Fresh Bread & Pastries: Baking the First Steps

They say no person shall live by bread alone, but we think that it’s a great place to start! Every morning at 4:00 a.m. (or 3, or 2… you never can tell with those crazy bakers), either Julie or Dave arrives at the store to get things started for the day. Honey buttermilk breads, scones, Jamaican patty dough, pie dough, muffins and banana breads for Equator Coffee House; all are made in house from scratch and with love and devotion.

Many of our recipes here at The Piggy Market were handcrafted by us, and go through rigorous testing before we are ever really satisfied with them. Anyone remember the early days of the Jamaican patties, when we were doing them only one day a week?! Or when we started making our now infamous Whole Wheat double chocolate chip cookies (that one went through 20 batches to get perfect!)?

In our kitchen we do our best to minimize unnecessary waste; we love to use things that otherwise would get thrown away. Our beer baguette was made as a way to use spent grains from Kichesippi Brewery, and now holds a special place on many peoples table (It’s also about collaboration). Our Sourdough starter was actually a gift from another bakery, Bread and Sons. Now, we turn it into at least three different sourdoughs of our own, the most popular being the classic white sourdough, with just a touch of whole wheat flour. Once Julie came aboard 1 1/2 years ago, we started experimenting with other breads, and now make challah, ciabatta, and marble rye.

One thing is for sure, we’re always shifting, and experimenting with new things, while keeping the classics around that so many of you come in for. Our breads are now featured at Thyme and Again, and Sutherland Restaurant, and retail at Rainbow Foods, on Richmond Road.

Come on in as early as 7am, to say Hi to the baking team and breath in the wonderful smells!

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