Lamma by Suzie Français

Sourdough · Mississauga

Lift the lid.

Suzie bakes naturally leavened sourdough in her home kitchen in Mississauga. Every loaf takes her two days, and ends the same way.

One of Suzie’s loaves from above: a round sourdough with sesame and black seed, opened along one long curved cut.

Her clock rings at 22 minutes. This one rings at 22 seconds, or tap the lid.

وأرفع الغطاء والاقيها نافشة

“…and I lift the lid, and find her puffed up.”

Suzie, in a voice note

See the breadHow a loaf is made

The bread

Naturally leavened sourdough and olive oil focaccia, baked in small batches. Every sourdough rests 24 hours in the cold.

Sourdough

  • Her Signature Plain on an olive-wood board, its top covered in sesame and black seed.

    Signature Plain$10

    Classic open-crumb loaf, generously topped with toasted sesame and black seed.

    0
  • A round loaf with black olives showing through its cut.

    Single Inclusion Sourdough$12

    Your choice of one signature fold-in: olives, sundried tomatoes, cinnamon or thyme.

    Which fold-in?
    0
  • A seeded loaf with olives and herbs, close up.

    Double Inclusion Sourdough$13

    Combine any two fold-ins.

    Which two?
    0
  • A dark chocolate sourdough, chunks of chocolate in its crust.

    Dark Chocolate Sourdough$15

    Rich semi-sweet chocolate chunks, folded into her long-ferment sourdough.

    0

Olive oil focaccia

Her focaccia in the tray, dimpled and topped with black olives, cherry tomatoes and herbs.
In this photo: black olives, cherry tomatoes and herbs. Ask Suzie which toppings she has.

  • Classic Herb Focaccia$14

    Light and airy with a golden crust, finished with extra virgin olive oil, flaky sea salt and fresh garden herbs.

    0

  • Focaccia With 2 Specialty Toppings$18

    Customize your focaccia with two specialty toppings.

    0

  • Focaccia With 3 Specialty Toppings$20

    Loaded, with any three specialty toppings of your choice.

    0

No eggs, no dairy, no butter. Suzie is vegan, and so is everything she bakes.

Your table لمة

Lamma, لمة, means people gathered together. Suzie loves feeding people, and people gathering. So set your place at her table: add bread from the menu and it lands here. Then send it to her.

Your place

    Total at her menu prices$0

    This opens WhatsApp with your message written out; nothing is sent until you press send. You can also message @lammabysuzie on Instagram or write to hello@lammabysuzie.ca.

    Two days, one loaf

    Every loaf takes Suzie two days. This is one of them, from the jar to the bag.

    Day one

    1. Suzie’s starter in a tall glass jar, full of bubbles, a blue band around it.

      The starter

      It begins in a jar. Her starter has been alive since 2020: a friend began it in the first days of COVID. The blue band marks its level.

    2. 30min

      The folds

      Every 30 minutes, a stretch and a fold. Suzie calls them “therapeutic”.

    3. A dark chocolate loaf from above: the basket’s rings in its flour, and a wheat stalk stencilled on top.

      The basket

      Shaped and set in a basket. Its coils leave rings in the flour; you can see them on the crust.

    24

    hours in the cold, slowly. Every one of her sourdoughs rests this long.

    Day two

    1. The cut

      Then her cuts: a wheat stalk, leaves, one long ear. The cut in the Lamma logo is one of hers.

      A loaf scored with a wheat stalk, seeds on its crust.
      A wheat stalk
      A loaf scored with a row of leaves.
      Leaves
      A round loaf with one long cut opened into an ear.
      One long ear

    2. لما أحطها عجينة وبعدين أرفع الطنجرة بعد 22 minutes وترن الساعة وأرفع الغطاء والاقيها نافشة.

      “When I put her in as dough, and then I lift the pot after 22 minutes, and the clock rings, and I lift the lid and find her puffed up. It’s a beautiful feeling that I’m getting addicted to.”

      Suzie, in a voice note · The last sentence she said in English.

      The pot

      Into the pot, الطنجرة. After 22 minutes, the clock rings.

    3. A seeded sourdough with a big ear, its crust lifted open along the cut.

      The lid

      She lifts the lid and finds her نافشة: puffed up. In Suzie’s Arabic, the loaf is “her”.

      “It never ceases to surprise me. Pleasantly surprise me.”

    4. Four of her loaves cooling on a gold wire rack: two seeded, two with olives.

      The rack

      Out onto the gold wire rack, to cool.

    5. Two sliced loaves in kraft bags with windows, each with a round “Handmade with love” sticker.

      The bag

      Sliced, and into a kraft bag with a window.

    A seeded loaf, sliced, on a wooden board.

    Her tip

    Slice the loaf, layer the slices with parchment and freeze them. Toast a slice whenever you like: it tastes freshly baked.

    Back home بالبلاد

    Suzie’s family tradition comes from Palestine: back home, بالبلاد. In her aunt’s words:

    «يا عمتو، إحنا بالبلاد هيك كنا»

    “My dear, back home, this is how we were.”

    Her aunt

    “When I come to it, I’m addicted to the idea, not just the bread.”

    Suzie
    Her sliced loaf served on a wooden board with olive oil, dips, watermelon and citrus.
    A table set for guests: a grazing board, cupcakes, flowers and two of her loaves.
    A loaf torn open in two hands, showing its open crumb.
    Lamma by Suzie

    Every loaf here takes Suzie two days, in one kitchen in Mississauga, from a starter alive since 2020.

    No eggs. No dairy. No butter.

    Message Suzie @lammabysuzie hello@lammabysuzie.ca