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Ed Tatton

@eds_bred

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Organic Sourdough Bread & Coffee Shop
100% Vegan | Certified @bcorpuscan
Whistler | Canada

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We happily announce we have re-certified as a @bcorpuscan certified business, our B Corp score improved from 87.1 to 98.3 points! 🌎

To achieve B Corp status, a company must get to 80 points using the B Corp assessment tool. Over 300,000 companies have used this assessment and the average score of an ordinary business is 50.9. Only about 10% of businesses who use the tool certify.

The B means Benefit: companies using business as a force for good, for-profit companies which meet the highest standards of social and environmental performance, transparency and accountability for all their stakeholders.

BReD’s score went up by implementing more training opportunities for our team both internally and externally, and adding more benefits such as subsidized staff housing.

Through our partner charity @treesforthefuture we have planted close to 90,000 trees to date, donating 1% revenue to animal, social and environmental causes, as well as sourcing locally and organically.

Animal ingredients, such as more than 50,000 eggs, have been eliminated from our menu in place of cruelty-free, plant-based alternatives. There is no extra charge for plant-based milks as an act of animal advocacy - prices are kept in line with other conventional cafes. You shouldn’t have to pay a penalty for choosing the ethical option!

Thanks to our team members past and present for your endless hard work and dedication. Thanks to all our customers for buying local and supporting our mission. Thanks to our growers and suppliers. Thanks for your continued support and amazing messages.

Here’s to getting better and better in every way we can! taken in BReD - Organic Sourdough by @eds_bred

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10 months ago

Carrot Lox Bagel 🥯

Slow-cooked, organic, local carrots in tamari, caper brine, water, cane sugar, dried shiitake mushrooms, liquid smoke and covered with dried kombu seaweed.

We use our slow-fermented sourdough pizza dough for the base covered with an Everything Bagel seasoning. After baking, we schmear the bread with dill, lemon and black pepper cream cheese, thinly sliced marinated carrot, fresh cucumber, red onion, capers and garnish with more dill!

We believe plant-based food is no compromise on flavour or texture. Our ethical take on a smoked salmon bagel! Available today and tomorrow from 10am.

#bagel taken in Whistler, British Colombia by @eds_bred

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a year ago

Marinated Olive Sourdough 🍋

Toasted Cornmeal Porridge, Roasted Garlic, Herbs, Lemon, Extra Virgin Olive Oil and Loads of Olives!

Recipe available in my up coming cookbook! Follow the link in bio to pre-order. Due November 7th 2023 taken in Whistler, Canada by @eds_bred

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3 years ago

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5 days ago

A few of our classic sweet bakes:

Sourdough cinnamon buns, classic and pecan.
Seasonal sourdough sticky buns (strawberry and almond).
Dark chocolate, oat, coconut, coffee cookie.
Blueberry, rosemary and cornmeal muffins with oat crumble.
Lemon cookies filled with passion fruit curd.
Dark chocolate and peanut blondies. taken in Whistler, British Colombia by @eds_bred

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24 days ago

Bakery shenanigans!

Thanks to our amazing team and customers who have helped us create an awesome, welcoming, friendly, delicious, sustainable community-led vegan business. We appreciate you all!! taken in Whistler, British Colombia by @eds_bred

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2 months ago

100% Sourdough Baguettes

No commercial yeast, just delicious organic, local ingredients that we carefully mix, slow ferment and shape by hand - the way bread should be.

70% organic bread flour @ardentmills
30% organic whole spelt flour @anitasorganic

70% H20
13% sourdough levain
2.5% local fine sea salt @vanislesalt

Fermented for 24hrs shaped, lightly dusted with organic cornmeal and baked in a scorching hot oven until they are dark golden brown and really crusty.

Fresh from the oven at 12pm Wednesday to Sunday. taken in BReD - Organic Sourdough by @eds_bred

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3 months ago

Today’s our last day!

We’re open today, Sunday 9am till 4pm with loads of delicious crusty organic sourdough, cinnamon buns, cookies (including the lemon and passion fruit, see previous post) and fresh espresso coffee!

We’ll be closed from tomorrow (Monday 18th) for our spring vacation and reopening on Saturday June 13th for the summer and fall.

#whistler #baking #sourdough #coffeeshop #bakery taken in Whistler, British Colombia by @eds_bred

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4 months ago

Introducing “The Sunshine ☀️ Cookie”

A lemon shortbread style cookie dough rolled in icing sugar and filled with a tangy passion fruit curd. You won’t believe it’s even gluten-free and as always 100% plant-based! 🍋

Inspired by the very talented @theboywhobakes

#plantbasedrecipes #lemon #glutenfreefood #cookies #whistler taken in Whistler, British Colombia by @eds_bred

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5 months ago

Happy Easter Sunday 🐣

We hope you all have a beautiful day enjoying lots of delicious baked goods and spending time with your friends and family. taken in Whistler, British Colombia by @eds_bred

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6 months ago

YES YES YES!! SOURDOUGH HXBS 🐣

Organic whole-wheat sweet dough packed with earl grey marinated raisins, fresh gala apples, aromatic spices, tangy orange purée and lathered with a sticky maple glaze!

Available this Friday, Saturday and Sunday -
limited availability. Pre-order through our online shop
(link in bio) to avoid disappointment. taken in BReD - Organic Sourdough by @eds_bred

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6 months ago

Hot tips for making better bread:

• It all starts with the mother! Feed her twice a day (every 12 hours) or store your mother ferment in the fridge during the week and feed her three times before starting to make bread.

• Quality ingredients are a must - organic flour is healthier and more environmentally friendly, and local sea salt helps bring out more flavour and controls fermentation.

• Precise weighing is a non-negotiable - invest in digital scales in place of volumetric cups.

• Another essential tool is a temperature probe for monitoring water and dough temperatures.

• Make a record in a note book - make notes each time you bake on timings, temperatures, weather, etc. for future bakes.

• Slow down. Don’t rush the process! Rest the dough after every step. taken in Whistler, Canada by @eds_bred

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8 months ago