Bannock Maritime

Bannock is one of the oldest breads on this continent — Indigenous peoples of Atlantic Canada made it over open fires long before the fur traders arrived, and the name itself travelled with the Scots who settled Pictou and Cape Breton. Every community has its own version, but the soul is the same: flour, water, and a hot fire.

Cooked in a heavy pan or baked on a trail of coals, it comes out crisp-edged and soft-hearted, best torn apart while still warm and slathered with butter. With jam, molasses or a fry-up beside it, bannock is breakfast that tastes like a campfire morning.

Maritimes recipes →