- Saturdays Year Round: Moss Street Market & Duncan’s Farmers’ Market
- Saturdays May 9 to October 10th – Gabriola Farmer’s Market
- Sundays – Sidney Farmer’s Market – May 9 to October 10th & Cedar Farmer’s Market – May 9 to October 31st
Art of Slow Food Wood-Fired Pizza Truck!
HOURS: Thursday – Sundays 12-6pm. Hours can vary. Call ahead to confirm.
ABOUT: 100% Gluten-Free in Vegan, Vegetarian x 2 & Carnivore
DELIVERY: Now available via Tutti!
PRE-ORDER by PHONE: 1-236-464-7650
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 refrigerator or freezers sections of carrying retailers below and at
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
FRIDAY SOURDOUGH BREAD DELIVERIES!
The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday. Call ahead to be sure. Hurry in – they go fast!
- Beauregard Cafe & Provisions (Brentwood Bay)
- Bunny’s Kitchen (Esquimalt)
- Community Farm Market (Duncan)
- Deep Cove Market (North Saanich)
- For Good Measure (Cadboro Bay & James Bay)
- Lifestyle Markets (Cook Street)
- Lifestyle Markets (Douglas Street)
- Lifestyle Markets (Sidney)
- Local General Store (Fernwood)
- Morning People Food Co. (Cook Street)
- Mount Doug Food Market (Gordon Head)
- Nature Spirit Earth Market (Gabriola Island)
- Niche Grocerant (Broadmead)
- Old Farm Market (Oak Bay & Duncan)
- Pepper’s Foods (Cadboro Bay)
- Pomme Natural Market (Nanaimo)
- Salt Spring Nature Works (Tuesday Deliveries)
- Zero Waste Emporium (Victoria)
The Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.
Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they offer colorful and delicious food that is local, sustainable and accessible.
The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
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 rustic loaves with appealing crust.
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 ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As 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.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
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 probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin 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-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.
Learn 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.
Art of Slow Foods is in Nova Scotia! Tell your friends!
- Halifax Brewery Market – Saturdays Year Round 8am to 1pm
- Halifax Seaport Market – Saturdays and Sundays
- Wolfville Farmer’s Market – Wednesday evenings
- Keliza’s Healthy Living
- EOS Natural Foods
- Finsbury Market
- Keliza’s Healthy Living
- Luminate Co.
- Neighbourhood Goods General Store
- The Warehouse Market
- The Wild Leek