We hand-select each ingredient for its delicious, naturally perfect flavour.
We cherish the time-honoured, traditional methods of baking.
We treat time as an ingredient. We use it liberally.
We believe great baking is a warmth that continues to spread long after it cools.
Only the best and freshest.
Long before fresh and local became the way to do things, it was the way we did things. It just never occurred to us that there was any other way — if you want a great result, start from a great place. Simple.
Maybe it’s because we approach baking from a culinary mindset where quality ingredients are of the utmost importance. So we source local, seasonal, free range, sustainable and non-GMO ingredients. And in the few instances where it’s not possible, we’re still rigorous about quality. We hand pluck our herbs and grate our cheese ourselves. Loaves and dough are still mixed, shaped and assessed with the touch of experienced hands. It’s the only way we’ve ever done it. And it’s the only way we know how.
Traditional method baking.
Fermentation is the oldest and original way to leaven bread; a traditional method passed down from baker to baker for thousands of years. And often there are good reasons things were done a particular way for such a long period of time. Thanks to modern food science, we now understand that fermentation actually enhances the nutritional value of foods, and makes them easier to digest. And we believe it improves flavour as well. It takes a little longer — up to three days per loaf — but it makes bread of exceptional flavour, texture, and nutritional value that you can’t create any other way. For loaves like these, we’ll wait as long as it takes.
A detailed approach from day one.
Back in 1993, we made our first artisan loaves at a small bakery in Vancouver — Kitsilano to be exact. And details are important to us. Always have been. From day one, we’ve made bread using the best, freshest, carefully-selected ingredients with a healthy obsession for perfection. Each and every day, we arose at baker’s hours and filled that small 4th Avenue storefront with the delicious smell of fresh baked goods. And slowly, and then not so slowly, it filled with customers — some of whom still drop by to see us every day.
Today we’re still hands-on bakers with the benefit of a few extra helping hands. We bake in stone hearth ovens, and use French linen proofing cloth. Each and every loaf is scored by hand with its signature mark. In fact, we can tell which baker scored each loaf as it’s a little like signing their work.
Perhaps most importantly, our sourdough starter actually links many of the loaves we make today with the ones from decades ago. We can get new ovens, but the essence of our foods — their very flavour — is carried through that link. In a lot of ways, we’re still the same hands-on, neighbourhood bakery we were in 1993. Just in a few more neighbourhoods.
We’re proud to work with the following organizations.
We support charitable organizations and social initiatives actively working with
People in need of food,
Movement education for all ages, including youth,
Sustainability in food and agriculture.