This has been percolating for a few years now. So the time is nigh. I quit my job and am starting a bakery. With Tim’s help, of course.

It will be called The Bread Peddler.

We are planning to have a bakery that produces some fine products: we will bake in a brick, wood-fired oven that we will build (once the snow is gone), we will use only organic grains and flours, we will use a stone mill to grind the grain for all the whole-grain flour that we use, we will deliver bread weekly by bicycle to customers in Wells and by car to stores in Quesnel, AND, we will bake and sell delicious pizzas!

Keep your eyes open at the Quesnel Farmer’s Market this summer – Health Inspectors and By-Law Officers permitting, we will have a small brick wood-fired pizza oven on a trailer!

What we have to do first is refit a building – this involves putting up walls, rewiring sockets. lights and heaters, insulating, plumbing, all sorts of FUN things.

18 thoughts on “Gulp

  1. Congrats. Not surprised – you mentioned this several years ago when we were there.

    Bake gluten-free and I may come again.


  2. that’s the way I would have spelled it! Rome asks when we can come eat some of that bread so we will make your grand opening from Quesnel!

  3. You are an inspiration Kate…so excited about your new venture! Gluten free for me too please. I will look for you at the market…I’d even drive to Wells for great bread and a ski or bike! Renos are looking fabulous!

  4. This sounds really exciting, Kate. I’m looking forward to seeing you at the market and eating some of your delicious bread.

  5. So looking forward to following your blogging again! Best wishes to you both for continued success and prosperity in your new venture. We sure understand why you GLUPPED!
    So looking forward to your terrific breads and will definitely travel to Wells
    For your fresh pizza!! Congratulations.

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