Bake Batter & Roll!

I can fully appreciate the pop-up bake shops Robin Hood flour is taking across Canada for its 100th anni-versary because I am certainly the baker of the two of us. Let's put it this way: Mark is the head chef, and I consider myself more of the sous-chef and pastry chef. Basically Mark doesn't measure ANYTHING and I measure pretty much everything, so it makes sense that I'm the resident baker here, non?

The place looked great - it honestly looked like a permanent fixture on Eglinton West rather than a pop-up store. I'm told the space they used was a salon that closed down. Mark said the decor reminded him of his childhood and I totally agree - I fell in love with the cupcake chairs provided by custom furniture maker Jellio.

It was a really fun place to be and for anyone with kids between the ages of 4 - 12 I'd highly rec-
ommend visiting
it as it tours across Canada. It's open here in Toronto until Nov. 22 but it appears it's in demand - the site currently says 0 seats are left. But it also appears people can cancel their bookings which would free up seats, so keep an eye out - the site also has listings for where Bake Batter & Roll will be travelling to next.

A couple fun facts courtesy of Robin Hood:

• Baking has been around since ancient times, but the first modern pastry chef appeared in Roman civilization around 300 B.C.
  
• "Cookie" comes from the Dutch word "koekje" which means "little cake."
  
• Storing soft cookies in the same jar as crisp ones will help the crisp ones become softer.

Oh and P.S. - that "pizza" below is actually a cookie. I think that'd be really fun to make!

Yours in food,
-Stacey