It’s a balmy morning in July. Nothing’s open yet on Gerrish Street in Windsor, but people are already lining up in anticipation. They’re hungry for fresh, homemade goodies that tempt their taste buds — and Bedard Bakery is ready to please.
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He stumbled upon the talented Bedard and Greisman when he relocated to Windsor.Bingham had moved from Vancouver to Nova Scotia about 15 years ago. He settled along Highway 215 on the Bay of Fundy and operated a group of accommodation properties as well as a restaurant for eight years.
In February, the trio began actively talking about launching a bakery. By March, they had secured the location. By July, they were open.Bedard said the equal partnership is a win-win for them and the customers.Kelly Bingham said he would drive more than an hour for quality sour dough bread. Now, he doesn’t have to. His business partner Noah Bedard bakes it right in Windsor. - Carole Morris-Underhill
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In the fall of 2021, she decided to test the waters by creating specialty pastry boxes and selling them at farmers’ markets and pop-up events.| Posted: 18 hours ago | Updated: 18 hours ago | 1 Min Read - Contributed/Sean Gadon.Aimee Alden · Freelance | Posted: 6 hours ago | Updated: 6 hours ago | 8 Min Read Kate MacDonald, a.| Posted: July 22, 2022, 7:58 p.
The response was phenomenal. It was through these decadent boxes of goodies that the couple met Bingham. He wrote: “I was amazed by the crystal-clear Atlantic Ocean, beautiful blue evening sky and the majestic, layered billowing clouds. “I have driven upwards of an hour and a half for good bread, croissants and pastries in this province. Angry Beaver, takes on the Muddy River Rollers as she attempts jamming for the first time. I’m a lover of fine things,” said Bingham. Thanks for sharing, Sean. He stumbled upon the talented Bedard and Greisman when he relocated to Windsor. - CONTRIBUTED STORY CONTINUES BELOW THESE SALTWIRE VIDEOS KENTVILLE, N.
“Kelly was kind of the spark that just took the idea that was existing for our bakery and catapulted us to this next level,” said Bedard.S. Noah Bedard starts his work day at 1 a.m. to ensure only freshly baked bread and baguettes are available for customers to purchase Thursday to Sunday.B. - Carole Morris-Underhill Bingham had moved from Vancouver to Nova Scotia about 15 years ago. The former Valley residents are collaborating with the Kings County Museum on a fundraiser called Brush with Nature.
He settled along Highway 215 on the Bay of Fundy and operated a group of accommodation properties as well as a restaurant for eight years. At the time he met Bedard and Greisman, Bingham was doing a lot of freelance consulting, primarily for the restaurant industry. Fans came out to cheer on their favourite players as they went head to head in a match that saw the Muddy River Rollers win 338 to 97. “I helped get Gerrish and Gray open, which brought me sort of down into this area a little bit more and opened my eyes to it,” said Bingham, referring to a popular coffee shop that’s located a few doors down from the bakery. “And so I was excited about the possibility of a bakery — selfishly — existing in this town for myself and also the community at large.” In February, the trio began actively talking about launching a bakery. 33, Kate MacDonald, a. - CONTRIBUTED “It’s the museum staff who saw that potential in Miner’s Marsh and excitedly broadened that vision to all of Kings County.
By March, they had secured the location. By July, they were open. “It happened very fast, very, very fast,” said Bingham. Angry Beaver, and No. “In less than a year, from farmers’ market to pop-ups to a full-fledged storefront,” Bingham added. Bedard said the equal partnership is a win-win for them and the customers. When considering the plein air art style, Edward said he is most moved by expressive watercolour, especially of human structures that have stories to tell — “if they could only speak.
“Together, we have a really good, strong set of skills; we each bring different things to the table.a. I think that is a very good recipe for success in this industry.” While Bedard and Greisman are the masterminds behind the bakery’s creations, Bingham serves as the front of house, engaging with customers and handling the business side of the operations. Kelly Bingham said he would drive more than an hour for quality sour dough bread. Referee Denice Queen Slamwitch explains to the players what they did wrong during the game that earned them a penalty. Now, he doesn’t have to. - CONTRIBUTED Anne said she enjoys the ever-changing light and atmosphere that presents an unlimited number of subjects.
His business partner Noah Bedard bakes it right in Windsor. - Carole Morris-Underhill Selling out quickly Ever since the doors first opened to the public, the bakery has sold out of its products.a. Oftentimes, they’re sold-out before lunchtime. The owners say they’ve been asked multiple times why they can’t just make more. It’s not that simple. - Aimee Alden Rebel Riot players, in red, get into formation in an attempt to stop the Muddy River Rollers’ jammer from passing through and scoring more points. Artist Edward Wedler says Kings County art subjects are as bountiful as the food that is grown there.
“We want to keep the quality very high and consistent,” said Bedard. “Most of our breads take two days to produce, the same with the croissants. It’s just a labour of love,” Bedard said.a. “We really like this kind of work. So, it's very enjoyable for us to do, especially doing it together. Edward said he isn’t certain why this resurgence is happening, but perhaps artists are expressing or reflecting society’s increasing concern over the environment.
” And on days the bakery is open, the couple is arriving at 1 a. Muddy River Rollers made it hard for the Rebel Riot to score points as they dominated the game on July 23.m. to fire up the ovens and ensure the freshest products are available for customers. In order to allow more people to enjoy their products, they’ve instituted a six-item limit per customer.a. “I think as the excitement wanes, we will just kind of become part of everyday life. When asked if they have any advice for aspiring plein air artists, Edward said “persist and be patient.
People know that we're here,” said Bedard. Visitors to Bedard Bakery go crazy for raspberry sweet cream croissants, which, like everything in the store, are baked fresh that morning.k. - Carole Morris-Underhill On a sunny Thursday morning, shortly after 7:30 a.m., Stefan Palios was the first person in line, patiently waiting for the bakery to open. - Aimee Alden Referees and non-skating officials debate a call that was made during the game. Artist Twila Robar-DeCoste of Aylesford painting en plein air, outdoors, on location, at Dempsey Corner Orchards.
Palios, who owns the Geldert House bed and breakfast nearby with his partner, was there to pick up croissants for their guests. He said they would then add fresh fruit, yogurt and beverages for the breakfast. He said having a bakery on Gerrish Street was not only convenient but a welcomed addition to the community. Both teams select an MVP jammer and an MVP blocker who excelled in the game. “It’s absolutely fantastic. It’s great for locals like us, great for guests that we have in the house,” he said, noting he makes it a habit of visiting the bakery. They anticipate that other aspiring artists, young and old and all skill levels, will join in the fun.
“It’s amazing to see small businesses coming back to small main streets so that we don’t all end up living either right in the downtown of the city or a suburb,” Palios added. And that is what the Bedard Bakery owners like to hear. Bedard said they hope for “longevity and growth” and to become a staple in the community. “It’s really nice to see people coming back on a regular basis and coming back with their kids,” added Greisman, “and it's become a little bit of everyday life for them and that's really nice to see.” Raspberry sweet cream croissants — baked fresh daily — are usually the first to sell out at Bedard’s Bakery, doing so within the first two hours. She said painting outdoors is certainly nothing new, but it has seen a resurgence in popularity, perhaps partly due to the COVID-19 pandemic.