I’m so excited to announce the start of my new bakery! We finally have a location and plan to open by early spring 2016. BjornBar Bakery will be located at 102-3053 Edgemont Boulevard in Edgemont Village, North Vancouver!
Those of you that know me know that my family/friends mean so much to me. Opening my last bakery was tough as they weren’t around at a drop of a hat. Montreal was just a little far to come for a pie and a coffee. So I’ve moved home, named my bakery after my brother and persuaded him to be my business partner. BjornBar was born! Bjorn is his middle name. It’s classy, he’s classy, it all just worked. BjornBar Bakery is a classy joint specializing in classic dessert bars.
I’m beyond excited to share this time of my life with all my friend and family and the beautiful memories BjornBar will create. Build it and they will come…right?
The bakery features 30+ flavours of bars to choose from, breakfast, lunch and drink offerings and shelves of take home gifting items all in one cozy cafe located in North Vancouver B.C.
At the bakery we will be using only the best ingredients, freshest produce and most skilled chefs to create what we have to offer. Everything is made in house which creates a warm and inviting atmosphere as the aromatic smell of baking will make its way throughout the bakery from morning to night.
BjornBar’s concept is home style baking with a sophisticated edge, in short “elevated nostalgic baking” The bakery decor will be a mix of smooth dark woods, brushed metal, antique leathers, vintage lighting, classic clean edges and all with a slight masculine finish. A little different from your average bakery.
BjornBar will offer full service catering from wedding cakes and sweet-tables to large corporate events or intimate dinner parties filled with mouthwatering canapés. Whatever the size event, we are happy to help 🙂
Please check out our website http://www.bjornbarbakery.com to temp those tastebuds and follow along in the journey. The menu has just started and will be continuously growing with delicious new bars and product. With the options being this endless we promise it will be an experience you will not want to miss.
You can follow along on all our social media handles at @bjornbarbakery to enjoy the makings of BjornBar and the mouthwatering photographs of our deliciously tempting menu or follow @cheftameraclark for behind the scenes footage!
Now let’s hit the Bar!
BjornBar Bakery Ltd.
Facebook: BjornBar Bakery
With a party in the works for the weekend it would be silly not to take advantage of all the local fruit farms in the neighbourhood. I was in the Okanagan this past week so it’s Summerland local cherries and they are screaming to be made into pie. I think it’s a match made in heaven, lets just hope the guests feel the same way 😉
First up on the list are these beautiful mini cherry galettes. Easy, fast and so good.
Summerland Cherry Galette (makes approx 12 mini galette)
- 2 cups pastry flour
- 1/4 tsp salt
- 3 tbsp sugar
- 3/4 cup butter (cold, cubed)
- 1/2cup water (cold)
Combine flour, sugar and salt together in a medium bowl. Cut butter into small cubes and add to flour mix. Add cold water a little at a time to form dough. Dough should not be wet or sticky. If dough is too dry add more cold water, 1 tbsp at a time, until dough is formed.
Wrap dough in plastic wrap, pressed out to a flat disk and chill in fridge for min 3 hours. At this point, make your cherry filling.
When ready to use dough, let stand at room temperature for 10 minutes. Roll out disk of dough on a lightly floured surface into 1/8 of an inch thickness. Once rolled use a 4″ round cookie cutter or any small bowl you can find and make round disks.
- 2 cups cherries
- 1 tsp butter
- 1 tsp vanilla extract
- pinch of salt
- 2 tbsp corn starch
- 1/2 cup sugar
- 1 tsp lemon juice
Cut cherries in half and remove pit. Toss cherries with lemon juice. Melt butter in a large saute pan over high heat, add cherries and cook until slightly soft. Reduce heat to medium-high, cook until cherries have softened and a considerable amount of juice as formed. Stir the corn starch, sugar and salt together. Add vanilla extract and dry ingredients to cherries and cook until thick, approx 3 minute. Remove from heat; let filling cool completely.
Once filling has cooled, place a small spoonful of cherry filling onto round dough disks and fold access dough over filling to form galette. Approx 8 folds. Place a whole cherry in middle of galette for a beautiful decor and finishing touch. Brush crust with egg wash (a mixture of egg yolk, cream and a pinch of salt). Place in freezer for about 15 minutes before baking to firm dough .
Place galettes in 425’f oven on a lined baking pan and bake for 15 minutes. Reduce oven temperature to 375’f and bake until crust is golden and filling is bubbling. Approx 45 min.
Let cool slightly, serve and enjoy!
Up next on blog…Spiced Plum Compote
So who remembers being a kid and torching marshmallows over a campfire? Well I do, I also remember torching them over our BBQ in the backyard. My brother and I would light them on fire and run around with this burning flame on a stick as it turned into a black ball. Then we would pull off that black outer layer (when it cools, don’t do it hot you will burn yourself) and expose the gooeyness underneath. We would either eat that or burn it once again and repeat and repeat and repeat until we were so full of marshmallow, covered in marshmallow or just plain exhausted. More more more! Those were the days…
Well that is what s’mores always remind me of because when I’m making s’more desserts and torching the marshmallows, it smells like my childhood. To me, one of the best smells in the world!
You can do many different desserts with this combo; a pie, bar, ice-cream, pretty much anything. So tonight I have made mini chocolate mousse s’mores cups. A decadent and delicious dessert to serve at a dinner party or just because. I used mini shot glasses for this recipe as they are so darn cute!…and you can have more than one 🙂
Hope you enjoy!
(Recipe makes approx 24 mini mousse cups)
MINI CHOCOLATE MOUSSE S’MORE CUPS
*Graham Cracker Rim
300 grams graham crumb
150 grams sugar
100 grams butter (melted)
Mix graham crumble and sugar in a medium bowl. Melt butter and pour over graham mixture; be sure to incorporate well. Place mixture spread out on a lined sheet pan and bake at 350’f for 5 minutes or golden brown. Let cool.
Dip rim of shot glass in water or simple syrup to moisten edge. Place shot glass upside down into graham mixture to create a coated rim, as thick or thin as you like.
Set aside until chocolate mousse is ready.
7 egg yolk
150 grams sugar
75 ml water
400 grams chocolate (dark above 60%)
700 ml heavy (whipping) cream
In a saucepan bring sugar and water to a boil and continue boiling until it hits 116′ C.
Beat egg yolks in a countertop mixer on high speed until light and fluffy. Continue beating while heating sugar syrup.
Carefully pour sugar syrup mixture into whipping egg yolks and let double in size making a Pate a Bombe.
Melt chocolate in a glass bowl over a Bain Marie and set aside. Whip cream until you acheive medium stability and set aside (do not over whip).
Fold melted chocolate into egg yolk and sugar mixture (Pate a Bombe) until well incorporated then fold in whipped cream a little at a time to form a rich creamy mousse. If you try adding the whipped cream too quickly you might cause the chocolate to seise. Slow and steady!
Pipe mousse into rimmed shot glasses. Place in fridge until marshmallow is ready.
22 grams gelatin (I like to use gelatine sheets)
425 grams sugar
140 grams water
100 grams glucose
175 grams egg whites
1 grams salt
Bloom gelatin in a bowl of cold water. Let sit until sugar reaches desired temperature.
Boil sugar, water and glucose in a large pot until the temperature reaches 140’c.
In a countertop mixer fitted with a whisk, place egg-whites and sugar. When sugar syrup reaches 120’c start whipping egg-whites on high speed.
Once sugar syrup has reached 140’c take pot off burner and add bloomed Gelatin. Stir until fully incorporated (be careful as syrup will rise and hot steam will form)
Carefully pour syrup into whipping egg whites and let beat on high speed for at least 10 minutes.
Continue beating until marshmallow is slightly warm and is forming nice peaks. Once this is formed you can either pipe your marshmallow into peaks on top of chocolate mousse (like I have done on the finished product) or spread it on a sheet pan (like the picture below) and cut into squares. Coat any leftover marshmallow in a mixture of corn starch and icing sugar to prevent them from sticking together and store at room temperature in an airtight container.
Once the mousse has been topped with the fresh marshmallow, use a brûlée torch to achieve toasted finish.
Just try and resist this graham cracker crust, chocolate mousse and homemade toasted marshmallow!
So who wants to hear what I’ll be up to next???
My feelings on this subject are: “what fun is the journey if you can’t share the excitement along the way!” Too many times we hide things and let them stay in the shadows for all the wrong reasons. I’m excited about this next part of my life; the new chapters, the new beginnings, the new obstacles and most of all, the new growth.
So here it is. I’m starting another bakery! A beautiful, elegant, classy, whimsical, cheeky, and downright delicious bakery in Vancouver B.C. I will be specializing in all things sweet and through this journey I will be posting pictures and blogs every step of the way. Finding the right location, recipe testing until I can’t eat any more desserts, bloopers cause we all love the bloopers and just about everything that makes this experience a memorable one.
Opening my last bakery the major element that was missing for me was my family. I imagined them coming into the bakery, having coffee with me, buying desserts for weekend gatherings and basically just being around all the time. Well the only problem was that I opened a bakery in a city far far away from them. Now sometimes we get an idea in our head and have this dream of how it will turn out but in reality the dream was just physically impossible. I’ve learned my lesson; I’ve figured this glitch out..I moved home!
Glad to be home Vancouver! XO
…my first business and the dream of opening something ‘sweet’ has come true.
This bakery opened in February 2013, the day after Valentines day on a quiet little street in Montreal. Before this idea was formed I had not stepped foot onto Montreal soil. I’d heard how beautiful it was, heard that you had to see it at Christmas time because Montrealers really know how to put up those lights and I’d heard of the food scene. Oh the food scene! One of the most amazing things that I’ve experienced about living in Montreal over the past three years is the food scene. It’s like a family. A family of amazing chefs. There is so much talent that the stakes are that much higher so you just have to be that much better.
This bakery specializes in pies, mini pies to be exact. The menu changes 4 times a year with the seasons and the flavours that are available. On display daily are close to 14 different flavoured 2″ pies to choose from as well as their 10″ counter part and unlimited bars, cookies and meringues. The shelves are stocked with homemade marshmallows, granola, nut brittles and caramel corn. Walking into the bakery there is no denying that we bake all day long and everything is as fresh as can be. It smells of butter, cinnamon, coconut and carameled sugar. When we make caramel corn you can smell the popcorn from down the street because we pop every kernel ourselves!!
Inspiration coming from my mother and grandmother makes putting love into everything we make here not a hard thing to do. For me it brings back great memories of watching my mother bake when I was younger. I say ‘watch’ because I was NOT interested in the baking process, just the eating process 🙂 I would lick the beaters every time, no problem, not missing that! Oh my how things change…😉
I am so thankful to the pie lovers of Montreal for wrapping their food loving hands around us and making it a success. We love pie!
(Since this post, I have now moved on as a partner in this business and will be opening something new and exciting in Vancouver BC very soon)
Only 3 short months until this book is on the shelf!! Look out for the pear pie and lemon bar recipe featured on page #272 (I know, I’m so excited that I memorized the page number!)…..
Montreal Cooks –
A Tasting Menu from the City’s Leading Chefs
Eighty delicious recipes from the finest chefs in one of North America’s most exciting food cities.
There has never been a more exciting time to eat in Montreal. With the established food scene being joined by an explosion of new, globally minded, locally focused restaurants, Montréal has evolved into a city of unparalleled culinary excellence.
Montreal Cooks presents 80 recipes from 40 of Montreal’s most talented and unique chefs. Written with the home cook in mind, this cookbook is designed to make recipes from fan-favorite restaurants achievable for everyone.
Montreal Cooks is written by Tays Spencer and Jonathan Cheung, owner of Appetite for Books with a foreword by culinary expert, food writer and television personality, Gail Simmons.