New Grain is a seasonal sourdough bakery and kitchen in M’Chigeeng First Nation on Manitoulin Island, driven by curiosity and respect.
As a non-Indigenous business operating in M’Chigeeng, we prioritise ethical procurement and food sovereignty, working to ensure our growth contributes positively to local community.
I am Genevieve Sartor, owner and head baker at New Grain. When the bakery isn’t open, I work as a Postdoctoral Research Fellow with Lakehead University’s Sustainable Food Systems Lab in partnership with the Northern Ontario Farm Innovation Alliance (NOFIA).
New Grain functions as a practical extension of my research: a place to learn, test and translate ideas about Northern food identity, resilience, locality, and regional pride into everyday practice. In the bakery, that means long‑fermented sourdoughs, close relationships with growers on Manitoulin and across the North, and food that reflects the land and communities it comes from.