Our beautiful Greek Salad, served in the bistro Wed. - Fri., 11 am. - 2 pm.

This Saturday I will have the Puttanesca Olive Bread at the market, plus two kinds of Focaccia Pizzas (whole or by the slice), in addition to the Jewish Rye. There are Brioches in the freezer at Walla (both the small plain and the large Cinnamon-Raisin); I can bring one to the Sat. market for you if let us know

The baker was catching up on his sleep at the market

This Saturday at the market: 100% Organic Whole Grain Rye, also known as Pumpernickel (3 day fermentation). This is a dense, super-flavourful, fibre-rich bread, delicious with a bit of butter or cheese, or for making open-faced sandwiches. A little goes a long way!

Here is the full baking schedule for this week at The Cannery (Wed. -Fri.) and the Sat. market on Front St.: Wednesday (open 8 am. to 3 pm.) Rosemary Focaccia Buns Thursday (open 8 am. to 3 pm.) Jewish Rye with Caraway (long-fermentation dough) Rosemary Focaccia Buns Friday (open 8 am. to 3 pm.) Jewish Rye with Caraway (long-fermentation dough) Rosemary Focaccia Buns Saturday at the Market on Front St. (open 8:30 am. – 2 pm.) Savoury: Multigrain Boule (long-fermentation dough) Jewish Rye with Caraway (long-fermentation dough) Organic Whole Grain Rye, a.k.a. Pumpernickel (long-fermentation dough) Pesto Pastries, with roasted tomatoes and Feta Rosemary Focaccia Buns Hot Bourekas: Pastrami, Chicken Livers, Cheese & Dill, Spinach & Feta, Potato & Caramelized Onions Sweet: Star Anise Peach Danishes Almond Croissants Pain au Chocolat Cheese & Blueberry Danish Baklawa

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