Bak­ing up a Storm

Whistler Traveller Magazine - - TASTE OF WHISTLER -

Mak­ing bread that is nu­tri­tious, light and filled with flavour is part art, part science. At 200 De­grees Bak­ery in Func­tion Junc­tion, owner Jen Jiyeon Park en­joys the tech­ni­cal and ex­per­i­men­tal as­pects of bring­ing au­then­tic Old World breads and sea­sonal desserts to Whistler. To achieve full flavours and nu­tri­tion, the bak­ery uses nat­u­ral in­gre­di­ents, wild yeast, whole grains, fil­tered water and starter dough with ori­gins from the fa­mous Pemberton po­tato. Park says bread is per­fectly baked when it reaches an in­ter­nal tem­per­a­ture of 200 de­grees Fahren­heit. “I’m al­ways try­ing to cre­ate some­thing new,” Park says, “some­thing that has never ex­isted.” Her ad­ven­tur­ous mind­set, com­bined with a back­ground in fine din­ing and as a pas­try chef, give her the de­sire and knowl­edge to cre­ate de­li­cious and sur­pris­ing new com­bi­na­tions. One ex­am­ple is the tahini co­conut cookie, Park’s mouth-wa­ter­ing twist on the peanut but­ter cookie. The un­der­stated stars of the bak­ery are the breads, which take three days to make. The ex­tra love makes all the dif­fer­ence to their taste and tex­ture. There are lus­cious sour­doughs — Ka­mut, White and Five Grain — and tasty White or Dark Rye as well as Gar­lic Rose­mary Fo­cac­cia to take home and savour. Visit face­book.com/200de­grees­bak­ery, or email jen@200de­grees.ca

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