Guy Allan Davis is certified Master Chef based in Kelowna,
British Columbia. He specializes in pastries, cakes, chocolates and artisan
breads, including sour dough, ryes, and whole grain breads.
He has developed gluten-free breads and deserts for people who
are limiting or avoiding gluten. And for those who don’t have to worry about
gluten, he is known for the high quality artisan breads he has created.
There isn’t much disagreement: not all bread is created equal,
and for bread lovers, artisan breads represent the pinnacle of bread making. “How
can a nation be great,” Chef Julia Childs once asked, “if their bread tastes
like Kleenex?” Compared to ordinary packaged bread available in most grocery
stores, the difference is night and day. Real, artisan breads such as those created
by Guy Allan Davis possess a flaky crust and light texture that is the real
deal; the way that bread is meant to be.
“The smell of good bread baking, like the sound of lightly
flowing water, is indescribable in its evocation of innocence and delight.”
said the noted food writer M.F.K. Fischer. For most Western cultures bread is a
food staple, part of the every diet. Give us this day our daily bread. Artisan
bread, like that produced by Guy Allan Davis, refers to bread made using
traditional methods. Part of the traditional method of bread making is using a
long fermentation process, which allows the natural enzymes to react with the
flour in its own time. The result is certainly worth waiting for: the robust
flavor and texture that true bread lovers exult in.
Guy Allan Davis, said one of his former colleagues, “is
extremely skilled in artisan breads.” He has worked in the bakery department of
kitchens throughout Canada, and did internships in Germany, Switzerland,
Austria, Italy, and France. He has been certified as a Master Chef since 2007.
