Nice to link

Hi,

Two items of interest in todays batch:

1. When you find your business reviewed on a website from your own hometown it's really a cool feeling, a little like playing at Maple Leaf Gardens opening up for...let's say...Rush and Max Webster (I'm dating myself here bigtime).

Anyway, big thanks to Robyn Urback and the people at blogTO for the visit and the primo exposure,  you guys can drop by for a slice anytime. 
Here is the link to their review:

http://www.blogto.com/bakery/cliffside-hearth-scarborough

2. Had a great chat this morning with a gentleman who really knows and appreciates a good baguette. As he rang up a generous order of assorted goodies (Cinnamon buns, a Five Grain Levain, Cookies, ect.)  he told me about his own efforts to bake bread at home, his searches in Toronto for a decent baguette and a planned trip to Paris where he will stay close to the Eiffel Tower as a base of operations to explore the Boulangeries in the surrounding area.
What a gas!

It's nice to be included in the same echelon as the bakeries of Paris, a city where I have never been and hope that someday I will visit too.

Enjoy the new smell-o-vision blogger feature by moving closer to the screen...

Move closer!

 Good for hand-to-hand combat

That's it...until tomorrow

A visit from the Globe & Mail

Hi,
Hows your summer going?
This morning we had a visit from a Globe and Mail reporter and photographer,  they came with some good questions and comments about our bakery and the role of bread in this post modern pre-meteroric collision era.
To summarize:
-The more sophisticated our tastes become the more we crave the primitive and elemental.
-A wide range of foods are available as close as your local grocery store and the selection is stupendous. So why does bread, with a ragged crust, dark from the blistering heat  provide so much satisfaction for our gustatory senses? My own guess is that it has something to do with the Maillard Reaction, a process that occurs during baking that is similar to carmelization...but maybe it has to do with our sense of loss for the times when food was less about hype and politics and more to do with simple satisfaction and deeper, purer flavours.

Uh, yeah.

And so on and so forth... it was a fun exchange.
Anyway, we will be in an upcoming Saturday's edition in the "Globe T.O." pullout, available only in the Greater Toronto Area.
A link will be provided in a future post.
Ciao for now.
-ßak­ërman

Stencilled Whole Wheat Miche

  Ciabatta