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It’s Bread Day in Liverpool

Every Thursday, Lane’s Privateer Inn holds a bread day where customers are invited to come in to take away freshly baked breads and pastries made on site and from Boulangerie La Vendéenne in Blockhouse. Or, grab a cozy chair and a coffee and sit by the fire with a pastry for this now weekly tradition.
Every Thursday, Lane’s Privateer Inn holds a bread day where customers are invited to come in to take away freshly baked breads and pastries made on site and from Boulangerie La Vendéenne in Blockhouse. Or, grab a cozy chair and a coffee and sit by the fire with a pastry for this now weekly tradition. - Submitted

Long history of baking in the Lane family transformed into weekly event at Privateer Inn

LIVERPOOL – Every Thursday, Snug Harbour Gourmet Shop, located in Lane's Privateer Inn in Liverpool, is filled with the sweet and comforting aromas of freshly baked breads and pastries.
Now known as Bread Day, this tradition has been celebrated every week since last spring, says Susan Lane of Lane’s Privateer Inn.
“There is always a demand for delicious homemade breads,” says Lane.
Customers can go to the shop to take some bread or pastries to go or are invited to cozy by the fire with a cappuccino and pastry, says Lane. 
On the shelves, customers will find the Privateer Inn’s famous brown bread, made onsite using the Lane family recipe that has been in the family for generations. Lane says her grandfather perfected the recipe and it has been on the menu since 1962.
In fact, the Lane family has had quite the baking history, she says.
Lane's Bakery in Moncton was a bustling business where Ron Lane and his father Ed worked. It was there that Lane’s grandfather, Ed, came up with the delicious recipe for Lane's Brown Bread, she says.  Eventually Lane's Bakery was sold to Ben's Bakery. 
When Ed came back to Liverpool in the 1930s, he worked at the Best Yeast Plant in Brooklyn. The company was so impressed with Ed's recipe that it was featured on the yeast packaging, says Lane. Eventually, Fleischmann's Yeast purchased Best Yeast and Fleischmann's continued for many years to use Ed's Brown Bread recipe on the packaging all over the world.
“Lane's Brown Bread has been featured in the first Taste of N.S. Cookbook and in Homemaker's Magazine,” says Lane. “We have even had requests to ship it to New York for Christmas.”
Besides the inn’s own brown bread, Bread Day also includes a wide array of breads and pastries from Boulangerie La Vendéenne, an authentic French artisanal bakery, in nearby Blockhouse.
When asked what time staff start baking in the morning to prepare for bread day, bakery owner David Unterweger laughed - they don’t actually go to bed.
“Our baking shift,” he says, “runs from 6 p.m. to 6 a,m.”
The delivery staff start their morning rounds at 5 a.m. to have items on the shelves in time.
Boulangerie La Vendéenne focuses on organic bread, which Unterweger says may be the only bakery in the area that does so.
“We use historic techniques combined with up-to-date technology,” he says.
As a result, many of their bread products are suitable for those who are gluten free, or who have gluten allergies. Their aim, he says, is that by next year, virtually all of their bread products will be good for those with these health concerns.
Anyone looking to know what breads are the most suitable for dietary restrictions are encouraged to call the bakery for advice.
For now, Bread Day, says Lane, will continue as long as there is demand for delicious breads and pastries.

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