Earth Bound Bakery and Delicatessen

S'ok

2011-08-24T12:10:00.002-06:00

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

groupon coupon

2011-01-11T10:02:00.001-06:00

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

Christmas Season

2010-12-07T11:15:00.003-06:00

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

2010-09-07T12:18:00.002-06:00

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

we're back...again

2010-08-11T15:59:00.002-06:00

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

We're BACK!

2010-04-14T17:12:00.002-06:00

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

2010-01-11T15:19:00.002-06:00

Happy New Year... that's what we say, isn't it? At least it gets the conversation started.
I had a great little break during the 'festive' season, travelling to banff with my family for fun, feasting and frenzy. We took opportunity to ski downhill, crosscountry, snowshoe, plenty of walking, but maybe more eating and drink than all other combined. Definition holiday if you ask me. It was nice to be away, but also nice to be back. There wasnt a day that passed without me thinking of my sourdough cultures, or how many people might come to my door disapointed to find it locked over these days we were closed.
But now we're back! And right back into it. It feels a bit strange to come into a new year, doing all the same things as last, but I'm not sure what you, the customer wants else from me. I have introduced the 'Loyal Loafer' card (a buy 12, get 13th free system) to thank you, my regular customers, we are now making a dark beer wild rice bread come thursdays, and changing our sandwich selection shortly (once cleer creek has their new products ready).
Also thinking about a 'breakfast menu'. This week we will make an organic granola with heritage flakes and hemp seeds, served with yoguort and preserved summer fruits, toast and jam/butter/almond butter, and a breakfast panini worth a go...but what else might you want? Try me.
But it is Monday, I shouldn't take long, we all need these days of rest.
Cheers and thanks,
Trent

One Year Anniversary Tommorow!

2009-09-18T16:28:00.002-06:00

Hello cyber-people...
Tommorow is my un-official year one celebration at the bakery, and man, does it seem like it went fast. To cliche, it feels like only yesterday I was frustrated with mudding, taping and painting. Well, at this point it seems some of those jobs are due for a touch up already.
I'm feel a silly thrill. I will be attempting the most baguette I have every formed in one day, going for three hundred. For a shop as small as mine, it might be quite overwhelming to see that many baguette, but I'm excited to hand them out for people to take home and enjoy. I just hope I'm not left with that many at the end of the day...
I have much to be thankful for, primarily the support of my customers who visit me weekly, and allow me and encourgae me to continue in this trade. I do love it, but without you, the buyer, there can be no bread. So thank you, and if you do find yourself with the time to do so, please stop by the bakery tommorow so as I can say thank you.
I must sleep now.
Good afternoonight.
Trent

Find time to Post

2009-08-27T10:17:00.002-06:00

Some folks I know are quite surprised when I mention that I have a blog, but are less surprised to hear me say, that it is 'somewhat infrequently' posted upon. That being said, I have today found time to post a post.
These last couple of weeks have been very exciting, as it seams farmers fields are blushing with fresh produce. My brother Paul has had much success with his variety of summer patty pan squashes, green and yellow beans, baby eggplant, beets and carrots. I am proud to use these 'fresh as all heck' vegetables in every capacity I can think of (however, the thought of green bean and beet bread has not been physically manifested, it is ridiculously tempting); but I do have many options with soups, salads and savoury pastries. As the season suggests,I will be forfeiting asparagus goats cheese croissant for roasted patty pan squash with fresh pinenut arugala pesto croissant, a mouthful indeed. Today we are assembling a garden bean salad with a sort of gremoulada vinaigrette (olive oil, preserved lemon, parsley, garlic), and have great intentions of offerering new and exciting 'garden harvest' salads everyday. With such a bounty, who could resist!
As always, I kid you not, the bread baking world is very exciting to me. I have finally posted the weekly bread menu on this page at the bottom, and it will stay there for your reference (sorry, still no walnut currant on Thursday). I have been experimenting with some new breads, forming them into small consumable loaves, and hoping for some feedback as to whether or not I should include them in the regular rotation. New offerings include roasted jewel yam, parmesan reggiano sourdough, toasted quinoa and flax, and hazelnut sultana raisin. I dont know, do people make comments on blog pages? I should would like to hear from you.
Anyway, this is all for now, thank you again for your continued support.
Trent

Typical Day at the Bakery...

2009-07-20T16:08:00.002-06:00

I am frequently asked what time I get started, or what time I get up, and the reaction to my answer is often of shock and awe...but really it isnt so bad. At 3am I feel like I am one of the few on all of 8th street, and I get to do what I love. Its the calm before the storm, and it takes time to set the stage.
I thought I could take this opportunity to describe and share photos of a typical morning for myself and the crew at Earth Bound Bakery...it usually starts with a very strong, very short Americano.
Post coffee and production planning, it all begins with the weighing and mixing of doughs. Baguettes are first, as the poolish stays in the mixing bowl overnight, then the sourdoughs, as they take the longest to ferment properly. Depending on the day, I might have three or more specialty breads on the menu, and they follow a logical mixing schedule, one to follow the other like a mills mess cascade (juggling pattern).
While doughs mix, Jason and I hand laminate the croissant dough for the day, roll out tart shells, mix muffins and cookies. If timing suits, we can roast garlic for bread, blanch asparagus, poach rhubarb, or prepare vegetables for soup. But it is more likely to do these things after the bread is out of the oven.
Small batch bread baking is so much about timing. Ten minutes early, or twenty minutes late can make a huge difference in quality of product; at this point in the morning, timers are our best friend. Some breads need to be knocked back once, twice, sometimes three times, and left to ferment until just right for scaleing. Each loaf should weigh the same, so they can bake at the same rate.
Once we have sheets of croissant in the proofer, and scaled bread on the boards, the oven is hot and happy. At 6am, 8th street will be filled with the aroma of our early morning production, but the best is yet to come...

2009-06-10T22:18:00.002-06:00

So i had this blog set up for me a long time ago, back when Corey Neufeld (now co-owner of 'The Better Good' on Broadway with his wife Laura) was baking bread with me in the early mornings, and havent yet spent a speck of time updating, creating, playing or communicating on it.

It is all quite new to me, and computers are something I havent found much time for lately. I think there was about a two year period during high school where I used email quite a lot; but by now, my own family doesnt expect much from me in the virtual world.

This is my introduction (although brief) and first attempt to get some reaction from the public on the interweb about my bakery, and an opportunity for me to tell more people about my history, philosophy, and direction.

If you start to follow this blog, feel free to ask questions of me, make suggestions, and most definitly give me feed back.

Yet to come will be photos, starting up stories, product lists, daily bread menu and much more.

Cheers,
Trent