This week we have been transitioning our croissants to 100% Vancouver Island sourced butter from @naturalpasturescheese
You’ll have to come get one before Arthur eats them all.
Fry’s is hiring! We need a couple nice folks who want to join our hardworking crew of bakers. We have need for a part time weekend baker and a full time daytime baker. Long term employment, competitive pay and benefits after 3 months. Please pass along to anyone who might be interested, link is in the bio.
Last batch of Stollen getting baked today, make sure to get yours this week before they sell out!
Using @naturalpasturescheese Vancouver Island Butter. Beautiful products make beautiful products.
Summer Slice Shop x the usual suspects
Our classic round Fry’s Pies are returning this afternoon alongside the very busy slice program we have added.
For those that haven’t been down lately Sunday pizza looks a little different, from 12-2 we have a selection of slices available to grab and go, and starting today you can order an individual pie from 2 onwards until we sell out. We have a trial of new hours, staying open to 5pm unless we sell out earlier.
Thanks for all the love and support, it’s a blessing to be busy and feed you all.
Pizza Sunday- Summer Slice Shoppe Edition.
From May 25 we will be switching up our pizza Sunday ritual to focus on slices. The goal is to be able to offer a ready to go product to minimize wait times/ streamline production. Hours will remain the same but look for extended hours coming soon. Pizza will only be available by the slice, but we hope to add full pie options later in the summer.
Like we have for the last 12 years, we will still be focussing on the best and most beautiful local produce, natural pastures cheeses, using our wood fired oven, fresh-milled flour and sourdough leavening.
Changed our schedule a tidbit as we kicked so much butt over christmas we need a rest day before NYE. Open tomorrow, and Sunday (pizza!), closed Monday, open Tuesday! Get NYE orders in ASAP!
15 years ago I became a baker thanks to @punde68 at The Italian Bakery here in Victoria BC. He gave me a job even though I had no experience in a bakery or even a kitchen for that matter. We spent nights together listening to opera while he taught me to roll baguettes and mix dough. I think he saw me as a baker before I saw it myself. I learned that I could do it, and do it well.
These are some photographs from back then. I doubt people in this city realize that this place is hallowed ground for bread. Albertos father and uncle brought a little piece of the old world to this rather wet and stormy island, and their family has kept the heat in the ovens and dough fermenting since 1978. Even when fire destroyed the beautiful 1950s oven in the second slide, Alberto rebuilt the bakery is turning out still turning out fantastic Pannetone every Christmas (as learnt from the hands of his father, a tradition few of us bakers in the internet generation will ever know). You should go get some if you still can. Our bakery is just one of many incubated at these old benches and marble tables. Ottavio, Mosi and even the monstrosity that is now Portofino have some connection to the magic of this little corner bakery where they still do it old school.
Much love to the small bakeries and those who start them and those that keep them alive.
@bakersbelly has been hard at work crafting luxuriously satisfying handmade nougat. Made with local, organic ingredients and a lot of care and skill, this fresh nougat is a special experience. White and chocolate varieties are available now in limited supply, with plenty of other special holiday treats. Get your orders in!
