Gluten-Free Events Calendar
If it’s gluten free and happening in Victoria, Vancouver Island or the Gulf Islands, you’ll find it listed here! From tastings to contests, farmer’s markets to food trucks – this is your calendar to Gluten-Free Paradise! Join Victoria’s Gluten-Free Foodies and add a new restaurant – and possibly a new gluten-free friend – to your repertoire!
Introducing The Taco Hole! Duncan’s Tex-Mex Paradise!
Download the free Getintheloop app for loyalty rewards!
Burrito Mondays – all burritos and burrito bowls only $9.95 + GST each
Taco Tuesdays – only $3.79 + GST each
thetacohole.ca • Facebook • Instagram • hello@thetacohole.ca
Hours: Monday to Friday 11am to 7pm, Saturday & Sunday 11am to 5pm
The Taco Hole is a 100% gluten-free, hole-in-the-wall eatery located inside Duncan’s Cowichan Community Centre (in the old concession space), right across from the Hockey Arena at 2687 James St.
The Cowichan Community Centre offers many different community events throughout the year. Count on The Taco Hole as your source for delicious, gluten-free food. Check the Rec Centre Events Schedule here!
Brought to you by the team behind Vancouver Island’s favourite taco truck, Taco Revolution. Trust in their 100% Gluten-Free Menu! The only exceptions are the pre-wrapped ice cream bars, candy bars & canned beverages. All food prepared on site is gluten free – and delicious!
- Learn more about the Taco Revolution 100% Gluten-Free Food Truck • Catering • Taco Fiestas • Facebook • Instagram
- Learn more about Taco Revolution Foods
- Food Truck & Market Table Schedule
The Taco Hole Highlights
- Authentic Mexican Flavors: Our talented chefs use locally sourced ingredients to create dishes that capture the essence of Mexican cuisine. Each meal is a culinary masterpiece, bursting with bold flavors and textures.
- Wide Range of Options: Whether you’re a meatetarian, vegetarian, or vegan, we have something to tantalize your taste buds. French fries, too! All 100% Gluten-Free! Scroll down for menus.
- Unique Drinks: Complement your meal with our selection of Mexican Sodas, local sodas, and non-alcoholic Cervezas to enhance your dining experience.
November 9th is the Grand Opening of The Taco Hole. They’ll be giving away 100 orders of churros with purchase. Churros are Mexico’s version of deep-fried donuts!
Come hungry, leave happy!
Click for more information
Click for more information
Introducing The Taco Hole! Duncan’s Tex-Mex Paradise!
Download the free Getintheloop app for loyalty rewards!
Burrito Mondays – all burritos and burrito bowls only $9.95 + GST each
Taco Tuesdays – only $3.79 + GST each
thetacohole.ca • Facebook • Instagram • hello@thetacohole.ca
Hours: Monday to Friday 11am to 7pm, Saturday & Sunday 11am to 5pm
The Taco Hole is a 100% gluten-free, hole-in-the-wall eatery located inside Duncan’s Cowichan Community Centre (in the old concession space), right across from the Hockey Arena at 2687 James St.
The Cowichan Community Centre offers many different community events throughout the year. Count on The Taco Hole as your source for delicious, gluten-free food. Check the Rec Centre Events Schedule here!
Brought to you by the team behind Vancouver Island’s favourite taco truck, Taco Revolution. Trust in their 100% Gluten-Free Menu! The only exceptions are the pre-wrapped ice cream bars, candy bars & canned beverages. All food prepared on site is gluten free – and delicious!
- Learn more about the Taco Revolution 100% Gluten-Free Food Truck • Catering • Taco Fiestas • Facebook • Instagram
- Learn more about Taco Revolution Foods
- Food Truck & Market Table Schedule
The Taco Hole Highlights
- Authentic Mexican Flavors: Our talented chefs use locally sourced ingredients to create dishes that capture the essence of Mexican cuisine. Each meal is a culinary masterpiece, bursting with bold flavors and textures.
- Wide Range of Options: Whether you’re a meatetarian, vegetarian, or vegan, we have something to tantalize your taste buds. French fries, too! All 100% Gluten-Free! Scroll down for menus.
- Unique Drinks: Complement your meal with our selection of Mexican Sodas, local sodas, and non-alcoholic Cervezas to enhance your dining experience.
November 9th is the Grand Opening of The Taco Hole. They’ll be giving away 100 orders of churros with purchase. Churros are Mexico’s version of deep-fried donuts!
Come hungry, leave happy!
Click for more information
Click for more information
Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12, 2024 from 4-8pm
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Thursdays – Sidney Street Market June to September
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4
To order in advance of market days – questions, custom orders or dietary information, contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
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.
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!
About the Ferments
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.
Workshops
Kaitlin Chamberlin
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.
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12, 2024 from 4-8pm
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Thursdays – Sidney Street Market June to September
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4.
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
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.
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!
About the Ferments
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.
Workshops
Kaitlin Chamberlin
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.
Introducing The Taco Hole! Duncan’s Tex-Mex Paradise!
Download the free Getintheloop app for loyalty rewards!
Burrito Mondays – all burritos and burrito bowls only $9.95 + GST each
Taco Tuesdays – only $3.79 + GST each
thetacohole.ca • Facebook • Instagram • hello@thetacohole.ca
Hours: Monday to Friday 11am to 7pm, Saturday & Sunday 11am to 5pm
The Taco Hole is a 100% gluten-free, hole-in-the-wall eatery located inside Duncan’s Cowichan Community Centre (in the old concession space), right across from the Hockey Arena at 2687 James St.
The Cowichan Community Centre offers many different community events throughout the year. Count on The Taco Hole as your source for delicious, gluten-free food. Check the Rec Centre Events Schedule here!
Brought to you by the team behind Vancouver Island’s favourite taco truck, Taco Revolution. Trust in their 100% Gluten-Free Menu! The only exceptions are the pre-wrapped ice cream bars, candy bars & canned beverages. All food prepared on site is gluten free – and delicious!
- Learn more about the Taco Revolution 100% Gluten-Free Food Truck • Catering • Taco Fiestas • Facebook • Instagram
- Learn more about Taco Revolution Foods
- Food Truck & Market Table Schedule
The Taco Hole Highlights
- Authentic Mexican Flavors: Our talented chefs use locally sourced ingredients to create dishes that capture the essence of Mexican cuisine. Each meal is a culinary masterpiece, bursting with bold flavors and textures.
- Wide Range of Options: Whether you’re a meatetarian, vegetarian, or vegan, we have something to tantalize your taste buds. French fries, too! All 100% Gluten-Free! Scroll down for menus.
- Unique Drinks: Complement your meal with our selection of Mexican Sodas, local sodas, and non-alcoholic Cervezas to enhance your dining experience.
November 9th is the Grand Opening of The Taco Hole. They’ll be giving away 100 orders of churros with purchase. Churros are Mexico’s version of deep-fried donuts!
Come hungry, leave happy!
Click for more information
Click for more information
Introducing The Taco Hole! Duncan’s Tex-Mex Paradise!
Download the free Getintheloop app for loyalty rewards!
Burrito Mondays – all burritos and burrito bowls only $9.95 + GST each
Taco Tuesdays – only $3.79 + GST each
thetacohole.ca • Facebook • Instagram • hello@thetacohole.ca
Hours: Monday to Friday 11am to 7pm, Saturday & Sunday 11am to 5pm
The Taco Hole is a 100% gluten-free, hole-in-the-wall eatery located inside Duncan’s Cowichan Community Centre (in the old concession space), right across from the Hockey Arena at 2687 James St.
The Cowichan Community Centre offers many different community events throughout the year. Count on The Taco Hole as your source for delicious, gluten-free food. Check the Rec Centre Events Schedule here!
Brought to you by the team behind Vancouver Island’s favourite taco truck, Taco Revolution. Trust in their 100% Gluten-Free Menu! The only exceptions are the pre-wrapped ice cream bars, candy bars & canned beverages. All food prepared on site is gluten free – and delicious!
- Learn more about the Taco Revolution 100% Gluten-Free Food Truck • Catering • Taco Fiestas • Facebook • Instagram
- Learn more about Taco Revolution Foods
- Food Truck & Market Table Schedule
The Taco Hole Highlights
- Authentic Mexican Flavors: Our talented chefs use locally sourced ingredients to create dishes that capture the essence of Mexican cuisine. Each meal is a culinary masterpiece, bursting with bold flavors and textures.
- Wide Range of Options: Whether you’re a meatetarian, vegetarian, or vegan, we have something to tantalize your taste buds. French fries, too! All 100% Gluten-Free! Scroll down for menus.
- Unique Drinks: Complement your meal with our selection of Mexican Sodas, local sodas, and non-alcoholic Cervezas to enhance your dining experience.
November 9th is the Grand Opening of The Taco Hole. They’ll be giving away 100 orders of churros with purchase. Churros are Mexico’s version of deep-fried donuts!
Come hungry, leave happy!
Click for more information
Click for more information
Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12, 2024 from 4-8pm
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Thursdays – Sidney Street Market June to September
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4
To order in advance of market days – questions, custom orders or dietary information, contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
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.
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!
About the Ferments
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.
Workshops
Kaitlin Chamberlin
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.
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12, 2024 from 4-8pm
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Thursdays – Sidney Street Market June to September
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4.
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
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.
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!
About the Ferments
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.
Workshops
Kaitlin Chamberlin
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.
Introducing The Taco Hole! Duncan’s Tex-Mex Paradise!
Download the free Getintheloop app for loyalty rewards!
Burrito Mondays – all burritos and burrito bowls only $9.95 + GST each
Taco Tuesdays – only $3.79 + GST each
thetacohole.ca • Facebook • Instagram • hello@thetacohole.ca
Hours: Monday to Friday 11am to 7pm, Saturday & Sunday 11am to 5pm
The Taco Hole is a 100% gluten-free, hole-in-the-wall eatery located inside Duncan’s Cowichan Community Centre (in the old concession space), right across from the Hockey Arena at 2687 James St.
The Cowichan Community Centre offers many different community events throughout the year. Count on The Taco Hole as your source for delicious, gluten-free food. Check the Rec Centre Events Schedule here!
Brought to you by the team behind Vancouver Island’s favourite taco truck, Taco Revolution. Trust in their 100% Gluten-Free Menu! The only exceptions are the pre-wrapped ice cream bars, candy bars & canned beverages. All food prepared on site is gluten free – and delicious!
- Learn more about the Taco Revolution 100% Gluten-Free Food Truck • Catering • Taco Fiestas • Facebook • Instagram
- Learn more about Taco Revolution Foods
- Food Truck & Market Table Schedule
The Taco Hole Highlights
- Authentic Mexican Flavors: Our talented chefs use locally sourced ingredients to create dishes that capture the essence of Mexican cuisine. Each meal is a culinary masterpiece, bursting with bold flavors and textures.
- Wide Range of Options: Whether you’re a meatetarian, vegetarian, or vegan, we have something to tantalize your taste buds. French fries, too! All 100% Gluten-Free! Scroll down for menus.
- Unique Drinks: Complement your meal with our selection of Mexican Sodas, local sodas, and non-alcoholic Cervezas to enhance your dining experience.
November 9th is the Grand Opening of The Taco Hole. They’ll be giving away 100 orders of churros with purchase. Churros are Mexico’s version of deep-fried donuts!
Come hungry, leave happy!
Click for more information
Click for more information
Introducing The Taco Hole! Duncan’s Tex-Mex Paradise!
Download the free Getintheloop app for loyalty rewards!
Burrito Mondays – all burritos and burrito bowls only $9.95 + GST each
Taco Tuesdays – only $3.79 + GST each
thetacohole.ca • Facebook • Instagram • hello@thetacohole.ca
Hours: Monday to Friday 11am to 7pm, Saturday & Sunday 11am to 5pm
The Taco Hole is a 100% gluten-free, hole-in-the-wall eatery located inside Duncan’s Cowichan Community Centre (in the old concession space), right across from the Hockey Arena at 2687 James St.
The Cowichan Community Centre offers many different community events throughout the year. Count on The Taco Hole as your source for delicious, gluten-free food. Check the Rec Centre Events Schedule here!
Brought to you by the team behind Vancouver Island’s favourite taco truck, Taco Revolution. Trust in their 100% Gluten-Free Menu! The only exceptions are the pre-wrapped ice cream bars, candy bars & canned beverages. All food prepared on site is gluten free – and delicious!
- Learn more about the Taco Revolution 100% Gluten-Free Food Truck • Catering • Taco Fiestas • Facebook • Instagram
- Learn more about Taco Revolution Foods
- Food Truck & Market Table Schedule
The Taco Hole Highlights
- Authentic Mexican Flavors: Our talented chefs use locally sourced ingredients to create dishes that capture the essence of Mexican cuisine. Each meal is a culinary masterpiece, bursting with bold flavors and textures.
- Wide Range of Options: Whether you’re a meatetarian, vegetarian, or vegan, we have something to tantalize your taste buds. French fries, too! All 100% Gluten-Free! Scroll down for menus.
- Unique Drinks: Complement your meal with our selection of Mexican Sodas, local sodas, and non-alcoholic Cervezas to enhance your dining experience.
November 9th is the Grand Opening of The Taco Hole. They’ll be giving away 100 orders of churros with purchase. Churros are Mexico’s version of deep-fried donuts!
Come hungry, leave happy!
Click for more information
Click for more information
Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12, 2024 from 4-8pm
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Thursdays – Sidney Street Market June to September
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4
To order in advance of market days – questions, custom orders or dietary information, contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
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.
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!
About the Ferments
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.
Workshops
Kaitlin Chamberlin
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.
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12, 2024 from 4-8pm
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Thursdays – Sidney Street Market June to September
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4.
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
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.
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!
About the Ferments
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.
Workshops
Kaitlin Chamberlin
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.
Introducing The Taco Hole! Duncan’s Tex-Mex Paradise!
Download the free Getintheloop app for loyalty rewards!
Burrito Mondays – all burritos and burrito bowls only $9.95 + GST each
Taco Tuesdays – only $3.79 + GST each
thetacohole.ca • Facebook • Instagram • hello@thetacohole.ca
Hours: Monday to Friday 11am to 7pm, Saturday & Sunday 11am to 5pm
The Taco Hole is a 100% gluten-free, hole-in-the-wall eatery located inside Duncan’s Cowichan Community Centre (in the old concession space), right across from the Hockey Arena at 2687 James St.
The Cowichan Community Centre offers many different community events throughout the year. Count on The Taco Hole as your source for delicious, gluten-free food. Check the Rec Centre Events Schedule here!
Brought to you by the team behind Vancouver Island’s favourite taco truck, Taco Revolution. Trust in their 100% Gluten-Free Menu! The only exceptions are the pre-wrapped ice cream bars, candy bars & canned beverages. All food prepared on site is gluten free – and delicious!
- Learn more about the Taco Revolution 100% Gluten-Free Food Truck • Catering • Taco Fiestas • Facebook • Instagram
- Learn more about Taco Revolution Foods
- Food Truck & Market Table Schedule
The Taco Hole Highlights
- Authentic Mexican Flavors: Our talented chefs use locally sourced ingredients to create dishes that capture the essence of Mexican cuisine. Each meal is a culinary masterpiece, bursting with bold flavors and textures.
- Wide Range of Options: Whether you’re a meatetarian, vegetarian, or vegan, we have something to tantalize your taste buds. French fries, too! All 100% Gluten-Free! Scroll down for menus.
- Unique Drinks: Complement your meal with our selection of Mexican Sodas, local sodas, and non-alcoholic Cervezas to enhance your dining experience.
November 9th is the Grand Opening of The Taco Hole. They’ll be giving away 100 orders of churros with purchase. Churros are Mexico’s version of deep-fried donuts!
Come hungry, leave happy!
Click for more information
Click for more information
Introducing The Taco Hole! Duncan’s Tex-Mex Paradise!
Download the free Getintheloop app for loyalty rewards!
Burrito Mondays – all burritos and burrito bowls only $9.95 + GST each
Taco Tuesdays – only $3.79 + GST each
thetacohole.ca • Facebook • Instagram • hello@thetacohole.ca
Hours: Monday to Friday 11am to 7pm, Saturday & Sunday 11am to 5pm
The Taco Hole is a 100% gluten-free, hole-in-the-wall eatery located inside Duncan’s Cowichan Community Centre (in the old concession space), right across from the Hockey Arena at 2687 James St.
The Cowichan Community Centre offers many different community events throughout the year. Count on The Taco Hole as your source for delicious, gluten-free food. Check the Rec Centre Events Schedule here!
Brought to you by the team behind Vancouver Island’s favourite taco truck, Taco Revolution. Trust in their 100% Gluten-Free Menu! The only exceptions are the pre-wrapped ice cream bars, candy bars & canned beverages. All food prepared on site is gluten free – and delicious!
- Learn more about the Taco Revolution 100% Gluten-Free Food Truck • Catering • Taco Fiestas • Facebook • Instagram
- Learn more about Taco Revolution Foods
- Food Truck & Market Table Schedule
The Taco Hole Highlights
- Authentic Mexican Flavors: Our talented chefs use locally sourced ingredients to create dishes that capture the essence of Mexican cuisine. Each meal is a culinary masterpiece, bursting with bold flavors and textures.
- Wide Range of Options: Whether you’re a meatetarian, vegetarian, or vegan, we have something to tantalize your taste buds. French fries, too! All 100% Gluten-Free! Scroll down for menus.
- Unique Drinks: Complement your meal with our selection of Mexican Sodas, local sodas, and non-alcoholic Cervezas to enhance your dining experience.
November 9th is the Grand Opening of The Taco Hole. They’ll be giving away 100 orders of churros with purchase. Churros are Mexico’s version of deep-fried donuts!
Come hungry, leave happy!
Click for more information
Click for more information
Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12, 2024 from 4-8pm
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Thursdays – Sidney Street Market June to September
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4
To order in advance of market days – questions, custom orders or dietary information, contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
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.
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!
About the Ferments
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.
Workshops
Kaitlin Chamberlin
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.
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12, 2024 from 4-8pm
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Thursdays – Sidney Street Market June to September
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4.
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
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.
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!
About the Ferments
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.
Workshops
Kaitlin Chamberlin
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.
Introducing The Taco Hole! Duncan’s Tex-Mex Paradise!
Download the free Getintheloop app for loyalty rewards!
Burrito Mondays – all burritos and burrito bowls only $9.95 + GST each
Taco Tuesdays – only $3.79 + GST each
thetacohole.ca • Facebook • Instagram • hello@thetacohole.ca
Hours: Monday to Friday 11am to 7pm, Saturday & Sunday 11am to 5pm
The Taco Hole is a 100% gluten-free, hole-in-the-wall eatery located inside Duncan’s Cowichan Community Centre (in the old concession space), right across from the Hockey Arena at 2687 James St.
The Cowichan Community Centre offers many different community events throughout the year. Count on The Taco Hole as your source for delicious, gluten-free food. Check the Rec Centre Events Schedule here!
Brought to you by the team behind Vancouver Island’s favourite taco truck, Taco Revolution. Trust in their 100% Gluten-Free Menu! The only exceptions are the pre-wrapped ice cream bars, candy bars & canned beverages. All food prepared on site is gluten free – and delicious!
- Learn more about the Taco Revolution 100% Gluten-Free Food Truck • Catering • Taco Fiestas • Facebook • Instagram
- Learn more about Taco Revolution Foods
- Food Truck & Market Table Schedule
The Taco Hole Highlights
- Authentic Mexican Flavors: Our talented chefs use locally sourced ingredients to create dishes that capture the essence of Mexican cuisine. Each meal is a culinary masterpiece, bursting with bold flavors and textures.
- Wide Range of Options: Whether you’re a meatetarian, vegetarian, or vegan, we have something to tantalize your taste buds. French fries, too! All 100% Gluten-Free! Scroll down for menus.
- Unique Drinks: Complement your meal with our selection of Mexican Sodas, local sodas, and non-alcoholic Cervezas to enhance your dining experience.
November 9th is the Grand Opening of The Taco Hole. They’ll be giving away 100 orders of churros with purchase. Churros are Mexico’s version of deep-fried donuts!
Come hungry, leave happy!
Click for more information
Click for more information
Introducing The Taco Hole! Duncan’s Tex-Mex Paradise!
Download the free Getintheloop app for loyalty rewards!
Burrito Mondays – all burritos and burrito bowls only $9.95 + GST each
Taco Tuesdays – only $3.79 + GST each
thetacohole.ca • Facebook • Instagram • hello@thetacohole.ca
Hours: Monday to Friday 11am to 7pm, Saturday & Sunday 11am to 5pm
The Taco Hole is a 100% gluten-free, hole-in-the-wall eatery located inside Duncan’s Cowichan Community Centre (in the old concession space), right across from the Hockey Arena at 2687 James St.
The Cowichan Community Centre offers many different community events throughout the year. Count on The Taco Hole as your source for delicious, gluten-free food. Check the Rec Centre Events Schedule here!
Brought to you by the team behind Vancouver Island’s favourite taco truck, Taco Revolution. Trust in their 100% Gluten-Free Menu! The only exceptions are the pre-wrapped ice cream bars, candy bars & canned beverages. All food prepared on site is gluten free – and delicious!
- Learn more about the Taco Revolution 100% Gluten-Free Food Truck • Catering • Taco Fiestas • Facebook • Instagram
- Learn more about Taco Revolution Foods
- Food Truck & Market Table Schedule
The Taco Hole Highlights
- Authentic Mexican Flavors: Our talented chefs use locally sourced ingredients to create dishes that capture the essence of Mexican cuisine. Each meal is a culinary masterpiece, bursting with bold flavors and textures.
- Wide Range of Options: Whether you’re a meatetarian, vegetarian, or vegan, we have something to tantalize your taste buds. French fries, too! All 100% Gluten-Free! Scroll down for menus.
- Unique Drinks: Complement your meal with our selection of Mexican Sodas, local sodas, and non-alcoholic Cervezas to enhance your dining experience.
November 9th is the Grand Opening of The Taco Hole. They’ll be giving away 100 orders of churros with purchase. Churros are Mexico’s version of deep-fried donuts!
Come hungry, leave happy!
Click for more information
Click for more information
Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12, 2024 from 4-8pm
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Thursdays – Sidney Street Market June to September
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4
To order in advance of market days – questions, custom orders or dietary information, contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
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.
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!
About the Ferments
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.
Workshops
Kaitlin Chamberlin
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.
- 2nd Wednesdays – Oak Bay Night Market 4 – 8pm. June 12, July 10, August 14 & September 12, 2024 from 4-8pm
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Thursdays – Sidney Street Market June to September
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4.
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 unpronounceable.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.
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.
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!
About the Ferments
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.
Workshops
Kaitlin Chamberlin
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.
