Walla Foods - Mediterranean and Middle Eastern Artisan Bakery and Fine Foods in Penticton
On May 03 at 11:27 AM
Here is the baking schedule for this week, including everything we'll have at our first market this coming Saturday, May 6th: Wednesday at The Cannery (open 8 am. to 3 pm.) Rosemary Focaccia Buns Thursday at The Cannery (open 8 am. to 3 pm.) Jewish Rye with Caraway (long-fermentation dough) Rosemary Focaccia Buns Friday at The Cannery (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) Brioche (egg & butter bread), small plain and large cinnamon-raisin Rosemary Focaccia Buns Hot Bourekas: Cheese & Dill, Spinach & Feta, Potato & Caramelized Onions Sweet: Almond Croissants Pain au Chocolat Cheese & Blueberry Danish Baklawa Large Meringues
Walla Foods - Mediterranean and Middle Eastern Artisan Bakery and Fine Foods in Penticton
On May 01 at 11:33 AM
As of this week and until Thanksgiving, we will be closed every Monday and Tuesday so I can be in the kitchen prepping for the Saturday market on Front St. If you need to come by for something on one of those days, call my cell and I'll let you in 250-486-2224 :). We'll still be open for lunch and retail every Wed.,Thurs. and Fri.
Walla Foods - Mediterranean and Middle Eastern Artisan Bakery and Fine Foods in Penticton
On April 28 at 9:45 AM
Come see us today!(open 8 am. to 3 pm.) Jewish Rye with Caraway (long-fermentation dough) Rosemary Focaccia Buns
Walla Foods - Mediterranean and Middle Eastern Artisan Bakery and Fine Foods in Penticton
On April 27 at 1:54 PM
Here is the baking schedule for this week (April 25-29). Note that this is the last Saturday we'll be open at The Cannery before we head to the market on Front St. starting May 6th: 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 Cannery (open 9 am. – 3 pm.) Savoury: Beer Boule, with caramelized onions and spent barley (long-fermentation dough) Jewish Rye with Caraway (long-fermentation dough) Brioche – small plain, and large cinnamon -raisin Rosemary Focaccia Buns Hot Bourekas: Cheese & Dill, Spinach & Feta, Potato & Caramelized Onions Sweet: Almond Croissants Pain au Chocolat Cheese & Blueberry Danish In the Freezer: Bourekas Mediterranean Quiches Spanish Frittatas
Walla Foods - Mediterranean and Middle Eastern Artisan Bakery and Fine Foods in Penticton
On April 26 at 8:11 PM
This Saturday I’ll have the deliciously crusty Beer Boule, along with the Brioches and the Jewish Rye. The Beer Boule is made with caramelized onions and spent barley from the Tin Whistle Brewery. Like our other long-fermentation doughs, this one is often easily digested by many with gluten-intolerance, even some Celiacs. This will be our final Saturday at the Cannery before heading back to our market stall on Front St. every Saturday starting May 6th until Thanksgiving (8:30 am. – 2 pm.). Stay tuned for more about that soon
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