Moody is entering a busier time of year, with people coming out to the lakes and Turtle Mountain Provincial Park. Visitors come to town, which increases their business. It means adding staff and doubling their orders. There are restaurants like the Busy B and the Turtle Mountain Resort who are ordering more for their increases.
Overall, business is going well. There are challenges, mainly with staffing. Moody said his mentors told him getting enough staff would be a big one, and they were right. He said getting the right numbers who are willing to stick around, especially learning the baking part of it, can be tough. Moody is happy with the staff he has, and will work with what he has. He would like to have a couple full-time staff in the back with him, whereas now people working the front are bouncing back to help in the cutting and preparing.
“I am very fortunate the people I have are willing to work in the front, then come back to do the dirty work per se.”
There are seven on payroll now, with a summer student to come on board. Moody would like to add at least one more in the future.
The journey began many years ago, starting in the kitchen with family. His first restaurant job was at Choy’s with Terry and Ling Choy. He said they inspired him to work hard. After graduating from Boissevain School in 2008, Moody went off to university, but it was not a good fit. He moved off to culinary school at Assiniboine College, graduating in 2011. Moody moved on to some of the oil camps working kitchens, then on to Edmonton, saving money to purchase a business of his own. The kitchen always seemed natural.
“It’s where I feel the most at ease, and most comfortable. I feel weird if I’m not cooking or baking.”
Moody purchased what was the Boissevain Bakery in the spring of 2022, with this week being the third anniversary of opening as the Boissevain Bakeshop. He began work for longtime owners Ron and Sharron Fikkert in 2021. It had been in the works much longer, however.
Moody had expressed interest to the Fikkerts back in 2011, but was advised to go get some experience as he has just finished culinary school. He admitted this was good advice, as there was a lot to learn. During COVID, Sharron Fikkert reached out about possible retirement and to see if he was still interested. Moody was in Edmonton at the time and had some people who were interested in taking over the business he was at in a partnership. However, the pull back home to own the business alone was too strong.
“As soon as Sharron messaged me, I kind of knew,” Moody said. “The stars kind of aligned. If the timing had been a year or two different, it might not have happened. I could still be out there.”
Moody wanted to be back in his hometown. Family played a role, with his parents and sister here. He said if his sister and her husband had children and he was that far away, it would have been devastating. As it turned out, he came back just in time.
Much of the bakeshop is similar to what people have loved over the decades, but Moody has made some changes. Providing meals to take home has been a big addition. This is important, he said, especially for times like harvest season. Having something people can pick up at the Bakeshop, put in the freezer, and then take out without thinking more about it is crucial at busy times. This is also big for parents with kids who are in sports.
“I found quickly there was a need for that. That’s why we got that second freezer.”
They do chicken potpies, quiche, lasagna, soups and casseroles. Recently, they purchased a smoker, so they can do some special meats in the back.
He is trying specials with baked goods to give a certain “wow” factor. The sandwiches have been doing well for lunches, especially with business owners who are on the go.
Moody said it is impressive to look back at the history and how long Boissevain has had a bakery or bakeries. It is a testimony to how small towns need bakeries, and the support Boissevain has given to their people. He would like to continue this onward, keeping the tradition alive and growing if opportunities arise.
This is the time of graduation. Moody is a testament to someone who was able to achieve the dream and to do so in his hometown, which was very important to him. The proprietor of Boissevain Bakeshop has some advice for the Class of 2025.
“I would just say follow your heart. If you want to get good at something, you will have to put in the time. You will have to work hard at it and practice at home. It is invaluable to work at it in your spare time. With your goals, set them high. The only person holding you back is you.
“There is a lot of opportunity in Boissevain. There is a community here that will support you. If you go out and come back, the town will be here to embrace you and support your skill set.”
by PAUL RAYNER
Recorder staff