It is very interesting how every business has something of a signature product that people come back for over and over.
It can be a special dish at a restaurant, the newest cell phone at your local electronics store or anything else really, that makes you go back to the same place.
At GF PATISSERIE it's the bread. In the very short time that Victoria and Lauren have been baking, they have attracted an amazing repeat clientele that no matter how cold it is, or how far the drive is to Cochrane, come back loyally every week for their orders of fresh breads.
If you have never baked or bought gluten free bread it is hard to understand maybe, but I have not only seen how challenging it is to bake a great GF bread, I have seen how challenging it really is to bake ENOUGH gluten free loaves on a busy Saturday.
The dough is so hard to handle, since without gluten it is very tricky to create a somewhat uniform, crusty, fluffy bread. Small batches in small machines guarantee that the quality is the best you can make without loosing too much time compared to a commercial regular bakery.
To their credit I have to say that Lauren and Victoria got a system down that works great. I am not really welcome at the bakery during production time, but it is amazing to watch. Like clockwork, batch after batch gets mixed, prepped and baked.
There are now quite a few different types of breads available now, each one with a different characteristic, great flavor. Many first time clients who visit GF PATISSERIE are hesitant to buy, since so many previous attempts at other GF bakeries resulted in ho hum experiences.
Victoria always makes sure they get to taste a piece first, which then usually creates a massive "light bulb" moment and everybody is a converted, happy, loyal repeat customer.
And they are already working on more, exciting flavors for the spring