I grew up on a Family Farm where everyone had to be part of the team and contribute from a young age. This gave me a strong work ethic that I can attribute to success over the years. I had always loved baking growing up but it wasn’t until I participated in a Skills Alberta baking competition and met industry chefs/instructors that I realized this is what I was meant to do. My first baking jobs were in a Save-On-Foods bakery and Kosters Bakery. After high school I wanted to get some baking education and moved to Calgary to take the SAIT Baking and Pastry Arts Program. I did my internship at the Fairmont Banff Springs Hotel. After that I got a part time pastry job at a Charcut Roasthouse where I stayed until after college. I had always wanted to travel and so I set off on a two month backpack trip across Europe where I was able to visit 10 countries and try pastry items and bread from many bakeries and cafes. Returning to Calgary, I worked at Taste Restaurant, Beltliner and Fresh Kitchen and then moved to the bread team of Alforno and spent some time learning the intricate details of what all goes into bread. I traveled to San Fransisco for a course at the Baking Institute and to Chicago for a hands on week at Publican Quality Bread to gain more insight into the world of Artisan Bread. Its been a dream come true to put everything into practice and open Homestead Bakeshop here in Fort Macleod.
Over the last 7 years I have been in the culinary world. My first dreams were of baking, I would spend hours looking at a baking recipe books and spent even more time baking for my mom. I knew I loved making food, so I started working in Moxies restaurant when I was young to get some experience. Here I learned the basics of cooking, how to manage people and work together as a team. I worked there for 3.5 years when I decided I wanted to pursue a baking career. I enrolled in SAIT baking and Pastry Arts 2013, and it has been an amazing journey since. With all the inspiring talented chefs at SAIT I learned to love baking like I'd never before. In school I took a course for starting your own business and here I learned the basics of food cost, labor cost, and other variables to run a business. For my internship I worked at a fine dining winery in Kelowna, which I learned the hands on pastry restaurant world. After that I took a job at a Corbeaux Bakery in Calgary where I learned pastry skills from a talented chef from France. I then moved to Lethbridge and worked at a bakery where I managed the pastries and cakes side of things. Owning my own bakery has always been in the back of my head, so any placed I have worked; I observed the business side of things and learn from their mistakes. I am confident in starting a business with Kim because I know we can produce wonderful bread and pastries and with our experience over the years in this industry we will be able to conquer all the business challenges that will arise.
We have a wonderful team that supports us in our dream. From our Staff to Family and Friends we are grateful for each and every one of them.