License to Churn with Jeffrey Finkelstein

Recording from the Radio-Nature dining room under construction next to Grille-Nature, David and Derek welcome the Montréal baker Jeffrey Finkelstein of Hof Kelsten for an extended chat. Finkelstein reflects on his classical training, working abroad and hiring immigrants, maintaining quality amid rising supply costs, self-improvement and growing from a small bakery to a serious wholesale operation. David makes the case that Hof's chocolate babka should be sold in grocery stores, and Finkelstein explains why some of his pastry is at a higher price point, packed with butter and quality chocolate. David also can't resist getting into more of the politics of food: supply management, interprovincial trade and why hospitality keeps getting harder. Follow Jeffrey Finkelstein, Salt Lick, David & Derek on Instagram. Salt Lick is a TNKR Media original production.