Artisan breads: Stirato, Calabrese, Vienna, San Francisco Sour, Light & Dark Rye, Pumpernickel, Sour Rye, Flax Bread, Nona Bread, Ciabatta, Corn Bread, Anise Bread. Lakeside Bakery's philosophy about baking is still the same as it was in the early days of its existence almost 100 years ago. The fourth generation in this family of bakers is now at the helm. In all those years we stayed true to the fact that time and fermentation are the main components in creating a great tasting bread. At Lakeside Bakery it takes five to 24 hours to make bread fermentation and natural enzyme activity in the dough creates flavour shelf life and good texture.