daily bread

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Though I’ve never been particulary interested in mastering the art of baking (I’m more of a stove top gal), I certainly have an enormous appreciation for it. Heather Campbell of Salt Spring Island Bread Co. is a fine example of what one purveyor can produce by combining the best of ingredients, technique and creativity.

Her work studio, perched on the top of a hill on Forest Ridge Road, is quite possibly the most beautiful kitchen I have ever seen. Surrounded by views and opening walls on two sides, I can’t imagine a more inspiring place to spend a work day. But what makes her space (and her baking) truly special is its wood-fired brick oven, where all her organic artisan breads and baked goods are done to perfection.

The day of our visit we tried a loaf of the fruit bread, which was chock-full of apricots, dates, raisins, cranberries, figs and hazelnuts……fantastic with Salt Spring Island chevre. 'Salt Spring Island Bread Co.' sells at the Salt Spring Island Market every Saturday from 8:30 am to 3:30 pm (April 1 - October 27, 2007), but always sells out early.