Taylor Pots | Sportscene - Gabriel Beauchesne-Sevigny is a member of the Canadian Men’s Canoe Team, originating from Trois-Rivières, Quebec. In 2008, Beauchesne-Sevigny represented Canada at the Beijing Olympics as a one half of the Canadian Men’s C2 crew. Him and Andrew Russell earned fifth and sixth places finishes in the C2 500 and 1000 meter events. This past year, Beauchesne-Sevigny won the 5000m C1 title at the 2013 World Cup, in Poznan, Poland, following several A-Final finishes in both the 1000m and 200m events from 2010, 2011, and 2012.

Early mornings aren’t always associated with training for Canadian sprint canoer Gabriel Beauchesne-Sevigny. This recent University of Ottawa graduate found an interesting hobby that also requires dedication and perfection: baking bread. “My dad told me once that cooking/baking is a skill we are loosing,” says the Beijing Olympian and World Cup Champion. “I took that a bit as a wake up call.” Beauchesne-Sevigny was interested in baking bread that required less yeast than that of a conventional recipe. Friend and fellow Canadian National Team Member, Paul Bryant, soon shared a recipe that kick-started Beauchesne-Sevigny’s new hobby.

Beauchesne-Sevigny began baking bread to share at the local canoe club, the Rideau Canoe Club. “I thought it was the ideal place to share my bread. I gave some to my friends and they liked it a lot. I started bringing my loaves to the club at afternoon practice so it was fresh for dinner. It's nice to think my paddling friends share my bread at dinner.”

Beauchesne-Sevigny recalls an invitation to dinner he accepted after experimenting with new flavors of bread. He remembers walking in to “a full family party,” nervous with the new recipes.

“Upon arrival, the dad yelled, “The bread guy arrived!" then the grandma stood up, walked straight up to me and ripped off a piece of my bread.” Thankfully, the grandmother loved it. For Beauchesne-Sevigny, well-received bread is the best motivation to continue baking.

Though he describes the “old school ways of bread-making” as something “simple and almost meditative,” Beauchesne-Sevigny has great respect for bakers after trying it on his own. Admitting it takes patience to make good bread, Beauchesne-Sevigny shows us that the (unexpectedly humble) hobby he enjoys sharing with his friends is well worth the effort.