So I have been away for a week, travelling to see family and friends. I grew up in Cobourg Ontario a beautiful town on the shores of Lake Ontario that inspires my writing.
There are a few eating establishments in Cobourg that really hit the high notes but frankly I am a bit disappointed, there should be more (I am not talking chains, or pubs or road houses). The folks who invest in those expensive homes and choose to bring their children up in this very special place deserve more high-end restaurants, and ethnic diversity when it comes to their food (including grocery stores).
One of the fine exceptions, is Millstone Bread. Millstone creates breads using organic, locally grown grains baked in a wood fired oven. Baker Doug Lawrence born in Toronto, graduate of George Brown College in the Culinary Management program is also a member of the American Bread Bakers Guild and has studied under Jeff Hamelman of King Arthur Flour in Vermont.
A friend requested I stop in and try some of their product and I am glad we did. We purchased a loaf of the Flax Rye which was wonderful! We served it with dinner that evening and again the next morning toasted with poached eggs. It’s perfectly crusty exterior lead to a soft delicious interior, with a nutty, well-balanced flavour we slathered in butter.
We also purchased 2 “Dolly Squares” which were a larger version of my Mother’s “Hello Dolly Squares” she used to bake during the holiday season, full of chocolatey goodness.
One nice surprise right across the street from Millstone on Saturday mornings is the vibrant, thriving Cobourg Farmer’s Market.
I have hope that Cobourg will continue to grow its culinary sector, it really is a wonderful place to visit and live. Please stop in to Millstone Bread on your next visit, it’s close to the harbour and Cobourg’s beautiful beach and you will not be disappointed!