Schell: De Bakkers open de bakery

What happens when da baker marries De Bakker? All things delicious.

Baker/owner Sandy Lukic pulling out a perfect pizza from De Bakker’s real woodfire oven.

What happens when da baker marries De Bakker? All things delicious.

Farmers Market regulars will be familiar the De Bakker name. Mary De Bakker and husband (who is da baker) Sandy Lukic were favourites at last year’s Farmers Market. Selling out of their amazing breads quickly each week, the couple decided to take things to the next level and open up their own bakery.

Welcome De Bakker’s Kitchen to our Kelowna food scene. Located in the old Perc’s coffee house on Glenmore, you will love the cozy, wood-themed ambiance and aromas wafting from the kitchen out back. Why the wood theme? The apple wood is not only for display—it is used as fuel for the big, beautiful wood fire oven that is the foundation of this eatery.

Offering up a wide array of wood fire oven baked breads every day (don’t miss Sascha’s Crown, the to-die-for potato bread, or the spelt bread—both have built a cult following) De Bakker’s is open for lunch and dinner. The simply delicious lunch menu features homemade soups, salads, sandwiches plus a daily feature. Everything that can be made in the dreamy wood fire oven, is. From caramelizing onions, roasting apples to slow roasting whole chickens and pork shoulders, this is a fantasy oven for all chefs and foodies. The apple wood imparts its own depth and flavour to dishes, and the high heat of this Old World fire breather allows Sandy to either cook things quickly (90 seconds for a perfect pizza) or when the fire is out, to slow cook a pork shoulder for pulled pork (12 hours).

I love everything that I have tasted on the menu. Eat in or to go, they have a freezer display full of a wide array of soups to take away.

After 5 p.m. wood fire pizza becomes the menu focus. With an array to choose from, we ordered the special pulled pork pizza to go. OMG. This is seriously fabulous pie.

Self taught, Sandy experimented with pizza dough before settling on this perfect recipe. A fan of traditional Nepalese pizza, Sandy wanted to make a local version. Ours was topped with homemade barbecue sauce, pulled pork, carmelized onions, roasted apples, mozzarella cheese, Asiago cheese and a hint of rosemary. The crust is perfectly crunchy on the bottom with a great chew—and oh so full of flavour, you won’t see a crust left behind on this one.

Sandy and Mary are advocates of the locavore movement, and are huge supporters of our local farmers. Focusing on the old world sustainability model, the two chose to use local apple wood for their oven (PS: I think they are the only place in town that actually uses wood in their wood fire ovens where others have opted for the gas version). They also use local flour, supplied by Urs Baumann’s Certified Organic Quail’s Farm in Vernon. Sandy says that he loves the Old World feeling of having Urs deliver his farm milled flour to the restaurant—this is the direction of the future.

They are also supporters of the Slow Food Movement, using all of the best ingredients, and making things from scratch—everything that tastes good takes time. And it is worth it.

Thoughts for the day: Eat local, plant a garden and eat at De Bakkers.

www.debakkerskitchen.com 1014 Glenmore Dr. (Unit 101)

778-478-0622

Mark your calendars for two exciting events coming up next weekend:

Fabulous Finds Artisan and Collector’s show at Summerhill Winery, Friday March 25 4 p.m. to 9 p.m. and Saturday March 26 10 a.m. to 4 p.m. A shopping dream line up of wares from local artists and collectors—not to be missed.

Taste Of Kelowna Sunday March 28. Food and B.C. wine lovers can sample food and drink from more that 30 of Kelowna’s finest restaurants, B.C. wineries and breweries. The B.C. Interior’s biggest food fair will also feature live entertainment with proceeds going to local kids charities. 11 a.m. to 4 p.m. All ages welcome.

Kelowna Curling Club 551 Recreation Ave.

Jennifer Schell is editor of B.C. Wine Trails Magazine.

jennschell@shaw.ca

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