KIMBERLEY CITY BAKERY | INTRODUCTIONS
Q&A POSTMARK: NOVEMBER 2016
WHAT IS THE 'KIMBERLEY CITY BAKERY' ORIGIN STORY?
The Kimberley City Bakery has been in the same location for the last 94 years. Eric apprenticed here, and when his mentor passed away, he didn’t want to see the bakery die.
Many town economies are reflected by how well the local economy is doing. When a town’s bakery dies, the town’s economy often follows. Having lived in Kimberley, Eric wanted to see it thrive again. Eric and Michelle took over the bakery over 3 years ago, when Kimberley hit a rough patch in its economy, and as they have grown the bakery, the economy around has picked up as well. Could be a coincidence… or perhaps the pattern holds true.
IF YOU COULD ONLY USE 5 WORDS TO DESCRIBE 'KIMBERLEY CITY BAKERY' (AND FOR THE SAKE OF THIS QUESTION, LET'S ASSUME YOU CAN ONLY USE 5 WORDS) WHAT WOULD THOSE WORDS BE?
Fresh daily by qualified bakers.
ACTUALLY, ON 2ND THOUGHT, IT SEEMS A BIT UNFAIR TO ONLY GET 5 WORDS. SO HOW ABOUT THIS TIME YOU USE AS MANY WORDS AS YOU WANT?
In France, to be considered a “boulangerie”, they must have qualified bakers and make everything from scratch to earn the title. Here someone can bring in everything from a factory, throw pre-made bread into an oven, and call himself or herself a baker, and no one is the wiser. The Kimberley City Bakery is a Bakery that would be considered a boulangerie in France. We have qualified bakers, chefs, pastry chefs, and chocolatiers, and we are working to train up a new generation so that the trade isn’t lost.
The majority of bakeries in North America make bread either from a box or a mix. We have watched the increase in “Gluten intolerance”, and found that many people who believed they were gluten intolerant have tried the breads at our bakery and had no adverse reaction to it. So the “gluten intolerance” might in some cases be chemical or additive or preservative intolerance (we are not saying celiacs can eat our bread. We realize that is something separate). When all supermarket bread and most “bakery” bread contains the additives, chemicals, and preservatives to keep it “fresh” from the time it is made in a factory, frozen, trucked across the country to the grocery store, and stored in a freezer until it is ready to be used, it is little wonder that people have a hard time digesting the stuff that passes as bread.
We are working to educate people about the difference between a fresh made from scratch loaf of bread made with real ingredients, and those made or brought in to the grocery store. If it will last for a month on your shelf, it won’t break down or be absorbed by your body any better. There are government regulations about organic and non-organic, grass fed and traditionally fed meats, free range chickens, but there is no regulation on real breads vs. factory breads, and the “gluten-intolerant trend” is showing why consumers have the right to know the difference.
We work hard to make bread from scratch daily at a reasonable price that people can afford, offering a healthier affordable alternative that’s better for your family, better for the economy, and better for the world.
Also, we make all of our other treats from scratch and have the best croissants this side of the pond, with a different croissant treat made daily. But if that isn't enough, on our spare time....we put on one hell of a "kick @$$" Festival (Kimberley City Bakery Medieval Festival) the second weekend of July every year.
ACTUALLY, ON 3RD THOUGHT… I BELIEVE SOMEONE ONCE SAID THAT "A PICTURE IS WORTH 1000 WORDS", SO PLEASE SHARE 5 PICTURES (THAT'S LIKE 5000 WORDS!) THAT YOU THINK BEST CAPTURE THE ESSENCE OF 'KIMBERLEY CITY BAKERY'.
FINALLY… WHAT IS YOUR FAVOURITE THING/S ABOUT RUNNING A BUSINESS AROUND HIGHWAY 95 EH?
Having tourists come in and say, “We wish we had a bakery like this in our city/town. Kimberley is so lucky to have you.”
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