Grahame’s Bakery


In ‘my’ town, we have the most wonderful bakery in the whole wide world: Grahame’s Bakery!    This 3rd Generation family owned business is run by siblings Rick Grahame and Debbie Wilson whose grandfather worked at the bakery in 1939. But what’s more incredible is that this heritage bakery uses the oldest commercial wood-fired oven in Canada! Since 1885, the bakery has been baking bread, cinnamon rolls, butter tarts, pies, etc. in the same wood-fired oven. It’s 18′ X 18′ inside! The wood shed outback is usually overflowing all year long.

Grahame's Bakery oven

Rick at Grahame’s Bakery oven

Rick says “It is this original brick oven that sets the tone for our bakery and the products we make. That’s why we still use the original recipes to make breads, butter tarts, apple fritters and cookies. We make everything the old way, because here at Grahame’s Bakery the old ways have never changed.”
Today, my daughters and I with the grandchildren went to Grahame’s Bakery to buy a fresh Strawberry Rhubarb pie……mmmmmm. When you walk up to the back of the 2 storey house built in 1885, where the bakery is located, you begin to smell the delicious, fresh-baked goodies. Just follow the smell through the vintage wooden screen side door into the 10’x12′ purchasing area where you’re surrounded by shelves of pies, cookies, cinnamon rolls, etc. and racks of fresh bread cooling – all priced and labelled with hand-written signs.

Fresh Bread

Fresh Bread

A small old time cash register completes the scene. Debbie is there waiting to serve you while Rick is usually down at the back of this L-shaped room baking in the very hot oven. Everything is open to be seen by the public from the old, spotless sink to the vintage bread pans stacked beside the oven. These kind of places don’t exist very much in our modern world.
Debbie and Rick’s commitment to their bakery is a gift to the whole town and Canada’s baking history. During the 1998 Ice Storm when there was no electricity for almost 2 weeks, Grahame’s Bakery cooked turkeys as well as their usual fare, to feed the public at the local emergency shelter. Grahame’s Bakery is a real treasure.

glazing cinnamon buns

Debbie glazing cinnamon rolls

From their website:
Grahame’s Bakery World Famous Award Winning Butter Tarts
Makes 18 tarts
– 2 1/2 cups (625 mL) unbleached all-purpose flour
– 1 teaspoon (2 ml) salt
– 1 cup (250 mL) vegetable shortening
– 1/3 to 1/2 cup (75 to 125 mL) cold water
– 2 eggs
– 1/4 cup (50 mL) butter or margarine, softened
– 1 cup (250 mL) brown sugar
– 1/3 cup (75 mL) raisins, packed
1. In a bowl, combine flour and salt; grate the shortening into the flour and gently stir to break any clumps.
Stir in the cold water with a table knife until combined. Sprinkle in a little more water if pastry is too dry or crumbly.
2. Knead pastry just to bring the dough into a ball; wrap in plastic wrap; chill 30 minutes.
Halve the dough; roll each half on a lightly floured board into a large circle about 1/8-inch (3-mm) thick.
Cut into 3 1/2-inch (9.5-cm) circles and gently press circles into muffin pan cups. Tarts will take up half of each muffin cup.
3. Preheat oven to 375 degreesF (190 degreesC).
4. In a bowl, blend together eggs, butter, sugar and raisins. Spoon into pastry cups and bake 18 to 20 minutes, until pastry is golden.
Remove from muffin tin and serve.



4 Comments (+add yours?)

  1. Wild_E
    Jul 25, 2013 @ 09:16:55

    This bakery reminds me of the one I went to with my Grandparents in Kemptville in the Ottawa Valley, thank you.


  2. Debbie Wilson
    Jul 25, 2013 @ 21:51:14

    It probably is the same one….thanks for the blog


  3. grammomsblog
    Jul 26, 2013 @ 19:06:30

    Wild_E and Debbie, yes it’s one and the same!


  4. Wild_E
    Jul 26, 2013 @ 19:35:22

    Then they have some yummy yummy food there!
    My Nan and Poppa took me there lots !
    If your into the french style crusty bread, they have wonderful smelling types there.


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