Martha Haylor and Sally Walker are passionate about their craft and it shows. 2005 is only their second year at the Metchosin Farmer’s Market, yet their busy stall has been known to have a lineup as curious patrons ask detailed questions about the different types of bread and pastries available. The two bakers are more than happy to explain their handiwork and encourage people to experiment with their tastes.

The business grew out of Martha’s lifelong fondness for baking. She always read cookbooks but she never thought of it as a way to be creative and at the same time earn an income until Sally asked ‘Why not?’ With this encouragement Martha enrolled in The Pacific Institute of Culinary Arts’ Baking and Pastry Arts Program in 2003. The six-month period of study inspired Martha to create goods for the Market and a few close friends, besides baking pastries and cookies at Cascadia Bakery in Victoria. In addition, Martha is the current President of the Metchosin Producer’s Association, as well as a member of the Bread Baker’s Guild of America.

As for the baked goods themselves, established recipes with a touch of personal flair are on offer. Using organic flours and eggs plus local ingredients whenever possible, the pair endeavour to provide baked goods that their customers would love to bake themselves. For example, Pane Sicilano, made of durum semolina and bread flour, is dedicated to Santa Lucia, patron saint of vision, and shaped like a slightly askew pair of eyeglasses. Tortano, a rustic potato bread in a distinctive doughnut shape, was their first exploration of artisan breads. The Metchosin Sourdough, started by Sally in 2003 from local organic grapes and organic flour, is quickly becoming a favourite with market-goers. Other breads include a multigrain Chickadee, a full-flavoured Rye with or without caraway seeds, Fougasse, a French bread which can be either sweet or savoury, and a white sandwich loaf which ‘in its soul is what Wonderbread always wanted to be’. Pastries such as croissants, vanilla buns and cinnamon buns plus fruit tarts all disappear quickly. There are plans to introduce more artisan breads as well as ‘Snicker doodle’ cookies, delightfully chewy concoctions that melt in your mouth yet have a firm crust that makes them perfect for dipping into tea.

Baking takes up the majority of Martha’s time these days although occasionally she gets out into the garden and in the fall she will return to her position teaching nursing at UVic. Sally is also an active partner in the creating although at the moment Martha is the primary baker. Martha’s intensity of focus means she sometimes skips a meal without even noticing. This dedication is the sign of a true artist. She is adamant that every creation she delivers is something to be proud of. Such high standards require plenty of care and attention. With slightly unusual recipes the two women explore their sense of culinary adventure and this enthusiasm is infectious. When asked if there are plans for expansion of the business, Martha states that she would rather watch the baking rise on its own than press it into a predetermined shape. Once the word is out, it won’t be long before she is baking full time. If you plan to go to the Market to try out some of this baking, get there early.

The Market is open Sundays 11am-2pm.