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Autumn 🍂 PC @callumhayes
Organic Pemberton Blueberry, Cornmeal, Chia & Rosemary Scones. - We buy over-and under-ripe organic blueberries through the summer from Hares Farm. These “B-Grade” berries are amazing for baking as they are both sweet and sour. During the season, the farmer will been freezing excess to sell once the bushes are finished. This means we can have local delicious blueberries in fall & winter. Another great idea to prevent food waste! Available today at BReD. See you soon!
NEVER HOLD BACK ON SEEDS! - Sesame and Poppyseeds are both very good for us, high in several essential minerals, including calcium, iron, magnesium, manganese, phosphorus and vitamin B1. Sesame seeds are also rich in zinc, another mineral that has a positive effect on bone mineral density. A study published in the American Journal of Clinical Nutrition found a correlation between low dietary intake of zinc and osteoporosis at the hip and spine. They both also contain copper, better known for its anti-inflammatory ability shown to reduce some of the pain and swelling of rheumatoid arthritis, is also a supporter of bone and blood vessel health. - Please vote for us as part of the BC Small Business Awards. We’ve been nominated in the category of “Best Youth Entrepreneur” It takes 15 seconds, just follow the link under my bio. Thanks for your support. ⚡️
HAPPY THANKSLIVING WEEKEND🍁 Weekend special sourdough: Whole wheats, rye, spelt, walnuts, pecans, cranberries, pumpkin seeds and a blend of aromatic spices.
“BReD” made by Ed. An obvious choice in a way, but the business really did name itself. How did it all start? I worked in fine-dining kitchens for 20 years and have been making sourdough for over 10 years. Once we moved to Whistler 6 years ago, I missed having a starter and making sourdough on a daily basis. I got a job working at Alta Bistro as the sous chef. We made everything in-house except the bread. I wanted to introduce an organic sourdough bread to be baked daily and served fresh to our guests. I was making and baking bread on my days off too and experimenting with ancient grains, porridge and sprouted loaves. Once friends and @tina_pashumati found out about this, and tasted it at dinners, and our yoga studio, they wanted to buy the loaves and asked other friends and work colleagues “Have you tried Ed’s bread?” Everyone began talking about Ed’s bread. My wife (Natasha) and I got to work brainstorming business ideas and business names. After a few variations, we couldn’t get away from the “Ed’s bread” tag. “BReD” (a portmanteau of “Ed” and “bread”) was decided on, and Natasha and I went to work building a brand. I asked the Alta Bistro restaurant owners if I could rent the kitchen on Wednesday and Thursday mornings (we didn’t open at lunch) to make the pre-ordered loaves and then bake the following day after a long fermentation. The community and our friends supported us and the word was out. We started at 30 loaves a week and within one year, it was averaging 150 loaves. I was definitely outgrowing the equipment as we had a small mixer and two ovens that would hold 8 to 10 loaves per load. This meant a lot of batches whilst serving customers, taking orders for the following week and maintaining the speed to get everything baked. We had begun an underground bread club. It was such an amazing experience, moving market research and they really helped us out starting a grassroots business. After nearly two years of running BReD, it was time for us to take the leap and open a shop! 18 months of planning, more research and hard work, we opened our sourdough bread shop in Whistler. Thanks @asterixstudio @alta_bistro @unlikelyfoodrasta @wine_skin