Monday, March 24, 2014

Flavourful Saskatoon, March 24, 2014

Bakeries 
Night Oven Bakery 
What a treat to have a new bakery just a few blocks from where I live. Night Oven Bakery opened last Tuesday with an assortment of breads and pastries.

I particularly like the canelés de Bordeaux, a moderately sweet cake with a crusty exterior and a soft, moist interior. There are a multitude of legends about the origins of canelés, suffice to know that they are currently a star item from France to New York – and now available right here at home in Saskatoon (photo courtesy of The Night Oven).


Earth Bound Bakery
Earth Bound Bakery reopened on Saturday after its expansion. There’s added seating, lots of blond wood trim, and a nice food preparation area. Plus all the usual delicious products – the savory croissants with asparagus and  lemon were very tasty.

Farmers’ Market
Floating Gardens has tomatoes – yeah!

Michelle at Wild Serendipity Foods had made lemon madeleines as well as a spicy Senegalese Peanut soup this past Saturday.

Thrive Juice Co. is selling cold-pressed juice blends. Their website explains that, “The cold-press extraction process ensures that vitamins, minerals, and live enzymes contained in the fruits and vegetables are extracted without heat or friction, thereby maximizing nutrient and enzyme activity.” I sampled several of their juices and decided that my favorite was Sweet Envy, made with kale, spinach, pineapple, apple, lemon, and parsley. I also liked the ones with ginger and thought they’d be good if you had a cold.

Betty Forbes, Northern Vigor Berries, and Chef Darren Craddock were on CTV Morning Live with seabuckthorn berries.


Brit Foods
I was really sorry to learn that Brit Foods is closing. I enjoyed picking up some English specialties from time to time.

Coffee 
If you’re a coffee drinker, Grist says the most environmentally friendly versions are the Bird Friendly products certified by the Smithsonian Migratory Bird Center.

Flavourful Saskatoon is a weekly Monday feature. I also post regular profiles of culinary entrepreneurs, new restaurants and new food products.

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