This is the plan for May

Fridays 3-5:30 at the Farmhouse

(signage on highway 19A during those hours).

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

PLEASE NOTE WE ARE CLOSED MAY 27/28

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

BAGUETTES

Baguettes used to be the bane of my baking existence and they still can be challenging, however at some point I felt like I "got it".  There are days when the dough has too much time to rise, or I put too much steam in the oven, but the flavour is still the same, it is simply the appearance that changes and frankly I am probably the only one who cares or notices.  

I make our baguettes using a "poolish" method.  This means that at least 14 hours prior to making my final dough, I make a poolish using equal amounts of water and flour with a "teeeeeeny" bit of yeast.  This sits overnight and the bubbling beauty in the container shows there has been life growing while I rested.  To this I add the balance of the ingredients, make multiple folds over a few more hours, and then scale (weigh out the dough) let it rest for 20 minutes and then a final shape and rise before baking.  Did you know we are baking our baguettes in two sizes? This means if you are just one person, you can eat your own baby baguette and not wonder what to do with the rest!  However....we. have hints for that, check out below what you can do with a baguette.

CALEY BEATON

Throughout the years we have looked for ways to simplify our lives and provide opportunities for young people to learn some skills.  

Caley came to us when she was just 12 and

5 years later she is still an integral part of our team.  

Caley is our neighbour and has been a gift to us from the beginning.  She remembers the challenges of having to add up product prices and make change when we didn't have the use of Square.  

Goodness we were asking a lot of these young people and also had to trust that they could add because we couldn't supervise every transaction!  

Now we leave her alone in the trailer on Friday afternoons as I continue to bake or simply have to take a break after being up since 0400.

She does admit that at 12 years old she was more thrilled with the free snacks than the pay!  After trying pretty well everything she says her 

Favourite AFB products are

Death by Peanut Butter and the Dynamite Cookie

When she isn't helping on Friday afternoons, or washing pans after market (thank you, thank you, thank you) she will be reading (I think that is when she gets distracted and arrives a bit late for work) or doing outdoor activities like hiking, biking, camping and snowshoeing.

Caley is your server at the Farmhouse for

Farmhouse Friday

She has worked for us for 5 years and we are so very grateful for her.

NEEPAWA WHEAT GROWN IN BLACK CREEK

It only seems fitting that because we have the spotlight on Caley our neighbour, we should feature and celebrate the local ingredient grown on her farm by her grandparents, Glenn and Kathy Beaton of

StoneCroft Farm

Passionate about growing all things and especially looking for challenges, Glenn and Kathy have focussed on growing wheat in Black Creek, right next door to us.  We are able to use their 

Neepawa wheat  as part of our Ancient Grain Sourdough

and to use it in a number of our sourdough starters.  The earthy flavour attained from this wheat makes our bread one of a kind.  

What a privilege to use something so unique to the West Coast and all I have to do is run next door!

Fridays 3:00 - 5:30 at the Farmhouse in Black Creek  

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.

text or call 250-702-5848

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

Current offerings are updated on Instagram and Facebook weekly.