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!

May
29
Fri
Art of Slow Food @ Retailer Deliveries
May 29 @ 12:00 pm – 2:00 pm

The Art of Slow Food 250 x 300

Deliveries!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


Moss-Street-Market-LogoFind the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th



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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

May
30
Sat
Art of Slow Food @ Moss Street Market
May 30 @ 10:00 am – 2:00 pm

Moss-Street-Market-Logo

Find the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

DELIVERIES!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.


Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th


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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jun
5
Fri
Art of Slow Food @ Retailer Deliveries
Jun 5 @ 12:00 pm – 2:00 pm

The Art of Slow Food 250 x 300

Deliveries!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


Moss-Street-Market-LogoFind the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th



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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jun
6
Sat
Art of Slow Food @ Moss Street Market
Jun 6 @ 10:00 am – 2:00 pm

Moss-Street-Market-Logo

Find the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

DELIVERIES!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.


Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th


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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jun
12
Fri
Art of Slow Food @ Retailer Deliveries
Jun 12 @ 12:00 pm – 2:00 pm

The Art of Slow Food 250 x 300

Deliveries!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


Moss-Street-Market-LogoFind the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th



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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jun
13
Sat
Art of Slow Food @ Moss Street Market
Jun 13 @ 10:00 am – 2:00 pm

Moss-Street-Market-Logo

Find the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

DELIVERIES!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.


Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th


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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jun
19
Fri
Art of Slow Food @ Retailer Deliveries
Jun 19 @ 12:00 pm – 2:00 pm

The Art of Slow Food 250 x 300

Deliveries!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


Moss-Street-Market-LogoFind the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th



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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jun
20
Sat
Art of Slow Food @ Moss Street Market
Jun 20 @ 10:00 am – 2:00 pm

Moss-Street-Market-Logo

Find the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

DELIVERIES!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.


Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th


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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jun
26
Fri
Art of Slow Food @ Retailer Deliveries
Jun 26 @ 12:00 pm – 2:00 pm

The Art of Slow Food 250 x 300

Deliveries!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


Moss-Street-Market-LogoFind the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th



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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jun
27
Sat
Art of Slow Food @ Moss Street Market
Jun 27 @ 10:00 am – 2:00 pm

Moss-Street-Market-Logo

Find the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

DELIVERIES!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.


Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th


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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jul
3
Fri
Art of Slow Food @ Retailer Deliveries
Jul 3 @ 12:00 pm – 2:00 pm

The Art of Slow Food 250 x 300

Deliveries!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


Moss-Street-Market-LogoFind the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th



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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jul
4
Sat
Art of Slow Food @ Moss Street Market
Jul 4 @ 10:00 am – 2:00 pm

Moss-Street-Market-Logo

Find the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

DELIVERIES!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.


Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th


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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jul
10
Fri
Art of Slow Food @ Retailer Deliveries
Jul 10 @ 12:00 pm – 2:00 pm

The Art of Slow Food 250 x 300

Deliveries!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


Moss-Street-Market-LogoFind the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th



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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jul
11
Sat
Art of Slow Food @ Moss Street Market
Jul 11 @ 10:00 am – 2:00 pm

Moss-Street-Market-Logo

Find the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

DELIVERIES!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.


Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th


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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jul
17
Fri
Art of Slow Food @ Retailer Deliveries
Jul 17 @ 12:00 pm – 2:00 pm

The Art of Slow Food 250 x 300

Deliveries!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


Moss-Street-Market-LogoFind the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th



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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jul
18
Sat
Art of Slow Food @ Moss Street Market
Jul 18 @ 10:00 am – 2:00 pm

Moss-Street-Market-Logo

Find the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

DELIVERIES!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.


Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th


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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jul
24
Fri
Art of Slow Food @ Retailer Deliveries
Jul 24 @ 12:00 pm – 2:00 pm

The Art of Slow Food 250 x 300

Deliveries!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


Moss-Street-Market-LogoFind the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th



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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jul
25
Sat
Art of Slow Food @ Moss Street Market
Jul 25 @ 10:00 am – 2:00 pm

Moss-Street-Market-Logo

Find the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

DELIVERIES!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.


Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th


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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Jul
31
Fri
Art of Slow Food @ Retailer Deliveries
Jul 31 @ 12:00 pm – 2:00 pm

The Art of Slow Food 250 x 300

Deliveries!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


Moss-Street-Market-LogoFind the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.
Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th



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!


art of slow food ferments wpAbout 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 art of slow food

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.

 

Aug
1
Sat
Art of Slow Food @ Moss Street Market
Aug 1 @ 10:00 am – 2:00 pm

Moss-Street-Market-Logo

Find the Art of Slow Food at the Moss Street Market in Victoria every Saturday, rain or shine!

May through October – outdoors at 1330 Fairfield Road – 10am to 2pm
November through April – indoors at 1335 Thurlow St in the Garry Oak Room – 10am to 1:pm
Learn more about Moss Street Market here.

2021 – June-July-August – Find The Art of Slow Food at Sidney’s Street Market – Thursday evenings, 5:30 to 8:30. Learn more here.

To order in advance of Saturday market day – contact Kaitlin by Thursday.

Reach Kaitlin by phone or email with questions, custom orders or dietary information. Most dietary needs can be met. Product inquiries always welcome. Contact form[email protected] • 902.476.7732

DELIVERIES!

The Art of Slow Food delivers fresh loaves to the following Victoria retailers around noon every Friday*. Hurry in – they go fast!

Deep Cove Market (North Saanich)
Lifestyle Markets (Douglas Street)
Lifestyle Markets (Cook Street)
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• *For Good Measure (Cadboro Bay) – Deliveries Tuesday & Friday
• *The Local General Store (Fernwood) – Deliveries Tuesday & Friday
• Imagine Studio Cafe (James Bay) closed during COVID
• Niagara Market (James Bay) closed during COVID

HOME DELIVERY available for 4 or more loaves for Friday delivery. Order during the day on Thursday by email at • [email protected] • or text 902.476.7732.

theartofslowfood.comFacebookInstagram[email protected]
View The Art of Slow Food Photo Gallery


art of slow food sourdough wpThe Art of Slow Food is a philosophy – old world traditions revived for a better lifestyle. Artisan gluten-free sourdough, wild fermented veggies, bone broth and a happy belly.

Owner, Kaitlin Chamberlin, uses local organic ingredients and traditional methods of food preparation to make unique, delicious creations that nourish your body. Using minimal equipment and prepping in small batches, they  offer colorful and delicious food that is local, sustainable and accessible.

The Art of Slow Food caters to dietary limitations of all kinds, providing food that isn’t complicated or unpronounceable.


Art of Slow Foods in Nova Scotia! Tell your friends!

• Halifax Brewery Market – Saturdays
• Halifax Seaport Market – Saturdays and Sundays
• Wolfville Farmer’s Market – Wednesday evenings starting March 18th


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!


art of slow food ferments wpAbout 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 art of slow food

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.