All tagged Ottawa Foodies
“ For me though, I tend to like the ones that take a bit of ingenuity to create or rely less on commercial flavours. My very favourite has to be the Margarita. I put just a tiny bit of flaky salt in the mold before I pour the candy in so the first few licks you get the sense of the salt rim on a margarita glass.”
“The main challenge for me was sorting out how to make consistent, beautiful, good quality bread on a large scale. Before opening Nat's Bread Co I had only made maybe 10 loaves at a time in commercial kitchens. As soon as we opened the bakery, I was doing bread for all 3 of Stephen Beckta's restaurants, which put us at 60-80 loaves per night. It was a big adjustment with a lot of failed loaves!”
