BReD - Organic Sourdough

The bakery is now closed till June 22nd while we're on vacation.

See you this summer!

We can't wait to make this tomorrow morning!

Pemberton foraged elderflower poached Rootdown farm rhubarb top our sourdough brioche along with a vanilla custard and oat crumble streusel, a true celebration of summer time!

See you at 9AM!

LAST CHANCE TO PRE-ORDER FOR SUNDAY!

🥳 May Long Weekend Feature

Get ready for the long weekend with this tear ‘n’ share classic focaccia bread topped with fresh rosemary and thyme, extra virgin olive oil and Vancouver Island flaked sea salt. Serves 8 to 12.
Ready from 12PM, Sunday 19th May (by pre-order only).

Sourdough Herbaceous Focaccia - BReD Rosemary & Thyme Sourdough Focaccia

Store-bought, mass-produced gifts for Mother's Day are so passé!

This year, why not show Mom you truly care with a handcrafted raspberry and white chocolate loaf, a classic recipe from the Jewish communities of Poland and Ukraine.

Preorder now, ready for collection only on the 11th and 12th of May after 11AM. Because nothing says love like a deliciously homemade surprise💝🍞

Remember folks, the family that eats together, stays together! 🤤😍👩‍👧‍👦💕

https://edsbred.com/product/mothers-day-raspberry-white-chocolate-babka/

Anzac Day may have passed but these cookies are still on the menu for now!

The Anzac biscuit is a cookie which is popular in Australia and New Zealand, made using oats, flour, sugar, vegan butter, golden syrup, and coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.

It has been claimed that these biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.

Order at https://edsbred.com/product/anzac-biscuit/

Now stocking East Vancouver's alcohol-free Strange Fellows Brewing I.P.A. and Pale Ale in BReD - Organic Sourdough's retail fridge!

We're open Thursday to Sunday, 9AM-4PM. See y'all soon!

New Spring Hours:
Thursday to Sunday
9AM - 4PM

Take advantage of our shoulder season Bread Subscription Pilot Programme and make savings of 13%.

4 weeks of country sourdough bread. Collect on Thursdays between 9AM and 4PM.

Thursday Subscription Bread (save 13%) - BReD Sourdough Subscription Pilot

We were honoured that Robbie Locke from Plant Based News attended our UK Book Launch, and now we have been on the Plant Based News Podcast!

Vegan Sourdough Masters Ed & Natasha Tatton on Revolutionizing Plant-Based Baking Welcome back to another episode of the PBN Podcast! In this episode, we’re thrilled to break bread with Ed and Natasha Tatton, the dynamic duo behind 'Ed's Bred', the revolutionary BReD–Organic Sourd

B Corps are all about giving back and engaging their communities. As it's B Corp month and we are a B Corp certified business, we decided to give a generous donation to a local animal cause and let our local Whistler Vegans community vote on their favourite.

The votes are in and it was a clear majority (67%) in favour of WAG (Whistler Animals Galore) - the shelter for cats and dogs at Nester's.

Thanks so much for taking time to reflect on the animals who need us to stand up for them and support them in this sometimes cruel world.
We appreciate all your support at our bakery cafe too, which enables us to give back 1% of our revenue, $22,728.91 to date!

Double Dark Chocolate and Red Wine Marinated Cherry Sourdough.

Available this Wednesday only! Pre-order by hitting the link below so you don’t miss out.

https://edsbred.com/product/valentines-sourdough/

Holiday recipe: Vegan ginger molasses cookies by Whistler's BReD A classic holiday cookie recipe with a vegan twist

Thanks Eat North for writing about our new cookbook and sharing the “Mountain Loaf” recipe. Follow the link below to try it out, then you’ll be sold into buying the book! Available at the bakery or from all online bookstores.

https://eatnorth.com/eat-north/whistlers-bred-shares-recipe-their-mountain-loaf

Thanks Pique Newsmagazine for the lovely article about our new cookbook.

https://www.piquenewsmagazine.com/local-news/whistlers-bred-demystifies-the-art-of-plant-based-baking-in-stunning-new-cookbook-7870077

Plant Based News have shared our vegan feta recipe!

How To Make Vegan Feta At Home From Scratch Vegan feta recipe: here's how to make dairy-free macadamia feta cheese at home, This recipe is an entirely plant-based cheese alternative

TODAY! Saturday 18th November - Cook Book signing Armchair Books Whistler 2pm - 4pm

Free Dark Chocolate and Peanut Butter Blondies.
This amazing recipe is one of a hundred featured in our debut cookbook! See you this afternoon.

We hit number on Amazon! Thanks for your support. Follow the link below to order and help keep us number by leaving us a review.

https://www.amazon.ca/BReD-Sourdough-Loaves-Breads-Plant-Based/dp/0735244448/ref=mp_s_a_1_1?crid=2VAN0RCEJO05D&keywords=bred+cookbook&qid=1699893165&sprefix=%2Caps%2C84&sr=8-1

Thank you, thank you, thank you for ALL your support this summer/fall.

We will be closed until November 22nd as we launch our debut cookbook with Penguin Canada and go on a media tour! The first stop is to the UK for a launch on November 1st, World Vegan Day.

We will be back to North America for the official launch on November 7th.

Local events:
Whistler Library Nov 8
Cornucopia Night Market Nov 17
Armchair Books Nov 18

See you soon!

https://edsbred.com/product/the-bred-book/

We shared so many anecdotes from running our little vegan bakery here in beautiful Whistler - laugh along with us in this entertaining chat with Kappy.

NEW! bit.ly/BTPSEASON9 Ed and Natasha are the husband/wife duo of BReD - Organic Sourdough, the popular vegan bakery + cafe in Whistler, BC. They’re about to release their first book; BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking (available November 2023), which will add to their already loyal following at the bakery as well as the hundreds of thousands of people who tune in to their social media to watch Ed shaping dough to upbeat tunes.

In this episode, host Andrew "Kappy" Kaplan learns about their journey from vegetarian to plant-based and how (for Ed) it reignited a passion for cooking. Natasha shares her theory for vegan options in restaurants and how they wow guests at their bakery day in and day out. We also throw them in the hot seat with questions from some of the world’s most renowned chefs.

There’s more to this kind and talented couple than their micro-bakery. Ed and Natasha have baked-in (pun intended) social impact into the very core of their business operations. They’re not just baking delicious bread and treats; they’re also making a difference with initiatives like their work with Trees for the Future. Enjoy this episode as we go Beyond the Plate… with Ed and Natasha Tatton.

This season is brought to you by Fords Gin, a gin created to cocktail.

Thanks to our partner, Frito-Lay.

Pecan and Maple Pie 🍁

Our friends have shared this delicious festive recipe from our upcoming cookbook "BReD" just in time for Thanksgiving!

Taking inspiration from the British Treacle Tart, which is made with Lyle’s golden syrup and breadcrumbs, this dessert incorporates molasses, maple syrup and golden syrup as well as sourdough breadcrumbs in the filling. We love using 100% rye crumbs for extra malty and earthy flavours.

Follow the link and share this recipe with any pie lovers!

Vegan Whole Wheat Pecan and Maple Pie Relish in the simple pleasure of every bite of this nutty pie as the aroma of freshly baked pecans fills the air.

It's finally Wednesday and we have a brand new episode for you!

Meet the power couple behind BReD - Organic Sourdough, Ed and Natasha Tatton. They are the are the co-founders of BReD, a B Corp certified vegan sourdough bakery located in the premier ski and mountain bike resort of Whistler, BC, Canada.

Ed and Natasha are talking to Glen about the idea behind their business, their lifestyle choices and their upcoming book, BReD.

You can watch the whole interview here:
Youtube: https://youtu.be/YDlInVDeHCU

You can listen to the podcasts here:
Apple Podcast: https://podcasts.apple.com/gb/podcast/the-glen-merzer-show/id1677164028
Spotify: https://open.spotify.com/show/56p0Q7IGk6pqzRz55wVPOq?si=3277762482834204
Amazon: https://music.amazon.com/podcasts/455f212a-9f0b-4dcb-8845-fa9eadb93b86/the-glen-merzer-show
Radio Public: https://radiopublic.com/the-glen-merzer-show-G7bzkA

BReD is going to the Planted Expo Vancouver, and tickets are still available!

Saturday May 27, 2023 10:00 AM - 5:00 PM
Sunday May 28, 2023 10:00 AM - 5:00 PM

Vancouver Convention Centre West, 1055 Canada Place
Whistler's Ed and Natasha - the founders of BReD will be speaking on stage on Sunday at 2PM about sourdough and vegan baking, with a cinnamon bun giveaway!

This Canada's largest plant-based event, celebrating all things plant-based and sustainable! Come discover all of the innovative products that will benefit you, our planet, and the animals we share it with. Over 200+ plant-based, vegan, and sustainable exhibitors for you to discover, explore, and sample. PLUS come hear and learn from the leading voices and incredible speakers and presenters from the plant-based movement! Bring the whole family!
Adult tickets are $20, youth and senior tickets are $15, and kids get in free! If you don't want to miss any of the action (and speakers), add your second day for only $5.

Event: Planted Expo Vancouver 2023 - Tickets | Planted Expo Canada's Largest Plant-based Event! Planted Expo is Canada's largest plant-based event, celebrating all things plant-based and sustainable! Come discover all of the innovative products that will benefit you, our planet, and the animals we share it with. Over 200+ plant-based, vegan, and sustainable....

Hot Cross Buns!

Available from 11AM on Friday, Saturday and Sunday for 4 weekends from March 17th until April 9th (Easter Sunday).

Vegan sourdough brioche with orange, apple, raisins, 100% pure organic Canadian maple syrup, oat milk, spices and Vancouver Island salt.

You can pre-pay for a box of 6, or you can come in-store to buy individual hot cross buns on a first-come-first-served basis

Shop/Pre-order - BReD

Guinness and Pemberton Potato Sourdough.

Guinness has chocolaty and coffee-like notes which give the loaf sweetness. The crust is crunchy and rustic while the crumb is as soft as it gets.

Naturally leavened, organic grain and organic locally sourced potato.

Available March 17th only!

https://edsbred.com/product/st-patricks-day-sourdough/

Our story began when Ed and Natasha realized that the world didn’t need yet another bakery contributing to animal suffering through masses of eggs and dairy ingredients and causing unnecessary pesticides to be sprayed on conventional (non-organic) wheat, sugar and other crops.

Instead, what was needed was a new type of business. One that went above and beyond to balance making a profit with being a force for good for the planet and its people. One that
proudly displayed its values and purpose not just to its clients and customers, but to the entire world.

That’s when BReD was founded and why we joined the B Corp movement.

For us, Certification has always been more than a mark. It’s a badge we wear proudly to remind us why and how .

Take Part in Veganuary to Begin a Vegan Transition B Corps Say Going Vegan Brings Unexpected Opportunities