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This article was published 19/4/2018 (638 days ago), so information in it may no longer be current.
Carb-lovers have been watching the space at the corner of Portage Avenue and Maryland Street with anticipation since the signs advertising the imminent arrival of Hildegard’s Bakery went up a few months ago.
On April 3, owners Dave and Judith Newsom were finally ready to officially open the doors to their bright, high-ceilinged, airy space at 686 Portage Ave., filled with plants and ample seating to enjoy a coffee or tea and whole-wheat spelt chocolate croissant.
The family-run business is baking up organic, handmade, mostly whole-grain breads, pastries, muffins and cookies; pizzas will be added to the menu later this month and cooked in the same huge brick wood-fired oven as the breads, both sourdough and yeast-raised.
They mill their own flours in-house with a focus on grains such as spelt and Kamut (khorasan wheat) — if you’ve visited Integrity Foods in Riverton, you’ll be familiar with the product.
The bakery is named for St. Hildegard of Bingen, a 12th-century German nun. Also a writer, composer and philosopher, she wrote theological, botanical and medicinal texts, and advocated for the use of spelt, an ancient grain also called dinkum wheat, for its health benefits.
Hours are Tuesday to Friday, 7:30 a.m. to 6:30 p.m.; Saturday, 9 a.m. to 3 p.m. For more information, see hildegardsbakery.ca.
Alycia’s Ukrainian Restaurant will make the move to 48 Albert St. in the Royal Albert Arms Hotel on May 1.
Before its official grand opening at the beginning of June, the restaurant — long a staple of the local food scene at its former McGregor Street location — will hold a series of soft openings during May to train staff, become accustomed to the new kitchen and solicit feedback from customers.
Bookings are now available with a pre-paid deposit of $15 per person, which will be applied to the bill (or the difference refunded). The full opening menu will be available to order from for all time slots.
The soft opening dates all have three blocks of time available — noon to 2 p.m.; 3-5 p.m.; and 6-8 p.m. Bookings are available May 12, 13 (Mother’s Day), 15, 17, 19, 20, 22, 24, 26 and 27.
Each time slot will be booked on a first come, first served basis: indicate what time, date and number of guests attending at the time of booking. Payment can be made by credit card at 204-642-9001.
The launch of the restaurant — which moved north to Gimli and then Arnes after the Winnipeg location closed — is the first step in the revitalization of the century-old heritage hotel, which was purchased by local businessman Neil Soorsma late last year with plans to reopen it.
Carbone’s Coal Fired Pizza — which has four Winnipeg restaurants — is expanding into the fast-casual market with a string of Fast Fired by Carbone locations.
A Fast Fired has already opened in Brandon at the Corral Centre. The location, a franchise, seats 20; there are plans for a patio this summer.
Carbone’s president and owner Benjamin Nasberg says the Winnipeg locations are set to open in June. One is at 201 Portage Ave., with other franchised outlets in the areas of Sage Creek, Kenaston Common, Osborne Village and on Regent Avenue and Roblin Boulevard.
The ovens at the Fast Fired locations are gas, rather than coal-fired, for the sake of expediency and convenience (coal-fired ovens require a lot of attention). The streamlined menu — to eat in or for takeout — focuses on pizzas and salads, both build-your-own entrees with unlimited toppings for $11.95.
"For us, fast means more than just quick —it means fresh, authentic, sustainable and tailored," Nasberg says, explaining that ingredients will be sourced as locally as possible, recipes for sauce and dough are based on traditional Italian recipes, packaging is all environmentally friendly and that gluten-free and vegetarian/vegan options will be available.
The Fast Fired stores will be licensed, serving craft bottle beer, cider and wine by the mini-bottle; they will also offer kombucha, vitamin water and other health drinks, with nutritious dessert options as well. For more information, go to fastfired.ca.
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Senior copy editor
Jill Wilson writes about culture and the culinary arts for the Arts & Life section.