Red kite pastry6/6/2023 ![]() There are many hotel options in Saskatoon and plenty close by The Night Oven, too. Turn dessert at The Night Oven Bakery into a day trip or a weekend and explore Saskatoon’s Caswell Hill and Riversdale areas! And of course, the freshly made pastries and bread make for a perfect treat to take home, too! ![]() If you place an order for bread, it has to be at least two days because that’s how long it takes to make sourdough bread – and we literally grind the flour from scratch.”Īs a bonus, stone-ground flour is also available for purchase at the bakery in 1-kg or 2.5-kg bags. “We don’t cut corners in a very real way. It’s the type of thing that you can’t just make more of if you run out,” he said. So, we make fruit cake for Christmas, but we make it in August, so it has time to soak and cure in rum. “I really value the process that it takes to make things. No matter what he’s baking, Rawlyk notes his philosophy is centered on ensuring that plenty of thought and time go into every single item. Depending on when you’re visiting, you just might be able to enjoy the bakery's seasonal and weekly items, too – including wood-fired pizza, which is available only on Fridays. Sourdough loaves made with heritage grains, such as the lentil rye bread or red fife whole wheat bread, are all baked in a wood-fired oven, while French-inspired pastries like croissants and galettes are done in both sweet and savoury flavours. Due to popular demand and the need for expansion, in summer of 2022, Rawlyk moved the bakery to a new location in the heart of Saskatoon’s Caswell Hill neighbourhood, complete with a new mill and double the floor space.Īt The Night Oven, the menu revolves around two things: bread and pastries. In 2013, The Night Oven opened its doors, and quickly gained a loyal following. Inspired by the Slow Food movement, he wanted to create a bakery that could act as a bridge between farmers and consumers, connecting them through the use of local ingredients. Rawlyk spent years working in bakeries in Vancouver and Montreal before moving home to Saskatoon to open his own. We just use basic, good, clean ingredients, and make good food,” said owner Bryn Rawlyk, adding that The Night Oven is the only bakery in the province with an in-house mill. We don’t use any complicated, chemical ingredients. “We source organic grain from Saskatchewan farmers and then stone mill it in-house. With a focus on sourcing grains locally and milling them in-house, The Night Oven’s menu showcases organic heritage grains, including spelt, rye, red fife and more. The Night Oven Bakery is a popular Saskatoon spot – and with good reason.
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