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breads

Plenty Epicurean Pantry

Accept the cup of tea offered while you explore the array of local, regional, and organic products, expertly sourced by owner Trevor Walker. Find items like single-estate chocolates and teas, soaps from a Kandahar co-op, and bubble gum from a rainforest. Unusual tableware from salvaged wood, crafted into salad tongs or pepper mills. There are also breads from True Grain, preserves from Mountain Ash in Powell River, Salt Spring Island cheeses and pastries, and Victoria's own Bonnie Bea's organic oatcakes.

Charellis Cheese Shop and Delicatessen

The selection of 250-plus cheeses continues their trend of global-wise and artisanal, with quick turnover guaranteeing freshness. Packaged goodies run the gamut from artisanal pastas and potato chips, exotic olive and nut oils, cured meats from Sebastian & Co. Meats, Spanish and Italian rice varietals, and the daily bread from local champ Fol Epi.  

Hot Chocolates/Cakebread

Exquisite chocolate truffles, fudge, and nut barks are made on-site. Equally perfect in one-note flavours as they are in visionary combinations—sea salt caramel or lemon grass with kaffir lime, two such visions—all are exquisitely packaged. On the opposite side, cakes and tortes go multi-layered, and breads are strictly artisanal.

Wild Fire Bakery

Artisanal is serious business here. Organic levain breads and pastries are baked in wood-fired brick ovens. Varieties include apricot-anise, spelt, raisin-walnut, and sprouted wheat breads; for a sweet treat, try the vegan chocolate cake—Wild Fire’s decadent top seller.   

 

True Grain

Bruce and Leslie Stewart and resident dough guru Jenn Dixon create an array of delicious breads, with over 20 styles to choose from every day. Find stone-ground, naturally leavened, full-on organic breads, pastries, and baguettes. Customers love the kamut pumpkin seed loaf and the salt-sprinkled German-style pretzels. Soft, sweet French rolls burst with organic chocolate chunks. True Grain gets bonus points, too: they’re working on sourcing their Red Fife Wheat flour from a farm just three miles down the road.

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