Did you know we make three different types of spelt bread every week?
Yep, it’s true Wednesdays are spelt bread day. We make a light, a dark and a multi-grain.
We usually sell out so get in early. And hey, if you missed out, why not pre-order a loaf for next week?
Cheers!
We make our own pizza dough; three different kinds (plain, multi-grain and foccacia). We sell it frozen by the pound and we sell loads of them. I don’t think Sheana even bothered to put the sign back up when she painted the store last month and still they just fly out of there. So if you frequent our shop you probably already know about our pizza dough.
But did you also know that we use that same dough to make pizza-by-the-slice? If you’ve already sampled Raj’s cooking you won’t be surprised that every time he assembles a pizza it’s different then the last time.
Todays creation is potato pizza. The spuds are sliced very thin. There are also onions and peppers on it. I tried a piece before I came home and it is yummy-yummy good!
Stop in for lunch today!
When we started getting calls this week about a certain type of rye bread mentioned by Dr. Oz, my first thought was why would Muppeteer Frank Oz be calling us about bread?
Hey, it’s not that outlandish. With all his accomplishments, I’m surprised some university somewhere hasn’t made him an honorary doctor of something.
I had heard the name before, but I wouldn’t know Dr. Oz if he walked up and offered me a corned beef on rye. So I googled the name and look what I discovered…
Coincidence? I think not.
Anyway, the good doctor had been recommending pumpernickel rye as a healthy alternative to wheat bread. I didn’t see the show so don’t know exactly what was said, but rye flour lacks the gluten content to make a decent loaf of bread so there is some wheat flour in all rye bread…well, all rye bread that we make.
30 years ago I was an apprentice at a German bakery and we made pumpernickel rye bread and I remember it being similar to the dark Danish rye we make at Hillcrest. They’re both very dark, very heavy loaves of bread. Don’t drop it on your toe!
I did some research online and most of the recipes I could find were indeed almost identical to what we make now, but I did find one recipe that seemed more ‘authentic’.
The pumpernickel needs to be soaked for a day, the dough uses sour starter instead of yeast, it has molasses in it instead of sugar, caraway seed and even a little cocoa.
We’re sampling my first attempt today. Come in for a taste test and let us know what you think.
Cheers!
In the interest of full disclosure, I must admit that I really don’t like carrots. I have never and quite probably will never try this soup.
However, Raj has made it for us before and many people have said it is delicious.
Raj also made…well, I’m not entirely sure the proper name. He left a pan in the cooler with a note asking us to ‘please bake these…’, but the paper got wet. I couldn’t make out what he called them and he’s off work today. They’re a potato dumpling, like gnocchi only bigger…about the size of a baseball and filled with meat. I had to leave this morning before they were baked off and usually when Raj makes something new they just fly out of the shop.
So I have a proposition for you. Today only…come in and try one of those big dumplings (maybe with a bowl of that soup) and post a comment on here (or facebook or twitter) and we’ll give you 100/gr of the smoked turkey breast we have on sale this week the next time you come in.
Cheers!
Happy V-Day Everyone!
Yes, we still have heart-cakes, cup-cakes and little mini cheese cakes for sale. We ran out of the small heart-shaped sugar cookies yesterday, but Michael was making more this morning. There were a few of the large heart-shaped cookies still there when I left today.
Our sandwich of the day is a Tuna-melt on a Croissant for $5.25.
Todays soup is Split-Pea & Ham.
All this week we have Smoked Turkey Breast on for $2.50/100 gr.
Cheers!
Hey, have you ordered your sweety something special for Valentines Day yet?
We have a large selection of cakes, cookies and cup-cakes to tantalize your taste buds.
Choose from the many selections in the show-cases or get Robyn to do something a little more original.
See you soon!
If it’s Friday that must mean Raj is making fish soup…or maybe it’s stew or it might be chowder. Honestly, I forgot to ask him yesterday.
I do know that it’ll be something fishy and it’ll be delicious.
You know what else is delicious and would go very nicely with a bowl of soup? A cheese straw, that’s what.
I don’t know what made me think of them today, but if you’ve been coming to Hillcrest Bakery for years and years you’ll probably remember these cheesy treats. If you haven’t had them before, they’re pie dough twisted up with grated cheddar cheese and baked to a golden brown.
Stop in and try one today!
Since 1972, Hillcrest Bakery and Deli has been offering up delicious, made-from-scratch food to the people in the community.
Walk in on any given day and you will be greeted by the friendly, knowledgeable staff and the irresistible smell of homemade goods.
With an unbeatable selection of bread, pastry, meat and other scrumptious treats, it’s no wonder the community staple has been around for four decades.
And with new owners David and Sheana Moyer at the reins, there is no doubt it will be around for years to come.
After taking over last spring, the couple have successfully continued the tradition of making fresh, delicious food.
Whether it’s the light and fluffy cinnamon bread (which David says makes a great French toast) or the chicken wings made by Raj, the deli lead, there is no end to what the team at Hillcrest can whip up.
With a wide selection of tasty treats such as their sausage rolls, pies, quiches, pizza, soups and more than 60 different varieties of bread, there is a little something for everyone.
Even the four-legged friend in your life can indulge in a treat from the bakery with their homemade doggy biscuits packaged up and ready to go.
But it’s not all about the food. The Moyer’s have also maintained the impeccable customer service that Hillcrest Bakery and Deli is known for.
David, who has been baking at Hillcrest for 24 years, credits his wife Sheana’s ability to make people feel welcome and at home as why there is such a strong relationship between staff and customers.
Sheana constantly reaches out to her customers to find out what they want to see when they come in.
“It’s important, with any business, to listen to your customers, build relationships and listen to their feedback,” Sheana said.
Balancing the new with the old is essential to the Moyers, who know many of the customers coming in for a hearty bowl of homemade soup and a sandwich have been regulars for decades and love the familiarity of the bakery.
While they promise to keep most of the customer favourites, they are excited to add on some new creations, especially with the 40th anniversary of the bakery and deli coming up.
“We’re open to new ideas,” Sheana said. “We want to move with the times.”
Visit Hillcrest Bakery and Deli and the friendly staff will be happy to help you find what you’re looking for, whether it’s an old favourite or a new addition, there is no going wrong with fresh, handmade goods.
-Sarah: staff reporter Peace Arch News
Yes, yes, I know it’s an entirely different word and I also know that it was a full moon last night…remember I do work at night!
But it’s a cool picture
and a clever (?) pun
and we have croissants on sale for .59 all this week (reg .70)
And as…
an added…
bonus…
I bet…
I can…
make you…
snicker…
ready…
For the entire month of February, just like us on Facebook or follow us on Twitter and we’ll email you a coupon for 6 short-bread cookies.
Wowzers!
Whether you’re hosting a big Super Bowl party this Sunday or just watching it with the kids (and grand-kids like me), Hillcrest Bakery and Deli is the place to get all your yummy Super-Sunday munchies.
Order a big round loaf of french bread with our very own spinach dip.
How about a meat and cheese platter with a variety of fresh buns?
Raj will be cooking up a storm.
I’ll be baking some pigs-in-a-blanket.
And of course we have lots and lots of sweet treats. Including football shaped cakes.
Order yours today!
You’d think that after 20+ years someone would remember when we usually start making these.
The general consensus was the last weekend in January. Personally, I thought it was right after Valentines Day.
We’ll probably only make them on the weekends until we get a little closer to Easter, but for those who wait all year for these tasty little morsels….we made the first batch of them today.
Get ‘em while they’re hot!
Brave the monsoons and get a bowl of Raj’s awesome soup, a half a sandwich and a drink for just $7.25.
But please leave your cats at home.
I had never heard the expression before Sheana got the Book of Awesome for a gift this past Christmas. Of course as soon as I read Bakery Air I knew exactly what it was. I’ve been baking for 30+ years and I must admit that for the most part I miss out on those smells. And I do really miss it. I can remember my Granny’s kitchen at Christmas and yes, that was some fine air.
I do get the occasional whiffs, but it’s usually when I’m away from our shop. Like when we’re on holidays and we go into another shop or if someone is else baking at home in their kitchen. Also, I can always smell the fake bread when I go past the bread factory near our house.
However, there are a couple of products that still make me all warm and fuzzy inside when they come out of the oven. Peanut butter cookies make for awesome bakery air. Maybe I can smell those because they get baked during the day and I’m almost always just there at night. The other one is our Sicilian Pita Bread. It’s made with garlic and oregano, then brushed with olive oil and dipped in parmesan cheese. I made them last night and when they came out….mmmmm. I had one (while it was still warm) with Raj’s tzatziki dip for lunch.
If you’re in the neighbourhood and want a real treat to go with the bakery air I’m sure you’ll be able to smell, we’ll be sampling Sicilian Pita Bread today.
Cheers,
David
Hey there;
I hope Santa was good to you this year.
This was my 30th Christmas as a baker and my 23rd at Hillcrest, but my very 1st as an owner. There were definitely some challenges and Sheana already has some ideas about what she’d like to do differently next year. Overall, I think things went pretty well.
Deciding what to make and how much to make is always a guessing game. I guess I was a tad optimistic this past weekend and the freezer is pretty full. We’re closed Boxing Day and when we re-open on Tuesday ALL bread and buns as well as assorted Christmas goodies will be 2 for 1.
Come on in and get a great deal on the best bread in White Rock!
Cheers!
We have kits that you can decorate yourself or we have some very nice houses already done up.
OK, they might not be as spectacular as these, but ours are a lot cheaper and you’ll be able to keep a straight face when you tell your friends you did it yourself.
Cheers!
Whether you’re hosting a big Grey Cup party this Sunday or just watching it with the kids (and grand-kids like me), Hillcrest Bakery and Deli is the place to get all your yummy Grey Cup Sunday munchies.
Order a big round loaf of french bread with our very own spinach dip.
How about a meat and cheese platter with a variety of fresh buns?
Raj will be doing up chicken wings (spicy and mild) as well as beef kabobs.
I’ll be baking some pigs-in-a-blanket.
And of course we have lots and lots of sweet treats. Including Lions cakes.
Order yours today!
Raj has been on a roll this week. First there was bacon/rosemary meatloaf, then he made meatballs in sauce. Yesterday he made delicious turkey pot pies and this morning I baked off 2 lasagnes. One with meat and the other one is vegetarian.
Seriously, if you haven’t been in to try Raj’s cooking, you’re really missing out!
Our deli man Raj, will be preparing individual (1 serving) turkey dinners for take-out this Saturday Oct 8th.
These dinners will come complete with your choice of white or dark meat, mashed potato’s, stuffing, gravy, cranberry sauce and a slice of pumpkin pie.
All for $9.82 +hst.
Pre-order yours today!
© 2011 Hillcrest Bakery and Deli
