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:20240328T080717Z 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 on Gl uten-Free Events Page!\n\n2nd Wednesdays – Oak Bay Night Market July\, Aug ust & September\nThursdays – Sidney Street Market\nSaturdays – Duncan’s Ma rket\nSaturdays – Moss Street Market\n\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 Kaitlin via C ontact form • thebaker@theartofslowfood.com • 902.476.7732\nThe Art of Slo w Food meets dietary limitations or preferences of all kinds – gluten-free \, lactose-free\, vegan & sugar-free – food that isn’t complicated or unpr onounceable.\nWhere to Find Art of Slow! Retailers\, Coffee Shops\, Farmer ’s Markets & More!\n• Contact form • thebaker@theartofslowfood.com • 902.4 76.7732\n• theartofslowfood.com • Facebook • Instagram\n• View The Art of Slow Food Photo Gallery\n\n\nYou 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 freezers sections of carr ying retailers and farmers markets.\nAbout the Dough\n\nMade with spring w ater\, psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, natur al levain (wild yeast) and sea salt\nGood for 21 days in the fridge\, 3 mo nths in the freezer\nRemove dough from fridge and let it reach room temper ature\nDough will be workable\, easy to roll but a bit more sensitive to t earing than gluten dough\nRoll out with a dusting of gluten-free flour or between two pieces of parchment paper\nCrust can be par-baked for 3-5 minu tes at 450˚F or for 7-10 minutes all dressed\, until cheese browns\nPar-ba ked crusts can be frozen until needed.\n\n\nArt of Slow Food Sourdough\nTh is 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 the n baked on a stone to create rustic loaves 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 ingredie nts. The bread is made with only 7 simple\, organic ingredients\, in order of predominance: Spring water\, psyllium husk\, ground flax\, sorghum flo ur\, tapioca flour\, natural levain (wild yeast) and sea salt.\nAs a resul t of slow fermentation\, the carbohydrates and starches in the bread are b roken down\, creating a light\, soft digestible bread. The psyllium husk a nd ground flax act as a digestive aid and provide a soft\, chewy texture w ithout gluten or added starches.\nSourdough selection includes Toasted Ses ame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occasion\, Cranbe rry Walnut!\n\nAbout the Ferments\nTheir sauerkraut is made the traditiona l way – fermented for a minimum of 3 weeks in traditional German crocks an d never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or s ausages. Sauerkraut is a highly probiotic food\, and is best used to accom pany meals to aid in digestion.\nSauerkraut selection includes Dilly Kraut \, Cortido Kraut and Chimichurri Kraut.\nAbout the Baker / Fermentor / Cre ator \nKaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods\, usi ng local and organic ingredients 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 restr ictions and nutritional deficiencies and will work with any specifications by request.\nWorkshops\nKaitlin Chamberlin\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\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-ALT-DESC;FMTTYPE=text/html:\\n\\n
\\nFarmers’ Markets: Dates & appearances m ay change. Confirm on Gluten-Free Events Page!
\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery open s on Fisgard!
\nTo order in advance of market days – questions\, custom orders or dietary information\, contact Kaitlin via Contact fo rm • thebaker@theartofslowfood.com • 902.476.773 2
\nThe Art of Slow Food meets dietary limitations or prefer ences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – foo d that isn’t complicated or unpronounceable.
\nWhere to Find Art of Slow! Retailers \, Coffee Shops\, Farmer’s Markets & More!
\n• Contact form • the
baker@theartofslowfood.com • 902.476.7732
\n• theartofslowfood.com • Facebook • Instagram
\n• View The Art of Slow Food P
hoto Gallery
You asked for it! The Art of Slow Food is now sel ling their raw\, sourdough pizza dough. Each dough ball makes a 14″-16″ si zed pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
\nAbout the Dough p>\n
This 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.
\nWorkshops
Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring yo ur own jar and take home a ferment. Learn more here.
\n\n\n
\n 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:20240328T080717Z 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 on Gl uten-Free Events Page!\nSaturday & Sunday\, December 9 & 10 10am – 4pm\nFa irfield Gonzales Community Association building (1330 Fairfield Rd)\, the Garry Oak Room\, a portable\, and the Sir James Douglas School gym. Detail s here. \n\nSaturdays – Duncan’s Farmer’s Market\nSaturdays – Moss Street Market\n2nd Wednesdays – Oak Bay Night Market July\, August & September\nT hursdays – Sidney Street Market=\n\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!\nTo order in advance of market days – que stions\, 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\, lac tose-free\, vegan & sugar-free – food that isn’t complicated or unpronounc eable.\nWhere to Find Art of Slow! Retailers\, Coffee Shops\, Farmer’s Mar kets & More!\n• Contact form • thebaker@theartofslowfood.com • 902.476.773 2\n• theartofslowfood.com • Facebook • Instagram\n• View The Art of Slow F ood Photo Gallery\n\n\nYou asked for it! The Art of Slow Food is now selli ng their raw\, sourdough pizza dough. Each dough ball makes a 14″-16″ size d pizzas. Find them in the refrigerator or freezers sections of carrying r etailers and farmers markets.\nAbout the Dough\n\nMade with spring water\, psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, natural lev ain (wild yeast) and sea salt\nGood for 21 days in the fridge\, 3 months i n the freezer\nRemove dough from fridge and let it reach room temperature \nDough will be workable\, easy to roll but a bit more sensitive to tearin g than gluten dough\nRoll out with a dusting of gluten-free flour or betwe en two pieces of parchment paper\nCrust can be par-baked for 3-5 minutes a t 450˚F or for 7-10 minutes all dressed\, until cheese browns\nPar-baked c rusts can be frozen until needed.\n\n\nArt of Slow Food Sourdough\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 Art of Sl ow 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 p redominance: 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 husk and gr ound flax act as a digestive aid and provide a soft\, chewy texture withou t gluten or added starches.\nSourdough selection includes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occasion\, Cranberry W alnut!\n\nAbout the Ferments\nTheir sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and nev er pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausag es. Sauerkraut is a highly probiotic food\, and is best used to accompany meals to aid in digestion.\nSauerkraut selection includes Dilly Kraut\, Co rtido Kraut and Chimichurri Kraut.\nAbout the Baker / Fermentor / Creator \nKaitlin is a whole foods chef and baker and has been fermenting for 7 ye ars. She works exclusively with artisan-style traditional foods\, using lo cal and organic ingredients to create simple\, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of s low food. Kaitlin has extensive experience working with dietary restrictio ns and nutritional deficiencies and will work with any specifications by r equest.\nWorkshops\nKaitlin Chamberlin\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 \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-ALT-DESC;FMTTYPE=text/html:\\n\\n\\n
Farmers’ Markets: Dates & appearances m ay change. Confirm on Gluten-Free Events Page!
\nNEW! Art of Sl ow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
\nThe Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free\ , lactose-free\, vegan & sugar-free – food that isn’t complicated or unpro nounceable.
\nWhere to Find Art of Slow! Retailers\, Coffee Shops\, Farmer’s Market s & More!
\n• Contact form • thebaker@theartofslowfood.com •
902.476.7732
\n• theartof
slowfood.com • Faceb
ook • 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 refr igerator or freezers sections of carrying retailers and farmers markets. p>\n
About the Dough
\nArt of Slow Food Sourdough p>\n
This is extra-special gluten free bread: fresh baked\, rustic\, sof t\, 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 bre ad is then baked on a stone to create rustic loaves with appealing crust.< /p>\n
The 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 ingred ients\, in order of predominance: Spring water\, psyllium husk\, ground fl ax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) and sea s alt.
\nAs a result of slow fermentation\, the carbohydrates and star ches in the bread are broken down\, creating a light\, soft digestible bre ad. 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\, Kalamata Olive\, Rosemary Popp yseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fermente d for a minimum of 3 weeks in traditional German crocks and never pasteuri zed. Enjoy a number of varieties that are versatile and go well with any m eal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkr aut is a highly probiotic food\, and is best used to accompany meals to ai d in digestion.
\nSauerkraut selection includes Dilly Kraut\, Cortid o Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and baker and
has been fermenting for 7 years. She works exclusively with artisan-style
traditional foods\, using local and organic ingredients to create simple\
, accessible nourishment. She strives to teach sustainability and self-suf
ficiency through the art of slow food. Kaitlin has extensive experience wo
rking with dietary restrictions and nutritional deficiencies and will work
with any specifications by request.
\nWorkshops
L earn the ancient tradition of preserving foods and maximizing nutrition wi th simple tools and local foods. Bring your own jar and take home a fermen t. Learn more here.< /a>
\n\n\n
\n 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:20240328T080717Z 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 on Gl uten-Free Events Page.\n\n2nd Wednesdays – Oak Bay Night Market July\, Aug ust & September\nSaturdays – Duncan’s Farmer’s Market\nSaturdays – Moss St reet Market\nSaturdays – Gabriola Market\nSundays – Sidney Market\n\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!\nTUESDAY – SUNDAY 10am – 5pm\nTo order in advance of market days – questions\, cu stom orders or dietary information. contact Kaitlin via Contact form • the baker@theartofslowfood.com • 902.476.7732\nThe Art of Slow Food meets diet ary limitations or preferences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food that isn’t complicated or unpronounceable.\nWhe re to Find Art of Slow! Retailers\, Coffee Shops\, Farmer’s Markets & More !\n• Contact form • thebaker@theartofslowfood.com • 902.476.7732\n• theart ofslowfood.com • Facebook • Instagram\n• View The Art of Slow Food Photo G allery\n\nYou 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 refrigerator or freezers sections of carrying retailers and m arkets.\nAbout the Dough\n\nMade with spring water\, psyllium husk\, groun d flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) and s ea salt\nGood for 21 days in the fridge\, 3 months in the freezer\nRemove dough from fridge and let it reach room temperature\nDough will be workabl e\, easy to roll but a bit more sensitive to tearing than gluten dough\nRo ll out with a dusting of gluten-free flour or between two pieces of parchm ent paper\nCrust can be par-baked for 3-5 minutes at 450˚F or for 7-10 min utes all dressed\, until cheese browns\nPar-baked crusts can be frozen unt il needed.\n\n\nAbout the Sourdough\nThis is extra-special gluten free bre ad: fresh baked\, rustic\, soft\, chewy and easily digestible sourdough! U sing natural wild levain and a base of psyllium husk\, flax and water\, th e dough is fermented for 12-18 hours to allow phytic acid breakdown and re al 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 g luten-free ingredients such as xanthan gum\, agar agar\, potato starch\, r ice flour or other high-starch ingredients. The bread is made with only 7 simple\, organic ingredients\, in order of predominance: Spring water\, ps yllium husk\, ground flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) and sea salt.\nAs a result of slow fermentation\, the carboh ydrates and starches in the bread are broken down\, creating a light\, sof t digestible bread. The psyllium husk and ground flax act as a digestive a id and provide a soft\, chewy texture without gluten or added starches.\nS ourdough selection includes Toasted Sesame\, Plain\, Kalamata Olive\, Rose mary Poppyseed and on occasion\, Cranberry Walnut!\n\nAbout the Ferments\n Their 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 sausages. Sauerkraut is a highly pro biotic food\, and is best used to accompany meals to aid in digestion.\nSa uerkraut selection includes Dilly Kraut\, Cortido Kraut and Chimichurri Kr aut.\nAbout the Baker / Fermentor / Creator \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.\nKaitlin Chamberlin\nW orkshops\nLearn the ancient tradition of preserving foods and maximizing n utrition with simple tools and local foods. Bring your own jar and take ho me a ferment. Learn more here. DTSTART;TZID=America/Vancouver:20220508T100000 DTEND;TZID=America/Vancouver:20220508T140000 GEO:+48.648849;-123.40563 LOCATION:Sidney Farmer's Market @ 2243 Beacon Ave\, Sidney\, BC V8L 1X1\, C anada RRULE:FREQ=WEEKLY;UNTIL=20220925T235959Z;BYDAY=SU;WKST=MO SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food-5-2/ 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-ALT-DESC;FMTTYPE=text/html:\\n\\n\\n
Farmers’ Markets: Dates & appearances m ay change. Confirm on Gluten-Free Events Page.
\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery open
s on Fisgard!
\nTUESDAY – SUNDAY 10am – 5pm
To or der in advance of market days – questions\, custom orde rs or dietary information. contact Kaitlin via Contact form • thebaker@thea rtofslowfood.com • 902.476.7732
\nThe Art of Slow Food m eets dietary limitations or preferences of all kinds – gluten-free\, lacto se-free\, vegan & sugar-free – food that isn’t complicated or unpronouncea ble.
\nWh ere to Find Art of Slow! Retailers\, Coffee Shops\, Farmer’s Markets & Mor e!
\n• Contac
t form • thebaker@theartofslowfood.com • 902.476
.7732
\n• theartofslowfoo
d.com • Facebook
• Instagram
\n• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slo w Food is now selling their raw\, sourdough pizza dough. Each dou gh ball makes a 14″-16″ sized pizza. Find them in the refrigerator or free zers sections of carrying retailers and markets.
\nAbout the Dough
\nThis is extra-special gluten free bread: fresh baked\, rust ic\, soft\, chewy and easily digestible sourdough! Using natural wild leva in and a base of psyllium husk\, flax and water\, the dough is fermented f or 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 ingr edients such as xanthan gum\, agar agar\, potato starch\, rice flour or ot her high-starch ingredients. The bread is made with only 7 simple\, organi c ingredients\, in order of predominance: Spring water\, psyllium husk\, g round flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) a nd sea salt.
\nAs a result of slow fermentation\, the carbohydrates and starches in the bread are broken down\, creating a light\, soft digest ible bread. The psyllium husk and ground flax act as a digestive aid and p rovide a soft\, chewy texture without gluten or added starches.
\nSo urdough selection includes Toasted Sesame\, Plain\, Kalamata Olive\, Rosem ary 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 wi th any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highly probiotic food\, and is best used to accompany mea ls to aid in digestion.
\nSauerkraut selection includes Dilly Kraut\ , Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and b aker and has been fermenting for 7 years. She works exclusively with artis an-style traditional foods\, using local and organic ingredients to create simple\, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive exper ience working with dietary restrictions and nutritional deficiencies and w ill work with any specifications by request.
\n \nWorkshops
\nLearn the ancient tradition of preserving foods and maximizing nu trition with simple tools and local foods. Bring your own jar and take hom e a ferment. Learn m ore here.
\nFarmers’ Markets: Dates & appearances m ay change. Confirm on Gluten-Free Events Page.
\nThursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
\nArt of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisg
ard!
\nTUESDAY – SUNDAY 10am – 5pm
To order in ad vance of market days – questions\, custom orders or die tary information. contact Kaitlin via Contact form • thebaker@theartofslowf ood.com • 902.476.7732
\nThe Art of Slow Food meets diet ary limitations or preferences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food that isn’t complicated or unpronounceable.
\nWhere to Fi nd 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• Vi
ew 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 ma kes a 14″-16″ sized pizza. Find them in the refrigerator or freezers secti ons of carrying retailers and 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 b ase of psyllium husk\, flax and water\, the dough is fermented for 12-18 h ours 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 ingredients su ch as xanthan gum\, agar agar\, potato starch\, rice flour or other high-s tarch ingredients. The bread is made with only 7 simple\, organic ingredie nts\, in order of predominance: Spring water\, psyllium husk\, ground flax \, sorghum flour\, tapioca flour\, natural levain (wild yeast) and sea sal t.
\nAs a result of slow fermentation\, the carbohydrates and starch es 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 s oft\, chewy texture without gluten or added starches.
\nSourdough se lection includes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppys eed 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 pasteurize d. Enjoy a number of varieties that are versatile and go well with any mea l – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkrau t 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 whole foods chef and baker and h as been fermenting for 7 years. She works exclusively with artisan-style t raditional foods\, using local and organic ingredients to create simple\, accessible nourishment. She strives to teach sustainability and self-suffi ciency through the art of slow food. Kaitlin has extensive experience work ing with dietary restrictions and nutritional deficiencies and will work w ith any specifications by request.
\n \nWorkshops
\nL earn the ancient tradition of preserving foods and maximizing nutrition wi th simple tools and local foods. Bring your own jar and take home a fermen t. Learn more here.< /a>
\n\nFarmers’ Markets: Dates & appearances m ay change. Confirm on Gluten-Free Events Page!
\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisg ard!
\nTo order in advance of market days – questions\, custom orders or dietary information. contact Kaitlin v ia Contact form • < a class='auto-generated-link' href='mailto:thebaker@theartofslowfood.com' data-auto-recognition='true' data-content='thebaker@theartofslowfood.com' data-type='mail'>thebaker@theartofslowfood.com • 902.476.7732
\nThe Art of Slow Food meets dietary limitations or preferences of a ll 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!
\n• Contact form • thebaker@thea
rtofslowfood.com • 902.476.7732
\n• theartofslowfood.com • Facebook • Instagram
\n• View The Art of Slow Food Photo Galle
ry
You asked for it! The Art of Slow Food is now selling their raw\, sourdough p izza dough. Each dough ball makes a 14″-16″ sized pizza. Find the m in the refrigerator or freezers sections of carrying retailers and marke ts.
\nAbout the Dough
\nTheir sauerkraut is made the traditiona l way – fermented for a minimum of 3 weeks in traditional German crocks an d never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or s ausages. Sauerkraut is a highly probiotic food\, and is best used to accom pany meals to aid in digestion.
\nSauerkraut selection includes Dill y Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods ch ef and baker and has been fermenting for 7 years. She works exclusively wi th artisan-style traditional foods\, using local and organic ingredients t o create simple\, accessible nourishment. She strives to teach sustainabil ity and self-sufficiency through the art of slow food. Kaitlin has extensi ve experience working with dietary restrictions and nutritional deficienci es and will work with any specifications by request.
\n \nWorkshops< /strong>
\nLearn the ancient tradition of preserving foods and maxim izing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.
\n\n\n 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:20240328T080717Z 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 on Gl uten-Free Events Page.\n\n2nd Wednesdays – Oak Bay Night Market July\, Aug ust & September\nSaturdays – Duncan’s Farmer’s Market\nSaturdays – Moss St reet Market\nSaturdays – Gabriola Market\nSundays – Sidney Market\n\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!\nTo orde r in advance of market days – questions\, custom orders or dietary inform ation. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732\nThe Art of Slow Food meets dietary limitations or preference s of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food th at isn’t complicated or unpronounceable.\nWhere to Find Art of Slow! Retai lers\, Coffee Shops\, Farmer’s Markets & More!\n• Contact form • thebaker@ theartofslowfood.com • 902.476.7732\n• theartofslowfood.com • Facebook • I nstagram\n• View The Art of Slow Food Photo Gallery\n\nYou asked for it! T he 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.\nAbout the Dough\n\nM ade with spring water\, psyllium husk\, ground flax\, sorghum flour\, tapi oca flour\, natural levain (wild yeast) and sea salt\nGood for 21 days in the fridge\, 3 months in the freezer\nRemove dough from fridge and let it reach room temperature\nDough will be workable\, easy to roll but a bit mo re sensitive to tearing than gluten dough\nRoll out with a dusting of glut en-free flour or between two pieces of parchment paper\nCrust can be par-b aked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed\, until chee se browns\nPar-baked crusts can be frozen until needed.\n\n\nAbout the Sou rdough\nThis is extra-special gluten free bread: fresh baked\, rustic\, so ft\, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk\, flax and water\, the dough is fermented for 12-1 8 hours to allow phytic acid breakdown and real flavor development. The br ead is then baked on a stone to create rustic loaves with appealing crust. \nThe Art of Slow Food does not use common gluten-free ingredients such a s xanthan gum\, agar agar\, potato starch\, rice flour or other high-starc h ingredients. The bread is made with only 7 simple\, organic ingredients\ , in order of predominance: Spring water\, psyllium husk\, ground flax\, s orghum flour\, tapioca flour\, natural levain (wild yeast) and sea salt.\n As a result of slow fermentation\, the carbohydrates and starches in the b read are broken down\, creating a light\, soft digestible bread. The psyll ium husk and ground flax act as a digestive aid and provide a soft\, chewy texture without gluten or added starches.\nSourdough selection includes T oasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occasio n\, Cranberry Walnut!\n\nAbout the Ferments\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 versat ile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highly probiotic food\, and is best use d to accompany meals to aid in digestion.\nSauerkraut selection includes D illy Kraut\, Cortido Kraut and Chimichurri Kraut.\nAbout the Baker / Ferme ntor / Creator \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.\nKaitlin Chamberlin\nWorkshops\nLearn 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 . DTSTART;TZID=America/Vancouver:20220713T160000 DTEND;TZID=America/Vancouver:20220713T200000 GEO:+48.426453;-123.331324 LOCATION:Oak Bay Night Market @ Oak Bay Ave\, Victoria\, BC\, Canada RDATE;TZID=America/Vancouver:20220810T160000 RDATE;TZID=America/Vancouver:20220914T160000 SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food-2-2/ 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-ALT-DESC;FMTTYPE=text/html:\\n\\n\\n
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@theartofslow food.com • 902.476.7732
\nThe Art of Slow Food meets die tary limitations or preferences of all kinds – gluten-free\, lactose-free\ , vegan & sugar-free – food that isn’t complicated or unpronounceable.
\nWhere to F ind Art of Slow! Retailers\, Coffee Shops\, Farmer’s Markets & More! p>\n
• Contact form
a> • thebaker@theartofslowfood.com • 902.476.7732
\n• theartofslowfood.com • Facebook • Instagram
\n• V
iew 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 m akes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sect ions of carrying retailers and markets.
\nAbout the Dough
\nThis is extra-special gluten free bread: fresh baked\, rustic\, sof t\, 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 bre ad is then baked on a stone to create rustic loaves with appealing crust.< /p>\n
The 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 ingred ients\, in order of predominance: Spring water\, psyllium husk\, ground fl ax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) and sea s alt.
\nAs a result of slow fermentation\, the carbohydrates and star ches in the bread are broken down\, creating a light\, soft digestible bre ad. 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\, Kalamata Olive\, Rosemary Popp yseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fermente d for a minimum of 3 weeks in traditional German crocks and never pasteuri zed. Enjoy a number of varieties that are versatile and go well with any m eal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkr aut is a highly probiotic food\, and is best used to accompany meals to ai d in digestion.
\nSauerkraut selection includes Dilly Kraut\, Cortid o Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods\, using local and organic ingredients to create simple\ , accessible nourishment. She strives to teach sustainability and self-suf ficiency through the art of slow food. Kaitlin has extensive experience wo rking 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 nutrition with simple tools and local foods. Bring your own jar and take home a ferm ent. Learn more here .
\n\n• SEE Monday\, October 17 5 – 7pm
\nArt of Slow Food Glu ten-Free Sourdough Workshop!
\n• Art of Slow Food Bakery #140 – 780
Fisgard Street in Victoria
\n• Pre-register:
Learn to make wi
ld fermented\, vegan\, gluten-free breads and more!
\nMinimal ingredi
ents and wild culture in this hands-on workshop.
\nTake home your own
gluten-free sourdough starter and bake something from scratch!
• theartof
slowfood.com • Faceb
ook • Instagram
• 902.476.7732
\n• View The Art of Slow Food Photo Gallery
p>\n
\n
Farmers’ Markets: Dates & appea rances may change. Confirm on Gluten-Free Events Page.
\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bak
ery opens on Fisgard!
\nTuesday – Sunday 10am to 5pm
The Art of Sl ow Food meets dietary limitations or preferences of all kinds – gluten-fre e\, lactose-free\, vegan & sugar-free – food that isn’t complicated or unp ronounceable.
\nYou asked for it! The Art of Slow Food is now selling their r aw\, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying ret ailers and 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 psyllium hus k\, flax and water\, the dough is fermented for 12-18 hours to allow phyti c acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
\nThe Art of Sl ow 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 p redominance: Spring water\, psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) and sea salt.
\nAs a res ult 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 To asted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occasion \, Cranberry Walnut!
\nTh eir sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number o f varieties that are versatile and go well with any meal – sandwiches\, sa lads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highly probi otic food\, and is best used to accompany meals to aid in digestion.
\nSauerkraut selection includes Dilly Kraut\, Cortido Kraut and Chimichur ri Kraut.
\nKaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods\, using local and organic ingredients to create simple\, accessible nourishm ent. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary re strictions and nutritional deficiencies and will work with any specificati ons by request.
\n \nWorkshops
\nLearn the ancient tr adition 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\nTickets: https://www.facebook .com/events/522854602933705.
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:20240328T080717Z 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• Monday\, Oc tober 17 5-7pm\n• Art of Slow Food Bakery #140 – 780 Fisgard Street in Vic toria\n• Pre-register:\n\nvia e-transfer: thebakeratthearofslowfood.com\ni n person at the bakery Tuesday – Sunday 10am to 5pm\nVia Facebook Events\n \nLearn to make wild fermented\, vegan\, gluten-free breads and more!\nMin imal ingredients and wild culture in this hands-on workshop.\nTake home yo ur own gluten-free sourdough starter and bake something from scratch!\nWhe re to Find Art of Slow Food Sourdough & Pizza Dough! Retailers\, Coffee Sh ops\, Farmer’s Markets & More!\n• theartofslowfood.com • Facebook • Instag ram • 902.476.7732\n• View The Art of Slow Food Photo Gallery\n \n\nFarmer s’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.\n\n2nd Wednesdays – Oak Bay Night Market July\, August & September\n Saturdays – Duncan’s Farmer’s Market\nSaturdays – Moss Street Market\nSatu rdays – Gabriola Market\nSundays – Sidney Market\n\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!\nTuesday – Sunday 10am to 5pm\nTo order in advance of market days – questions\, custom orders or d ietary information. contact Kaitlin via Contact form • thebaker@theartofsl owfood.com • 902.476.7732\nThe Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free\, lactose-free\, vegan & sugar-f ree – food that isn’t complicated or unpronounceable.\n\nYou asked for it! The Art of Slow Food is now selling their raw\, sourdough pizza dough. Ea ch dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator o r freezers sections of carrying retailers and markets.\nAbout the Dough\n \nMade with spring water\, psyllium husk\, ground flax\, sorghum flour\, t apioca flour\, natural levain (wild yeast) and sea salt\nGood for 21 days in the fridge\, 3 months in the freezer\nRemove dough from fridge and let it reach room temperature\nDough will be workable\, easy to roll but a bit more sensitive to tearing than gluten dough\nRoll out with a dusting of g luten-free flour or between two pieces of parchment paper\nCrust can be pa r-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed\, until c heese browns\nPar-baked crusts can be frozen until needed.\n\n\nAbout the Sourdough\nThis is extra-special gluten free bread: fresh baked\, rustic\, soft\, chewy and easily digestible sourdough! Using natural wild levain a nd a base of psyllium husk\, flax and water\, the dough is fermented for 1 2-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing cru st.\nThe Art of Slow Food does not use common gluten-free ingredients suc h as xanthan gum\, agar agar\, potato starch\, rice flour or other high-st arch ingredients. The bread is made with only 7 simple\, organic ingredien ts\, in order of 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 th e bread are broken down\, creating a light\, soft digestible bread. The ps yllium husk and ground flax act as a digestive aid and provide a soft\, ch ewy texture without gluten or added starches.\nSourdough selection include s Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occa sion\, Cranberry Walnut!\n\nAbout the Ferments\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 include s Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.\nAbout the Baker / Fe rmentor / Creator \nKaitlin is a whole foods chef and baker and has been f ermenting for 7 years. She works exclusively with artisan-style traditiona l foods\, using local and organic ingredients to create simple\, accessibl e nourishment. She strives to teach sustainability and self-sufficiency th rough the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any s pecifications by request.\nKaitlin Chamberlin\nWorkshops\nLearn the ancien t tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more h ere.\n\n\n\n\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-ALT-DESC;FMTTYPE=text/html:\\n\\n\\nArt of Slow Food Gluten-Free Sourdough Workshop!
\n• Monday\, October 17 5-7pm
\n• Art of Slow Food Bakery #140 – 780 Fi
sgard Street in Victoria
\n• Pre-register:
Learn to make wild
fermented\, vegan\, gluten-free breads and more!
\nMinimal ingredien
ts and wild culture in this hands-on workshop.
\nTake home your own g
luten-free sourdough starter and bake something from scratch!
• theartofsl
owfood.com • Faceboo
k • Instagram •
902.476.7732
\n• View The Art of Slow Food Photo Gallery
\n
Farmers’ Markets: Dates & appeara nces may change. Confirm on Gluten-Free Events Page.
\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Baker
y opens on Fisgard!
\nTuesday – Sunday 10am to 5pm
The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free\ , lactose-free\, vegan & sugar-free – food that isn’t complicated or unpro nounceable.
\nAbout the Dough
\nThis is extra-sp ecial gluten free bread: fresh baked\, rustic\, soft\, chewy and easily di gestible 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 s tone to create rustic loaves with appealing crust.
\nThe Art of Slow Food does not use common gluten-free ingredients such as xanthan gum\, a gar agar\, potato starch\, rice flour or other high-starch ingredients. Th e bread is made with only 7 simple\, organic ingredients\, in order of pre dominance: Spring water\, psyllium husk\, ground flax\, sorghum flour\, ta pioca flour\, natural levain (wild yeast) and sea salt.
\nAs a resul t of slow fermentation\, the carbohydrates and starches in the bread are b roken down\, creating a light\, soft digestible bread. The psyllium husk a nd ground flax act as a digestive aid and provide a soft\, chewy texture w ithout gluten or added starches.
\nSourdough selection includes Toas ted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Walnut!
\nThei r sauerkraut is made the traditional way – fermented for a minimum of 3 we eks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, sala ds\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highly probiot ic 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 whole foods chef and baker and has been fermenting fo r 7 years. She works exclusively with artisan-style traditional foods\, us ing local and organic ingredients to create simple\, accessible nourishmen t. She strives to teach sustainability and self-sufficiency through the ar t of slow food. Kaitlin has extensive experience working with dietary rest rictions and nutritional deficiencies and will work with any specification s by request.
\n \nWorkshops
\nLearn the ancient trad ition of preserving foods and maximizing nutrition with simple tools and l ocal foods. Bring your own jar and take home a ferment. Learn more here.
\n\nTickets: https://www.facebook.c om/events/522854602933705.
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:20240328T080717Z 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 on Gl uten-Free Events Page.\n\n2nd Wednesdays – Oak Bay Night Market July 12 \, August 9 & September 13\nThursdays • Sidney Street Market\nSaturdays – Du ncan’s Farmer’s Market\nSaturdays – Moss Street Market\n\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!\nTUESDAY – SUNDAY 1 0am – 3pm\nTo order in advance of market days – questions\, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@thear tofslowfood.com • 902.476.7732\nThe Art of Slow Food meets dietary limitat ions or preferences of all kinds – gluten-free\, lactose-free\, vegan & su gar-free – food that isn’t complicated or unpronounceable.\nWhere to Find Art of Slow! Retailers\, Coffee Shops\, Farmer’s Markets & More!\n• Contac t form • thebaker@theartofslowfood.com • 902.476.7732\n• theartofslowfood. com • Facebook • Instagram\n• View The Art of Slow Food Photo Gallery\n\nY ou 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 th e refrigerator or freezers sections of carrying retailers and markets.\nAb out the Dough\n\nMade with spring water\, psyllium husk\, ground flax\, so rghum flour\, tapioca flour\, natural levain (wild yeast) and sea salt\nGo od for 21 days in the fridge\, 3 months in the freezer\nRemove dough from fridge and let it reach room temperature\nDough will be workable\, easy to roll but a bit more sensitive to tearing than gluten dough\nRoll out with a dusting of gluten-free flour or between two pieces of parchment paper\n Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dr essed\, until cheese browns\nPar-baked crusts can be frozen until needed. \n\n\nAbout the Sourdough\nThis is extra-special gluten free bread: fresh baked\, rustic\, soft\, chewy and easily digestible sourdough! Using natur al 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 loaves wi th 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\, o rganic ingredients\, in order of predominance: Spring water\, psyllium hus k\, ground flax\, sorghum flour\, tapioca flour\, natural levain (wild yea st) and sea salt.\nAs a result of slow fermentation\, the carbohydrates an d starches in the bread are broken down\, creating a light\, soft digestib le bread. The psyllium husk and ground flax act as a digestive aid and pro vide a soft\, chewy texture without gluten or added starches.\nSourdough s election includes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppy seed and on occasion\, Cranberry Walnut!\n\nAbout the Ferments\nTheir saue rkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of variet ies that are versatile and go well with any meal – sandwiches\, salads\, s tir fries\, soups\, eggs or sausages. Sauerkraut is a highly probiotic foo d\, and is best used to accompany meals to aid in digestion.\nSauerkraut s election includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.\nAbou t the Baker / Fermentor / Creator \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.\nKaitlin Chamberlin\nWorkshops\n Learn the ancient tradition of preserving foods and maximizing nutrition w ith simple tools and local foods. Bring your own jar and take home a ferme nt. Learn more here. DTSTART;TZID=America/Vancouver:20230614T160000 DTEND;TZID=America/Vancouver:20230614T200000 GEO:+48.648849;-123.40563 LOCATION:Oak Bay Night Market @ Oak bay Avenue RDATE;TZID=America/Vancouver:20230614T160000 RDATE;TZID=America/Vancouver:20230712T160000 RDATE;TZID=America/Vancouver:20230809T160000 RDATE;TZID=America/Vancouver:20230913T160000 SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food-oak-bay/ 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-ALT-DESC;FMTTYPE=text/html:\\n\\n\\nFarmers’ Markets: Dates & appearances m ay change. Confirm on Gluten-Free Events Page.
\nNEW! Art of S
low Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
\nTUESD
AY – SUNDAY 10am – 3pm
To order in advance of market days – questions\, custom orders or dietary information. con tact Kaitlin via Contac t form • thebaker@theartofslowfood.com • 902.476 .7732
\nThe Art of Slow Food meets dietary limitations or pr eferences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food that isn’t complicated or unpronounceable.
\nWhere to Find Art of Slow! Retai lers\, 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 Fo
od Photo Gallery
About the Dough
\nThis is extra-sp ecial gluten free bread: fresh baked\, rustic\, soft\, chewy and easily di gestible 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 s tone to create rustic loaves with appealing crust.
\nThe Art of Slow Food does not use common gluten-free ingredients such as xanthan gum\, a gar agar\, potato starch\, rice flour or other high-starch ingredients. Th e bread is made with only 7 simple\, organic ingredients\, in order of pre dominance: Spring water\, psyllium husk\, ground flax\, sorghum flour\, ta pioca flour\, natural levain (wild yeast) and sea salt.
\nAs a resul t of slow fermentation\, the carbohydrates and starches in the bread are b roken down\, creating a light\, soft digestible bread. The psyllium husk a nd ground flax act as a digestive aid and provide a soft\, chewy texture w ithout gluten or added starches.
\nSourdough selection includes Toas ted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Walnut!
\nThei r sauerkraut is made the traditional way – fermented for a minimum of 3 we eks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, sala ds\, stir fries\, soups\, eggs or sausages. Sauerkraut is a highly probiot ic 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 whole foods chef and baker and has been fermenting fo r 7 years. She works exclusively with artisan-style traditional foods\, us ing local and organic ingredients to create simple\, accessible nourishmen t. She strives to teach sustainability and self-sufficiency through the ar t of slow food. Kaitlin has extensive experience working with dietary rest rictions and nutritional deficiencies and will work with any specification s by request.
\n \nWorkshops
\nLearn the ancient trad ition of preserving foods and maximizing nutrition with simple tools and l ocal 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>
\nArt 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 Kaitlin via Contact form • thebaker@theartofs lowfood.com • 902.476.7732
\nThe Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free\, lactose-fr ee\, vegan & sugar-free – food that isn’t complicated or unpronounceable.< /strong>
\nWhere t o Find Art of Slow! Retailers\, Coffee Shops\, Farmer’s Markets & More!
\n• Contact for
m • thebaker@theartofslowfood.com • 902.476.7732
\n• theartofslowfood.com
• Facebook • Instagram
\n• View The Art of Slow Food Photo Gallery
You asked for it! T he 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 freezers sections of carrying retailers and farmers markets.
\nThis is extra-special gluten free bread: fresh baked\, rustic\, soft\, chewy a nd easily digestible sourdough! Using natural wild levain and a base of ps yllium husk\, flax and water\, the dough is fermented for 12-18 hours to a llow 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 ingredients such as xan than gum\, agar agar\, potato starch\, rice flour or other high-starch ing redients. The bread is made with only 7 simple\, organic ingredients\, in order of predominance: Spring water\, psyllium husk\, ground flax\, sorghu m flour\, tapioca flour\, natural levain (wild yeast) and sea salt.
\n< p>As a result of slow fermentation\, the carbohydrates and starches in the bread are broken down\, creating a light\, soft digestible bread. The psy llium husk and ground flax act as a digestive aid and provide a soft\, che wy texture without gluten or added starches.\nSourdough selection i ncludes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and o n occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fermented for a min imum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandw iches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a hi ghly probiotic food\, and is best used to accompany meals to aid in digest ion.
\nSauerkraut selection includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and baker and has been f
ermenting for 7 years. She works exclusively with artisan-style traditiona
l foods\, using local and organic ingredients to create simple\, accessibl
e nourishment. She strives to teach sustainability and self-sufficiency th
rough the art of slow food. Kaitlin has extensive experience working with
dietary restrictions and nutritional deficiencies and will work with any s
pecifications by request.
\nWorkshops
Learn the an cient tradition of preserving foods and maximizing nutrition with simple t ools and local foods. Bring your own jar and take home a ferment. Learn more here.
\n\n\n
\n< /BODY> 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:20240328T080717Z 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• Saturday\, July 29. 5-7pm at Art of Slow Food\n• Art of Slow Food Bakery #140 – 780 F isgard Street in Victoria\nLearn to make wild fermented\, vegan\, gluten-f ree breads and more! Minimal ingredients and wild culture in this hands-on workshop. Take home your own gluten-free sourdough starter and bake somet hing from scratch!\nPre-register:\n\nvia e-transfer: thebakeratthearofslow food.com\nin person at the bakery Tuesday – Sunday 10am to 5pm\nPM via Fac ebook\n\nWhere to Find Art of Slow Food Sourdough & Pizza Dough! Retailers \, Coffee Shops\, Farmer’s Markets & More!\n• theartofslowfood.com • Faceb ook • Instagram • 902.476.7732\n• View The Art of Slow Food Photo Gallery \n\nFarmers’ Markets: Dates & appearances may change. Confirm on Gluten-Fr ee Events Page.\n\n2nd Wednesdays – Oak Bay Night Market July\, August & S eptember\nSaturdays – Duncan’s Farmer’s Market\nSaturdays – Moss Street Ma rket\nThursdayas – Sidney Market\n\nTo order in advance of market days – questions\, custom orders or dietary information. contact Kaitlin via Cont act form • thebaker@theartofslowfood.com • 902.476.7732\nThe Art of Slow F ood meets dietary limitations or preferences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food that isn’t complicated or unprono unceable.\n\nYou asked for it! The Art of Slow Food is now selling their r aw\, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. F ind them in the refrigerator or freezers sections of carrying retailers an d markets.\nAbout the Dough\n\nMade with spring water\, psyllium husk\, gr ound flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) an d sea salt\nGood for 21 days in the fridge\, 3 months in the freezer\nRemo ve dough from fridge and let it reach room temperature\nDough will be work able\, easy to roll but a bit more sensitive to tearing than gluten dough \nRoll out with a dusting of gluten-free flour or between two pieces of pa rchment paper\nCrust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed\, until cheese browns\nPar-baked crusts can be frozen until needed.\n\n\nAbout the Sourdough\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 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 ca rbohydrates and starches in the bread are broken down\, creating a light\, soft digestible bread. The psyllium husk and ground flax act as a digesti ve 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 Walnut!\n\nAbout the Fermen ts\nTheir sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a nu mber of varieties that are versatile and go well with any meal – sandwiche s\, 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 includes Dilly Kraut\, Cortido Kraut and Chimichurr i Kraut.\nAbout the Baker / Fermentor / Creator \nKaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods\, using local and organic ingredient s to create simple\, accessible nourishment. She strives to teach sustaina bility and self-sufficiency through the art of slow food. Kaitlin has exte nsive experience working with dietary restrictions and nutritional deficie ncies and will work with any specifications by request.\nKaitlin Chamberli n\nWorkshops\nLearn 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. Learn more here. DTSTART;TZID=America/Vancouver:20230729T170000 DTEND;TZID=America/Vancouver:20230729T190000 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-7/ X-COST-TYPE:external X-WP-IMAGES-URL:thumbnail\;https://theceliacscene.com/wp-content/uploads/20 22/09/Art-of-Slow-Food-July-29-Workshop-300x251.jpg\;400\;335\,medium\;htt ps://theceliacscene.com/wp-content/uploads/2022/09/Art-of-Slow-Food-July-2 9-Workshop-300x251.jpg\;400\;335\,large\;https://theceliacscene.com/wp-con tent/uploads/2022/09/Art-of-Slow-Food-July-29-Workshop-300x251.jpg\;400\;3 35\,full\;https://theceliacscene.com/wp-content/uploads/2022/09/Art-of-Slo w-Food-July-29-Workshop-300x251.jpg\;400\;335 X-ALT-DESC;FMTTYPE=text/html:\\n\\n\\n
Art of Slow Food Gluten-Free Sourdough Workshop!
\n• Saturday\, July 29. 5-7
pm at Art of Slow Food
\n• Art of Slow Food Bakery #140 – 780 Fisgard Street i
n Victoria
Learn to make wild fermented\, vegan\, gluten-free breads and more! Minimal ingredients and wild culture in this hands-on wor kshop. 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 o
f Slow Food Photo Gallery
Fa rmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page .
\nTo 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.
\nYou asked for it! The Art of Slow Food is now sellin g their raw\, sourdough pizza dough. Each dough ball makes a 14″- 16″ sized pizza. Find them in the refrigerator or freezers sections of car rying retailers and markets.
\nAbout the Dough
\nThis is extra-special gluten free bread: fresh baked\, rustic\, soft\, chewy a nd easily digestible sourdough! Using natural wild levain and a base of ps yllium husk\, flax and water\, the dough is fermented for 12-18 hours to a llow 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 ingredients such as xan than gum\, agar agar\, potato starch\, rice flour or other high-starch ing redients. The bread is made with only 7 simple\, organic ingredients\, in order of predominance: Spring water\, psyllium husk\, ground flax\, sorghu m flour\, tapioca flour\, natural levain (wild yeast) and sea salt.
\n< p>As a result of slow fermentation\, the carbohydrates and starches in the bread are broken down\, creating a light\, soft digestible bread. The psy llium husk and ground flax act as a digestive aid and provide a soft\, che wy texture without gluten or added starches.\nSourdough selection i ncludes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemary Poppyseed and o n occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fermented for a min imum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandw iches\, salads\, stir fries\, soups\, eggs or sausages. Sauerkraut is a hi ghly probiotic food\, and is best used to accompany meals to aid in digest ion.
\nSauerkraut selection includes Dilly Kraut\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and baker and has been f ermenting for 7 years. She works exclusively with artisan-style traditiona l foods\, using local and organic ingredients to create simple\, accessibl e nourishment. She strives to teach sustainability and self-sufficiency th rough the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any s pecifications by request.
\n \nWorkshops
\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 \nFarmers’ Markets: Dates & appearances m ay change. Confirm on Gluten-Free Events Page!
\nNEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens o n Fisgard!
\nTo order in advance of market days – questions\, custom orders or dietary information. contact Kait lin 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
\n 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:20240328T080717Z 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 TWO Gluten-Free Sourdough Workshops!\n• Saturd ay\, January 6. 4 – 6pm\n• Sunday\, January 7. 4 – 6pm\n• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria\nLearn to make wild fermente d\, vegan\, gluten-free breads and more! Minimal ingredients and wild cult ure in this hands-on workshop. Take home your own gluten-free sourdough st arter and bake something from scratch!\nPre-register:\n\nvia e-transfer: t hebakeratthearofslowfood.com\nin person at the bakery Tuesday – Sunday 10a m to 4pm\nPM via Facebook\n\nWhere to Find Art of Slow Food Sourdough & Pi zza Dough! Retailers\, Coffee Shops\, Farmer’s Markets & More!\n• theartof slowfood.com • Facebook • Instagram • 902.476.7732\n• View The Art of Slow Food Photo Gallery\n\nFarmers’ Markets: Dates & appearances may change. C onfirm on Gluten-Free Events Page.\n\n2nd Wednesdays – Oak Bay Night Marke t July\, August & September\nSaturdays – Duncan’s Farmer’s Market\nSaturda ys – Moss Street Market\nThursdayas – Sidney Market\n\nTo order in advance of market days – questions\, custom orders or dietary information. conta ct Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732 \nThe Art of Slow Food meets dietary limitations or preferences of all kin ds – gluten-free\, lactose-free\, vegan & sugar-free – food that isn’t com plicated or unpronounceable.\n\nYou 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 refrigerator or freezers sections of ca rrying retailers and markets.\nAbout the Dough\n\nMade with spring water\, psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, natural lev ain (wild yeast) and sea salt\nGood for 21 days in the fridge\, 3 months i n the freezer\nRemove dough from fridge and let it reach room temperature \nDough will be workable\, easy to roll but a bit more sensitive to tearin g than gluten dough\nRoll out with a dusting of gluten-free flour or betwe en two pieces of parchment paper\nCrust can be par-baked for 3-5 minutes a t 450˚F or for 7-10 minutes all dressed\, until cheese browns\nPar-baked c rusts can be frozen until needed.\n\n\nAbout the Sourdough\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 hus k\, flax and water\, the dough is fermented for 12-18 hours to allow phyti c 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 ingredients such as xanthan gum\, agar a gar\, potato starch\, rice flour or other high-starch ingredients. The bre ad is made with only 7 simple\, organic ingredients\, in order of predomin ance: Spring water\, psyllium husk\, ground flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) and sea salt.\nAs a result of slow fe rmentation\, the carbohydrates and starches in the bread are broken down\, creating a light\, soft digestible bread. The psyllium husk and ground fl ax act as a digestive aid and provide a soft\, chewy texture without glute n or added starches.\nSourdough selection includes Toasted Sesame\, Plain\ , Kalamata Olive\, Rosemary Poppyseed and on occasion\, Cranberry Walnut! \n\nAbout the Ferments\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\, Cortido Kraut and Chimichurri Kraut.\nAbout the Baker / Fermentor / Creator \nKait lin is a whole foods chef and baker and has been fermenting for 7 years. S he works exclusively with artisan-style traditional foods\, using local an d organic ingredients to create simple\, accessible nourishment. She striv es to teach sustainability and self-sufficiency through the art of slow fo od. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request .\nKaitlin Chamberlin\nWorkshops\nLearn the ancient tradition of preservin g foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here. DTSTART;TZID=America/Vancouver:20240106T160000 DTEND;TZID=America/Vancouver:20240106T180000 GEO:+48.429746;-123.363203 LOCATION:Gluten-Free Sourdough Workshop @ 780 Fisgard St #140\, Victoria\, BC V8W 0B8\, Canada RDATE;TZID=America/Vancouver:20240107T160000 SEQUENCE:0 SUMMARY:Art of Slow Food URL:https://theceliacscene.com/event/art-of-slow-food-8/ X-COST-TYPE:external X-WP-IMAGES-URL:thumbnail\;https://theceliacscene.com/wp-content/uploads/20 23/06/Art-of-Slow-Workshop-January-6-2023-215x300.png\;215\;300\,medium\;h ttps://theceliacscene.com/wp-content/uploads/2023/06/Art-of-Slow-Workshop- January-6-2023-215x300.png\;215\;300\,large\;https://theceliacscene.com/wp -content/uploads/2023/06/Art-of-Slow-Workshop-January-6-2023-215x300.png\; 215\;300\,full\;https://theceliacscene.com/wp-content/uploads/2023/06/Art- of-Slow-Workshop-January-6-2023-215x300.png\;215\;300 X-ALT-DESC;FMTTYPE=text/html:\\n\\n\\n
Art of Slow Food TWO Glu ten-Free Sourdough Workshops!
\n• Saturday\, January 6. 4 –
6pm
\n• Sunday\, January 7. 4 – 6pm
\n• Art of Slow Food Bakery #140 – 7
80 Fisgard Street in Victoria
Learn to make wild fermented\, v egan\, gluten-free breads and more! Minimal ingredients and wild culture i n this hands-on workshop. Take home your own gluten-free sourdough starter and bake something from scratch!
\nPre-register: p>\n
• theartofslowfood.com • Facebook • Instagram • 902.476.7732
\n•
View The Art of Slow Food Photo Gallery
Farmers’ Markets: Dates & appearances may change. Confirm on Glut en-Free Events Page.
\nTo order in advance of market days – em> questions\, custom orders or dietary information. contact Kai tlin via Contact form a> • thebaker@theartofslowfood.com • 902.476.7732
\nThe Art of Slow Food meets dietary limitations or preference s of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – food th at isn’t complicated or unpronounceable.
\nYou 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 refrigerator or freeze rs sections of carrying retailers and markets.
\nAbout the D ough
\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. T he bread is then baked on a stone to create rustic loaves with appealing c rust.
\nThe Art of Slow Food does not use common gluten-free ingred ients such as xanthan gum\, agar agar\, potato starch\, rice flour or othe r high-starch ingredients. The bread is made with only 7 simple\, organic ingredients\, in order of predominance: Spring water\, psyllium husk\, gro und flax\, sorghum flour\, tapioca flour\, natural levain (wild yeast) and sea salt.
\nAs a result of slow fermentation\, the carbohydrates an d starches in the bread are broken down\, creating a light\, soft digestib le bread. The psyllium husk and ground flax act as a digestive aid and pro vide a soft\, chewy texture without gluten or added starches.
\nSour dough selection includes Toasted Sesame\, Plain\, Kalamata Olive\, Rosemar y Poppyseed and on occasion\, Cranberry Walnut!
\nTheir sauerkraut is made the traditional way – fe rmented for a minimum of 3 weeks in traditional German crocks and never pa steurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausages. S auerkraut 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 whole foods chef and bak er and has been fermenting for 7 years. She works exclusively with artisan -style traditional foods\, using local and organic ingredients to create s imple\, accessible nourishment. She strives to teach sustainability and se lf-sufficiency through the art of slow food. Kaitlin has extensive experie nce working with dietary restrictions and nutritional deficiencies and wil l work with any specifications by request.
\n \nWorkshops p>\n
Learn the ancient tradition of preserving foods and maximizing nutr ition with simple tools and local foods. Bring your own jar and take home a ferment. Learn mor e here.
\n\nArt of Slow Food Gluten-Free Sourdough Worksh ops!
\n• Saturday\, March 9 4 – 6pm
\n• Art of Slow Food Bakery
#140 – 780 Fisgard Street in Victoria
Learn to make wild ferm ented\, vegan\, gluten-free breads and more! Minimal ingredients and wild culture in this hands-on workshop. Take home your own gluten-free sourdoug h starter and bake something from scratch!
\nPre-register: strong>
\n• theartofslowfood.com •
Facebook • Instagram • 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 advance of market days – questions\, custom orders or dietary information. contact Kaitlin via Contact fo rm • thebaker@theartofslowfood.com • 902.476.773 2
\nThe Art of Slow Food meets dietary limitations or prefer ences of all kinds – gluten-free\, lactose-free\, vegan & sugar-free – foo d that isn’t complicated or unpronounceable.
\nYou asked for it! The Art of S low Food is now selling their raw\, sourdough pizza dough. Each d ough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or fr eezers sections of carrying retailers and markets.
\nAbout t he Dough
\nThis is extra-special gluten free bread: fresh baked\, ru stic\, soft\, chewy and easily digestible sourdough! Using natural wild le vain 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 developmen t. The bread is then baked on a stone to create rustic loaves with appeali ng crust.
\nThe Art of Slow Food does not use common gluten-free in gredients such as xanthan gum\, agar agar\, potato starch\, rice flour or other high-starch ingredients. The bread is made with only 7 simple\, orga nic ingredients\, in order of 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 carbohydrate s and starches in the bread are broken down\, creating a light\, soft dige stible 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\, Kalamata Olive\, Ros emary 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 neve r pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches\, salads\, stir fries\, soups\, eggs or sausage s. Sauerkraut is a highly probiotic food\, and is best used to accompany m eals to aid in digestion.
\nSauerkraut selection includes Dilly Krau t\, Cortido Kraut and Chimichurri Kraut.
\nKaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with art isan-style traditional foods\, using local and organic ingredients to crea te simple\, accessible nourishment. She strives to teach sustainability an d self-sufficiency through the art of slow food. Kaitlin has extensive exp erience 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 nutrition with simple tools and local foods. Bring your own jar and take h ome a ferment. Learn more here.
\n\n