Brandon Timney holds freshly baked loaves of ‘Four Cubs Original’ sourdough bread.
By Shelley Cooke
The smell of fresh bread fills Brandon Timney’s kitchen every morning as he bakes eight loaves and 24 bagels for his home-based business, Four Cubs Bread Co.
The business, which opened about six weeks ago, grew out of his longtime love of baking. What started as Christmas gifts for family and friends quickly turned into requests for more, fueled by word-of-mouth recommendations.
Timney also credits his love of math and science which led him to baking, “especially the sourdough making process which is very scientific,” he said.
Sourdough production spans about 36 hours. Timney builds a 1,600-gram starter overnight, then spends six to eight hours the next day mixing and folding the dough in intervals. After an extended cold fermentation in the refrigerator, the loaves are baked and ready by noon. This method develops both flavour and nutritional value. Despite the lengthy process, Timney said the time and attention required are part of what he enjoys most about the craft.
Beyond the careful process, what sets Timney’s business apart is his approach to baking: he treats every loaf as if he’s baking for family, friends and neighbours. Unlike commercially-made bread, his sourdough is traditional, made without added yeast or sugar. He also selects ingredients that accommodate a variety of dietary needs, including vegan, nut-free and diabetic-friendly diets.
Timney said his most popular item is the sourdough “Four Cubs Original” (FCO), known for its crisp crust and soft interior. The herb and cheese bagels are also a customer favourite, made with a blend of Italian herbs and Parmesan cheese and topped with old cheddar and additional herbs. A sample of his bagels highlighted the flavour and texture he strives to achieve!
An added bonus is that “the bagels can be sliced and frozen, and they’ll last for months,” Timney explained.
Starting the business hasn’t been without its challenges. Since his kitchen serves as his home base, finding suitable equipment can be tricky. Will the fridge be large enough to store all the loaves? Can the oven handle hours of high-temperature baking? On the day of our interview, Timney’s oven igniter had burned out – fortunately, a neighbor’s oven was available to keep him on schedule.
When asked how his family and neighbours have responded to his idea of opening a bakery in his home, Timney said his wife, Sarah, has been one of his biggest supporters. She often puts her own baking on hold to keep the oven free for his daily batches, and has embraced the extra mess and open windows required to regulate humidity during production.
Timney said support from neighbours and the wider community has played a key role in the growth of his business. He offered special thanks to fellow local businesses, The Nor’Easter Bakery, This Is My Jam, and Mel’s Skin Laundry Co., for championing his entrepreneurial spirit and traditionally crafted breads and bagels.
As for expanding his production, Timney says, “not right now”. He wants to maintain his current baking capacity in order to balance the other responsibilities of his homelife and being a dad to his four cubs!
Timney is looking at more creative and sustainable ways to grow without keeping the oven on. He is pursuing the idea of selling sourdough starters and using social media to teach others how to bake bread.
Timney posts his weekly bake schedule and availability on the West Rouge Residents Facebook page and Instagram, where customers can place orders for personal use or small-scale events. He offers free delivery within West Rouge and Centennial, as well as front-door pickup from his home. More information is available at@fourcubsbread.
As word continues to spread, Brandon Timney’s small home-based bakery is proving that simple ingredients and a lot of dedication can go a long way!