To celebrate the first anniversary of our gluten-free artisanal bakery, we're hosting a one-day to-go pop-up on Saturday, May 3rd at noon, in Montreal (5147 Park ave).
The menu is entirely gluten-free, plant-based, and rooted in the flavours of spring-featuring local produce and refined, ingredient-driven cooking. We're collaborating with Tom Sherwin, a young chef whose experience includes some of the country's most respected kitchens: Vin Mon Lapin, La Lune, and Segovia (Winnipeg).
Why Go:
This one-day restaurant experience serves dishes that delight both those who carefully watch every ingredient they eat and food lovers who have never given gluten a second thought. Chef Tom Sherwin cooks exactly as he would in any restaurant - using local ingredients, refined flavours, and skilled techniques - it just so happens that everything is gluten-free.
The Bread at the Heart of the Menu:
"I had a preconceived idea of what gluten-free bread was: dry, crumbly, dense…" explains Chef Tom Sherwin. "But Sarrasin Bakery really surprised me with its artisanal loaves, featuring a beautiful crust and a soft, airy crumb." Last year, he also discovered a culinary advantage to Sarrasin's bread. Thanks to its high moisture content, the gluten-free baguette withstood temperatures that would have charred traditional wheat bread. No burning. No crumbling. Just enhanced texture from the hibachi grill.
On the Menu:
A celebration of the season's first harvests: crisp radishes and cucumbers, caramelized rhubarb, hibachi-grilled asparagus and wild garlic, confit maitake mushrooms, and of course, Sarrasin Bakery's bread prepared in a variety of ways. Chef Tom Sherwin cooks outdoors right before your eyes on a Mile End sidewalk, serving small plates designed to be enjoyed standing up.
