Hometown Strathroy September 2025

Art’es Bakery: a Taste of Portugal in Strathroy by Michelle Chevalier

I hadn't spent much time in the Strathroy area until I started a job here a few years ago. Chain coffee establishments were nev- er my go-to, so I tried Art’es Bak - ery and soon became a regular customer during coffee breaks. The initial draws for me were the great-tasting coffee and the European ambience, with the wonderful-smelling fresh-baked breads and an array of tantaliz- ing sweets. Adding to the atmo- sphere were the lively sounds of Portuguese being spoken.

Not surprisingly, fish and seafood are also available for pur - chase at Art’es in the form of canned and frozen items, such as cod, tuna, sardines, shrimp patties, and even octopus. On the shelves is an array of imported oils and other condiments, such as olives, and of course, beans. Maria said that she loves Strathroy, although someday, she would like to retire in her native country. Strathroy is fortunate to have a place where everyone can experience a taste of Portugal. It adds to the diverse culture that we are so proud of in Canada.

Fernando Goncalves and his wife, Maria Pima, own Art’es Bakery. I spoke to Maria about the history of the bakery. Art’es (pronounced "Artish" in Portuguese) means "art" or "the art of," and to Maria and Fernando, this refers to the art of baking. Maria emigrated twenty-seven years ago in search of a better life. She met Portuguese-born pastry chef Fernando in Toronto, and when the former Caldense bakery came up for sale twelve years ago, they made their way to Strathroy to open Art’es. When you enter the bakery, one of the first things to catch your attention is the tantalizing display of sweet treats, all made by Fernando. There are some Canadian and European sweets such as the cream-filled cannoli, mini cheesecakes, tiramisu, and fruit turnovers. Portuguese offerings include custard-filled tarts and flaky pastries, as well as bean tarts, which Maria ex - plained originated in the Portuguese Islands. A particular cus- tomer favourite is the fresh, thick sugar donut sandwiching a layer of custard. The breads are primarily sourdough, made into rounds and buns. After drying for a few days, the round sourdough be- comes a vessel for the "sopas" or soup, which is served during the Portuguese festival called Espirito Santo, soon to be cel - ebrated at the Portuguese Canadian Club of Strathroy. Corn- bread, which is served with fish typically, and sweet breads round out the choices.

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Hometown Strathroy-Caradoc September 2025

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