Bakers



In Vancouver:

Downtown
East Side
West Side

Regional:

North Shore
Vancouver Island

DOWNTOWN

ACACIA FILLO BAR CAFE
This cheerful little bakery delights with sweet and savoury Bulgarian treats. Specialty is the homemade banitzas, a super flaky whisked-egg-and-phyllo pastry, baked like a pie and served in generous slices. Sip an exquisite Caffe D’Arte coffee and sample heavenly pumpkin banitzas ($4.85), with pecans, cinnamon and whipping cream. 1103 Denman St., 604-633-3884.

CUPCAKES
All the neat little cupcakes standing to attention are parties in themselves. Pick up half a dozen ($13.50) or a dozen minis ($10) and see how many make it home. Nothing organic here—they’re just like Mom used to make. 1116 Denman St., 604-974-1300; 2887 W. Broadway, 604-974-1300.

GANACHE PATISSERIE
This chic Yaletown spot is a hit with the soon-to-be betrothed. The blanc fraisier, a wicked combination of vanilla cake, vanilla sablé Breton, white chocolate black pepper mousseline, strawberries and passionfruit meringue, or the matcha-exotique made with green tea mousse, mango-passionfruit gelée, lychees and black sesame biscuit joconde delight. 1262 Homer St., 604-899-1098.

MAXIM'S BAKERY
Cocktail buns filled with a rich coconut and butter filling and the baked barbecue pork buns make the perfect breakfast on the go. The Chinatown branch of this Hong Kong-style bakery features traditional items such as “wife cakes”—flaky pastries filled with a sweet winter melon filling. Various locations.

NEWTOWN BAKERY
The hearty steamed buns are good value, filling and well made. Fresh-baked goods are piled on giant baking sheets, dark with the patina of use. Standouts are the flaky apple tarts, lightly sweet without too much spice. 158 E. Pender St., 604-689-7835; 3484 Cambie St., 604-876-7288; 4-6360 No. 3 Rd., Richmond, 604-270-2889.

TAKE 5 CAFE
Fans of Caffé dé Medici will love Take 5—all menu items from panini to soup to baked goods are made fresh at the central Caffé dé Medici kitchen and shipped out to eight locations stretching from downtown to Langley. Fair-trade coffees and latte art classes are on offer for those seeking their inner barista. They cater and deliver, too. 604-697-9000.

TRUE CONFECTIONS
This desserts-only restaurant features seasonal specialties like light and fluffy strawberry shortcake and rich pumpkin pie. The hands-down favourite is still the old-fashioned devil’s food cake, layered with Belgian chocolate cream and marshmallow frosting. Brides-to-be can have custom confections created, too. Various locations.

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EAST SIDE

CALABRIA BAKERY
European-style bakery features breads, cakes, pastries and the biggest seller: the Italian loaf, made from the same recipe for almost 35 years. Don’t leave without a biscotti: signature walnut chocolate-chip and pistachio golden raisin are tasty treats. 5036 Victoria Dr., 604-324-1337.

FRATELLI
This family-owned shop, reminiscent of an Italian village bakery, covers all the bases with 200 products, including pastries, wedding, and art cakes. Most popular are the seven types of biscotti—lemon almond and cranberry pistachio top the list. 1795 Commercial Dr., 604-255-8926, fratellibakery.com.

ITALIA BAKERY VANCOUVER
This traditional bakery offers sfogliatelle—decadent and creamy layers of phyllo pastry, ricotta and custard—and Old World-style ricotta canoli from a 25-year-old recipe. There’s also from-scratch hand-made authentic pan pizza (we like artichoke parmesan). 104-2828 E. Hastings St., 604-251-6800.

LIBERTY BAKERY
Mark any occasion with Liberty’s popular Princess Cake, a dome-shaped, marzipan-covered construction of white cake with blanc mange and whipping cream. Also popular is the “vacuum cleaner”: green marzipan-coated truffles with chocolate dipped ends. Go when the velvety-delicious zucchini-potato soup is on the menu, and order one of their signature paninis (roasted turkey and pesto is a favourite). 3699 Main St., 604-709-9999.

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WEST SIDE

CHEESECAKE ETC.
Simple decor, tinkling piano and possibly the best cheesecake in Vancouver. By the slice or take home the whole cake—plain ($25) and chocolate ($30)—and tubs of toppings, too. The perfect way to cap off an evening. Open nightly 7 p.m. to 1 a.m. 2141 Granville St., 604-734-7704.

CHEESECAKE 101
Dominic and Katie Cassettari bake a roster of six changing cheesecake flavours each morning from time-honoured family recipes. Tiny (but flavourful) four-inch cupcake-size or bite-size “poppers” are the perfect mini indulgence. 101 flavours in all. 1859 W. 4th Ave., 604-738-5253.

COBS BREADS
Try the Cape Seed loaf ($3.75): made with 11 varieties of seeds, without dairy, oil (the seeds take care of that) or sugar. Cobs bakers are trained to use “scratch” baking methods with ingredients added one by one. Choose from dozens of breads, hand-rolled savoury and sweet buns, and down-home pastries that are baked fresh daily on the premises. Various locations, 604-296-3500.

HALSO KONDITORI SWEDISH BAKERY CAFE
Retaining a based-in-Sweden baking consultant is what keeps Halso Konditori on top of authentic Scandinavian specialties such as rye-based artisan breads and an unusual seafood sandwich cake consisting of three layers of house-baked bread and a filling of shrimp, smoked salmon, onion, apple and herbs in a creamy base, all topped with smoked salmon roses—perfect for entertaining. 2668 Arbutus St., 604-736-3335, halsobakery.com.

KEIS BAKERY
East meets west when owners Hiroshi and Koari Kawamoto bring an Asian twist to French standards, like the ingot-shaped Financier sweet almond cake with blueberries and matcha green tea. Also popular are the fresh, local, organic blueberry muffins. 2351 Burrard St., 604-714-5385.

MICHELLE'S BAKERY
Top quality ingredients make for legendary caramelized Portuguese egg tarts that give the original Pastéis de Nata a run for their money. Cakes are layered with whipped cream and fruit, and then wrapped like a present with slices of ripe mango. The breads are meltingly soft and toast up like a dream. The Swiss rolls, particularly the coffee roll, are delicious. 6033 W. Boulevard, 604-261-3284.

MIX THE BAKERY
Rose and Thuy can’t make enough of the buttery, gooey cinnamon goodness that is their sour cream coffee cake; the dark, grainy and delicious super-grain loaves are favoured by local chefs. A rotating selection of savoury soups such as Indonesian- inspired green apple curry rounds out the menu. They also provide wedding cakes and catering for one-stop nuptial shopping. 4430 W. 10th Ave., 604-221-4145.

NOTTE'S BON TON
The most popular item still remains the diplomat cake, a puff pastry, sponge cake and rum confection whose super-secret recipe dates back to 1930. But do also try one of 28 different types of pastries or cakes in the display cases. 3150 W. Broadway, 604-681-3058.

PANE FROM HEAVEN
Owners Vonn and Ranu Lath recommend the tandoori chicken panini, with caramelized onion and mango chutney, on house-made roasted red pepper and rosemary bread. Finish off with a cappuccino and pear crostata with chocolate filling or perhaps the health-conscious locals’ favourite: the fruit and nut scone. 1670 Cypress St., 604-736-5555.

PATISSERIE BORDEAUX
Heavenly croissants in plain, chocolate or almond are almost as popular as the baguettes, which sell out daily. Try the savouries; tortiere, sausage rolls or chausson—pastry filled with ham and mushrooms smothered in a white cheese sauce. 3675 W. 10th Ave., 604-731-6551.

PATISSERIE LEBEAU
Pâtisserie Lebeau now focusses on three types of Belgian waffles; Brussels, thick and fluffy with fresh toppings; liege which are a raised waffle, similar to a brioche, flavoured with dried fruit or dipped in chocolate; and filled waffles loaded with peach and custard, apple or ice cream. Can’t make it down? They’re now on grocery shelves at Whole Foods, Capers and Choices. 1728 W. 2nd Ave., 604-731-3528.

SABRA KOSHER BAKERY AND DELI
Owner Simon Kahlon has doubled the size of his shop, still keeping the deli and kosher grocery store, and expanding the restaurant to seat 60. He’s also raised the bar in his all-kosher restaurant, putting out the only kosher Chinese food on the West Coast. Patrons are mad about the sesame chicken and the ginger beef. Who knew? 3844 Oak St., 604-733-4912.

SIEGEL'S BAGELS
Siegel’s offers 22 unique varieties of their wood-fire baked bagels, but their calling card remains the wildly popular Montréal smoked meat sandwich, sliced thin, steamed and stacked high. The Cornwall location is open 24 hours on Fridays and Saturdays so stumble by for a late-night munch or a sunrise breakfast. 1883 Cornwall Ave., 604-737-8151; Granville Island Public Market, 604-685-5670.

SOLLY'S BAGELRY
Traditional Eastern European Jewish bakery meets fast-paced modern life. Pick up the popular breakfast bagel to go, or have it here with a latte and a giant cinnamon bun loaded with butter, sugar, icing and cinnamon. Lots of kosher ideas for lunch if you’re eating al-desko. 2873 W. Broadway, 604-738-2121; 189 E. 28th Ave., 604-872-1821; 368 W. 7th Ave.

SWEET E'S PASTRIES AND SWEETS
Pastry Chef Eleanor Tsang has teamed up with sisters Kathleen and Theresa to run this upscale pastry boutique. A superb variety of cakes, tarts, and Pavlova and bread puddings, along with yummy cookies and the signature truffle pop—heaven on a stick. 2032 W. 41st Ave., 604-264-9202.

TERRA BREADS
Maybe it’s the fabulous aromas emanating that make it so difficult to choose between Terra’s walnut, multigrain, black olive and green olive loaves. Don’t even start us with the blueberry white chocolate focaccia, coconut macaroon, and rustic peach tarts or fresh daily soup, sandwiches, cookies and cornbread that round out their delicious fresh daily selections. 2380 W. 4th Ave., 604-736-1838; Granville Island Public Market, 604-685-3102; 53 W. 5th Ave, 604-873-8111.

VIVA
This full-service bakery is more a cafe than a boulangier, with a well-loved patio and plenty of menu items beyond the usual retinue of sweets and breads. The namesake salad of goat cheese and strawberry-topped greens, drizzled with tangy Dijon vinaigrette and caramelized pecans is as popular as ever, as is their twist on a tuna sandwich with sweet chili sauce, spinach and provolone on a grilled focaccia bun. 1555 Yew St., 604-738-8482; 551 Howe St., 604-685-8800.

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NORTH SHORE

SWEET ART BAKERY
Everything is made with quality ingredients—with or without gluten, sugar or eggs, and special orders are welcome. Citron tart and Belgian chocolate mousse are marvelous. Stay and have a cappuccino or a nice cuppa along with one more florentine. 109 Lonsdale Ave., 604-988-1000.

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VANCOUVER ISLAND

HOUSE BREAD
Cliff Leir bakes his house bread with wild yeast and organic ingredients from a wood-fired oven. Baguettes, croissants and pain au chocolat you dream about, and hearty red fife wheat loaves make sturdy sandwiches. From a somewhat clandestine location beside a construction site, goods are delivered to outlets throughout the city to feed his cult-like following. Try FAS, Choux Choux or Charelli’s. 250-477-8882, email midnightbreads@yahoo.ca.

LITTLE VIENNA BAKERY
With the help of sourdough starters “Rupert” and “Arnold,” caraway rye, sourdough and a pane Siciliano are the daily breads. The wicked cinnamon Schneckes are swirly sugary buns made from croissant dough. Co-owner Michele Ruttkiewicz applies a fashion-degree sensibility to exquisite cakes. 6-6726 West Coast Rd., Sooke, 250-642-6833.

MOUNT ROYAL BAGEL FACTORY
These boiled and baked bagels, gleaned from a Montréal family recipe, are the real deal. Fourteen varieties, including the classic sesame or cinnamon, as well as whole wheat or multigrain for fibre enthusiasts. Don’t forget to add a tub of all-natural cream cheese schmear or the custom double-cold-smoked lox. 6-1115 North Park, 250-380-3588, plus North Van and Kelowna.

PASTICCERIA CONRADI
Pastry chef Matthias Conradi does double-time commencing with German pastries and Bavarian-style classics, as well as German-style rye, bretzel buns and sourdough, finishing trattoria-style with panini and thin-crust pizzas from the wood-fired oven. Table service in the evenings, where you can roll-out-the-barrel with pan-seared sweetbreads fried crispy, served over marinated beets and an apple leek slaw. 311 Neill St., 250-726-5169.

WILD FIRE BAKERY
Artisanal is serious business here. One-hundred-percent organic levain breads and pastries are baked in wood-fired brick ovens. Apricot-walnut, spelt, and sprouted wheat deliver good crust. Vegan chocolate cake is a sweet treat. 1517 Quadra St., 250-381-3473.

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