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!
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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 July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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 July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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 July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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 July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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 July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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 July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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 July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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 July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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 July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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 July, August & September
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
- Saturdays – Gabriola Market
- Sundays – Sidney Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 5pm
To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732
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 pizza. Find them in the refrigerator or freezers sections of carrying retailers and 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.
About the Sourdough
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.
Kaitlin Chamberlin
Workshops
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.
Sample MAiiZ Nixtamal Tortillas with Chef Israel’s Salsa Verde & local cheeses at Thrifty Foods in Sidney!
Also available at Admiral’s Walk • Belmont • Broadmead • Central Saanich • Cloverdale • Colwood • Fairfield • Hillside • James Bay • Quadra Saanich • Tuscany. More to follow!
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free.
Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity.
When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
Testimonials
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Country Grocer is a family-owned and operated grocery chain with 7 stores in Victoria, Cobble Hill, Salt Spring Island, Lake Cowichan and Nanaimo. Look for gluten-free shelf labels throughout their stores to guide you to exceptional products, amazing pricing and in-store manager specials!
Country Grocer Royal Oak wins the 2020 Canadian Federation of Independent Grocer Award for Medium Surface Category (size)
Certificate of Appreciation from The Celiac Scene
- Friday, February 9 from 11am to 2pm Thrifty Foods Sidney. Tortillas & Salsa Verde!
- Also on Friday, February 9! 3 – 5pm at Root Cellar Mackenzie. Chips & Tortillas!
Also available at Thrifty Foods Admiral’s Walk • Belmont • Broadmead • Central Saanich • Cloverdale • Colwood • Fairfield • Hillside • James Bay • Quadra Saanich • Tuscany. More to follow!
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free.
Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity.
When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
Testimonials
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Country Grocer is a family-owned and operated grocery chain with 7 stores in Victoria, Cobble Hill, Salt Spring Island, Lake Cowichan and Nanaimo. Look for gluten-free shelf labels throughout their stores to guide you to exceptional products, amazing pricing and in-store manager specials!
Country Grocer Royal Oak wins the 2020 Canadian Federation of Independent Grocer Award for Medium Surface Category (size)
Certificate of Appreciation from The Celiac Scene
