We are passionate about great bread and pastries. As baking became more than a hobby, we left successful careers and set off to discover the secrets to French bread and pastry at the prestigious Ecole Gastronomique Bellouet Conseil in Paris, France. Traveling through Europe, immersing ourselves in the culture, while sampling countless pastries and baguettes, inspired us to return to Vancouver and start
The Bench Bakehouse.
We believe in making everything from scratch, with fresh, high quality ingredients. All of our breads are made with whole grains, sourced from Canadian farms. There are never any additives in our breads. Many of our grains are organic and milled onsite in order to retain as many nutrients as possible. Our process is slow, using natural leaven (also known as wild yeast) and slowly fermenting each loaf over several days. The result is a very flavourful crumb and thick caramelized crust.
We believe in eating real food. All of our pastries are made onsite and use 100% real butter. We couldn't imagine using anything else. We love to take advantage of the best local seasonal ingredients to create delicious pastries.