A is for Alchemy (the Baking Company)

I started this alphabet posting a few weeks ago with A is for Avocado where I ranted about this guy in my life but then changed my mind or at least my heart about it and took it off luckily for me because said guy read my website recently. I really need to start journaling again to vent those toxic momentary shifts in feelings about my life. The avocado was acting as a mentor in that post giving me advice and steering me in directions that only a succulent fruit such as she with the skin of a crocodile truly could. For now that avocado is where my last therapist ended up: Calgary.

My letter B post was supposed to be about my birthday bash at Bairrada Restaurant here in Toronto. It's a lively Portuguese barbecue spot with an enormous back patio - a fountain, no less than 40 picnic tables, all under the shade of large Elms and Maple trees. But alas I forgot my camera or at least forgot to photograph the whole event. Must have been that Vinho Verde.

So now I'm back. I'm back with my lust of letters and a determination to see this alphabetical posting through. A, my friends, is for Alchemy Baking Company, a small independent bake shop based in Kensington Market, Toronto. Alchemy (as defined in the OED): the medieval forerunner of chemistry, esp. seeking to turn base metals into gold or silver; a miraculous transformation or the means of achieving this. Breaking bread is one of the most powerful shared experiences between people. It's part of the Communion of life. I've always believed in that thought and I have attempted to provide nourishment and care to others through the offering of food throughout my life.

Alchemy is run by Brian Kirk. I happened across the product when my mother and I were walking furiously through Kensington Market gathering goodies to take north for the w/end and trying to find somewhere to eat that was uncomplicated and brought to the table to soothe our grouchy shopping spirits. I have no idea if the place we ate at IS actually alchemy baking; their website suggests they are up in the west Annex but I do know we had the baker and his baked goods where we ate at 287 Augusta Avenue. The bread looked divine. Especially the purple bread that like that Mystery Butter (made with all the refuse cashew/almond/peanut dregs) that is so good. I want to say the influence is beet juice or red wine or a balsamic compote but I think I'm wrong on all accounts. His bread is artisinal (hand crafted and formed) and made from the best local ingredients one could forage. He makes organic breads but his non-organics are more interesting in taste and variety: Apple Walnut
Spicy Tomato with Black Sesame
Fresh Dill and Onion
Semolina with Anise
Durham Bread
Egg Bread with fresh eggs & Saffron
Afghani with Nigella
Dark Rye with Caraway
Basic White
Muesli Bread
Sweet Persian with Mahleb
Onion Poppy Rye
Blue Corn with Jalapeno
Potato and Herb Focaccia
Cranberry and Raisin Focaccia
Blueberry and Raisin Focaccia
Kalamata Olive Focaccia
Sundried Tomamto Focaccia
Sesame Barley

We ate squash soup (which I have to admit, 6 months later walking by after visiting my dentist whose office is on Augusta, they were STILL serving squash soup as their soup of the day. I gather it's a cheap vegetable, easy to make tasty, cube it, saute it, add onion, salt and broth and top with a chopped herbaceous green) and split his excellent mini pizzas (served cold unfortunately). I chalk up the lack of service to the gum-smacking dyed-blonde woman behind the counter who drummed her nails along the tabletop as though she was just simply bored, bored, bored.

But really what struck both me and my mother about this bakery and what we had to fill bags and bags worth of was his SHORTBREAD. They are individually stacked high and luminously so in glass jars. We walked the walk of shortbread row and lifted each lid in order to take in aromas like cardamom and cracked pepper, lemon and rosemary, lavender and crushed cinnamon. His shortbreads are delicious and addictive!