From its Instagram, you would think that Goodfellows is actually quite the establishment. I thought I would be walking into a café semi-restaurant with multiple seating arrangements and a short menu. Apparently I had been fooled by the Intagram’s magic, because as I parked in front of 150 Main Street, Rockwood, I came to the realization that that would not be the case.
I walked into this little shop where there was one big dining-like table, a fridge with products, a mini bar with an espresso machine behind it, and a couple of stools against a window bar. Like where was the rest of it? I think Ryan (co-owner/founder) realized my confusion as I approached him because he had a smirk on his face—I would soon find out this happens quite often. I introduced myself with a handshake and to my surprise he quickly gave a high-five. Well that’s different, I thought. But that’s how you should expect to be greeted at Goodfellows. Because the Goodfellows experience itself is different, in a good way.
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Making better bread not only tastes better, but it is ultimately better for us and our planet. John Graham is part of a community of bakers who are reviving the craft that is making bread—and it really is a craft, as it requires time, patience, knowledge, and work.
To make one’s own starter can take anywhere from five to ten days and requires feeding. So much time goes into John's breads that its no wonder you can taste and smell the difference. |
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