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!

Feb
1
Sat
Art of Slow Food @ Moss Street Market
Feb 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Feb
8
Sat
Art of Slow Food @ Moss Street Market
Feb 8 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Feb
15
Sat
Art of Slow Food @ Moss Street Market
Feb 15 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Feb
22
Sat
Art of Slow Food @ Moss Street Market
Feb 22 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Feb
29
Sat
Art of Slow Food @ Moss Street Market
Feb 29 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Mar
7
Sat
Art of Slow Food @ Moss Street Market
Mar 7 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Mar
14
Sat
Art of Slow Food @ Moss Street Market
Mar 14 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Mar
15
Sun
Art of Slow Food @ Sourdough Workshop
Mar 15 @ 4:30 pm – 6:30 pm

Art of Slow Food Workshop March 15, 2020You’ll learn how to make artisan gluten-free sourdough bread in this hands-on workshop. Leave with your own gluten-free sourdough starter!

  • Sunday, March 15 – 4:30 to 6:30pm
  • Location: Oaklands Community Centre (2827 Belmont Ave )
  • Cost: $60.00 Pay via etransfer – [email protected] 
  • Pre-register – spots are limited! 
  • PM Kaitlin via facebook.com/artofslowfood to register a spot.

See . https://www.facebook.com/pg/artofslowfood/events for information about the sold-out March 8th class.

Explore gluten free baking using natural wild sourdough starter and minimal ingredients. This is a versatile dough recipe that can be adapted for baguettes, kaiser buns, english muffins, pizza dough, etc. All recipes are also vegan. Learn to make delicious gluten free bread without the use of xanthan gum, potato starch, agar agar, rice flour or other high-starch ingredients. We will explore different binders, ideal flour mixes and substitutes. We will learn about the benefits of slow fermented bread.


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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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.

kaitlin chamberlin art of slow foodAbout 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.

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to noon November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Mar
21
Sat
Art of Slow Food @ Moss Street Market
Mar 21 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Mar
28
Sat
Art of Slow Food @ Moss Street Market
Mar 28 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Apr
4
Sat
Art of Slow Food @ Moss Street Market
Apr 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Apr
11
Sat
Art of Slow Food @ Moss Street Market
Apr 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Apr
18
Sat
Art of Slow Food @ Moss Street Market
Apr 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

 

Apr
25
Sat
Art of Slow Food @ Moss Street Market
Apr 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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
2
Sat
Art of Slow Food @ Moss Street Market
May 2 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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
9
Sat
Art of Slow Food @ Moss Street Market
May 9 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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
16
Sat
Art of Slow Food @ Moss Street Market
May 16 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebooktheb[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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
23
Sat
Art of Slow Food @ Moss Street Market
May 23 @ 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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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]heartofslowfood.com • 902.476.7732

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

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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.

theartofslowfood.com • Facebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery

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

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.

theartofslowfood.comFacebook[email protected] • 902.476.7732

View The Art of Slow Food Photo Gallery


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

Where to Find Art of Slow Food

• Moss Street Market – Saturdays year round. 10am to 2pm May through October.  10am to 1pm November through April.  Learn more here.
• Sidney Street Market – Thursday evenings, 5:30 to 8:30, June-July-August. Learn more here.
Seasonal Markets – Visit The Celiac Scene Events Page and stay tuned to social media announcements.

Carrying Retailers – Kaitlin delivers to the following retailers every Friday morning. Arrive early for best selection!

Deep Cove Market (North Saanich)
Lifestyle Markets on Douglas
Pepper’s Foods (Cadboro Bay)
• Beauregard Cafe & Provisions (Brentwood Bay)
• For Good Measure (Cadboro Bay)
• Imagine Studio Cafe (James Bay)
• Niagara Market (James Bay)
• The Local General Store (Fernwood)

Order Online

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

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

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.