I thought I'd start a quick thread listing where to get supplies locally in southern Ontario.  Please feel free to comment with your favorite places and I'll add them to this list.

Flour / Grains:

A and E Fine Foods, 19811 Woodbine Ave, Queensville, 905-478-1500

Stocks some organic flour

Arva Flour Mill, 2042 Elgin Rd, London, 519-660-0199

Mills and sells organic flour directly

Bulk Barn, Various locations listed on their website

Usually a good selection of flour and baking ingredients

Merrylynd Organics, #3010 Hwy 28 (formerly 134), Lakefield, 705-755-1081

Mills and sells organic grains/flour directly

New-Life Mills, Hanover, 1-800-265-5510

Local mill, see Liam's posting

Oak Manor Farms, 756907 Oxford County Rd #5, RR#1, Tavinstock, 519-662-2385 (website down?)

Mills and sells organic grain/flour directly

Organic Abundance, 3066 Bloor Street West, Toronto, 416-234-5258

Stocks some organic flour

Ouderkirk and Taylor, 3 Wyndam St. N, Guelph, 519-827-9378

Stocks some organic flour from La Meunerie and Ontario-grown Red Fife

Baking Supplies

Ayres Baking Supplies, 354 King St. N, Waterloo, 519-886-7001

Mostly cakes and decorating but some useful supplies.

Golda's Kitchen, 2885 Argentia Road, Unit 6, Mississauga, 1-866-465-3299

Both retail and online stores for kitchen supplies.

Harvest Corporation, 249 Watline Avenue, Mississauga, 1-888-925-6644

Baking/Restaurant supplies.

McCall's, 1290 Fewster Drive, Mississauga, 1-800-541-3415

Mostly cakes, decorating & chocolate.

S.T.O.P. Restaurant Supply, 206 Centennial Crt., Kitchener, 1-800-265-2961

Restaurant supplies with sales to the public.

Bakeries

ACE bakery, 1 Hafis Road, Toronto

Altitude Baking, 1346 Queen St. East, Toronto

Bonjour Brioche Bakery, 812 Queen St. East, Toronto

Blak's Backery, 1022 Langlois Ave, Windsor, ON

Brick Street Bakery, 55 Mill Street, Toronto

Cob's, Toronto

Epi Breads, 1526 Bayview Avenue, Toronto

Golden Hearth Baking Co., 343 King St E, Kitchener

Pan Fresco, 414 Locust Street, Burlington

Sproll's Fine German Bakery, 300 Trillium Dr, Kitchener

St. John's, 153 Broadview Ave., Toronto

Thuet, 609 King Street West, Toronto

Links

Foodlink lists farms with local produce for sale in Waterloo/Wellington.  There is also a Community Shared Agriculture (CSA) directory and a listing of farmer's markets in Ontario for those that are interested in buying and supporting local farmers.

With all the introductions from Ontario lately I just had to count myself in.  Just moved from Toronto to Fenelon Falls, but still a proud Torontonian. I'm so excited (some people around here might use the word "obsessed") about bread after linking with this website just weeks ago.  I've been having a blast experimenting with no-knead dough baked in a cast iron pot (a la New York Times; my favourite to date) and refrigerated no-knead dough (a la Mother Jones magazine), along with Richard Bertinet's stretch and fold method. I'm starting to get cocky enough to mix methods and recipes – my attempt to stretch and fold a very wet Struan dough the other day was some spectacle! (I was ultimately able to remove stray bits of dough from rugs and cupboards in adjacent rooms, thankfully.) Since our family is used to whole grain breads, I'm summoning the courage to mix up some 100% whole wheat dough and sttry turning that into really great bread before the kids get too used to French white.  Although, I have come to believe that when white flour, salt, yeast and water turn into something as magnificent as the crusty boules we have been enjoying (my kids eat their crusts!), a miracle has occurred and that just has to be good for you. 

Can anyone recommend some exceptional whole grain or mixed grain bread recipes?

I keep thinking there should be a dating service link to this site.  So many passionate, artistic, generous souls – who bake! – in one place.  I'm just sayin', if I was looking...

An odd request: I'm working on a production of Michael Healey's play, The Drawer Boy, which will be produced by our local professional theatre company. In the play, one of the characters (a man who was brain damaged by shrapnel in World War II) obsessively bakes bread. The play takes place in 1972 in rural Ontario, on a farm.

The question: what sort of bread would he be baking? Any Canadian bakers on the group?

Alan