Sue Flay

There’s a particular thrill in Barrie when spring’s first bright mornings arrive, and with them, the scent of carrot cupcakes wafting from kitchens and bakeries alike. It’s not simply the carrot’s earthy sweetness that stirs anticipation, but the velvety crown of cream cheese frosting—soft, tangy, and unapologetically lush—that marks the change of season here. In […]

The distinct sound, a soft “womp,” echoes as a cutter slices through chilled dough. This is not merely the start of baking; for Grammy-winning musician Rhiannon Giddens, it represented a five-year dedication to mastering the iconic Southern biscuit, a journey mirroring the rich, complex history of the food itself. The pursuit of the perfect, flaky

The familiar chime of five o’clock can, for many a Barrie household, signal not the gentle winding down of the day, but the sharp, jangling alarm of the ‘what’s for dinner?’ dilemma. It’s a scene played out across our city, from the bustling avenues near the waterfront to the quieter crescents further afield: the daily

Embarking on the path of sourdough baking is less about instant gratification and more akin to starting a rather delightful, flour-dusted relationship. It’s a journey, you see, one filled with bubbling starters, unpredictable timings, and the eventual, glorious aroma of a perfectly baked loaf filling your kitchen, perhaps even chasing away the chill of a

The romantic notion persists: food across the Atlantic, particularly in Europe, simply tastes better, feels healthier. Tales abound of travellers returning leaner, extolling the virtues of croissants and pasta. But beneath the veneer of anecdotal evidence and cultural adoration lies a more complex reality, particularly when considering meat production. Is the perceived superiority of European