Heading out from our hotel in Charlottetown, P.E.I. I had the brilliant plan that we would skip breakfast and find a bakery shop where we would buy fresh baked breakfast treats, maybe a cinnamon roll or fresh currant studded scones. After many wrong turns and seeing almost all of the interior farm country of P.E.I., we finally were on our way on the proper scenic road when, of course, we needed a pit stop. I was still without my breakfast and getting crabbier by the second when I spotted a small hand written sign reading "Home Baking, Fresh Cinnamon Buns." We pull over and knocked on the screen door of a country home's back porch and entered a family kitchen that smelt of vanilla and cinnamon. Sitting on the stove was a stack of lemon meringue pies, in one corner were racks with fresh baked bread, dinner rolls, squares and tarts, all packaged and ready to sell. The harvest table in the center of the kitchen was groaning under the weight of the rest of the home baking: current, cheddar, or cranberry-orange scones; cinnamon buns (iced and not); blueberry muffins; parker house rolls; bannock; banana bread; custard and lemon tarts are all on offer. How is it possible that this much baking goes down in a home kitchen? "Well she has a stove in the basement too" is what I'm told by the woman standing at the sink doing dishes. I chose 2 still warm cinnamon buns, 4 scones and she threw in soft oatmeal cookies stuffed with dates and raspberry jam. The whole lot sets me back five bucks! We drove away licking our fingers from those cinnamon buns. Click here to sign up for Christine's Food for Friends e-newsletter!