Umpleby's Bakery & Café

Here is a picture of a wedding cake that I did last year but I don’t think I ever posted.   I was going through some old photos and came across it.   I like it because I don’t get the chance often to do piping work on the sides like this one has.  And I love the flowers that the bride picked through her florist.

We come to that time of the year when my wonderful summer staff begin heading back to school.  Which means we need new staff to take us into the fall season.  If you are interested in working at a terrific place please fill out our online application and either email it or drop it off at the cafe.  Positions available – front of house servers/ counter, line cook and dishwasher/ porter.   I look forward to meeting you!

  UMPLEBYS_BAKERY_EMPLOYMENT_APPLICATION.pdf (53.2 KiB)

I was away the past two days at a workshop at Shelburne Farms in Vermont on fermentation presented by Sandor Katz.  As a baker I found it was very interesting!  As you are all probably aware, the natural fermentation of food is all around us.   Just a very short list would include coffee, chocolate, naturally leavened breads, sour kraut, kefir, yoghurt, kimchi,   salami, fish sauce, soy sauce, beer, wine, pickles and on and on and on.   He not only talked about the techniques used to make these foods but we had a hands on project and made dry salted sour kraut using local vegetables such as cabbage, radishes, garlic, onions and carrots.   Naturally fermented foods not only taste good, they are are extremely nutritious, easy to make and once made, can last a long time when stored under the proper conditions.   And not only that,  they are very safe to make as well.  I strongly recommend that you check out his two books – wild fermentation and the art of fermentation!