The Traveling Baker

*Update* We are currently building our second wood-fired oven in a storefront in Vic West. Located across the street from the original Fry's Bakery, we will be opening our doors at 416 Craigflower rd in the middle of September, 2012.

Fry's Red Wheat Bread, a Victoria-based, upstart micro-bakery built around a mobile brick oven and the idea of a single baker working to create a community around great bread.

Traveling baker Byron Fry taught himself to bake 3 years ago before apprenticing at the Italian Bakery in Victoria BC. During the summer of 2010 he rode his motorcycle 16 000km around North America, visiting bakeries in Montreal, New York, North Carolina and Portland. In NC he met the baker Richard Miscovich who inspired him to come home to BC, build an oven, and bake bread. The historical name and logo of Fry's Red Wheat Bread was passed down from his great-grandfather who owned and operated a bakery in Victoria at the turn of the century.

This is our second year running the farm-based bakery operation in Metchosin. You can find Byron and his bread at the Moss St. Market Saturdays 10-2 and the Oak Bay Night Market, third Wednesdays of the month from 4-8.
Recent Tweets @byronfry

Poster up on the bakery windows!

David Johnstone, building the new oven.

How the times have changed.

A serious amount of butter.

Honey Rye-

Fresh Stone-milled Organic Rye, Water, Island Honey, Salt. 

Frontal view of Craigflower/Raynor building from original 1913 architects drawing. Found while rummaging through City of Victoria as built drawing archives. This is where I’ll be building my new oven and baking bread for this next stage in life.

Working on a formula for a Habitant Loaf, the traditional bread of the Quebecois peasant farmers. The photograph shows a habitant baking bread in early Quebec. 

Our guess is that he doesn’t have a card, but if he did it would read: Have Oven, Will Travel. Fry comes from a long line of Victoria bakers—the original Fry’s Bakery opened in 1897—and he’s upholding the tradition, barnstorming the provincial capital with his mobile brick oven and loaves to die for.
Snippet about me in Western Living Magazine’s Top 40 Foodies Under Forty. 

Whole Wheat Country Loaf made with Metchosin grown wheat and rye and Saltspring Island Tomme D’or raw milk cheese.

Pain Au Chocolate. You can see the gorgeous layers created by this amazing butter from Jerseyland Organics. From Organic milk produced by 100 Jersey Cows in Grandforks BC where the farmers know all their cows by name, not number!

We are the only bakery in town using this butter and it makes all the difference!

Pretzel shaping yesterday morning for Niagara Grocery and Fairfield Market.