The alchemy of transforming bubbly goo into a crusty loaf is revealed by professional bread baker Erin Turcke, who leads the bread baking team at Ravine. Her creations are the foundation of many of items featured on our menu.
Erin was studying Engineering at Queen’s University fifteen years ago, when she decided to take a year off, taking a job in a Kingston, Ontario, café. “It was initially about counter intelligence,” she says in one of her trademark puns, “but it quickly turned into a kitchen affair.” Soon, she was working in the night kitchen at PanChancho bakery, followed eight years later by training at the Stratford Chef School and an apprenticeship at the famed Eigensinn Farm with Chef Michael Stadtländer and his wife and business partner Nobuyo Stadtländer.
Erin works through the night to turn out her extraordinary bread in the winery’s outdoor wood-fired oven for the gourmet deli & bakery.

Erin’s book, “Sourdough: A Recipe for Life” was inspired by a course Erin designed to teach interested bakers how to make sourdough bread. Any food lover who has ever wondered how, or when, or why, will want to enquire within.