Awn Kitchen

On International Women’s Day – I celebrate all the women who inspire and push me and who are always there for me. I wrote a blog about four extra special women, my grandmothers Molly and Ruby, Mrs. H and my friend . Mary, pictured with my mum and I last spring answered a few questions for me about food and the kitchen - which I shared in the blog. To all the other women - my mum, sister-in-law and niece to my friends new and old, and to my teachers and mentors throughout the years.

There’s someone else I celebrate today too, myself. The little girl I was who loved to bake. The teenager who loved to make a mess in the kitchen. The university student who didn’t quite know what was next. The culinary student who was following passion. The woman who, eleven years ago this month had an idea stirring in her head (while still at culinary school) to start teaching cooking classes with no idea how it would all play out. The woman I was when I expanded during a global pandemic and the woman I am today, the soundest stage of my life both in the kitchen and outside the kitchen.

And, of course today, I celebrate all the women who are yet to come into my life and inspire me, and to the future versions of myself too. Wouldn’t it be fun if we could go back in time and tell a different version of ourselves advice from the current version of ourselves?

It’s somehow the last week of February! Although I thoroughly enjoyed the Olympic hockey (which I must admit is all I watched) I am grateful to be getting back into a normal routine with less screen time – did anyone else find themselves on social media more?

February has been another busy month at Awn, my knee is healing from tearing my MCL, we’ve hosted private classes as well as a solid regular schedule. We’re in the hungriest of months in Alberta – comfort food, but also a change to cravings.

A little update – kids summer classes are finally up, the fall session of our Kitchen Skills Course has launched as well as our fall Cookbook + Book Club, Knitting Circles are up through July, and in July we’re taking the Knitting Circle to the park (with a picnic of course!).

It comes up most nights “wow, your classes are sold out so far in advance,” it’s true, and I am grateful for everyone who supports Awn and shares Awn with friends and family. I am mindful of how the schedules sell and have tried different things over the years, but this seems to be the best. I also wanted to remind everyone – you can always add your name to the waitlist and be sure to scroll down to see classes that do have openings. Although upcoming classes (generally within a few weeks) are sold out, there are classes with availability at most points in the year, and I sometimes add additional classes to an existing schedule. There are spaces available in a few classes in March (March 3 | The Middle Eastern Table, March 23 | The Family Table, March 29 | Easter Brunch), April, May and June classes are up with lots of availability.

Speaking of additional classes – I’ve just added a brand-new class – The Maritime Table – lobster rolls, seafood chowder, baked beans…

As a thanks for a cracking start to 2026 and to celebrate the days getting longer apply WINTER2026 at checkout for 10% off a class booking until February 28 at 11:59pm – some exclusions apply.

Nearly a week gone in January already…. The anticipation of the holiday season always seems so long and then p**f, it’s all over and it’s a New Year. I got sick on the 24th of December and had to cancel a private class and all the kids classes which was a disappointment. I’m well on the mend now and have a friend coming for dinner - roast chicken with stuffing and all the veg, since Christmas dinner was cancelled, this is my taste of Christmas! That all sounds a bit doom and gloom… The New Year has started off with lots of rest and reflection - knitting, cooking and baking at home, enjoying the quiet and simple moments, getting outside and plenty of planning for what’s ahead at Awn! It’s been a good start to 2026!

It’s been eleven years since I was at culinary school - where I fell in love with baking sourdough. Through the ebbs and flows of running a small business I must admit, prioritizing baking bread at home has fallen out of the routine. Something that for years was standard - I do miss it. I think 2026 might be the year where I start baking sourdough at home again. This is my second loaf of the year and I must say nothing tastes (or smells or sounds!) like fresh sourdough out of the oven.

Speaking of sourdough, January - March classes are sold out, but the new schedule launched yesterday and I added quite a few sourdough dates…. As well as brought bake the all day sourdough class which I haven’t taught in a few years!

There are loads of new classes on the new schedule as well as all of the favourites! The full schedule is on the website! Kids classes for the summer will be posted tomorrow at noon.

I’m back in the workshop tomorrow with week one of the Six Week Kitchen Skills course, and I can’t wait! It feels like months since I’ve taught, ha! Hope everyone’s had a slow start to the year. Happy New Year!

Tuesday marks two years since the cafe closed - and four and a half years since this space opened. Like us - businesses grow, adapt, pivot and change. Over the last ten plus years this business has seen many changes - rebranding / expanding, closing the cafe and the renovation to the space this past January being some of the biggest.

I’ve spent many hours over the last (almost) year knitting in this spot - the knitting I do at Awn is mindless - in between tasks, sometimes a time to wind down, it quiets my mind but also leaves just enough room to think and reflect. I sit and look at the table across to the wall my cousin painted and think about how drastically different the business is now than the one I dreamed of for so long before expanding.

I’ve been proud of every version of my business, every step, every success (and even the not so successful bits), the good, the not so good and everything in between. But this version just might be my favourite. The version that has allowed me to stay busy building the business but to still be able to find time to slow down and value the slow moments again. The space is everything I imagined the workshop to be and getting to call this my place of work is the best.

I can’t believe it’s been two years since closing the cafe, but at the same time, it feels like a lifetime ago. I still get asked regularly why I closed it and if I regret it. My answer is the same as it’s always been - opening the cafe alongside the workshop was meant to be part of the story - but where the business is now, is exactly where it’s supposed to be!