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The Garland double-deck oven, standing 170 centimetres and weighing 570 kilograms, sits imposingly in Reeghan Peister’s newly renovated basement kitchen.
The massive piece of equipment is the focus of Kitchener-based Tough as They Crumb, a new subscription bakery which opened for business the first week of April.
Even before the September renovations started, Peister had been considering a pivot from his cooking and catering career.
“I wanted to get out of the hospitality industry, but not completely,” Peister said.
“I wanted to continue doing what I’ve been doing most of my career, but with something more sustainable when it comes to family life.”
While furloughed from a local hospitality and events company, Peister, a culinary management graduate of Conestoga College, says he “busted out” the multi-volume Modernist Bread, 2,600 pages of baking theory and practice by Nathan Myhrvold and Francisco Migoya.
Peister’s business has grown significantly out of an idea born of the pandemic. That’s really good to see.
For more, read Waterloo Chronicle story.