October, 26, 2022

Nathan Wild


5 Things You Didn't Know About Luv Affair Pastry

The bake-at-home croissants that we brought in have been hugely popular! The mastermind behind these delightful pastries is know as Mike from Luv Affair Pastry. We wanted to share his story with you, so here are 5 things you didn't know about your local baker. By the way if you want to try more of his incredible treats be sure to check out his pop up at the Au Soleil Levant bakery in Nelson every Saturday morning.

1. Who are you and where are you from originally? My name is Mike Atsalakis and I moved to Vancouver from Greece when I was 12.

2 How did you end up in the Kootenays? I came to Nelson one summer to visit a friend and he introduced me to my future wife.

3. What inspired you to become a baker? My biggest inspiration to become a baker was from an image that i saw in 2012 of a dark crusty loaf of bread with an old soul which made my whole childhood flash before my eyes when bread was the foundation of every meal and the center of daily life. A soul yearning was awakened. I became obsessed with making dark crusty loaves which I would give away to friends, family and strangers for years until I started doing the Nelson farmer market with the addition of sourdough based pastry.

4. What's your favorite part about being a baker? My favorites part about being a baker is that it feeds the soul and the shared delight.

5. What are your future dreams? My future plans include apprenticing the youth, becoming a hiking guide and starting a Greek restaurant in Slocan city.


Spontaneous Trip To Wisconsin ✈️

Emily has been feeling home sick. She hasn't been home to Wisconsin or seen her Dad in over a year. Luckily for Emily her Dad happened to have some time off this week and offered to fly her down for a short trip. Thanks Dad! 🙂



Quiche Pie Shell

This is the exact same recipe that we use to make our quiche pie shells




 How The Italian Mafia Makes Millions From Canned Tomatoes 

In this video by the Guardian they explain how organized crime in Italy has taken over large parts of the canned tomato industry.

To make their factory farm operations profitable they bring in desperate immigrants from North Africa to work their fields. These farm workers do the brunt of the hard work to ensure that the world has access to cheap Italian canned tomato. But they are paid next to nothing for their efforts.

After watching this I now have to wonder if the case of organic Italian canned tomatoes that I bought were harvested by people trapped in near slave-like conditions. That's not a good feeling. Whenever I find out how mass-produced imported food is grown I'm always disappointed.


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