It was me dragging my family into Aucoin Bakery in Chéticamp, N.S. where I first introduced my mom to oatcakes. | SaltWire
Oatcakes are quite often sold at bakeries and cafes, including NovelTea Coffeehouse & Bakery on Prince Street in Truro, N.S. - Chelsey GouldTRURO, N.S. — It was me dragging my family into Aucoin Bakery in Chéticamp, N.S. where I first introduced my mom to oatcakes.
It is likely in Nova Scotia that oatcakes were picked up from the Scottish settlers, eventually adding sugar and transforming them into the sweet varieties that are more familiar locally. Some bakers go a step further to infuse them with peanut butter or dip them in chocolate, and are good with a hot drink.“Some people tell me that they warm them up and eat them with jam,” said baker Carole Downey, of Downey’s Delicious.
Selling at the Truro Farmers Market and the Earltown General Store, Downey bakes 1950s-style goods, using butter, unbleached white flour and pure vanilla like her mother. The first oatcake she tried was that of Pugwash artist-writer Norene Smiley, who gifted her the recipe that she uses."As many oatcakes as we can make, we sell,” she said.
My mom doesn’t usually look at the dessert menu. Now, I love that wherever we go, she often asks the server if they offer oatcakes. At Birkinshaw's in my hometown of Amherst, N.S., that led to us trying Scottish flapjacks, which are similarly sweet but use golden syrup.
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