This scrumptious recipe for Panzanella Salad comes from Wren Bakehouse owner, Lauren Wilson. In this post, I’ll introduce you to Lauren and also share how she got into baking. And, of course, I’ll share this fabulous recipe.
Lauren Wilson
Lauren’s alarm goes off at 2 am on days she’s baking. She is the baker/owner of Wren Bakehouse. Currently Instagram is her storefront and she rents kitchen and oven time in Calgary’s Culinary Co-working space. She and her helper go hard on the days she has that access. Her dream is to find her own brick and mortar shop. But, for now she’s building her community one loaf. She uses social media, pop-ups, markets, business to business sales, and that most powerful of sales engines; word of mouth.
Lauren wasn’t always a baker. The breadcrumb trail to fulfill her dream has not been linear. “I started as a fry cook in a neighbourhood bar. My passion for taste of place developed when I worked as a barista for Phil & Sebastian. I loved tasting the coffees from different parts of the world. I also started making cakes for all my co-worker’s birthdays and got a reputation for baking. So, when Phil & Sebastian started Hoopla Donuts I transferred to the commissary and enjoyed that work. Then, the pandemic happened and I got laid off. My other job was teaching brass instruments. That also came to a halt. I had time to take stock and think about what I really wanted.”
Lauren enrolled at the Southern Alberta Institute of Technology and graduated in 2022 with her Pastry Arts Diploma. She fell in love with sourdough-making. For her, sourdough delivered a taste of Alberta through using locally grown heritage wheat. “A friend of mine owns Our Heritage Wheat Co near High River. She and her Dad grow a small amount of Marquis wheat each year and I’m their biggest customer.”
Each month, Lauren features a different seasonal sourdough. Croissants, brioche, and her best-selling chocolate chip cookies made from sourdough discard round out her current offerings.
What helps her rise like a robust dough on those early mornings? “I love people and the sense of home I have here. Baking gives me the ability to show my love of both through the food I make. It helps me foster community.”
Wren Bakehouse
The Wren in Wren Bakehouse comes from a short and sweet nickname for LauREN. But she says, “I also love wrens, bird watching, and the outdoors. The wren has a big song for such a small bird.”
You can follow “Wren” the baker at @wren_bakehouse on Instagram. You can literally follow her love of Calgary at @walking_yyc where she aims to share her walks through every neighbourhood in the city. We look forward to the day when this “wren” finds a nest for her business.
Enjoy the recipe below. And let me know in the comments how it worked for you. I’ve already made it twice this week and I’ve savoured it all!
Not sponsored. Photos and food styling by Karen Anderson and Nicole Liboiron-Coles. Photo of Lauren supplied by Wren Bakehouse.
PrintWren Bakehouse’s Panzanella Salad
This recipe comes from Lauren Wilson. She’s the talented baker behind Wren Bakery so of course, she shares a recipe that uses up every bit of her delicious sourdough. One extra tip from Lauren is to source Alberta local tomatoes and basil in summer and local hothouse in winter. She also says, “Panzanella is best if you let it sit for a few minutes so that the bread cubes can soften just a touch.” Enjoy as a first course or side dish. I’ve also added burrata and it was a delicious lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (marination)
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: salads
- Method: chopping
- Cuisine: Italian
Ingredients
For the salad:
8 cups (900gms) cherry, grape or cocktail size tomatoes
2 teaspoons coarse salt
4 – 5 cups (350gms) sourdough bread, cut in 1-inch cubes
Olive oil for drizzling
1 medium shallot, finely diced
1 green onion, thinly sliced
¼ to ½ cup fresh basil leaves, torn by hand
Optional additions: arugula, cucumber, or avocado
For the dressing:
¼ cup canola oil
¼ cup Extra Virgin Olive Oil
reserved tomato water
2 teaspoons coarse mustard
1 clove garlic, minced with a microplane
2 Tablespoons red wine vinegar
Salt and pepper – to taste
Instructions
For the salad prep:
1. Cut the tomatoes in half lengthwise and add them to a strainer placed over a mixing bowl. Sprinkle the salt and toss to distribute evenly. Let stand for 30 min to drain the tomato water. Reserve the drained tomatoes in a bowl and the tomato water in its bowl.They’ll be used separately.
2. Toss the cubes of sourdough with enough olive oil to coat.. Toast on a parchment lined baking sheet in a 350℉ oven for 10 – 15 minutes or until dry and golden brown. Remove and cool completely.
For the dressing:
1. Whisk the canola and olive oils, reserved tomato water, mustard, garlic, and red wine vinegar to a mixing bowl.
2. Add salt and pepper to taste.
For the assembly:
1. Add the tomatoes, chopped shallots, green onion, bread cubes and torn basil to a serving bowl.
2. Drizzle with the dressing and toss until well mixed. Add the optional arugula, cucumber, or avocado to suit your palate.
Keywords: Learn How to Make Panzanella Salad: A Recipe from Wren Bakehouse
