In the late 19th and early 20th centuries, waves of Ukrainian immigrants arrived in the Canadian Prairies, many settling in what is now known as Manitoba’s Parkland Region—especially around Dauphin, Ethelbert, and Sifton. Seeking land, freedom, and survival, these newcomers brought more than just labour and language. They brought food traditions that were deeply tied to the rhythms of the earth—and none more foundational than rye bread.

In the quiet hum of kitchens around the world, a revolution is brewing.

This revolution isn’t powered by advanced technologies or futuristic gadgets but by an ancient, humble process: the art of making sourdough bread.