Category: Abbotsford Convent

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Convent Bakery Opens for a moment

I went to the bakery today. Photos are delayed by circumstances within my control. It is looking good, open especially for today, and then opening for good in about 3 weeks. The transformation from when I last peered through the window was quite remarkable. Some expense has been incurred in the fitout, and it is a commercial looking enterprise, but it maintains a bit of the Convent’s otherworldliness to set it apart. It was thronged with Taste of Slow folk today, but it is going to be a good place to get breakfast on weekends, and should be placed firmly on the recreational cyclists’ list of coffee en route options. I bought some bread, heavy dense stuff which retained its just-out-of-the-oven heat for over an hour.  Its success is critical to the financial viability of the Convent. Continue reading “Convent Bakery Opens for a moment”

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Monthly Slow Food Farmers’ Market at Abbotsford Convent from October

I learnt at the Taste of Slow Festival at the Convent today that there are to be “a unique slow food farmers’ market” from 8 a.m. to 1 p.m. on the fourth Saturday of every month. That means, dates for Collingwood Children’s Farmers’ Market (second Saturday of every month) and Slow Food Farmers’ Markets for the rest of this year will be: Continue reading “Monthly Slow Food Farmers’ Market at Abbotsford Convent from October”

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Abbotsford to get an unpasteurised cheese lesson too; Richmond Hill Cafe & Larder Cheese Club

Epicure again: this time a profile on Gabrielle Kervella, doyenne of goat’s cheese, and the shepherd to 180 goats of Gidgegannup, in the Avon Valley near Perth. She’s leading a session on unpasteurised cheeses at this weekend’s A Taste of Slow Festival at the Abbotsford Convent (which up to 10,000 people are expected to attend). Meanwhile, I was given a membership to the Richmond Hill Cafe & Larder Cheese Club recently. The Cafe certainly serves up a good breakfast. But am I on a slippery slope which ends with buying a Saab fresh from the factory? Continue reading “Abbotsford to get an unpasteurised cheese lesson too; Richmond Hill Cafe & Larder Cheese Club”