Advertisement

RUSTIK

Chocolate Creations with Heather Oliveira

Farmers’ markets across Nova Scotia are celebrating the second annual Farmers’ Market Week (3-10 August) – the only event of its kind in Canada. The festivities highlight the wonderful fresh food, artisan products and local crafts available at more than 40 markets province-wide. Rustik Magazine has teamed up with Farmers’ Markets of Nova Scotia to profile some of the vendors and producers that make up Nova Scotia’s vibrant markets.

cocoa-and-honey1Heather Oliveira
Cocoa and Honey Organic and Fair Trade Chocolates and Confections
Halifax, Nova Scotia
www.cocoaandhoney.ca
Facebook: Cocoa and Honey Chocolates
Twitter: Cocoa_n_Honey

1) What is your local farmers’ market and what do you most love about it?
The Historic Farmers’ Market in Halifax is my local market. It’s also my favourite place to be on Saturdays with amazing coffee and breakfast and some truly awesome Haligonians

2) What three ingredients would you take to a desert island?
I would bring chocolate, coffee, and summer berries. These three ingredients can be so versatile and used in sweet or savoury applications. Think coffee-rubbed steaks or chocolate mole or even berry vinegars.

3) If you could be compensated for your work with something other than money, what would it be?
Pay me in groceries! Some days at the market there is a lot of trading going on between vendors: chicken for caramels, toffee for tomatoes or cheese for marshmallows. I can certainly be paid in the amazing products that we have to offer at the market.

cocoa-and-honey24) What is your greatest food inspiration (i.e. person, place, meal)?
My customers always have great ideas of what they’d like to see next. Some travel and bring me back samples from other chocolatiers or menus from different chocolate shops. But the best inspiration is Mother Nature. She creates such amazing things that hardly need any help to make them delicious.

5) What is your favourite seasonal ingredient? What do you like to do with it?
Rhubarb! It’s the best. After a long winter I start to get so impatient waiting for the rhubarb to show up at the market. Once it gets here it goes into everything, breakfast smoothies, cakes, pies tarts, chutney, roasted with some vanilla bean for use in caramels, marshmallows or jams and jellies. Every year I think that I will be stocked to last me until next year, but without fail the rhubarb disappears and the wait begins again.

This Post Has 0 Comments

Leave A Reply






Get free email updates

Rustik Magazine respects your privacy. We do not share or sell your details.

Community Calendar

February 2020

Mon Tue Wed Thu Fri Sat Sun
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29