Back to Baking

Posted on February 9, 2024 by Mama Cormier

…after a six week hiatus I’m back at Montgomery’s Inn

The break from baking after Christmas was nice but I’m happy to be back at the Inn with my baking friends. On Tuesday we filled the industrial mixer with four different doughs and left them to proof overnight in the fridge. The next day the wood burning oven was fired up. We had a new shipment of wood delivered to the inn that week but unfortunately it was a bit wet and getting the oven to temperature was a bit of a challenge but in the end we managed. Two more batches of sour dough bread were prepped that morning and then we kneaded and shaped six different breads for the oven.

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Our lead baker, Dale made a wonderful tourtière for our lunch and I made a big green salad.

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After lunch we removed the first batch of bread from the oven and then loaded the second batch. We bake about 30 to 40 loaves at a time.

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Once all the breads are baked we turn it over to our sales staff to sell the bread at the Farmers’ Market that same day. All the profits go to fund community projects at the Inn.

Baking During a Blizzard

Posted on February 16, 2019 by Mama Cormier

….crazy weather didn’t keep us from baking outdoors this week

A couple of weeks ago the weather forecast was dismissal so the Farmers’ Market was cancelled. A lot of vendors come from out of town so with their safety in mind calls were made and notices went out to the community that Montgomery’s Inn would be closed for the market.

This week the weather looked grim again but we went ahead and prepped for the market. On Tuesday morning the snow was coming down pretty heavily so I opted to forgo driving to the Inn. Luckily three of the other bakers braved the snowy roads and prepared a smaller batch of dough than normal. Instead of 7 breads they prepped for 4. The turnout to the market has been down this winter because of bad weather so the decision was made to make less and hopefully have less waste. Not that the bread is wasted. In the end whatever doesn’t sell goes into the freezer or is given away to the other vendors.

On Wednesday the sky didn’t look promising but I drove to the Inn to join my colleagues and get ready for the market. Everyone showed up so I was in charge of making lunch. All the ingredients for a homemade lentil soup had been bought so I started preparing the onions, carrots and celery. It’s a pretty basic soup and the lentils don’t need to be soaked ahead of time. I added a small diced smoked sausage, about a cup of tomato sauce and some leftover mashed potatoes along with the broth and water. Then I let it simmer for a couple of hours and before serving I seasoned it with salt, pepper, basil and thyme. It turned out to be a very hearty soup. Perfect on a cold winter day.

Getting the wood oven to heat up turned out to be a bit of a challenge this week. Since the oven hadn’t been used in two weeks it was ‘stone cold’ and it took quite a while to get the inside up to temperature. When it finally did reach the desired temperature the snow and the winds picked up and we had to proceed with putting the loaves in the oven during the worst part of the day. We decided to score the bread inside to keep our stay outside to a minimum.

The bread turned out exceptionally well this week. I don’t know how many people showed up for the market but hopefully the bread sold. At least the vendors and those who showed up had a nice warm fire to cozy up to inside the inn.

Spirit Tree Estate Cidery

Posted on March 15, 2013 by Mama Cormier

…. a great little gem north of Toronto

Yesterday I told you about our road trip to the Caledon Hills north of Toronto. The highlight of our trip was our visit to Spirit Tree where we had a wonderful lunch. The first time we heard about this cidery, about three years ago, we were purchasing a bottle of their sparkling cider recommended to us by the proprietor of a local gourmet shop. The same week the Toronto Star did a feature article about Spirit Tree, highlighting all the wonderful features of the store/bakery/restaurant. The next day was Good Friday and it just so happened that they were open to the public. It’s rare for anything to be open on Good Friday in Ontario so we decided to check it out and so did hundreds of other people. It was crazy busy. It’s a weekend that the workers at Spirit Tree wouldn’t soon forget.

Anyway we have made trips since that day and the store hasn’t been nearly as crowded and yesterday was no exception. The restaurant was busy but the atmosphere was relaxed and the staff was extremely friendly and helpful.

One of the many features of the estate is how eco-friendly and green it is. The main building was constructed using straw bales. You can see from the photo with the window how thick the walls are. The breads and pizzas are all baked in the wood burning oven and the place is heated and cooled using geothermal energy. For more interesting information check the link:

Spirit Tree Cidery