[ A Love Affair with Butter ]
Bartholomew Bakery was established in 2018, when we returned home to Canada with a clear vision: to produce handmade, artisanal baked goods at home and on a larger-than-life scale. The perfect production site presented itself, Bartholomew Bakery was now a nobody in the wholesale industry. After securing our first contract with the Shangri-La hotel, momentum was gained and on our side. During this time, we had the pleasure of showcasing our hand-crafted, unique baked goods in hotels, restaurants and cafes across the GTA.
Fast-forward to March 2020, a pandemic quickly spread across the globe. Concerned about the safety of our employees and the community, the decision had been made to put a halt on our wholesale program. As supply chains were being affected, bread would soon be an item difficult to source. The inception of our contactless delivery program began in March 2020 and we haven’t looked back! We are now fortunate enough to be operating our contactless delivery service four days a week whilst expanding our weekly menu, and we don’t plan on stopping there! Our vision is to continue to grow and to offer our customers an authentic European cafe experience right here in the Canada.
At Bartholomew Bakery, our goal has always been a simple one, whether in large quantities or small-batch, we stay committed to creating handmade, all natural, uncomplicated and delicious baked goods. From our naturally-leavened sourdough to our coveted viennoiserie, our team of artisans pays close attention to every detail to ensure quality and freshness - always. And you will be able to taste that commitment, and our vision in every bite.
My obsessive adventure with bread all began during my externship in Italy. During this period, I studied at the world class “salumeria”, Antica Corte Pallavicina. Learning from arguably one of the best producers of salumi. I quickly found myself gravitating towards the pastry chef. He was making the best bread I had ever tasted. On my off days, I would eagerly meet the pastry chef in the morning (to his surprise) to pick his brain about bread. He described each stage with such passion, it was quickly becoming contagious.
After completing my externship, I had landed a position in Milan at “Ristorante Berton”. Upon arrival, I met the most influential figure of my young career. He was a baker who was obsessive about bread, a fanatic when it came to sourdough and a little whacky. I knew he was someone to respect and try to soak every piece of information I could while I was there. As luck would later have it, I had become responsible for all bread and laminated dough produced in this Michelin-starred restaurant.
After a year of working in Milan, I had decided to move to Torino, Italy where I got a position at the historical “Del Cambio.” I was appointed as the baker. Realizing quickly that I knew nothing on the grand scheme of things, and the decision was made to move to the United Kingdom where I devoted four years to working in the most reputable bakeries and pastry shops. These included: Brick House Bakery, Hedone, Bostock Bakery, Pavilion Bakery & Dominique Ansel London. All five of these bakeries had an important role on the baker I would become. Learning unique techniques under the tutelage of renowned bakers, becoming more and more precise every day.
After devoting these crucial years to learning, it was time to share what was learned in Europe and bring it back home!
As my maestro always used to say, “Never become a fancy baker.”
My passion for food started like most, as a dishwasher. In my second year of highschool I worked at the Sheraton Hotel. From my very first shift, I knew the industry was right for me. After culinary school, I was given the opportunity to work at a restaurant in the south of France, where I really began to understand the nuances of a great kitchen.
I was thrown to the wolves to say the least. Luckily, I fit in well and the Chef could see I wouldn’t be broken, it paid off. After over 2 years I was looking for a change. I ended up in Munich where I spent a year helping open a new restaurant. From there, the sky was the limit. As a young chef, I had the opportunity to work at some of the best restaurants including The Fat Duck and St. Hubertus. Shortly after my return home I moved to British Columbia where I worked at Mission Hill Winery, where the respect for ingredients and the people who grew, raised or caught them was second to none. Alas, my obsession with working in Europe could not be fulfilled. I made my way to London with just a place to stay and my resume. I was lucky enough to secure a job at Maître Choux where I was once again thrown to the wolves, an immersed myself in pâtisserie.
Spending countless years dreaming of cooking in Europe and then finally being there made me realize many things. One thing I learned in particular was that you must have a strong work ethic and drive. I truly believe if you want something and work hard at it you can achieve it. The first step is chasing after your dream.