Marcie Good
Contributi-ig Writer

SOME real estate agents
make a lot of dough.
But Doug Clarke has
made a lot more since
he quit selling property
in 1995.

A commercial pilot who
dealt in marinas, islands and
fishing lodges, Clarke left. the
profession when salmon stocks
dried up and started baking
bread.

In his new career, the 63-
year-old claims, he produces
“the greatest thing since sliced
bread” — a huge, dense, heavy,
wholesome maltigrain loaf.

“When you get to my age,
you get to realize life’s a litte
shorter than you woukd like it
to be, and you want to try new
things.” he said, reflecting on
the satisfaction of making a liv-
ing from the world’s “universal
food.”

“Thad the epportunity to
sell without a doubt the best
bread [ve ever seen and any-
body that tastes. it savs that
Too.”

After moving to the
Kootenays in 1995, he started
up a restaurant truck stop in
Yahk called the Hay U Ranch.

He developed, over six
inonths, a recipe for muitigrain
bread that became so popular
he decided to try to market it.

His multigrain and potato
loaves are available in super-
markets in Creston and
Cranbrook, and he is planning
to have them in local stores
soon.

He is in town to promote
his bread at Sweet Land Bakery,
which opened at 1333 Marine
Dr. on Feb. 1.

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Baker rising a

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NEWS photo Mike Wakefield

DOUG Cierke used te be a Noth Shore Realtor, until he gave it all up to make dough in the Kootenays. Bread dough, that is. He was in

town to launch his bread and mixes at the Swect Land Bakery in West Vancouver.

The secret of his multigrain
bread, he says, is its density.

While most commercial
breads weigh in at about 570
grams, his tips the scale at

* “You could take a 570-gram
loaf and squeeze it inside a

teacup,” he said. “You can’t do
that with mine.”

The density makes for more
flavour per bite, he declares,
and also retains more moisture
in the bread.

Clarke also sells dry mixes, a
“never-fail” recipe you can put

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straight into your bread
machine. While fresh loaves seli
for $3.50 in the bakery, a mix
that will bake up six loaves sells
for $9.95.

Sweet Land, a bakery
owned by Amir Haghi and his
wife Susan, will continue carry-

ing the loaves after Clarke
retums to the Kootenays in
April. Haghi recently came to
West Vancouver from Toronto,
where he also owned a bakery.
He specializes in pastries and
cakes, and also sells pics,
muffins and cookies.

While Clarke hopes to build
a flight strip on his property in
Yahk to indulge his interest in
ultralight flying, for now his
feet are solidly on the ground.

“The most important thing
right now,” he stated, “is
bread.”

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