Seed Confections is a hidden gem found in St. Thomas at 159 Ross Street. Genevieve Scarfone, Chocolatier and Owner of Seed Confections is the mastermind behind Seed. Gen’s love of all things pastry began in her teens. It was at that An afternoon at Seed Confections with MartinWithenshaw
point she enrolled in the Culinary Management program at Niagara College, in St. Catherine’s Ontario. Upon completion, Gen moved to Muskoka, Ontario, to work 3 summer seasons at a luxury golf course resort and spent winter seasons in Banff, Alberta, as a baker. In 2009 she moved to Vancouver, British Columbia where she began her career as a Chocolatier. After years working and learning the nuances of chocolate production, she took the role of sous chef at Beta5 Chocolates in Vancouver. It was there that she really developed a passion for her work. Realizing the importance of knowledge, technique, and creativity, she strived to learn everything she could. Working as a team, Beta5 went on to win multiple Canadian and International Chocolate Awards during her 3 years there. In 2015, she moved back to Ontario and settled back into her hometown of St. Thomas where she started Seed Confections. Why the name Seed Confections? Seed has 3 meanings to Gen: • Seed – The Beginning of Growth • Seed of the a Cocoa Pod – The Cocoa Bean • Seeding – A Method of Tempering Chocolate Seed isasmall batch, handcrafted, artisanchocolateandConfection Company. When science, art, and flavour are in perfect balance it can create amazing and innovative chocolates or confections. Whileat Seed I learned that chocolate is a science: temperatures, fat contents, moisture levels, and proper technique. When combined correctly, they can create a smooth ganache, a crisp snap, or a beautiful shine. In 2018 after winning bronze awards at the Canadian portion of the international chocolate awards, Seed was excited to ship their Cranberry Sage and Peach Iced Tea bonbons to the International Chocolate Awards in Italy. Seed was humbled and excited to share the news that their Cranberry Sage took home a bronze medal. It was an incredible experience for Seed to find out their chocolates are among some of the best in the world, according to this prestigious competition. During my visit Gen showed me how to make a basic sugar cookie. The most interesting thing I learned about was the bicycle cutter and the gauge controlled rolling pin. The rolling pin gauge rolled out the cookie dough to the desired thickness and the bicycle cutter cut the cookies into the desired size. Both were very useful. After the cookies were baked they were iced with white royal icing. Next was the mixing of the colours to decorate the cookies. Gen did this all with great ease and expertise. I learned a great deal.
Tools of the trade: Running pin with gauges that rolls dough out and Bicycle Cutter
Sugar Cookies 680 g Butter 875 g Sugar 8 Eggs 5 g Vanilla Paste 5 g Vanilla Extract 1900 g Flour 17 g Baking Powder 15 g Salt
• Mix butter and sugar together on medium speed until just mixed. Do not whip or cream. • Add vanilla and eggs in 3 stages. • Mix flour, salt, and baking powder together.
• Add flour mixture in 3 stages. • Mix until combined. Portion dough into sections then wrap in plastic wrap. • Put in fridge for at least 1 hour. • Roll out dough on a floured surface to about ¼” thick. • Cut out using a cookie cutter. • Bake in oven for 5-6 minutes at 350F. Turning half way through. • Cool, then ice with royal icing.
PRIDE Villager
Issue 4 • Spring 2020 Page 14
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