Place Category: Featured Restaurant
780 Fisgard Street in Victoria
Celiac-Safe Sourdough • Breakfast, Lunch, Pizza & Baked GoodsThe Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
• Contact form • [email protected] • 902.476.7732- Tuesdays to Sundays – 10am to 4pm
- Stone-baked sourdough pizza available after 11am
- Sourdough and all baking are always vegan
- Almost everything on the menu is already vegan or can be made so with brands like Nabati Coconut-Based Cheezes!
- NEW! Hot, delicious plain, roasted garlic and rosemary bone broth made from local, grass fed beef marrow bones and simmered for 24 hrs.
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, Art of Slow offers colorful and delicious food that is local, sustainable and accessible.
Visit the Celiac Scene Events Page for Market Appearances!
MENUS: Breakfast • Lunch • Bakery • Pizza (Menu & Prices subject to change)
Read the Review in VictoriaNow!
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You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and markets.Visit The Celiac Scene’s Event Page!
About the Dough
- Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
- Good for 21 days in the fridge, 3 months in the freezer
- Remove dough from fridge and let it reach room temperature
- Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
- Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
- Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
- Par-baked crusts can be frozen until needed.
This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.
The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.
As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.
Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!
About the FermentsTheir sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.
Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.
About the Baker / Fermentor / Creator
Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops
Kaitlin Chamberlin
Classes when available! 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.
