BEGIN:VCALENDAR VERSION:2.0 PRODID:-//104.26.10.186//NONSGML kigkonsult.se iCalcreator 2.26.9// CALSCALE:GREGORIAN METHOD:PUBLISH X-FROM-URL:https://theceliacscene.com X-WR-TIMEZONE:America/Vancouver BEGIN:VTIMEZONE TZID:America/Vancouver X-LIC-LOCATION:America/Vancouver BEGIN:STANDARD DTSTART:20231105T020000 TZOFFSETFROM:-0700 TZOFFSETTO:-0800 RDATE:20241103T020000 TZNAME:PST END:STANDARD BEGIN:DAYLIGHT DTSTART:20240310T020000 TZOFFSETFROM:-0800 TZOFFSETTO:-0700 RDATE:20250309T020000 TZNAME:PDT END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:ai1ec-46422@theceliacscene.com DTSTAMP:20240329T065135Z CATEGORIES;LANGUAGE=en-US:Farmers Markets and Fairs CONTACT:Kaitlin Chamberlin\; 902.476.7732\; thebaker@theartofslowfood.com\; https://www.theartofslowfood.com/ DESCRIPTION:
Farm ers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!< /a>
\nNEW! Art of Slow Food 100% Glu ten-Free Cafe & Bakery opens on Fisgard!
\nTo order in a dvance of market days – questions\, custom orders or di etary information\, contact Kaitlin via Contact form • thebaker@theartofslo wfood.com • 902.476.7732
\nThe Art of Slow Food meets di etary limitations or preferences of all kinds – gluten-free\, lactose-free \, vegan & sugar-free – food that isn’t complicated or unpronounceable.
\nWhere to Find Art of Slow! Retailers\, Coffee Shops\, Farmer’s Markets & More!< /p>\n
• Contact form<
/a> • thebaker@theartofslowfood.com • 902.476.7732\n• theartofslowfood.com
a> • Facebook • Instagram
\n•
View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw\, sourdough pizza dough. Each do ugh ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or fr eezers sections of carrying retailers and farmers markets.
\nAbout the Dough
\nThis is extra-special gluten free bread: fresh baked\, rustic\, soft\, chewy and easily digestible sourdough! Using natural wild levain and a base of psyll ium husk\, flax and water\, the dough is fermented for 12-18 hours to allo w phytic acid breakdown and real flavor development. The bread is then bak ed on a stone to create rustic loaves with appealing crust.
\nThe Ar t of Slow Food does not use common gluten-free ingredients such as xantha n gum\, agar agar\, potato starch\, rice flour or other high-starch ingred ients. The bread is made with only 7 simple\, organic ingredients\, in ord er of predominance: Spring water\, psyllium husk\, ground flax\, sorghum f lour\, tapioca flour\, natural levain (wild yeast) and sea salt.
\nA s a result of slow fermentation\, the carbohydrates and starches in the br ead are broken down\, creating a light\, soft digestible bread. The psylli um husk and ground flax act as a digestive aid and provide a soft\, chewy texture without gluten or added starches.
\nSourdough selection incl udes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on o ccasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fermented for a minimu m of 3 weeks in traditional German crocks and never pasteurized. Enjoy a n umber of varieties that are versatile and go well with any meal – sandwich es\, salads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highl y probiotic food\, and is best used to accompany meals to aid in digestion .
\nSauerkraut selection includes Dilly Kraut\, Cortido Kraut and Ch imichurri Kraut.
\nKaitlin is a whole foods chef and baker and has been ferm
enting for 7 years. She works exclusively with artisan-style traditional f
oods\, using local and organic ingredients to create simple\, accessible n
ourishment. She strives to teach sustainability and self-sufficiency throu
gh the art of slow food. Kaitlin has extensive experience working with die
tary restrictions and nutritional deficiencies and will work with any spec
ifications by request.
\nWorkshops
Learn the ancie nt tradition of preserving foods and maximizing nutrition with simple tool s and local foods. Bring your own jar and take home a ferment. Learn more here.
\n\n\n
DTSTART;TZID=America/Vancouver:20210403T090000 DTEND;TZID=America/Vancouver:20210403T140000 GEO:+48.778729;-123.708084 LOCATION:Duncan Farmer's Market @ 200 Craig St\, Duncan\, BC V9L 1W3\, Cana da RRULE:FREQ=WEEKLY SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food/ X-COST-TYPE:free X-WP-IMAGES-URL:thumbnail\;https://theceliacscene.com/wp-content/uploads/20 19/09/Art-of-SLow-Food-Moss-Street-Market-80x80.jpg\;80\;80\;1\,medium\;ht tps://theceliacscene.com/wp-content/uploads/2019/09/Art-of-SLow-Food-Moss- Street-Market-300x300.jpg\;300\;300\;1\,large\;https://theceliacscene.com/ wp-content/uploads/2019/09/Art-of-SLow-Food-Moss-Street-Market.jpg\;960\;9 60\; X-TAGS;LANGUAGE=en-US:art of slow food\,bread\,Duncan\,gluten free\,sauerkr aut\,sourdough END:VEVENT BEGIN:VEVENT UID:ai1ec-40831@theceliacscene.com DTSTAMP:20240329T065135Z CATEGORIES;LANGUAGE=en-US:Farmers Markets and Fairs CONTACT:Kaitlin Chamberlin\; 902.476.7732\; thebaker@theartofslowfood.com\; https://www.theartofslowfood.com/ DESCRIPTION:
Farm ers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!< /a>
\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
\nTo order in advance of market days – questions\, custom orders or dietary information. contact Kaitl in via Contact form • thebaker@theartofslowfood.com • 902.476.7732
\nThe Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food tha t isn’t complicated or unpronounceable.
\nWhere to Find Art of Slow! Retailers\, Co ffee Shops\, Farmer’s Markets & More!
\n• Contact form • thebaker
@theartofslowfood.com • 902.476.7732
\n• theartofslowfood.com • Facebook • Instagram
\n• View The Art of Slow Food Photo
Gallery
You asked for it! The Art of Slow Food is now selling their raw\, sourdough pizza dough. Each dough ball makes a 14″-16″ sized p izzas. Find them in the refrigerator or freezers sections of carrying reta ilers and farmers markets.
\nAbout the Dough
\n< ul>\nThis is extra-special gluten free bread : fresh baked\, rustic\, soft\, chewy and easily digestible sourdough! Usi ng natural wild levain and a base of psyllium husk\, flax and water\, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic l oaves with appealing crust.
\nThe Art of Slow Food does not use com mon gluten-free ingredients such as xanthan gum\, agar agar\, potato starc h\, rice flour or other high-starch ingredients. The bread is made with on ly 7 simple\, organic ingredients\, in order of predominance: Spring water \, psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, natural l evain (wild yeast) and sea salt.
\nAs a result of slow fermentation\ , the carbohydrates and starches in the bread are broken down\, creating a light\, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft\, chewy texture without gluten or added starches.
\nSourdough selection includes Toasted Sesame\, Plain\, Ka lamata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made t he traditional way – fermented for a minimum of 3 weeks in traditional Ger man crocks and never pasteurized. Enjoy a number of varieties that are ver satile and go well with any meal – sandwiches\, salads\, stir fries\, soup s\, eggs or sausages. Sauerkraut is a highly probiotic food\, and is best used to accompany meals to aid in digestion.
\nSauerkraut selection includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a w
hole foods chef and baker and has been fermenting for 7 years. She works e
xclusively with artisan-style traditional foods\, using local and organic
ingredients to create simple\, accessible nourishment. She strives to teac
h sustainability and self-sufficiency through the art of slow food. Kaitli
n has extensive experience working with dietary restrictions and nutrition
al deficiencies and will work with any specifications by request.
\n<
strong>Workshops
Learn the ancient tradition of preserving food s and maximizing nutrition with simple tools and local foods. Bring your o wn jar and take home a ferment. Learn more here.
\n\n\n
DTSTART;TZID=America/Vancouver:20220507T100000 DTEND;TZID=America/Vancouver:20220507T130000 EXDATE;TZID=America/Vancouver:20231209T100000 EXDATE;TZID=America/Vancouver:20231210T100000 GEO:+48.415119;-123.347592 LOCATION:Moss Street Market @ 1330 Fairfield Rd\, Victoria\, BC V8S 5J1\, C anada RRULE:FREQ=WEEKLY SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food-moss-street-market-vi ctoria/ X-COST-TYPE:free X-WP-IMAGES-URL:thumbnail\;https://theceliacscene.com/wp-content/uploads/20 19/09/Art-of-SLow-Food-Moss-Street-Market-80x80.jpg\;80\;80\;1\,medium\;ht tps://theceliacscene.com/wp-content/uploads/2019/09/Art-of-SLow-Food-Moss- Street-Market-300x300.jpg\;300\;300\;1\,large\;https://theceliacscene.com/ wp-content/uploads/2019/09/Art-of-SLow-Food-Moss-Street-Market.jpg\;960\;9 60\; X-TAGS;LANGUAGE=en-US:art of slow food\,bread\,gluten free\,moss street mar ket\,sauerkraut\,sourdough\,victoria END:VEVENT BEGIN:VEVENT UID:ai1ec-55494@theceliacscene.com DTSTAMP:20240329T065135Z CATEGORIES;LANGUAGE=en-US:Farmers Markets and Fairs CONTACT:Kaitlin Chamberlin\; 902.476.7732\; thebaker@theartofslowfood.com\; https://www.theartofslowfood.com/ DESCRIPTION:
Farm ers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.< /a>
\nNEW! Art of Slow Food 100% Glu
ten-Free Cafe & Bakery opens on Fisgard!
\nTUESDAY – SUNDAY 10am
– 5pm
To order in advance of market days – questions\, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
\nWhere to Find Art of Slow! Retailers\, Coffee Sho ps\, Farmer’s Markets & More!
\n• Contact form • thebaker@thearto
fslowfood.com • 902.476.7732
\n• theartofslowfood.com • Facebook • Instagram
\n• View The Art of Slow Food Photo Gallery<
/a>
You as ked for it! The Art of Slow Food is now selling their raw\, sourdough pizz a dough. Each dough ball makes a 14″-16″ sized pizza. Find them i n the refrigerator or freezers sections of carrying retailers and markets.
\nAbout the Dough
\nThis is extra-special gluten free bread: fresh baked\, rustic\, soft\, chewy and easily digestible sourdoug h! Using natural wild levain and a base of psyllium husk\, flax and water\ , the dough is fermented for 12-18 hours to allow phytic acid breakdown an d real flavor development. The bread is then baked on a stone to create ru stic loaves with appealing crust.
\nThe Art of Slow Food does not u se common gluten-free ingredients such as xanthan gum\, agar agar\, potato starch\, rice flour or other high-starch ingredients. The bread is made w ith only 7 simple\, organic ingredients\, in order of predominance: Spring water\, psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, nat ural levain (wild yeast) and sea salt.
\nAs a result of slow ferment ation\, the carbohydrates and starches in the bread are broken down\, crea ting a light\, soft digestible bread. The psyllium husk and ground flax ac t as a digestive aid and provide a soft\, chewy texture without gluten or added starches.
\nSourdough selection includes Toasted Sesame\, Plai n\, Kalamata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Walnut !
\nTheir sauerkraut is m ade the traditional way – fermented for a minimum of 3 weeks in traditiona l German crocks and never pasteurized. Enjoy a number of varieties that ar e versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highly probiotic food\, and is best used to accompany meals to aid in digestion.
\nSauerkraut selec tion includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin i s a whole foods chef and baker and has been fermenting for 7 years. She wo rks exclusively with artisan-style traditional foods\, using local and org anic ingredients to create simple\, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. K aitlin has extensive experience working with dietary restrictions and nutr itional deficiencies and will work with any specifications by request.
\n \nWorkshops
\nLearn the ancient tradition of preservi ng foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
\n\nFarm ers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.< /a>
\nThursday August 18 & 25 and September 1st only. 5:30 – 8:30pm< /p>\n
Art of Slow Food 100% Gluten-Free
Cafe & Bakery opens on Fisgard!
\nTUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – quest ions\, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
\nThe Art of Slow Food meets dietary limitations or preferences of all kinds – g luten-free\, lactose-free\, vegan & sugar-free – food that isn’t complicat ed or unpronounceable.
\nWhere to Find Art of Slow! Retailers\, Coffee Shops\, Farm er’s Markets & More!
\n• Contact form • thebaker@theartofslowfood
.com • 902.476.7732
\n• theartofslowfood.com • Facebook • In
stagram
\n• View The Art of Slow Food Photo Gallery
You asked for i t! The Art of Slow Food is now selling their raw\, sourdough pizza dough strong>. Each dough ball makes a 14″-16″ sized pizza. Find them in the ref rigerator or freezers sections of carrying retailers and markets.
\nAbout the Dough
\nThis is extra-special gluten free bread: f resh baked\, rustic\, soft\, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk\, flax and water\, the dou gh is fermented for 12-18 hours to allow phytic acid breakdown and real fl avor development. The bread is then baked on a stone to create rustic loav es with appealing crust.
\nThe Art of Slow Food does not use common gluten-free ingredients such as xanthan gum\, agar agar\, potato starch\, rice flour or other high-starch ingredients. The bread is made with only 7 simple\, organic ingredients\, in order of predominance: Spring water\, psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, natural leva in (wild yeast) and sea salt.
\nAs a result of slow fermentation\, t he carbohydrates and starches in the bread are broken down\, creating a li ght\, soft digestible bread. The psyllium husk and ground flax act as a di gestive aid and provide a soft\, chewy texture without gluten or added sta rches.
\nSourdough selection includes Toasted Sesame\, Plain\, Kalam ata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the t raditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versati le and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highly probiotic food\, and is best used to accompany meals to aid in digestion.
\nSauerkraut selection incl udes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclu sively with artisan-style traditional foods\, using local and organic ingr edients to create simple\, accessible nourishment. She strives to teach su stainability and self-sufficiency through the art of slow food. Kaitlin ha s extensive experience working with dietary restrictions and nutritional d eficiencies and will work with any specifications by request.
\n \nW orkshops
\nLearn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
\n\nFarm ers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!< /a>
\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
\nTo order in advance of market days – questions\, custom orders or dietary inf ormation. contact Kaitlin via Contact form • thebaker@theartofslowfood.com< /a> • 902.476.7732
\nThe Art of Slow Food meets dietary limi tations or preferences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food that isn’t complicated or unpronounceable.
\nWhere to Find Art o f Slow! Retailers\, Coffee Shops\, Farmer’s Markets & More!
\n•
Contact form • thebaker@theartofslowfood.com • 902.476.7732
\n• theartofslowfood.com • Facebook • Instagram
\n• View The A
rt of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now sell ing their raw\, sourdough pizza dough. Each dough ball makes a 14 ″-16″ sized pizza. Find them in the refrigerator or freezers sections of c arrying retailers and markets.
\nAbout the Dough
\nTheir sauer kraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieti es that are versatile and go well with any meal – sandwiches\, salads\, st ir fries\, soups\, eggs or sausages. Sauerkraut is a highly probiotic food \, and is best used to accompany meals to aid in digestion.
\nSauerk raut selection includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and baker and has been fermenting for 7 yea rs. She works exclusively with artisan-style traditional foods\, using loc al and organic ingredients to create simple\, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of sl ow food. Kaitlin has extensive experience working with dietary restriction s and nutritional deficiencies and will work with any specifications by re quest.
\nWorkshops
\nLearn the ancient tradition o f preserving foods and maximizing nutrition with simple tools and local fo ods. Bring your own jar and take home a ferment. Learn more here.
\n\nDTSTART;TZID=America/Vancouver:20220514T100000 DTEND;TZID=America/Vancouver:20220514T130000 GEO:+49.173777;-123.851739 LOCATION:Gabriola Farmer's Market @ 465 South Rd\, Gabriola\, BC V0R 1X0\, Canada RRULE:FREQ=WEEKLY;UNTIL=20221008T235959Z SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food-4/ X-COST-TYPE:free X-WP-IMAGES-URL:thumbnail\;https://theceliacscene.com/wp-content/uploads/20 19/09/Art-of-SLow-Food-Moss-Street-Market-80x80.jpg\;80\;80\;1\,medium\;ht tps://theceliacscene.com/wp-content/uploads/2019/09/Art-of-SLow-Food-Moss- Street-Market-300x300.jpg\;300\;300\;1\,large\;https://theceliacscene.com/ wp-content/uploads/2019/09/Art-of-SLow-Food-Moss-Street-Market.jpg\;960\;9 60\; X-TAGS;LANGUAGE=en-US:art of slow food\,bread\,gabriola\,gluten free\,sauer kraut\,sourdough END:VEVENT BEGIN:VEVENT UID:ai1ec-52509@theceliacscene.com DTSTAMP:20240329T065135Z CATEGORIES;LANGUAGE=en-US:Farmers Markets and Fairs CONTACT:Kaitlin Chamberlin\; 902.476.7732\; thebaker@theartofslowfood.com\; https://www.theartofslowfood.com/ DESCRIPTION:
Farmers’ Markets: Dates & appearances may change. Confirm o n Gluten-Free Events Page.
\nNEW ! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
\nTo order in advance of market days – ques tions\, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
\nThe Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food that isn’t complica ted or unpronounceable.
\nWhere to Find Art of Slow! Retailers\, Coffee Shops\, Far mer’s Markets & More!
\n• Contact form • thebaker@theartofslowfoo
d.com • 902.476.7732
\n• theartofslowfood.com • Facebook • I
nstagram
\n• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw\, sourdough pizza dough . Each dough ball makes a 14″-16″ sized pizza. Find them in the r efrigerator or freezers sections of carrying retailers and markets.
\n< p>About the Dough\nThis is extra-special gluten free bread: fresh baked\, rustic\, soft\, chewy and easily digestible sourdough! Usin g natural wild levain and a base of psyllium husk\, flax and water\, the d ough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic lo aves with appealing crust.
\nThe Art of Slow Food does not use comm on gluten-free ingredients such as xanthan gum\, agar agar\, potato starch \, rice flour or other high-starch ingredients. The bread is made with onl y 7 simple\, organic ingredients\, in order of predominance: Spring water\ , psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, natural le vain (wild yeast) and sea salt.
\nAs a result of slow fermentation\, the carbohydrates and starches in the bread are broken down\, creating a light\, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft\, chewy texture without gluten or added s tarches.
\nSourdough selection includes Toasted Sesame\, Plain\, Kal amata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional Germa n crocks and never pasteurized. Enjoy a number of varieties that are versa tile and go well with any meal – sandwiches\, salads\, stir fries\, soups\ , eggs or sausages. Sauerkraut is a highly probiotic food\, and is best us ed to accompany meals to aid in digestion.
\nSauerkraut selection in cludes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a who le foods chef and baker and has been fermenting for 7 years. She works exc lusively with artisan-style traditional foods\, using local and organic in gredients to create simple\, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
\n \nWorkshops
\nLearn the ancient tradition of preserving food s and maximizing nutrition with simple tools and local foods. Bring your o wn jar and take home a ferment. Learn more here.
\n\n• SEE Monday\, October 17 5 – 7pm
\n< strong>Art of Slow Food Gluten-Free Sourdough Workshop!
\n•
Art of S
low Food Bakery #140 – 780 Fisgard Street in Victoria
\n• Pre-register:
Learn to make wild fermented\, vegan\, gluten-free breads and
more!
\nMinimal ingredients and wild culture in this hands-on worksho
p.
\nTake home your own gluten-free sourdough starter and bake someth
ing from scratch!
• theartofslowfood.com • Facebook • Instagram • 902.476.7732
\n• View The Art of S
low Food Photo Gallery
\n
NEW! Art of Slow Food
100% Gluten-Free Cafe & Bakery opens on Fisgard!
\nTuesday – Sun
day 10am to 5pm
To order in advance of market days –< /em> questions\, custom orders or dietary information. contact Ka itlin via Contact form< /a> • thebaker@theartofslowfood.com • 902.476.7732 p>\n
The Art of Slow Food meets dietary limitations or preferenc es of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food t hat isn’t complicated or unpronounceable.
\nYou asked for it! The Art of Slow Food is now selling their raw\, sourdough pizza dough. Each doug h ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freez ers sections of carrying retailers and markets.
\nAbout the Dough
\nThis is extra-special gluten free bread: fresh baked\, rusti c\, soft\, chewy and easily digestible sourdough! Using natural wild levai n and a base of psyllium husk\, flax and water\, the dough is fermented fo r 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
\nThe Art of Slow Food does not use common gluten-free ingre dients such as xanthan gum\, agar agar\, potato starch\, rice flour or oth er high-starch ingredients. The bread is made with only 7 simple\, organic ingredients\, in order of predominance: Spring water\, psyllium husk\, gr ound flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) an d sea salt.
\nAs a result of slow fermentation\, the carbohydrates a nd starches in the bread are broken down\, creating a light\, soft digesti ble bread. The psyllium husk and ground flax act as a digestive aid and pr ovide a soft\, chewy texture without gluten or added starches.
\nSou rdough selection includes Toasted Sesame\, Plain\, Kalamata Olive\, Rosema ry Poppyseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – f ermented for a minimum of 3 weeks in traditional German crocks and never p asteurized. Enjoy a number of varieties that are versatile and go well wit h any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highly probiotic food\, and is best used to accompany meal s to aid in digestion.
\nSauerkraut selection includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and ba ker and has been fermenting for 7 years. She works exclusively with artisa n-style traditional foods\, using local and organic ingredients to create simple\, accessible nourishment. She strives to teach sustainability and s elf-sufficiency through the art of slow food. Kaitlin has extensive experi ence working with dietary restrictions and nutritional deficiencies and wi ll work with any specifications by request.
\n \nWorkshops< /p>\n
Learn the ancient tradition of preserving foods and maximizing nut rition with simple tools and local foods. Bring your own jar and take home a ferment. Learn mo re here.
\nTickets: https://www.facebook.com/events/522854602933705.
DTSTART;TZID=America/Vancouver:20221016T160000 DTEND;TZID=America/Vancouver:20221016T180000 GEO:+48.429746;-123.363203 LOCATION:Gluten-Free Sourdough Workshop @ 780 Fisgard St #140\, Victoria\, BC V8W 0B8\, Canada SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food-2/ X-COST-TYPE:external X-WP-IMAGES-URL:thumbnail\;https://theceliacscene.com/wp-content/uploads/20 22/06/Art-of-Slow-Food-Sourdough-Workshop-vertical.png\;400\;573\,medium\; https://theceliacscene.com/wp-content/uploads/2022/06/Art-of-Slow-Food-Sou rdough-Workshop-vertical.png\;400\;573\,large\;https://theceliacscene.com/ wp-content/uploads/2022/06/Art-of-Slow-Food-Sourdough-Workshop-vertical.pn g\;400\;573\,full\;https://theceliacscene.com/wp-content/uploads/2022/06/A rt-of-Slow-Food-Sourdough-Workshop-vertical.png\;400\;573 X-TAGS;LANGUAGE=en-US:art of slow food\,bread\,gluten free\,sourdough\,work shop X-COST:75.00 X-TICKETS-URL:https://www.facebook.com/events/522854602933705 END:VEVENT BEGIN:VEVENT UID:ai1ec-52667@theceliacscene.com DTSTAMP:20240329T065135Z CATEGORIES;LANGUAGE=en-US:Gluten-Free Info Sessions CONTACT:Kaitlin Chamberlin\; 902.476.7732\; thebaker@theartofslowfood.com\; https://www.theartofslowfood.com/ DESCRIPTION:\nArt of Slow Food Gluten-Free S ourdough Workshop!
\n• Monday\, October 17 5-7pm
\n• <
a href='https://theceliacscene.com/places/canada/british-columbia/victoria
/featured-restaurant/art-of-slow-food-gluten-free-cafe-bakery/'>Art of Slo
w Food Bakery #140 – 780 Fisgard Street in Victoria
\n• P
re-register:
Learn to make wild fermented\, vegan\, gluten-free breads and mor
e!
\nMinimal ingredients and wild culture in this hands-on workshop.<
br />\nTake home your own gluten-free sourdough starter and bake something
from scratch!
• theartofslowfood.com • Facebook • Instagram • 902.476.7732
\n• View The Art of Slow
Food Photo Gallery
\n
NEW! Art of Slow Food 10
0% Gluten-Free Cafe & Bakery opens on Fisgard!
\nTuesday – Sunday
10am to 5pm
To order in advance of market days – questions\, custom orders or dietary information. contact Kaitl in via Contact form • thebaker@theartofslowfood.com • 902.476.7732
\nThe Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food tha t isn’t complicated or unpronounceable.
\nYou asked for it! The Art of Slow F ood is now selling their raw\, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezer s sections of carrying retailers and markets.
\nAbout the Do ugh
\nThis is extra-special gluten free bread: fresh baked\, rustic\ , soft\, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk\, flax and water\, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. Th e bread is then baked on a stone to create rustic loaves with appealing cr ust.
\nThe Art of Slow Food does not use common gluten-free ingredi ents such as xanthan gum\, agar agar\, potato starch\, rice flour or other high-starch ingredients. The bread is made with only 7 simple\, organic i ngredients\, in order of predominance: Spring water\, psyllium husk\, grou nd flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) and sea salt.
\nAs a result of slow fermentation\, the carbohydrates and starches in the bread are broken down\, creating a light\, soft digestibl e bread. The psyllium husk and ground flax act as a digestive aid and prov ide a soft\, chewy texture without gluten or added starches.
\nSourd ough selection includes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fer mented for a minimum of 3 weeks in traditional German crocks and never pas teurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sa uerkraut is a highly probiotic food\, and is best used to accompany meals to aid in digestion.
\nSauerkraut selection includes Dilly Kraut\, C ortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and bake r and has been fermenting for 7 years. She works exclusively with artisan- style traditional foods\, using local and organic ingredients to create si mple\, accessible nourishment. She strives to teach sustainability and sel f-sufficiency through the art of slow food. Kaitlin has extensive experien ce working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
\n \nWorkshops
\nLearn the ancient tradition of preserving foods and maximizing nutri tion with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
\n \nTickets: https://www.facebook.com/events/522854602933705.
DTSTART;TZID=America/Vancouver:20221017T170000 DTEND;TZID=America/Vancouver:20221017T190000 GEO:+48.429746;-123.363203 LOCATION:Gluten-Free Sourdough Workshop @ 780 Fisgard St #140\, Victoria\, BC V8W 0B8\, Canada SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food-6/ X-COST-TYPE:external X-WP-IMAGES-URL:thumbnail\;https://theceliacscene.com/wp-content/uploads/20 22/06/Art-of-Slow-Food-Sourdough-Workshop-vertical.png\;400\;573\,medium\; https://theceliacscene.com/wp-content/uploads/2022/06/Art-of-Slow-Food-Sou rdough-Workshop-vertical.png\;400\;573\,large\;https://theceliacscene.com/ wp-content/uploads/2022/06/Art-of-Slow-Food-Sourdough-Workshop-vertical.pn g\;400\;573\,full\;https://theceliacscene.com/wp-content/uploads/2022/06/A rt-of-Slow-Food-Sourdough-Workshop-vertical.png\;400\;573 X-TAGS;LANGUAGE=en-US:art of slow food\,bread\,gluten free\,sourdough\,work shop X-COST:75.00 X-TICKETS-URL:https://www.facebook.com/events/522854602933705 END:VEVENT BEGIN:VEVENT UID:ai1ec-47905@theceliacscene.com DTSTAMP:20240329T065135Z CATEGORIES;LANGUAGE=en-US:Farmers Markets and Fairs CONTACT:Kaitlin Chamberlin\; 902.476.7732\; thebaker@theartofslowfood.com\; https://www.theartofslowfood.com/ DESCRIPTION:Farm ers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.< /a>
\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens o
n Fisgard!
\nTUESDAY – SUNDAY 10am – 3pm
To order in advance of market days – questions\, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@thearto fslowfood.com • 902.476.7732
\nThe Art of Slow Food meet s dietary limitations or preferences of all kinds – gluten-free\, lactose- free\, vegan & sugar-free – food that isn’t complicated or unpronounceable .
\nWhere to Find Art of Slow! Retailers\, Coffee Shops\, Farmer’s Markets & More!< /a>
\n• Contact f
orm • thebaker@theartofslowfood.com • 902.476.77
32
\n• theartofslowfood.c
om • Facebook •
Instagram
\n•
View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Fo od is now selling their raw\, sourdough pizza dough. Each dough b all makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
\nAbout the Dou gh
\nThis is extra-special gluten free bread: fresh baked\, rustic\ , soft\, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk\, flax and water\, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. Th e bread is then baked on a stone to create rustic loaves with appealing cr ust.
\nThe Art of Slow Food does not use common gluten-free ingredi ents such as xanthan gum\, agar agar\, potato starch\, rice flour or other high-starch ingredients. The bread is made with only 7 simple\, organic i ngredients\, in order of predominance: Spring water\, psyllium husk\, grou nd flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) and sea salt.
\nAs a result of slow fermentation\, the carbohydrates and starches in the bread are broken down\, creating a light\, soft digestibl e bread. The psyllium husk and ground flax act as a digestive aid and prov ide a soft\, chewy texture without gluten or added starches.
\nSourd ough selection includes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fer mented for a minimum of 3 weeks in traditional German crocks and never pas teurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sa uerkraut is a highly probiotic food\, and is best used to accompany meals to aid in digestion.
\nSauerkraut selection includes Dilly Kraut\, C ortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and bake r and has been fermenting for 7 years. She works exclusively with artisan- style traditional foods\, using local and organic ingredients to create si mple\, accessible nourishment. She strives to teach sustainability and sel f-sufficiency through the art of slow food. Kaitlin has extensive experien ce working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
\n \nWorkshops
\nLearn the ancient tradition of preserving foods and maximizing nutri tion with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
\n \nFarmers’ Markets: Dates & appearances may change. Confirm o n Gluten-Free Events Page!
\nArt of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
\nTo order in advance of market days – q uestions\, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
\nThe Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food that isn’t compl icated or unpronounceable.
\nWhere to Find Art of Slow! Retailers\, Coffee Shops\, Farmer’s Markets & More!
\n• Contact form • thebaker@theartofslow
food.com • 902.476.7732
\n• theartofslowfood.com • Facebook • Instagram
\n• View The Art of Slow Food Photo Gallery
p>\n
Yo u asked for it! The Art of Slow Food is now selling their raw\, s ourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find t hem in the refrigerator or freezers sections of carrying retailers and far mers markets.
\nAbout the Dough
\n< a href='https://www.theartofslowfood.com/sourdoughbread'>Art of Slow Food Sourdough
\nThis is extra-special gluten free bread: fresh baked \, rustic\, soft\, chewy and easily digestible sourdough! Using natural wi ld levain and a base of psyllium husk\, flax and water\, the dough is ferm ented for 12-18 hours to allow phytic acid breakdown and real flavor devel opment. The bread is then baked on a stone to create rustic loaves with ap pealing crust.
\nThe Art of Slow Food does not use common gluten-fr ee ingredients such as xanthan gum\, agar agar\, potato starch\, rice flou r or other high-starch ingredients. The bread is made with only 7 simple\, organic ingredients\, in order of predominance: Spring water\, psyllium h usk\, ground flax\, sorghum flour\, tapioca flour\, natural levain (wild y east) and sea salt.
\nAs a result of slow fermentation\, the carbohy drates and starches in the bread are broken down\, creating a light\, soft digestible bread. The psyllium husk and ground flax act as a digestive ai d and provide a soft\, chewy texture without gluten or added starches.
\nSourdough selection includes Toasted Sesame\, Plain\, Kalamata Olive\ , Rosemary Poppyseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sa usages. Sauerkraut is a highly probiotic food\, and is best used to accomp any meals to aid in digestion.
\nSauerkraut selection includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods che
f and baker and has been fermenting for 7 years. She works exclusively wit
h artisan-style traditional foods\, using local and organic ingredients to
create simple\, accessible nourishment. She strives to teach sustainabili
ty and self-sufficiency through the art of slow food. Kaitlin has extensiv
e experience working with dietary restrictions and nutritional deficiencie
s and will work with any specifications by request.
\nWorksho
ps
Learn the ancient tradition of preserving foods and maximizi ng nutrition with simple tools and local foods. Bring your own jar and tak e home a ferment. Le arn more here.
\n\n
DTSTART;TZID=America/Vancouver:20230622T173000 DTEND;TZID=America/Vancouver:20230622T203000 LOCATION:Sidney Street Market @ Beacon Avenue\, Sidney RRULE:FREQ=WEEKLY;UNTIL=20230914T235959Z SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food-5/ X-COST-TYPE:free X-WP-IMAGES-URL:thumbnail\;https://theceliacscene.com/wp-content/uploads/20 19/09/Art-of-SLow-Food-Moss-Street-Market-300x300.jpg\;300\;300\,medium\;h ttps://theceliacscene.com/wp-content/uploads/2019/09/Art-of-SLow-Food-Moss -Street-Market-300x300.jpg\;300\;300\,large\;https://theceliacscene.com/wp -content/uploads/2019/09/Art-of-SLow-Food-Moss-Street-Market-300x300.jpg\; 300\;300\,full\;https://theceliacscene.com/wp-content/uploads/2019/09/Art- of-SLow-Food-Moss-Street-Market-300x300.jpg\;300\;300 X-TAGS;LANGUAGE=en-US:art of slow food\,bread\,gluten free\,sauerkraut\,sid ney street market\,sourdough\,victoria END:VEVENT BEGIN:VEVENT UID:ai1ec-55562@theceliacscene.com DTSTAMP:20240329T065135Z CATEGORIES;LANGUAGE=en-US:Gluten-Free Info Sessions CONTACT:Kaitlin Chamberlin\; 902.476.7732\; thebaker@theartofslowfood.com\; https://www.theartofslowfood.com/ DESCRIPTION:
Art of Slow Food Gluten-Free Sourdough Workshop!
\n< p>• Saturday\, July 29. 5-7pm at Art of Slow FoodLearn to make wild ferme nted\, vegan\, gluten-free breads and more! Minimal ingredients and wild c ulture in this hands-on workshop. Take home your own gluten-free sourdough starter and bake something from scratch!
\nPre-register:
\n• theartofslowfood.com • Facebook • Instagram • 902.476.7732
\n• View The Art of Slow Food Photo Gallery
Farmers’ Markets: Dates & appearances may change. Confir m on Gluten-Free Events Page.
\nTo order in advance of market day s – questions\, custom orders or dietary information. co ntact Kaitlin via Conta ct form • thebaker@theartofslowfood.com • 902.47 6.7732
\nThe Art of Slow Food meets dietary limitations or p references of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food that isn’t complicated or unpronounceable.
\nYou asked for it! The Art of Slow Food is now selling their raw\, sourdough pizza dough. E ach dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.
\nAb out the Dough
\nThis is extra-special gluten free bread: fresh baked \, rustic\, soft\, chewy and easily digestible sourdough! Using natural wi ld levain and a base of psyllium husk\, flax and water\, the dough is ferm ented for 12-18 hours to allow phytic acid breakdown and real flavor devel opment. The bread is then baked on a stone to create rustic loaves with ap pealing crust.
\nThe Art of Slow Food does not use common gluten-fr ee ingredients such as xanthan gum\, agar agar\, potato starch\, rice flou r or other high-starch ingredients. The bread is made with only 7 simple\, organic ingredients\, in order of predominance: Spring water\, psyllium h usk\, ground flax\, sorghum flour\, tapioca flour\, natural levain (wild y east) and sea salt.
\nAs a result of slow fermentation\, the carbohy drates and starches in the bread are broken down\, creating a light\, soft digestible bread. The psyllium husk and ground flax act as a digestive ai d and provide a soft\, chewy texture without gluten or added starches.
\nSourdough selection includes Toasted Sesame\, Plain\, Kalamata Olive\ , Rosemary Poppyseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sa usages. Sauerkraut is a highly probiotic food\, and is best used to accomp any meals to aid in digestion.
\nSauerkraut selection includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods che f and baker and has been fermenting for 7 years. She works exclusively wit h artisan-style traditional foods\, using local and organic ingredients to create simple\, accessible nourishment. She strives to teach sustainabili ty and self-sufficiency through the art of slow food. Kaitlin has extensiv e experience working with dietary restrictions and nutritional deficiencie s and will work with any specifications by request.
\n \nWorkshops strong>
\nLearn the ancient tradition of preserving foods and maximi zing nutrition with simple tools and local foods. Bring your own jar and t ake home a ferment. Learn more here.
\n\nFarm ers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!< /a>
\nNEW! Art of Slow Food 100% Gluten -Free Cafe & Bakery opens on Fisgard!
\nTo order in adva nce of market days – questions\, custom orders or dietar y information. contact Kaitlin via Contact form • thebaker@theartofslowfood .com • 902.476.7732
\nThe Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free\, lactose-free\, ve gan & sugar-free – food that isn’t complicated or unpronounceable.
\nWhere to Find Art of Slow! Retailers\, Coffee Shops\, Farmer’s Markets & More!
\n• Contact form •
thebaker@theartofslowfood.com • 902.476.7732
\n• theartofslowfood.com •
Facebook • Instagram
\n• View
The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw\, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freeze rs sections of carrying retailers and farmers markets.
\nAbo ut the Dough
\nThis is ext ra-special gluten free bread: fresh baked\, rustic\, soft\, chewy and easi ly digestible sourdough! Using natural wild levain and a base of psyllium husk\, flax and water\, the dough is fermented for 12-18 hours to allow ph ytic acid breakdown and real flavor development. The bread is then baked o n a stone to create rustic loaves with appealing crust.
\nThe Art of Slow Food does not use common gluten-free ingredients such as xanthan gu m\, agar agar\, potato starch\, rice flour or other high-starch ingredient s. The bread is made with only 7 simple\, organic ingredients\, in order o f predominance: Spring water\, psyllium husk\, ground flax\, sorghum flour \, tapioca flour\, natural levain (wild yeast) and sea salt.
\nAs a result of slow fermentation\, the carbohydrates and starches in the bread are broken down\, creating a light\, soft digestible bread. The psyllium h usk and ground flax act as a digestive aid and provide a soft\, chewy text ure without gluten or added starches.
\nSourdough selection includes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occas ion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a numbe r of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highly pr obiotic food\, and is best used to accompany meals to aid in digestion.
\nSauerkraut selection includes Dilly Kraut\, Cortido Kraut and Chimic hurri Kraut.
\nKaitlin is a whole foods chef and baker and has been fermenti
ng for 7 years. She works exclusively with artisan-style traditional foods
\, using local and organic ingredients to create simple\, accessible nouri
shment. She strives to teach sustainability and self-sufficiency through t
he art of slow food. Kaitlin has extensive experience working with dietary
restrictions and nutritional deficiencies and will work with any specific
ations by request.
\nWorkshops
Learn the ancient t radition of preserving foods and maximizing nutrition with simple tools an d local foods. Bring your own jar and take home a ferment. Learn more here.
\n\n\n
DTSTART;TZID=America/Vancouver:20231209T100000 DTEND;TZID=America/Vancouver:20231209T160000 GEO:+48.415119;-123.347592 LOCATION:Moss Street Holiday Market @ 1330 Fairfield Rd\, Victoria\, BC V8S 5J1\, Canada RDATE;TZID=America/Vancouver:20231210T100000 SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food-9/ X-COST-TYPE:free X-WP-IMAGES-URL:thumbnail\;https://theceliacscene.com/wp-content/uploads/20 19/09/Art-of-SLow-Food-Moss-Street-Market-80x80.jpg\;80\;80\;1\,medium\;ht tps://theceliacscene.com/wp-content/uploads/2019/09/Art-of-SLow-Food-Moss- Street-Market-300x300.jpg\;300\;300\;1\,large\;https://theceliacscene.com/ wp-content/uploads/2019/09/Art-of-SLow-Food-Moss-Street-Market.jpg\;960\;9 60\; X-TAGS;LANGUAGE=en-US:art of slow food\,bread\,gluten free\,moss street mar ket\,sauerkraut\,sourdough\,victoria END:VEVENT BEGIN:VEVENT UID:ai1ec-57081@theceliacscene.com DTSTAMP:20240329T065135Z CATEGORIES;LANGUAGE=en-US:Gluten-Free Info Sessions CONTACT:Kaitlin Chamberlin\; 902.476.7732\; thebaker@theartofslowfood.com\; https://www.theartofslowfood.com/ DESCRIPTION:
< /a>Art of Slow Food TWO Gluten-Free Sourdough Workshops!
\n
• Saturday\, January 6. 4 – 6pm
\n• Sunday\, January 7. 4 – 6pm
\n• Art o
f Slow Food Bakery #140 – 780 Fisgard Street in Victoria
Learn to make wild fermented\, vegan\, gluten-free breads and more! Minimal ing redients and wild culture in this hands-on workshop. Take home your own gl uten-free sourdough starter and bake something from scratch!
\n• thear
tofslowfood.com • Fa
cebook • Instagram<
/a> • 902.476.7732
\n• View The Art of Slow Food Photo Gallery
Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.
\nTo order in adva nce of market days – questions\, custom orders or dieta ry information. contact Kaitlin via Contact form • thebaker@theartofslowfoo d.com • 902.476.7732
\nThe Art of Slow Food meets dietar y limitations or preferences of all kinds – gluten-free\, lactose-free\, v egan & sugar-free – food that isn’t complicated or unpronounceable.
\nYou ask ed for it! The Art of Slow Food is now selling their raw\, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.< /p>\n
About the Dough
\nThis is extra-special gluten free bread: fresh baked\, rustic\, soft\, chewy and easily digestible sourdough ! Using natural wild levain and a base of psyllium husk\, flax and water\, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rus tic loaves with appealing crust.
\nThe Art of Slow Food does not us e common gluten-free ingredients such as xanthan gum\, agar agar\, potato starch\, rice flour or other high-starch ingredients. The bread is made wi th only 7 simple\, organic ingredients\, in order of predominance: Spring water\, psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, natu ral levain (wild yeast) and sea salt.
\nAs a result of slow fermenta tion\, the carbohydrates and starches in the bread are broken down\, creat ing a light\, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft\, chewy texture without gluten or a dded starches.
\nSourdough selection includes Toasted Sesame\, Plain \, Kalamata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is ma de the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highly probiotic food\, and is b est used to accompany meals to aid in digestion.
\nSauerkraut select ion includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and baker and has been fermenting for 7 years. She wor ks exclusively with artisan-style traditional foods\, using local and orga nic ingredients to create simple\, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Ka itlin has extensive experience working with dietary restrictions and nutri tional deficiencies and will work with any specifications by request.
\n \nWorkshops
\nLearn the ancient tradition of preservi ng foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
\n\nArt of Slow Food G luten-Free Sourdough Workshops!
\n• Saturday\, March 9 4 –
6pm
\n• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria
Learn to make wild fermented\, vegan\, gluten-free breads and more! M inimal ingredients and wild culture in this hands-on workshop. Take home y our own gluten-free sourdough starter and bake something from scratch!
\nPre-register:
\n• theartofslowfood.com • Facebook • Inst
agram • 902.476.7732
\n• View The Art of Slow Food Photo Gall
ery
Farmers’ Markets: Dates & appear ances may change. Confirm on Gluten-Free Events Page.
\nTo order in advance of market days – questions\, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofsl owfood.com • 902.476.7732
\nThe Art of Slow Food meets d ietary limitations or preferences of all kinds – gluten-free\, lactose-fre e\, vegan & sugar-free – food that isn’t complicated or unpronounceable. strong>
\nYo u asked for it! The Art of Slow Food is now selling their raw\, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find th em in the refrigerator or freezers sections of carrying retailers and mark ets.
\nAbout the Dough
\nThis is extra-special gluten free bread: fresh baked\, rustic\, soft\, chewy and easily digestible sour dough! Using natural wild levain and a base of psyllium husk\, flax and wa ter\, the dough is fermented for 12-18 hours to allow phytic acid breakdow n and real flavor development. The bread is then baked on a stone to creat e rustic loaves with appealing crust.
\nThe Art of Slow Food does n ot use common gluten-free ingredients such as xanthan gum\, agar agar\, po tato starch\, rice flour or other high-starch ingredients. The bread is ma de with only 7 simple\, organic ingredients\, in order of predominance: Sp ring water\, psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) and sea salt.
\nAs a result of slow fer mentation\, the carbohydrates and starches in the bread are broken down\, creating a light\, soft digestible bread. The psyllium husk and ground fla x act as a digestive aid and provide a soft\, chewy texture without gluten or added starches.
\nSourdough selection includes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Wa lnut!
\nTheir sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in tradit ional German crocks and never pasteurized. Enjoy a number of varieties tha t are versatile and go well with any meal – sandwiches\, salads\, stir fri es\, soups\, eggs or sausages. Sauerkraut is a highly probiotic food\, and is best used to accompany meals to aid in digestion.
\nSauerkraut s election includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitl in is a whole foods chef and baker and has been fermenting for 7 years. Sh e works exclusively with artisan-style traditional foods\, using local and organic ingredients to create simple\, accessible nourishment. She strive s to teach sustainability and self-sufficiency through the art of slow foo d. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
\n \nWorkshops
\nLearn the ancient tradition of pre serving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
\n\n