Gold Island began in the fall of 2009. Originally I just baked bread, but I have been slowly adding high-integrity food stuffs to the roster. I sought out the finest cheeses made in New Brunswick; I began developing new sourdough breads; I’ve been working on the art of lower sugar fruit preserves, and exciting recipes for sweet treats.
I bake these breads and treats using Speerville Flour. Speerville Products are whole grain, very high integrity flours from New Brunswick. Speerville has developed relationships with many formally conventional grain growers in the maritimes who now grow organic grain just for the Mill. I have three sourdough cultures and make different breads from them. I started one myself, got one from a Haligonian baker friend and picked one up from a mentor of mine in Chico, California.
My primary bread training came from three seasons of work in different bakeries in Germany. Many of my breads are styled after what I baked at Dottenfelder Hof Backerei and Backstube Rosales.
