Recognizing those who have a passion for baking

THERE IS CHANGE IN the air, and fall is around the corner. New school, teacher and, for some, university or college. Mark a milestone with unforgettable feelings and growth. This week we say goodbye to one of our team members for such an occasion.

Louis has been exploring his passion for baking for a few years with Never Enough Thyme. He started shy and quiet and has changed to a confident young man with so much opportunity in front of him. Our team was really fortunate to have Louis with us for two co-op terms.

Baking is part science and part creativity. The ability to look at a source of inspiration to create something unique is a talent not granted to many. There are many times that we marvel at each other’s talents.

As a chef there is nothing more important than passing the craft on. It takes time and effort to teach, but having an amazing team makes for a great day at work.

As the weather cools and the leaves change, life moves forward. Hard work and commitment is the formula for success. Good luck, Louis, in your next adventure in baking. We look forward to our paths crossing again.

In the spirit of baking, here’s a little something that makes an ideal addition to a lunch bag. Place chocolate, maple syrup, tahini, vanilla and coconut oil in a glass bowl and melt in the microwave, approximately 1-1/2 minutes. Do not allow to burn.

Stir the chocolate mix together.

In a stainless steel bowl, mix dry ingredients – cocoa, cranberries, quinoa flakes, coconut, sunflower seeds and flax seeds. Then pour in the chocolate mix and combine.

Allow to cool in the fridge for about 20 minutes.

Roll into balls and toss in coconut to coat.

Store in an airtight container and refrigerate. The balls can be frozen as well.

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