EatInEatOut Holiday 2015 - Page 72

find quite affordable commercial rent rates in the Burg (compared to neighbouring areas!). 3. How/Where did you learn to bake? I would like to preface this by saying that I will be forever a student of baking. I believe that I am a good baker, but also one that has only really seen the tip of the iceberg, so to speak! I learn primarily by doing. I try, I fail, I try again, I improve, I try again, and things get incrementally better. I learned some superb foundational knowledge from the Pacific Institute of Culinary Arts in Vancouver, which is where I discovered that I had absolutely found my calling. That place reinforced everything I suspected about baking, and taught me that I had potential to be great. My journey continued in Vancouver at Beyond Bread bakery, where I spent a brief two months before returning home to Ottawa. Beyond Bread taught me what good bread was. It showed me what I would later strive to be, and what a respectful and open work/learning environment could/should be. When I moved back to Ottawa, I was solo in my learning efforts, and it came down to dedication, reading, and stubborn persistence. Baking taught me how to view failure as a stepping stone to success, and to embrace it as part of my daily life. I continue to strive and learn by constantly trying to do more, and new things, and constantly jump way beyond my comfort zone. You have to learn how to reduce your ego to next to nothing in order to be a successful student of baking, and I think I’m there. 4. Do you have hopes to expand to more locations? I know I will disappoint some folks by saying this, but as of now, this is a hard NO. The past two years have taught me that while I think I have the qualities to run a successful 72 WWW.EATINEATOUT.CA business, I am first and foremost a baker, and secondarily an entrepreneur. I absolutely adore my profession, to the point where it could bring tears to my eyes on a given day, but I loathe many of the responsibilities and expectations of a small business owner. Sadly, the more Bread by Us grows, the less I bake, and I am just not willing to give that up any more than I have. I am still a baker five days a week (down from six from the first year), and oversee/manage the bakery on the off days, and I like it this way! Oh, and if you love our bread and products the way they are, then you’l [