Last week I chose to close the bakery after a long Easter week of Hot Cross Buns and Brioche making. Now we're back in action.
I spent the better part of the week in Charlavoix Quebec with a deleguation of French speaking Saskatchewan folks touring the region, speaking with growers and producers, trying to grasp their absolute cooperation with each other and grand tourism and marketing scheme. It truly was a wonderful week full of eating, visiting and learning.
Soon I will have pictures printed of my voyage at the bakery, a 'scrapbook' of sorts to better share my adventure graphically.
Thank you for your continued patronage,
Trent Loewen
'4 Foot Baguette'
Real Butter Croissant
cutting and rolling early in the morning
Artisan Breads from Earth Bound Bakery
selection includes; levain, red fife, apple beer/flax, walnut/currant. hemp and sesame, olive/rosemary, date/fennel, multigrain, oat and honey, dark rye sourdough, etc
