A few months while on a culinary trip to Victoria, I spent the morning at the Fol Epi Bakery. Cliff the head baker and owner started baking when he was 19 and never thought he would have his own bakery, previously he opened Wild Fire Bakery and about 2-1/2 years ago he opened Fol Epi.
I chatted with Cliff while he was baking, that day he began at 3am and told me that he didn’t have the time to stop production, so we talked in between loaves.
What are the most popular type of bread here?
Baguettes are the most popular
How long is the fermentation process for your Whole Wheat Ciabatta loaves?
22 hours (wild yeast) fermentation time.
Can customers buy your popular Almond croissants daily?
We only make a couple dozen Almond croissants on Saturdays.
What is your style of baking?
Wild using French techniques for the breads and pastries.
I understand you mill your own flour, is that true?
Yes we mill our own flour in the shop and then bake.
Where do you get your wheat from?
Getting the wheat from Saskatchewan, it is Red Fife and then we are milling it ourselves.
Your oven looks very unique, was it shipped to you?
No we built the oven on the loading dock (15 tons) and had the crane install it and then brick covered it.
What does Fol Epi mean?
Fol – Wild
Epi – Bread
What type of yeast culture is in your bread?
What types of baked goods does your pastry team make?
- pane chocolate
- Streusals – blackberries, blueberries, apple
What type of Desserts do you make?
Cakes from Flourless to Nut sponges.
What is the hottest pastry right now in your bakery?
What flavours of Macarons are you making?
- Black currant
- Vanilla bean
What else do you make in the bakery?
We make our own chocolates that are organic and fair trade.
Fol Epi Bakery
398 Harbour Road