Stories From the Oven: Inside the Legacy of Grahame’s Bakery in Kemptville  

In the heart of Kemptville, Ontario, nestled on Clothier Street East, stands a bakery that has quietly shaped the town for generations. This month, Grahame’s Bakery marks two extraordinary milestones: 65 years under the Grahame family name, and 140 years of baking in the historic brick wood-fired oven. 

The oven itself is a designated heritage site, but the bakery’s true legacy lives in the stories, of flour-dusted mornings, hand-shaped dough, and a community filled with generations of memories. 

A Living Tradition 

Before the sun rises, the bakery hums to life. Inside, Rick Grahame, his son Wesley, and longtime baker Rachel move in quiet coordination. There’s no rush, no chaos, just a steady rhythm passed down over decades. Batch after batch, they work in sync, guided by muscle memory and mutual respect. 

The oven is fueled exclusively by softwood, much of it sourced locally. Even the firewood has its own story, batches of wood are often found by word of mouth, then selected, chopped, and fed into the flames by hand. The work is demanding, but it’s a craft they take pride in. From preparing the wood and stoking the fire to kneading dough and hand-piping their famous butter tarts, every step is intentional and deeply rooted in tradition. 

Rick recalls his father, Ken Grahame, and his unwavering standards. “There was a right way to do things,” Rick says. “And you learned it fast.” That legacy lives on in every tart, every loaf, every early morning. 

Stories from the Oven 

The oven itself has seen its share of drama. Over the years, it’s been restored multiple times, always with reverence. But not every experiment was a success. At one point, heating elements were installed in an attempt to modernize. “It didn’t last long,” Rick shared. “The bricks wouldn’t heat evenly. We had hot spots, cold spots, it just didn’t work. We ripped them out pretty quick.” 

Cleaning the oven has always been a hands-on affair. For years, the go-to method was a cotton shirt tied to a wooden dowel, used to sweep out flour and burnt pastry bits from the brick surface. Eventually, Rick had an idea: a leaf blower. “It was one of those ‘why didn’t we think of this sooner?’ moments,” he laughs. “Saved our backs, that’s for sure.” 

The Grahame family’s connection to the bakery began in 1939, when Rick’s grandfather Leonard started working for Bert Frisby (owner of the bakery from 1922 until 1960).  

Rick recalls, hearing of a time when “Grandpa and Mr. Frisby” reportedly went a week without speaking, and yet still the bakery never missed a beat. Even during times of tension, “The work came first. The community came first,” Rick says. 

Frisby’s son was meant to take over the bakery but went off to war as a pilot, leaving the bakery in Leonard’s hands. In 1960, the Grahames officially bought the business and have been its stewards ever since. 

During the Ice Storm of 1998, the bakery’s wood-fired oven became a lifeline. With Rick out west, his sister Deb and their parents kept the bakery running just under a new purpose. “It was like stepping back in time… That oven fed people. It warmed the space. It reminded us why it’s still here.” 

Baked Into the Community 

Grahame’s Bakery isn’t just a business — it’s a cornerstone of Kemptville’s identity. In July we shared a a Facebook post about the bakery's impact on the community and were met with an outpour of locals sharing cherished memories. Their stories speak volumes: 

• Generations of tradition: One woman recalled visiting the bakery as a child when Rick’s grandfather was still baking. Now, she brings her own grandchildren. Another proudly declared herself a fourth-generation Grahame’s shopper. 

• A place of kindness: More than one community member remembered being told they could pay later if they didn’t have enough money. “Always a smile and a friendly face,” one said. “So kind.” 

• A taste of home: From apple fritters at council meetings to ginger cookies that remind someone of their grandfather, the bakery’s goods are tied to deeply personal memories. 

• A global reach: One family noted they’ve sent Grahame’s baked goods in care packages to Bosnia, Croatia, and Afghanistan. Another shared that their grandkids’ first stop when visiting from Alberta is the bakery, where they were greeted by name. 

• A tourist stop and teaching moment: Visitors from out of the province are often welcomed with a tour of the bakery, turning a quick stop into a memorable experience. 

• A partner in local food: Several local restaurants have Grahame’s baked goods on their menus knowing that it brings something special to the table. 

Still Rising 

To walk into Grahame’s Bakery is to step into a story still being written. It’s a place where time slows, where recipes are passed down by hand, and where the warmth comes as much from the people as the oven. 

As the bakery marks 65 years under one family’s stewardship and 140 years of continuous baking, it’s clear this isn’t just a story about bread. It’s about a community anchor, fueled by flour, fire, and generations of family. 

Watch the full interview on our Youtube channel to learn more about Rick's favourite memories oven side and of times ahead.