We are doing another Summer POP-UP on August Long Weekend!
Thanks to everyone who came out a few weeks ago to grab scrumptious things to eat at the lake. We’ve added a few things to the menu and changed some flavours so please read the menu carefully and please specify if you’d prefer your pies and scones baked or frozen. The pre-ordering system worked really well last time and helped us gauge numbers really well so if you’re thinking of getting some things again in a few weeks please pre-order by Monday July 27 (please email your order to Lainie@prairieboybread.com). We’ve sorted out the kinks with the new payment system and will have figured out a few shortcuts to move everyone through faster. Thanks for your patience. See you in a few weeks!
Hello Dorset friends! We miss you sooo much! A few of you told us it’s mutual so we are going to do a POP – UP on JULY 4 with some of your favourites. Attached is a menu that you can order from. We STRONGLY encourage you to order ahead so we have some sense of numbers. The cut off for orders is Saturday June 27 so we have time to make everything (it’s by hand remember). Please email your orders to firstname.lastname@example.org. We are unable take orders by text, instagram messages etc. We will be crazy busy preparing and baking all these goodies in the city and then driving them up the morning of. If you don’t get your specific order in on time, we will have some extra things baked but please try to come early to avoid disappointment. This is the list we can manage so please stick to it. If it goes well we hope to do a few more during summer. Our lovely friends at LOVE Pottery will be hosting us. We are “big-hug” level excited to see you but due to the global pandemic thing we request that you respect the 2m (or 8 loaves of bread) distance from other customers and ideally wear a mask or refrain from “talking moistly”. We will be accepting TAP ONLY – debit or credit. See you soon and tell your friends!!
We’ve put together an order form in honour of the Long Weekend. Even though things are wonky, some of you will be allowed to enjoy an extra day off (and we will be closed sun/mon) or perhaps you’re going out of town…lucky you! We wanted to try to let you know all that we have that has Long Weekendy vibes written all over it. Maybe get the meal wheels turning.
Here is the form. Pics of the items are on our instagram. Print it, fill in what you want and email it (a pic is fine) back to us by Thursday for fri or sat pick up. Please specify which day/est. time. Have a delicious and safe Victoria Day long weekend! Bring on Summer!!
Hi everyone. We so rarely post here…we’re sorry. Life is busy…and now weird but necessarily so. We are OPEN MON-SAT 9-5, CLOSED SUNDAYS. We have changed things to serve you safely. Most importantly we currently ACCEPT TAP ONLY! Please click on the link below for the full update and a store MENU to allow you to shop easier and faster. You can also email an order in. We hope everyone is staying safe and healthy. We will get through this together. Thank you for your continued support. -Team Prairie Boy Bread xo
It has been a very interesting few weeks. The construction that they said would take 3 weeks is nowhere near finished … with no real end in site. I’ve always thought that assistant directors should run all projects. Things would be done on time, on budget and run super smoothly. That said, the construction crew has been super friendly and really great with helping our customers to get themselves, strollers, and bikes into the shop. One bonus is that all the kids reeeeeally love all the construction so feel free to come sit in the window and watch the snails pace progress happen. It’s kinda like a built-in babysitter. Just saying.
Our new pastry chef Corey Chin-Yick has been hard at work developing and baking new delicious summer treats for everyone. Welcome aboard Corey, we are so happy to have you on the team.
We want to continue to thank everyone from the bottom of our hearts for braving the fences, trucks, caution tape and at times noise and dust to come grab bread, coffees and other staples. Please remember we are here every day baking delicious bread. Thank you so much for your continued support and patronage. We are so lucky to have the best customers.
Despite being in the epicentre of construction, we got a great mention in the “Best of the City” Bakeries in Toronto Life. What fantastic company to be in! We are so proud and thankful to be noticed. We swear we did not pay or sleep with anyone to get it. So that must mean YOU are talking about it and loving what we are doing so thanks for that. Let’s all keep up the great work – baking and enjoying delicious bread!
We hope everyone is having a fantastic summer. There are so many beautiful and fun things to do in Southern Ontario. We are truly blessed to live in such a wonderful part of the world.
Attached is a slideshow of whats been happening this July
One of our lovely customers, Diane Bruni, connected us with her parents, Gina and Pasquale who have been gardening this plot of land for 60! years. We have the incredible fortune of planting a rather giant garden this summer in the most beautiful soil and dreamy space. We’ve somehow managed to get almost everything in the ground – here are a few pics.
Last week our local Montessori elementary class came to the bakery for a sourdough bread workshop. Every year the elementary students work on a “Cosmic Plan” that helps them understand a topic and it’s myriad connections to the world. This year their topic is Bread. The kids were so curious and interested in what we do. We talked about agriculture, culture, sciences, math, history, and had tactile experiences making, shaping and eating the bread. They were excellent students and made the most beautiful loaves of bread to take home. Thanks everyone for coming to visit and to learn about how Real Bread is made. Hope to see you soon!
Food in Cuba is a conundrum. Coming from Canada, a culture/country that increasingly fetishizes food and chefs, Cuba can feel like a food desert which is weird because they can grow food all year, they are surrounded by ocean and there is a lot of grazing land for animals. You often find yourself asking “where is all the food???”. Making meals there is an exercise in creativity, resourcefulness and good fortune. Finding anything in the stores other than canned vegetables, tubes of pressed meat, sodas and booze is a miracle. Mostly you end up buying things on the black market with the help of very resourceful friends. While there are small urban farms attached to markets and new little veggie stands every few blocks they are selling a very limited array of underripe fruit and veg. You can’t even find what we would call bread there. Bread is government grade, mass produced with very low quality flour into something that resembles a fat baguette that is rock hard on the outside, almost mushy on the inside and so crumbly that the crust is dust by the time you get it to your mouth. It makes us sad for Cubans who have come to think of this as bread. But we get it-60 years of revolution is complicated and at least everyone has something to eat which is a lot more than can be said for most other wealthy countries of the world. It just feels like something has been lost there in the food and delicious departments and we met THE guy who wants to change that.
On our last trip to Havana we met a really great chef and new friend. Alberto Gonzales. It makes your entire trip when you meet someone who has a similar spanglish food vernacular as you do and does their darnedest to push beyond what is considered popular “cuban cuisine” with very limited resources. Alberto has spent years on and off cooking in various parts of Italy, including a stage at El Bulli in Spain and has come back to Havana to open an artisinal bakery. Which reeeeally isn’t allowed because the government controls bread production on the island. Which is why its called “sausage pizza”…It’s complicated. Despite having very different styles and methods, Alberto and Grant spent a day and a few nights in the kitchen making and chatting about bread and life. We cooked and ate several meals together and we look forward to visiting on future trips. Thank you Alberto for your incredible resilience and hospitality. We can’t wait to visit you and your inspiring bakery again.
If you find yourself in Havana, be sure to drop by Salchipizza bakery for some bread you won’t be finding anywhere else on the island. You can also pre-arrange dinners with chef Alberto. Do it. You will not be disappointed.
Salchipizza – 562 Calle Infanta btwn Valle and Zapata.
Here is a link to a more in depth interview by Yoani Sanchez: