It was over a year ago that we decided this was something that could work. The team had been complimenting the baking with comments such as “you could sell this” and “you should open a bakery”. The idea grew in to a vision of a social enterprise supporting the community through employment, healthy food and providing sustainable eye care. You never really know how things will pan out when you commit to an idea or a dream and there is always the possibility that it may never happen. Maybe that is why the term “dare to dream” is used?
When the director of the Ujima Foundation met us last week he gave us the green light to proceed with opening the bakery. We were delighted to have found such an amazing organisation and location to get this started. Maili Saba Camp where the bakery will be set up was actually the first place outside of our apartment that we stayed after being in Kenya five months. We’d had a pretty rough start to life here and our really close friends, Lydia and Chris had visited us just before our first Christmas. They gave us a generous gift and insisted we have a night away somewhere (probably sensing our high stress levels). That somewhere, was Maili Saba Camp and it has become our second home ever since. There is something just lovely about the place. It overlooks the menengai crater and has an aura of peace and tranquility about it. It is simple, rural and beautiful.
We have also found some potentially very good bakery equipment and if it up to standard could purchase it in the coming weeks. Renovations will start to turn the existing building in to a bakery and before long, we hope, the bakery will be open. Although this will be when we are back in England we have found the right people to lead it and it should run at its own pace to ensure every part of it is done throughly and with consistent high quality.
Dare to dream…
Recipe – Pecan Pie
Pastry: See previous bake for Tarte au citron – make:
- 245g pastry
- 110g unsalted butter
- 110g golden syrup
- 1 tsp vanilla extract
- 225g brown sugar
- 3 eggs, beaten
- 285g pecan nuts, halved (bought in England)
- Preheat the oven to 180ºC
- Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
- When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
- Add the beaten eggs to the mixture and stir well.
- Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture.
- Place into the preheated oven and bake for 40-50 minutes – the pie will be golden-brown, but the filling should still be slightly soft.
- Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices.