Real Bread at Last
I was so excited to find two loaves of bread still available for sale; I couldn’t help yelling out to my daughter. “There are two loaves left.”
This was my first trip to Louise Sans Gluten Free on Dumont Avenue in Dorval, so I had no idea what I might find. All I knew was what the website http://louisesgft.com/ said.
Wednesday and Saturday as of 11am our fresh baguettes come out of the oven!”
It was almost one o’clock in the afternoon by the time my daughter and I arrived, so I kind of assumed the bread would be gone. No worries though. As soon as we walked in, I was dazzled by the many aisles of groceries from companies we know and others we haven’t tried yet. It was the first time in half a year that I didn’t have to exchange glasses to read labels.
The selection included many products I’d given up eating. Jars of spaghetti sauce, curries, jams. It was so nice to choose freely instead of spending time finding one I can eat. The store is small, but it’s filled with rows of gluten free products from companies that appreciate quality organic ingredients—Endangered Species, King Soba, Edward, Primeal, Maine Root, Vermints, Natural Path….
“Oh look, they have those bars you like in lots of flavours. Mmmm. Can we try Hazelnut?” asked my daughter standing in front of a giant CocoMira display. I’d purchased the pistachio flavoured version of these bars a few weeks earlier. We both found the mix of toffee, chocolate and nuts delicious. We got a large box of the pistachio and a smaller one of the hazelnut.
By the time we made it to the bakery section and I spotted two remaining loaves of bread in a basket, it all seemed too good to be true. So explains my call-out to my daughter.
“Oh, don’t worry, I have lots more ready back here if you need more,” said a women from the kitchen, one of three people on staff during our visit. Yeah. We tossed two into our cart without having to worry about depriving later shoppers.
When we got our baguettes home, even my son said they tasted divine.
I have not yet been successful at baking a gluten free loaf that tastes like real bread. Louse’s success at mastering these loaves gives me courage to keep trying. It’s also nice to know that even if I can’t get it right, I can enjoy hers any Wednesday or Saturday.
About the Author
Tracey Arial helps Canadians grow with notable nonfiction and urban agriculture.