If nothing else, it showed Thordwaldson that perseverance - even under such pressures - can make all the difference in the world. “Having that hurdle at the start of our business has made us know that we have to be very adaptable and things can change at any time,” she says.
the best experience,” she says. “It’s harder work this way, but we believe the payoff is huge. Our community is amazing. We honestly believe that if we lived elsewhere in Canada, that we might not be a success story right now, even with a good product. Those first months open, the amount of people who came out to support was so heartwarming. The community allowed for my dreams to come true, I will be forever grateful for that.”
Options for Any Sweet Tooth
These days, the bakery is a thriving hub in the heart of Kensington. Known for its scones, cookies, cupcakes, cakes, sin bars, granola bars, bread twists, and brownies, the bakery also serves up options for those with a vegan diet, or clients that have gluten sensitivities. Focaccia white bread is also made in-house daily, as well as rotating lunch specials and quiche. Caledonia House coffee and espresso drinks round out the tasty offerings. But perhaps most well known? The Willow Bakery’s “Cinny Buns,” which are rolled out at 4 a.m. every day so they can begin rising. “We serve them with brown butter icing as well as cream cheese icing. There’s a lot of work behind them, but they are definitely worth it,” says Thordwaldson. “They are different from a classic Maritime cinnamon roll, and are delicious, made daily with all-real ingredients - and butter!” For Thordwaldson, doing what she loves is a blessing, and she’s grateful each day to be stirring up mixing bowls with treats East Coasters have come to love. “Baking to me is a passion and something that has always come naturally to me. I enjoy the early hours of the morning when no one else is up, drinking coffee and making delicious treats. It is almost a meditative time for me each day,” she says.
Baking Tip from the Willow Bakery
Aside from using lots of butter, make use of all your senses when you’re in the kitchen. “I can always tell that a cake is done before the timer goes off because of the smell,” says Thorwaldson.
Rising to the Challenge
On March 16, 2020, Thorwaldson worked until midnight, eagerly and excitedly prepping her rustic-inspired bakery for its opening day. She went home for two hours’ rest, and began baking at 2:30 a.m. By that afternoon, she was thrown into a tailspin after the government announced in-person dining was no longer permitted. But guests didn’t let that stop them from enjoying the sweet treats Thorwaldson had spent the early morning hours baking. “Luckily, by the end of the day, we had sold out of everything and had a successful first day in business,” she recalls. “It weighed on us a lot through the pandemic; we want to be safe for the public.”
Willow Bakery & Cafe 13 Commercial St, Kensington 902.303.5127
It seems she, and her clients, both win big because of it.
“We think it’s important to make things fresh, that way customers really get
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