Easter means different things to all of us.

Whether you celebrate with family traditions of hiding treasures for children, or vacations in warm climates, with faith traditions of lent,

Good Friday and Easter Sunday service or any combination of the above, Easter is special.  

Undoubtedly there are food traditions that happen in every home,

from chocolate to ham dinner.

Our table always had

Paska.

It seems fitting this year when there is so much tragedy in Ukraine that this 

Ukrainian Easter Bread 

is part of our Mennonite baking repetoire.

 I'll tell you about it in the journal section below.  

APRIL 2022

This is the plan for April.

Fridays 3-5:30 at the Farmhouse

(signage on highway 19A during those hours).

Saturdays 9-1:30 Comox Valley Farmers' Market.

NOTE THAT WE ARE MOVING TO HEADQUARTERS THE SECOND WEEK OF APRIL.

To be completely up to date, make sure you check our Facebook or Instagram pages.

BAKER'S JOURNAL

Making it personal 

Sharon / baker, dishwasher, insomniac 

PASKA

In 1925 both sets of grandparents and three children (to become 10 and 12 children in Canada) left Ukraine, fleeing the revolution and persecution of Mennonites. Coupling current affairs with the Easter weekend and traditions we borrowed from the Ukrainians I am humbled to remember what events drove my ancestors to come to this country.  

 Although Lent is not something I grew up practicing in my Mennonite heritage it is possible that the common practice to not eat eggs for 40 days during lent is the reason Paska was created. Many Mennonites will remember that this sweet egg rich bread was baked in a coffee tin, producing a "mushroom" bread.  My theory on this is that there were so many eggs to use that the recipes became very large, there was such a passion for consuming this bread because it was a once a year treat and there were only so many bread tins in the house, so our grandmothers used whatever was available and could withstand the heat of the oven, thus the coffee tin.

There are at least two debates about Paska:

Firstly - to zest or not to zest?

Adding lemon zest to your Paska recipe is a sensitive question.  It seems that depending on your geographical upbringing you will zest or not zest.  Maybe it is because I was raised in the city (Vancouver) maybe it is the prairie blood of my mother (Manitoba) but we are in the "no zest" camp which is quite contrary to my Black Creek neighbours!  

Oh the debates our children would have with their peers as to

whose mother's Paska was the REAL Paska!

Secondly - to ice or not to ice?

Ahhhhh this one is tough.  I mean look at them!    It is so pretty with the icing and sprinkles and the all essential jelly beans.  However...how do you toast it then?  Not that you have to toast but honestly the toasting option coupled with the spreading of butter AND icing on the toasted face is both  decadent and delicious.

 Ultimately we will decorate, scrape it off, toast, butter AND re-ice onto the open face of toast.  The best of both worlds.  

The bottom line is that this sweet Easter bread is what you will find at our bakery at this time of year, you will have to source your hot cross buns elsewhere.  I am bringing it out earlier than I usually do because inevitably people try it on Easter weekend and then are sorry they didn't get more.  

There will be a few sizes available:

small, medium and large,

BAKERY CREW

I think it is important to recognize the people who are a part of my business.  People who have come into my life through some unique encounters and stepped in to work for me helping my business grow.  This time I want to introduce you to a young woman who has been a joy to work with for the last two years.  Many hours she works independently when I am finally able to put my feet up.  She is a great gift to me.  

BROOKE  COPELAND

Mom of 3: ages 13, 9 & 7

Hair Stylist, Gardener, Chicken Raiser, Homeschool Mom,

Fast Efficient Worker

Favourite AFB products 

Biga Cheese Bread,  Almond Croissant

January 2020, just before "that thing" stopped social gatherings we invited our neighbours and friends to celebrate New Year's Day in our home. Speaking with the mothers of my Saturday helpers I expressed my wish that they could help me during the week with baking prep. Another neighbour whom I had only met once or twice overheard me and asked "What are you looking for?" and that was that.  Brooke became an essential part of my crew.  Covid prompted homeschooling her three children and we have juggled and changed schedules and duties to accommodate evening hours or whatever she can manage between children, husband and hairstyling schedules. Brooke scales all the flours for sourdough breads leaving me to "just add water", she makes the butter sheets for croissants, brownie mixes, EATwellliveMORE bars, peanut butter bars, and manages so many other details to lessen my work load and she is F A S T !  Her intuitive skills prompting new methods or averting disasters are much appreciated and valued.  I am incredibly grateful she piped in on that conversation as she is a valued member of the background team that makes this bakery work.

LOCAL INGREDIENTS

A most fitting ingredient to highlight this month:  local eggs.

 Ridgewood Farm, also a vendor at Comox Valley Farmers' Market,

is our supplier.  Multiple vendors at the market produce eggs, but Ridgewood is able to fill the quantities for our regular products;  

brownies, cookies and cinnamon buns.

Dozens of eggs will be need this month just for Paska.

 You are supporting local twice when enjoying your treats from the bakery.  We are so grateful to live in a community rich in local products and our aim is to use as many local ingredients as possible.

FARMHOUSE FRIDAY

 Fridays 3:00 - 5:30

at the Farmhouse in Black Creek  

250-702-5848

Signage on Highway 19A at Kelland Road will guide you to the bakery during open hours.

WHY ORDER AHEAD?

Simply put, it helps me to know how much to bake! I bake according to the orders plus a bit.  If you order the items you want they are set aside for you and then drop in customers will still have plenty to choose from.

 You are welcome to pick up more items when you arrive.

Current offerings are updated on Instagram and Facebook weekly.

MAN IN THE WOODS COFFEE

Did you know that you can get freshly roasted coffee on Fridays?  

The Man in the Woods roasts to order and has 7 kinds of green beans for you to choose from, including de-caf. There are always a few half pounds  roasted for pick up on Fridays, but for one pound orders add it to your baking order. Coffee is roasted Friday afternoon...you can't get fresher than that.

HAPPY EASTER