When Art Is In Bakery started eight years ago, it was a dream come true for Kevin Mathieson and his wife Stephanie. Their passion for the pleasures of handmade bread, done in small batches with constant care and attention, resulted in a line of breathtaking sourdoughs and savoury Dynamite baguettes that shook the capital out of its sliced-bread complacency.
We’ve never looked back. In fact, many of us (myself included) became European shoppers when it comes to bread: with Art Is In Bakery, we finally had a reason to buy our bread fresh daily (or a least a few times a week).
As anyone who has come to know Kevin Mathieson personally can appreciate, he simply doesn’t compromise. Whether it’s the seasoning in the salad dressing or the sprig of rosemary in the French fries, no detail is too small to overlook. I have always found his dedication to excellence and the pursuit of great food inspiring. He told me recently the same thing he said when he started out eight years ago: nothing is more important to him than the quality of his products.
But here’s the thing about running a wildly popular bakery: Artisanal bread-baking is the work of human hands, not machines. As the company has grown to keep up with the increasing demand for Art Is In breads, it has been a struggle to keep that promise.