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Robert Giardino sticks to one(ish) product and it works. His focaccia, made with a mix of “00” or “0” flour, Durum Wheat flour, and potatoes, likely rivals every at-home COVID-inspired recipe you’ve tried. You’ll just have to stop by his Fort Langley shop and see. There’s no fuss at La Focacceria. Giardino’s store is strictly retail, offering fresh focaccia options, Italian sweets (cannolis are the biggest hit) and a freezer full of frozen flatbreads with flavours of olive, garlic, roasted bell pepper, and onion. Often in the freezer rotation are pizza doughs, parbaked baguettes, and dinner rolls. And thanks to the exclusive use of Italian flour, Giardino’s products are safe for most gluten-intolerant people.  It’s a small but mighty operation. Nearly everything produced at the shop is made by hand, by Giardino. Somehow keeping up with a growing demand, Giardino puts the top quality of his products over social media…

By Ariane Fleischmann Hillcrest Bakery is serving up something a little different these days. Owner David Moyer had to think outside the box when the 45-year-old bakery relocated due to construction in the burgeoning uptown White Rock area. What started as casual conversations with local breweries White Rock Beach Beer Company and 3 Dogs Brewing soon became a new business model: using spent grain from the brewing process at the bakery to create unique and tasty eats. Canada’s West Coast is known for many things: scenic ocean and mountain views, hiking, biking, kayaking–pretty much every outdoorsy activity you can imagine–and craft beer. Yes, after a day on the water or in the woods, people love to grab a bite to eat and a craft beer to wash it all down with. So, is it really a surprise that a bakery would team up with some breweries to combine the two?…

By Ariane Fleischmann Hillcrest Bakery is serving up something a little different these days. Owner David Moyer had to think outside the box when the 45-year-old bakery relocated due to construction in the burgeoning uptown White Rock area. What started as casual conversations with local breweries White Rock Beach Beer Company and 3 Dogs Brewing soon became a new business model: using spent grain from the brewing process at the bakery to create unique and tasty eats. Canada’s West Coast is known for many things: scenic ocean and mountain views, hiking, biking, kayaking–pretty much every outdoorsy activity you can imagine–and craft beer. Yes, after a day on the water or in the woods, people love to grab a bite to eat and a craft beer to wash it all down with. So, is it really a surprise that a bakery would team up with some breweries to combine the two?…

By VisitRichmondBC.com Who doesn’t want to consume their weight in baked goods? This list of delicious, must-visit bakeries will make you want to throw out your diet, even if just for one day. Go ahead and indulge – try out these six bakeries – three Asian bakeries and three European/North American ones, all located in sunny Richmond, BC. Chinese Bakeries Lido Restaurant 4231 Hazelbridge Way Apparently, pineapple buns are a really big deal around here. Ask just about anyone who has lived in Richmond for any substantial period of time and, assuming that this person is reasonably up to snuff on Hong Kong style bakeries, they’ll tell you that Lido is king of the pineapple bun. Trays of these buns are brought out every 15 minutes, all day long. Bite into a deliciously fresh, hot bun with a slab of butter in the middle and you’ll see what we’re talking…

By Dan Olson, Chef/Owner, Railtown Cafe Yields 15 servings INGREDIENTS Eggs (6) Sugar (¾ cup) Creamed corn (3 kg) Buttermilk (3 cups) Butter, melted and cooled (2 ¾ cups) Minced jalapeño (1 ½ cups) Flour (3 cups) Cornmeal (3 cups) Jalepeño jack cheese, grated (3 cups) Baking powder (3 tbsp) Baking soda (½ tbsp.) Salt (4 ½ tbsp.) DIRECTIONS 1. Preheat oven to 350 F. 2.  Melt and cool butter to room temperature. 3. Wisk the eggs and sugar together. 4. Add in the buttermilk, melted butter and creamed corn and whisk just until combined. 5. Fold the dry ingredients, cheese and jalapeños, and mix until just combined (lumps are okay)! 6. Pour batter into a parchment-lined baking dish. 7. Bake for 30 minutes, rotate pan and bake an additional 10-15 minutes until golden brown. 8. Let cool completely in pan, wrap and refrigerate. Portion and reheat as needed. 9. Wrap in…

By Joanne Sasvari Think of it as a fragrant invitation. When Paul Hanley opens the oven door, the mouthwatering aroma of fresh-baked bread wafts through his South Surrey neighbourhood. Within minutes, locals are lining up for his baguettes and scones, quiches and artisanal country breads. And not just locals – increasingly, Fieldstone Artisan Breads is drawing customers from all over the Lower Mainland. “It’s worth the trek,” says Hanley, who co-owns the shop with his wife Nicola Erasmus. “It’s designed as a destination and not just a location. It’s beautiful to look at and it’s beautiful inside and there’s French music playing. And I can honestly say I use the most local ingredients – I actually have a farm that grows stuff for us.” Fieldstone was a second act career for Hanley. But he also provided Fieldstone with its own successful second act. It opened in 1998, one of the…