Slow Dough Pastries – The best kept secret in Wolfville

Slow Dough PastriesThe best kept secret in Wolfville!

Slow-rise bread and all-butter pastries fresh daily.

Pastries
Daily fresh breads
Anchored Coffee
Fabulous lunches!

 

Slow Dough Pastries

Slow Dough Pastries

Location; 416 Main Street, Wolfville, Nova Scotia
Phone; (902) 698-1856
Email; elizabeth@slowdough.ca
Facebook; www.facebook.com/SlowDoughBakery/
Website; www.slowdough.ca/

Customer Reviews;

- This was our first visit to the Slow Dough Pastries. We bought a loaf of white bread and raisin walnut bread. The bread was really fresh and still warm...we also bought two butter tarts...when we brought our haul home I couldn't help but to try the butter tarts and I was not disappointed in mouth watering deliciousness that greeted my tastebuds...tonight I dug into the raisin bread and oh my heavens I was in love...Our order was very reasonably priced and the customer service was excellent!! I would highly recommend this bakery to anyone, we will definitely be returning customers

- Everything at Slow Dough is absolutely incredible! The butter tarts are to die for and the spicy grilled cheese sandwich is my downfall. Beautiful, exquisite bread and pastries... lovely conversation, dark, rich coffee... one of my favourite places in Wolfville!

- Elizabeth baked a delicious carrot cake for my father's birthday . He loved it and having a homemade cake helped make the celebration even sweeter.

- I was recently in Wolfville, N.S. for Devour, the food-film festival. Every day I had lunch at the Slow Dough Bakery, which serves excellent homey sandwiches and the most mouth-wateringly perfect home baking. The owner, Elizabeth Charlton, a former opera singer with the Canadian Opera Company, moved to the charming, food-focused town outside Halifax several years ago. She worked as a pastry chef in restaurants before selling her goods at local markets, which she says “is just another form of performing.” Charlton finds other similarities between the two professions. “Both require lots of discipline,” she says. “It takes a very concentrated effort in order for the product to be good.” Charlton later opened her dream bakery, where her breads rise slowly over 24 hours (hence the name). Her Christmas dessert, a variation of a butter tart, incorporates both fresh and dried cranberries as well as chopped nuts. The easy pastry recipe, which is well worth making, is a traditional pâte sucrée, the French sweet tart pastry. You can drizzle the finished tart with melted white chocolate, but it’s also wonderful without it. The Globe and Mail