for a second week — Graham usually makes 20+ litres of soup so we can sell cups, bowls, and litres. Last week he reduced the batch because it’s not soup season and we had too many litres. But then everyone ordered soup AND wanted litres, and we could accommodate both. So we’ve made it again, no complaints from me because it’s my favourite.

The sandwich is a little different; a Thai style beef short rib instead of pork. The soup will still work, huzzah!

The quiche is Chana Masala, which sold out the first time we made it, much to our surprise, and folks have been requesting it since. I’m glad to get chickpeas in y’all 🙌🏻

While I haven’t done a full post yet, mainly because they are all packaged, ICE CREAM SANDWICHES ARE BACK 👏🏻👏🏻 This week I’m adding our cult-hit Thai Chili Lemongrass, since it goes so well with the fresh menu (and because Lynn so kindly requests them every year). Does this sound like a frozen treat you would like? Maybe not. BUT they are delicious and worth the risk. Based on a flavour from a now closed shop in London’s SoHo district, I served this in Calgary to happy stomachs, so let’s be as cool as Londoners and Calgarians.

Thankfully, our breads on Sunday were almost back to normal — my apologies again for the inconsistencies, and thank you for your patience. Fingers crossed this week is even better.

Okay, that’s it. Have an awesome day!

07/03/2026

On a positive note, we have lovely specials today: a Banh Mi style sandwich made with grilled pork, herbs, pickled roots, cucumber, on a long challah bun. The soup is a Thai Coconut (Tom Kha G*i), with chicken and vegetables, finished with basil.

07/03/2026

This…is false advertising 😅

The white and seed are not doing well today.

I mentioned, when there was still snow on the ground, that the flour we’d received had some starch damage. I’ve been compensating during the mix, but only so much can be done.

Since our bread fridges have been struggling in the heat, last week I tried to compensate through back-loading the fermentation to the second rise. You can do this to a certain extent, but I ended up cutting the dough too soon. While they looked fine, not great but fine, for me the flavour and texture was wrong.

This week, I made sure the doughs completed their bulk and they were cut and shaped quickly to get them into the fridge to start cooling down. It can take the dough hours to lower in temp once in the fridges, at which point their rise finally slows down to a crawl.

I’ve been mixing the doughs early so we aren’t shaping breads at 9pm, but with the fridges holding all night 4C higher than they were set, and were reading, most of them over proofed.

* blows giant raspberry *

So, good news: it’s bread! The texture is okay, the flavour is very close to the usual, but they look as sad as I’m sure they felt going into the oven 🫠

Since I can’t make many changes at once, each bake is a sort of unknown. I make one adjustment at a time, like less sourdough starter, longer mix, more folds blah blah blah. I could go buy a bag of crappy commodity flour and add a few kilos to each mix, but I really really don’t want to do that.

So this bread stuff is a process, and it’s my top priority right now. Likely tonight the breads will be shaped at 9pm again 😑 but you gotta do what the bread needs you to do.

Footnote: I don’t envy farmers, especially wheat farmers these days, so I don’t have any negative feelings towards them or the millers for the starch issue. I feel fortunate to be getting the flour I order these days, and despite my frustration I am still appreciating the process.

07/01/2026

Hello and happy July 1st!

THURSDAY CLOSURE: due to the holiday falling on Wednesday, which is one of two days we normally have our team in prepping for the week, we are closed Thursday to allow us all a well deserved day off and one prep day. Regular hours resume Friday!

Due to the heat this week, we went Southeast Asian for our flavours. A refreshing Banh Mi, Tom Kha G*i soup which was surprisingly popular the last time it was featured (well, shouldn’t be surprising, it’s a wonderful soup that sits in my top 5 for sure).

The veg sandwich is missing the third ingredient: Grilled White Zucchini! Apologies for the error, I’m just so excited to start making croissants and Ice Cream Sandwiches 😅

I wanted to call the Quiche “Things you didn’t buy at the Market” or “Castlegarth Farms Leftovers” but Graham didn’t like that. If they have extra veg, Matt from Castlegarth drives the cart over to Mighty Fine after the market and we collect the extras to turn into whatever we can for the next week. Some is going into the Veg sandwich, most of it the Quiche because cheeses and egg can improve most things. We aim for zero waste, after all. Chard, green onions, scapes.

We hope you all enjoy a fabulous day, drinking plenty of fluids and staying out of direct sunlight - cheers!

06/28/2026

Behold, my semiannual Queen Bun (Kouign Amann) post 👑

I do this to remind folks

A) how to pronounce it (simplest anglicized way is qween ah mahn), which translates from Breton, a Celtic language, to Butter (amann) Cake (Kouign). But we encourage the even simpler Queen Bun to remove awkward ordering moments.

And

B) what it is: a laminated (layered) pastry similar to a croissant but layered with sugar and a pinch of salt to replicate the salty butter of Brittany, France, where it originated. Originally thrown together from bread dough for a demanding customer who required a last-minute cake for guests, they have shrunk in size to individual portions for ease in pastry production. It is sprinkled all over with sugar, which caramelizes during the bake, encasing the soft, airy interior in a crisp sugar-shell.

Their popularity end and flows throughout the year, so they must occasionally make an appearance because they are lovely but a bit of a nuisance to make so *the feelings* come out when we don’t sell them all. They used to be very inconsistent because I refused to take the few minutes to dial in everything before chopping into the dough but I’m really working on being more pastry and less bready this year. Which is to say more precision even though my brain is like “you can just eyeball it” and “rulers are for the weak” well my eyes are weak now 👀

Their Bakehouse look has changed a bit over the years, mostly due to going from hand rolling to inexpensive sheeter rolling to third-hand expensive sheeter needing 3k worth of upgrades rolling. Equipment can really change a product.

They begin as simple squares with their corners folded to the centre, but they tend to pop up during the proof, so in the morning I must choose wether it’s worth folding the corners in again before baking or just leave them, as I did today. They look like little crowns when their tips are left reaching skyward, it’s quite cute and keeps them lofty, though they really ought to be a bit more dense, if keeping it traditional.

06/27/2026

Well well well well well well well…..

I’ve been working on a blog post about why the Angry Chef stereotype exists, and man oh man, this week has tested the Bakehouse chefs 😅 I can’t say we’ve had a week where more things have gone wrong. Thankfully no equipment has failed, no catastrophic issues, but more of a chipping away slowly by consistent, small frustrations or problems that have eaten away at our time and possibly sanity. Like the power outage. Staffing shortages. Production mistakes. Ingredient issues. Delivery annoyances. Disorganization. Temperature fluctuations.

Just normal stuff, but more than usual. If the taps start dripping my head may explode. Then I’d never finish that blog and you won’t know why Angry Chefs 🙃

The plan for the eclairs was fresh strawberry with mint. Jenn can attest to attempting multiple times to acquire fresh berries grown locally, but to no avail. It was planned that we would pick them up, along with mint, because we haven’t made it to a garden centre, and I only realized I’d need some for the specials after blanching what I had for lemonade and ice cream sandwiches. The plan failed due to not being able to leave the shop while the sun was out for three days. I’ve adapted for this week but will rely on a different strawberry source next week.

The cross section doesn’t express the strawberry flavour accurately. I was happy to have squirrelled away some excellent strawberries in the freezer. Big Strawberry Flavour, I promise.

It’s one of those super quiet summer days over here so I’ll be making a bit less for tomorrow. Orders are advised. I wish you a day of minimal nuisances!

06/23/2026

Wow, I didn’t even describe the sandwich. Too distracted by Greg and the economy. Classic.

My first batch of frozen Nanaimo’s is done. They are craggy. The first batch is always craggy because I believe my brain can retain info so I don’t keep good notes. This is the incorrect way to pastry. Every year, the same lesson. At least I’m consistent!

“Ice Cream” Sandwiches are also back this week. Flavours on the website, will post about them when they are finished 👍🏻

06/20/2026

No shade, I swear! All jest!

This customer question has been asked a few times over the years when, 5 min before we close, someone comes in expecting us to have piles of things.

Maybe we need one of those not-old-timey-but-trying-to-look-old-timey BAKERY signs.

We don’t. Please don’t bring us one. We prefer to remain MYSTERIOUS 🤫

Mighty Fine Bakehouse & Cafe

07/14/2026

07/12/2026

07/07/2026

07/03/2026

07/03/2026

07/01/2026

06/28/2026

06/27/2026

06/23/2026

06/20/2026

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Thursday	8:30am - 4pm
Friday	8:30am - 4pm
Saturday	9am - 3pm
Sunday	9am - 3pm