Baking the way you remember it

Thanks for joining us!

As part of your local food community we want to share

our passion for baking with you, highlighting local ingredients, introducing you to our crew and keeping you posted on our schedule

If you have ideas of what you would like to see here, by all means send us a message.

MARCH 2022 

BAKERS JOURNAL

Making it personal - Sharon / owner, baker, dishwasher, insomniac

I always make cinnamon buns with love.  

Every. Single. Batch.

This is both habit and reminder.  

I measure my cinnamon sugar onto the dough and shape a heart.

 It just reminds me that this career I have chosen goes way beyond my own kitchen.  Each cinnamon bun, croissant, loaf of bread and treat are taken into people's homes and shared with family and friends.  It is important to me that I give value to every customer and this is just one of the ways I keep mindful of my customers and that they deserve my best.  

MARCH 2022 CALENDAR

To the best of our ability this is our predicted plan for March,  

everything is subject to change.

FRIDAYS 3-5:30 in Black Creek (signage on 19A at Kelland Road)

SATURDAYS  9-1:00 CVFM  - Native Sons Hall Courtenay

To be totally up to date check in weekly on 

facebook or instagram, links below. 

BAKERY CREW

I started out as a one woman operation 20 years ago.

 We have expanded our crew to about 7 part-time assistants.  

I could NOT do this job alone anymore,

these people are as integral to my growing business as my customers are!  

I think you should meet them and will introduce them throughout the year. 

We will start with the youngest and the oldest

CALEB

 Last summer while visiting us from Merritt, our 9 year old grandson was enthusiastic to get involved with Nana and Papa working for the bakery.  Not only did he participate in running the sheeter for laminating croissants, he showed a natural friendly aptitude for customer service and of course being the generation he is, knew his way around the iPad and Square system in no time.  

He returned in February to celebrate his 10th birthday

JUST because he wanted to help at the bakery! 

GLENN

 Husband extraordinaire for 39 years.

He is the sherpa, engineer, carpenter, supporter and all things helpful with the bakery....except actually doing any of the baking.  

20 years ago Glenn was diagnosed with MS and his energy and other aspects of his health have been affected to the point that he is unable to work full time.  Whenever I need help with a better tool, better display, better transportation, he is there to trouble solve with or for me

.... just a little slower than most.  

LOCAL INGREDIENTS

GARLIC SCAPES

Because I am 100% appreciative of this community and how it supports local I really want to return that favour. I am eager to find locally grown products that I can use in my baking.  

As spring is approaching I will be keeping an eye out for Garlic Scapes for my savoury sourdough bread.  Garlic scapes are the greens that pop up before garlic is ready to harvest and produce an aromatic, almost smokey flavoured sourdough.  

FARMHOUSE FRIDAY

We are open Fridays from 3-5:30 at the Farmhouse in Black Creek.  

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

By placing an order you help me out with knowing how much to prepare for the afternoon and then you get exactly what you want and it is ready for you.  Of course you can always add to your order when you arrive.

Click this link to see Farmhouse Friday offerings and how to order.

Chocolate Affairs

When I first purchased black cocoa I took one whiff as I opened the box and I expected to see it filled with oreo cookies.  

This inspired a search for a cookie that highlighted the

deep colour and flavour of this amazing cocoa product.

 Partnered with either vanilla or mint icing you won't be disappointed

There's a catch....only available at the Farmhouse on Fridays.