Nothing on Earth like the smell of fresh artisan bread

I don’t believe that there is a person on this planet who doesn’t melt into some minor state of nirvana after walking into a room smelling of freshly baked bread. Like some sort of happiness makers, bakers hold a place of honour on my list of positive contributors to life.

Therefore, it amazes me that there are still so many people out there who have never sunk their chops into a slice of fresh baked artisan bread! All of those Wonder Bread fans out there are seriously missing out on one of life’s greatest pleasures.

If you are one of these hapless creatures I insist that you go directly to your nearest bakery for enlightenment.

Lucky for us, there are bakers galore in our valley with wonderful little bakeries located in most every ’hood.

One of my favorite haunts is Okanagan Grocery Artisan Breads located in the “one-stop shop” foodie mall: Guisachan Village in Kelowna www.okanagangrocery.com. Monika The Baker (her cute e-mail handle) is the dynamic young Euro-raised baker who owns and operates the shop with her husband Bill Walker.

Besides loving the bakery, you can’t help but love this couple whose tale of romance following a chance meeting in Greece six years ago led them back to Kelowna.

Monika, who was born just outside Munich in a small city called Rosenheim and Bill, an Okanagan boy, were each traveling around Europe when they met—and they both agree that it was love at first sight.

Many of you out there have probably already inhaled or at least caught wind of the bakery’s famous Callebaut Chocolate Bread and/or brownies—vices for us chocoholics out there.

Besides fabulous breads, including yummy weekly specials like Apricot & Nut Bread or Peanut Butter & Jelly Loaf, Monika is a master at desserts. I have wowed many a crowd with her stunning individual Crème Brulees (that are fired and boxed on purchase), Tiramisu or whatever she is seasonally working with at the time, such as Cherry Clafouti’s.

Besides being delicious, these little delights come ready to serve in cute white ramekins, which are returnable for a refund of $1.

Monika is an inspiring and passionate baker. Her breads are all made with organic, unbleached white flour, most with a natural starter (named Naomi) and are hand-shaped and baked in a commercial electric convection oven.

In her words, “We do not add any strange fats or products to bulk up the size of the loaves, making the breads as naturally as possible.”

As well as uber good breads and baked goods, Monika and Bill are stocking other wonderful locally inspired and created treats in their turquoise hued shop (it reminds me of a little shop you may find in Paris). They carry a fabulous selection of cheeses (including my fav.: Poplar Grove), jams, condiments and some exciting frozen take home dinner ideas from locals like chef Mark Filatow and his Seasons catering arm.

Or, their most recent addition—a selection of fresh pastas, pasta sauces, and soups made by Neil Schroeter, former chef de cuisine at the Cellar Door Bistro at Sumac Ridge Estate Winery, who has opened Okanagan Street Food—a catering service that also sets up shop at many local farmer’s markets to feed hungry marketers. Drop in to 2355 Gordon Dr., call 250-826-2811 or visit www.okanaganstreetfood.com.

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Monika has shared one of her many recipes (more on their website) with us.

Arugula Pesto

(Yummy on bread, crostini or grilled fish or chicken!)

Ingredients:



4 cups of arugula (Urban Harvest has beautiful organic 4 cup bags)


1/3 cup toasted pine nuts (toast at 300 for 5 minutes)


2 cloves of garlic (crushed or finely chopped)


1 cup of good quality olive oil 


Salt to taste 


¼ cup freshly grated parmesan cheese



Preparation:



Place arugula & all other ingredients in a blender/food processor and process until smooth. Shelf life is about a week in your fridge—or up to three months in your freezer.

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Correcton: Last week’s delicious recipe missed a step (which I am sure most of you foodies figured out):

To make mascarpone whip, blend together mascarpone, sugar, maple syrup and blend until smooth, then manually fold in whip cream.

“Good bread is the great need in poor homes, and oftentimes the best appreciated luxury in the homes of the very rich.”


A Book for A Cook, The Pillsbury Co. (1905)

jennschell@shaw.ca