A LETTER FROM THE BAKER:

It is said, “life is full of surprises”. Well, I believe it’s less about being surprised, and more about surprising yourself. This is how my story begins.

I moved to Halifax from Toronto in September of 2008 having never baked a croissant in my life. My love of baking started years before with fruit pies and gigantic cakes made for friend’s birthdays and quickly expanded to include cupcakes, cookies, tarts, muffins and much more. I grabbed any excuse I could to create something sweet to share – with a little leftover for myself of course!

As a hobby, baking was king but my income earning profession was the business of music. Over the last 13 years, I have worked with artists and musicians on many different levels. Manager, agent, tour manager, teacher, merch girl, confidante, therapist andultimately, friend to dozens of bands. I have been blessed with incredible opportunities – all of which I have jumped at with gusto and enthusiasm. It has been an incredible ride!

Upon moving to Nova Scotia, I found myself wanting to try new things. I had heard about the Dartmouth Farmer’s Market from friends and decided being involved in something so community driven was something I needed to try. Setting up a small, bakeshop was the obvious choice but what was I going to sell? My heart (and stomach), were set on selling cupcakes, but I had heard from the Market people that they already had a cupcake girl. In a frenzy, I started whipping up sample menus but nothing seemed to make much sense. Then ‘the croissant’ was suggested.

A few emails to the folks at the Alderney Landing Farmer’s Market and my fate was sealed! In early October of 2008, Two If By Sea set up its first Saturday morning table and I’ve never looked back.

I’m not going to lie, it’s been quite trying at times. In order to meet demand, I currently set my alarm for 3:30 AM on Saturday mornings. I knew getting into this racket that a baker’s life was pre-dawn and beyond, but it is quite taxing getting out of bed that early. Hat’s off to all you professional baker’s out there!

I believe it is important to do one thing and do it well. I have great respect for people who focus themselves on a passion and strive to fully understand and be the best at their craft.

Our goal at Two If By Sea Café is to do just that.

I am very thankful for the support I have been given thus far from all my friends at the Dartmouth Farmer’s Market and look forward to seeing you all at our café! 

Tara, August 2009.

 

 

 

 

 

 

 

A LETTER FROM THE BARISTA:

My true passion for a finely crafted beverage blossomed while working in a popular tea lounge in Edmonton, AB.

I was delighted by the multitude of flavours I could experience, the history and culture associated with the tea leaves, and most of all excited by the art and science of preparing tea.  I learned everything I could about how and why tea tasted the way it did and how I could make it better.  Coffee seemed strange and unnecessary to me, even though I had never yet tried it.

On a vacation to Halifax I met my wife, and this coincidently was the first time I drank coffee. I ordered whatever she was getting, an iced soy latte, in an effort to impress her and drank the whole cup hating every sip. Months later I worked in a cafe that served the same quality of coffee as my first experience: bitter, black, and revolting. I still couldn’t understand why everyone was hooked on the stuff.

When I found myself behind the bar at a popular, more reputable cafe, I was very fortunate to have someone finally show me the proper way to prepare espresso. I began drinking espresso based beverages and slowly began to appreciate  this still very mysterious substance.

My wife andI found ourselves in Calgary for a short time, and my exposure to coffee culture exploded. I worked in a cafe that served some of the best beans being roasted in Canada, andmy fellow barista’s me things about espresso I hadn’t even imagined, including latte art. Back in Halifax I thought the faint design of a leaf on top of a latte was impressive. Little did I know how much true skill was involved to create the exceptionally beautiful latte art that was being produced in western canada. 

Eventually I wound up working for a Vancouver based cafe that was synonmous with excellence, and extraordinary quality coffee. I had the honour of being trained by Canada’s third time Barista Champion (2nd best barista in the world) and many other incredibly skilled coffee craftsmen. I learned the true italian ways of preparing espresso, and began challenging my palette in a way tea never could.

Looking back on that first unpleasant latte I am reminded of why I take so much pride in perfectly prepared coffee, and why I challenge myself and my customers to taste coffee like never before.

Zane Kelsall