Though I haven’t yet met David Aplin, what connects us is the mutual devotion to baking bread. He and his wife Camelia are bakers in Toronto whose micro bakery stands in their backyard. Once a month they stoke wood in the stone oven that David and his brother built and bake batches of bread. Their core customer base is increasing, helped by publicity from local radio.
The blog Cliffsidebakery is a testament to the intrepid nature of their venture. David works all day baking at his job in a grocery store, then returns home to do the same thing. It sort of reminds me of my own obsession with food and baking. Needless to say, in our interview we talk about bread; the lack of rye bread on bakers shelves and how to promote this wonderful grain, how he managed to cross into Canada with some levain from Jeffrey Hamelman’s class in Vermont, and even a story about Iggy Pop our mutual idol.