Gold Island began in the fall of 2009. Originally I just baked bread, but I have been slowly adding high-integrity food stuffs to the roster. I sought out the finest cheeses made in New Brunswick; I began developing new sourdough breads; I’ve been working on the art of lower sugar fruit preserves, and exciting recipes for sweet treats.
I bake these breads and treats using Speerville Flour. Speerville Products are whole grain, very high integrity flours from New Brunswick. Speerville has developed relationships with many formally conventional grain growers in the maritimes who now grow organic grain just for the Mill. I have three sourdough cultures and make different breads from them. I started one myself, got one from a Haligonian baker friend and picked one up from a mentor of mine in Chico, California.
My primary bread training came from three seasons of work in different bakeries in Germany. Many of my breads are styled after what I baked at Dottenfelder Hof Backerei and Backstube Rosales. Recently, I’ve been casually apprenticing under an incredibly talented whole-grain baker in Northern California named Larry Jansen- owner of Hearth and Stone Bakery (Chico, CA).
Gold Island Bakery exists using old world techniques and a belief in the beauty and importance of hand-made, high quality food stuffs that will make you strong and healthy!!
Today, I bake in my own bakery at a co-op farm I am a member of in Scotch Village, Nova Scotia. I’ve got the sweetest shipping container bakery with a wood-fired oven that you ever did see! I’m working on getting it licensed so that I can sell my things at different places over the province. For now you can get my products only at the Historic Farmers’ Market on Lower Water Street.