April 2, 2014

Back in Business post renovation

We have now re-opened post renovation, and are so excited to share our new space!  New paint, flour and layout to serve you better.  We are also offering breakfast from 7am-1030am, with such features as walnut currant french toast with vanilla poached pear, and black bean huevos rancheros with queso fresco.  Don't hesitate to pick up our new maple bacon sausage breakfast sandwich with a side of hippy hash!
What else is new?  Paninis are on the menu, and flying out the door, and soon we will be ready for 'the daily lunch' special, and fill our counter cooler with ready to eat take home items for the whole family.

November 20, 2013

Bakery Renovations!

So, as many times as I've admitted to being a terrible blogger, this might go as my longest 'away' period to date.  But I do have some exciting news... Once Dad's took over the space of the local sex shop, I aquired some more space, that up until now have been using as storage and such.  And yesterday, I received my renovation permit from the City of Saskatoon (thank you!) that will allow us to freshen things up with a new kitchen space and a larger dinning area.  With this, we plan to soon offer breakfast, more lunch options, more take away meal options and perhaps in the future some special event dinner functions.  I'm not totally sure about our hours during the renovation, it might be that we have to close for a small amount of time, but I will keep you posted on the works.
Trent

August 24, 2011

S'ok

Hello everyone and anyone that has been anxiously awaiting my next blog thing... I'll admit I have nobody to blame but myself for neglecting this social media stuff, but perhaps I can offer comfort that my efforts have been reserved for preparing and assuring high quality, fresh foodstuffs.
It has been a fun summer so far... saying this I have accepted we are nearing the last leg of it. It is getting dark earlier in the evening, which makes going to be at a the time that I do (somewhat) easier. Getting up for the morning bake has never been an issue, I'm always excited to get in and get at it. We had taken a week of summer to ourselves and closed the bakery the first week of this month, which I enjoyed at my parents remote northern cabin on Mackay Lake (just 10 minutes south of Missinippe). I had the most exciting fishing day, hooking 12 pike in less than an hour (kept 3), and picked and ate myself silly on wild blueberries.
When I stepped back into the bakery after a week off, I found 30 phone messages waiting! I must appologize, I had voiced a new message, but obviously failed to lock it in, and those that phoned in bread orders would have assumed we were 'business as usual', and came to the door in disapointment. So, I'm sorry for that. Adding insult to injury, my phone line was down the first two days back, and had no access to debit, credit, internet or phone. But from this we recovered, and on we go.
This week I'm trying something new....SAVOURY CUTTINGS. I'm calling a rustic triangular bread bun a cutting, and using different ingredients to flavour them. Today, I made 'sundried tomato basil' cuttings and tomorrow I'll have 'roasted onion and basil'. The dough is 15% Whole Grain Red Fife, and is quite soft with Extra Virgin Olive Oil. They sell for .35 each, or $2 for 6. If they are popular enough, I will continue making them, and challenging your palate with many more flavours.
Better get back to work now, but thanks for checking in.
blog blog blog, stuff and other stuff.
Trent

January 11, 2011

groupon coupon

hi everybody...today we are on the groupon site for a wicked deal...spend five dollars to get ten dollars at the store. check it out at www.groupon.com/saskatoon
cheers
trent

December 7, 2010

Christmas Season

Well, it has quickly become December...I know because the calendar reads so, and my little fire truck has broken down once again. Maybe a new supercharged engine will do it a bit better. Maybe.
My little shop shows the change in season, as the fresh bread is coming out of the oven and exhause their steam, the windows fog, and if its cold enough, they start to freeze. If its any consolation, it is nice and warm in here.
I thought I would say a word about fruit cake. Although it isnt my favourite treat, I do like mine. Its made with 100% organic, unsulphured fruits...and of course organic butter, sugar and flour. I made my own candied fruit, which lends a nice citrus finish to the palate. I have 2 pound boxes for $12.50 and 1 pound boxes for $8,50 and should be available until Christmas.
We are also taking a small Christmas break. We will be open December 24 until 4:00, then closed until January 4th, so feel free to reserve stuff until that point.
Thanks all,
Trent

September 7, 2010

Hello all...
This post is certainly self serving, as it is a call for resumes. School is back, I understand, and we're getting back (sooner than we might like) into winter business. Also, this means that I feel short staffed. So, I'm accepting resumes for a bakery assistant interested in working lunch time to close, Tuesday to Friday. The individual chosen will be required to prepare food items, interact with customers, clean and close. If you are reading this, and are interested, or think of someone who has kitchen skills, and is outgoing, feel free to bring a resume, and talk to me (Trent) at 220-1820 8th Street East (between Manos and Dad's Nutrition Center) before 3pm, or phone 306.955.2184 to make arrangements for a sit down.
Thanks all,
Trent

August 11, 2010

we're back...again

The bakery took a short break last week to refresh and enjoy some of the seasonal bounty. I took this opportunity to enjoy my parents remote northern cabin with my lady friend (+folks) for the beginning of the week, and try to organize a 'what's next' campagne with the rest of the days.
The cabin time was great...lots of visiting, not visiting, doing things, and doing nothing! I caught a few fish, a few bug bits and tons of wild blueberries. I couldnt hardly leave the puzzle my dad and I were working on, but I had to get back to town eventually.
The bakery feels new again, improved even. I feel more settled as we approach my second year in business (end September), and I feel like I want to do more things that my customers want me to do, not just what I want to do.
The best change I could immediately think of, was to do fresh, made to order sandwiches. Our sandwiches have been quite popular, but it was always my thought to have them made fresh for you. Not wrapped in plastic, and not sitting in a cooler. So I ditched the cooler, bought some butcher paper and got ready to serve. We're going to have daily sandwich specials, and bring back the panini grill.
With these changes, the small space I have feels somewhat larger, more personal, less industrial...all good.
So I'm taking suggestions or comments on what my 'next, next move' is. Feel free to submit.
BTW, I'm currently collaborating on a proper website. I'll be linking and jazzing up soon.
thanks all,
trent