The Irresistible Allure of Bread: From Homemade Pretzels to Heartfelt Artisanal Deliveries

Some days, life just feels like a scene straight out of a romantic comedy, but with a generous dose of relatable clumsiness rather than Hollywood glamour. Today was one of those days, evoking a distinct Bridget Jones vibe – though certainly not the sort that suggests I might resemble Renee Zellweger or effortlessly prance through a rainy street in my underwear and sneakers. Oh, to have such effortless charm! Instead, it was the kind of day that left me wishing for a complete do-over, a chance to rewind and perhaps manage things with a little more grace.

Adding to this charmingly chaotic picture was my ongoing, shall we say, “research” into the vast world of bread products. You might recall my recent mention of an abundance of carbs consumed over the weekend? Well, I confess, that research has continued without so much as a pause. It’s astonishing how quickly one can forget, or perhaps simply choose not to care, when deliciousness is involved. But rest assured, every extra slice, every chewy bite, is all in the name of culinary exploration.

Cracking the Code of Homemade Pretzels: A Family Baking Adventure

The culinary journey today took an exciting turn with the arrival of my delightful eleven-year-old niece, Emily. Traditionally, when Emily visits, our kitchen transforms into a bagel-making haven. However, today we decided to break tradition and embark on a new adventure: homemade pretzels and pretzel rolls. And let me tell you, for anyone intimidated by the thought of making these classic treats from scratch, fear not! They are nowhere near as complicated as they sound. In fact, the process is surprisingly straightforward and incredibly rewarding.

Our pretzel-making began with a simple dough, a blend of basic ingredients that came together with ease. Emily and I took turns kneading the dough, a therapeutic process that also serves as an excellent arm workout! Once kneaded to perfection, the dough was left to rest and rise for an hour. This quiet period allowed Emily to delve into her book and me to catch up on some computer work, a peaceful interlude before we reconvened in the kitchen, ready for the next exciting step.

Shaping the pretzels and rolls was a fun, collaborative effort. We twisted the dough into classic pretzel shapes and formed some into plump, round rolls. The next crucial stage involved a boiling bath – a pot of water heavily spiked with baking soda. This alkaline bath is the secret to a pretzel’s characteristic chewy crust and beautiful mahogany color. I admit, in my initial attempts, I harbored a slight fear that the baking soda might impart a metallic taste, but I’ve learned that when done correctly, it’s entirely unfounded. It simply creates that distinct pretzel flavor and texture we all love. After their quick dip, the pretzels and rolls were generously sprinkled with coarse salt, ready for the oven.

Refining the Craft: Lessons from the Bakery and Our First Batch

My inspiration for these pretzel rolls partly stemmed from the Rustic Sourdough Bakery on 17th Ave. SW, a local gem known for its exceptional baked goods. On Saturdays, they sell these incredible chewy, mahogany rolls, generously sprinkled with coarse salt. They capture the very essence of the biggest, softest, and chewiest part of a baked pretzel, without any of the typically drier, scraggly bits. I absolutely adore them. It was while browsing Tastespotting the other day that I spotted a similar recipe, and it immediately jumped to the front of my mental “to-make” queue – bypassing the usual fate of being filed away in my overflowing yellow milk crate of torn-out magazine pages and recipe notes.

Our homemade pretzel rolls came remarkably close to the Rustic Sourdough version, yet didn’t quite hit that exact mark. I’ll take the blame for that; it was our first attempt, and perhaps it’s unfair to compare a novice’s initial try with a bakery that has perfected its craft over decades. There were definitely lessons learned. For instance, I missed the crucial step of cutting small crosses on the top of the rolls before baking, which not only makes them exceptionally pretty but also helps them expand beautifully. Next time, I’ll pay closer attention to the order of operations and completely trust the baking soda-to-water ratio provided in the recipe. Our rolls were undeniably chewy and lovely, a testament to the joy of home baking, but more practice is certainly in order. Maybe not immediately, as my current “bread research” might need a brief intermission!

A Serendipitous Surprise: Discovering Artisanal Bread with a Mission

Just as I had happily devoured two freshly baked pretzels straight from the oven – and experienced a minor, unrelated panic attack (though, on the bright side, panic attacks do burn calories, right? My heart rate was certainly as elevated as it gets on the elliptical trainer!) – the doorbell rang. It was an unexpected, but truly delightful, surprise. Aviv stood at my door, an artisanal baker whom I had completely forgotten was scheduled to deliver a loaf of his exquisite, handmade bread today. Let me tell you, his story is one worth sharing.

Aviv is more than just a baker; he’s an artist dedicated to mastering the craft of artisanal bread baking, with the ultimate dream of opening his own bakery one day. To hone his skills and, more importantly, to further his commendable endeavor to raise money for CODE, a Canadian organization committed to building and supporting schools and libraries across Africa, he embarked on a unique mission. Every Monday, his day off, Aviv bakes organic loaves of bread and delivers them around downtown Calgary on his bike, complete with a charming little covered trailer. It’s a wonderful example of community spirit and sustainable practice.

He started modestly, baking around ten loaves a day and selling them for six dollars each. His passion and delicious bread quickly gained traction. Now, Aviv has access to a larger oven space, though he steadfastly continues to knead all his dough by hand – a true testament to his dedication to the artisanal process. Today, he delivered fifty loaves of a truly delicious caraway-specked light rye, accompanied by small pots of exquisite smoked salmon pate, skillfully prepared by his friend, Chef Michael Saucy. It’s an incredibly cool initiative, blending entrepreneurship, community, and philanthropy, don’t you think?

Of course, in my post-pretzel euphoria, I had completely forgotten that I had responded to his email-out last week, enthusiastically confirming my order for a loaf. So, when I opened the door, still feeling quite full of my own homemade creations, I was greeted by a fresh, spectacularly beautiful loaf of Aviv’s bread. One guess as to what I ended up having for dinner that evening! It was a truly delightful, albeit carb-heavy, end to the day.

The Culinary Journey Continues: A Never-Ending Love Affair with Bread

So now, having indulged in a day filled with the delightful aromas and tastes of both homemade pretzels and artisanal rye bread, I am theoretically attempting a “bread detox.” However, given the irresistible aroma and promise of Aviv’s light rye, it seems that detox will have to wait just a little longer. It’s a never-ending, delicious cycle in this household!

This day, filled with flour, yeast, and unexpected deliveries, served as a wonderful reminder of the simple joys of baking, the satisfaction of creating something delicious with your own hands, and the incredible community spirit that can be found in unexpected places. From the chewy texture of a freshly baked pretzel roll to the comforting aroma of caraway-specked rye, bread truly connects us – whether through a shared family activity or a local baker’s mission to make a difference, one loaf at a time. It’s a journey I’m always happy to be on, even if it means my “bread research” continues indefinitely.

One Year Ago: Coffee-rubbed Bison Steaks, Ichiban Salad, Smashed Potatoes and Passionfruit Pavlova