Eatdrink #44 November/December 2013

№ 44 | November/December 2013
options include an eclectic
selection of chairs, leather
couches and elevated seating
by the large windows
that face the street. There is
additional seating outside
on the patio, and the café
has wi-fi.
“Originally I was going
to put the bakery on the
main floor, but my wife
convinced me otherwise,”
says Peter. “Putting the
bakery underground was
more good fortune than
scientific research. The
bakery is practically hermetically
sealed and when
combined with seven tons
of air forced through the
room, it makes an excellent
environment for leavening
breads.‘’
Besides the breads,
Organic Works’ gluten-free
offerings include banana
bread, brown rice buns,
raisin cinnamon loaf,
scones and cookies.
“I have been blessed
with good staff, good
fortune and certainly a
good partner in life. You
can strive to make all the
money in the world but
this type of work gives me
a deep satisfaction and I
find it is as much fun as
it is work. We continue
to walk the talk; we do
the certification to make
sure that we are safe from
any allergens,” explains
Cuddy, “Buying and sourcing
local is critical and it
separates our products
from [those of] other
people.”
Celebrate at the Lake!
Perch Dinner • Famous Pie
Country Breakfast
5 Star Accommodations
$99.00 p.p.*
Your Hosts
Jon & Vicci Coughlin
205 Main Street, Port Stanley ON
519-782-3006 www.telegraphhouse.com
*based on double occupancy
Special includes three-course dinner, king ensuite room and full breakfast.
Does not include wine or HST.
TRADITION.
QUALITY.
RESPONSIBILITY.
Organic Works Bakery
222 Wellington St, London
519-850-1800
www.organicworksbakery.com
Monday–Wednesday, 7:30 am–7 pm;
Thursday & Friday, 7:30 am –8 pm;
Saturday, 8:30 am–8 pm;
Sunday, 10 am–4 pm
Bryan Lavery is a eatdrink’s
Food Writer at Large.
Visit our website — www.laschicasdelcafe.com —
to find the nearest retailer or call us at 519-652-3642