Bigsby the Bakehouse
4894 Mackenzie Street V6L 2R6 Vancouver, BC, Canada

Just about to post the holiday hours. But first, here are the pies available for preorder you'll want to arrange for pick up before we take our holiday break ! Call 604-267-2253 to claim one.

Just about to post the holiday hours. But first, here are the pies available for preorder you'll want to arrange for pick up before we take our holiday break ! Call 604-267-2253 to claim one.

We are now taking orders for Thanksgiving Weekend. Call us at 604-267-2253 to preorder your pies and loaves. We've added pick up times on Sunday too :)

We are closed August 4-17 and back in action August 18th!

We will be closed Aug 4-9 for "renovations." We are renovating our poor bodies and brains, taking a wee break. We will re-open Sat, Aug 10 with some fresh ideas, always fresh bread, and renewal to our passion with what you eat. Erica and I hope to do a road trip to north-central BC to meet some of the farmers who are taking extraordinary steps to cultivate some wonderful foods. We hope to do a BC tasting trek.... We will rest a bit, then return with outrageously great products. I might even get my camera out...

I had a whack of pictures to post and they *POOF* disappeared! Oh well. I have a head full of a whack of words instead. Bigsby...what a place it's turning out to be! We are becoming a bit of a hive of activity and a bit of a hub in a neighbourhood that is Vancouver's best kept secret. The neighbourhood is a community, a tight community, where people say hello to each other, walk the streets and socialize, get to know each other, and extend warmth. The Bigsby Concept (...I just made that up) fits like hand-into-glove into the community. We are all about creating a living room where you can relax, have some comfort food, socialize, and walk into our kitchen to see what we're doing (usually cleaning the floor...thanks, Mara!). The bread....ohhhh....the bread...we have learned SO much! And we keep learning. Every step of bread-making has its own rules and exceptions. Bread is a living organism, fueled by yeast that lives in the air we breathe. Bread is simple: flour, water, salt. That's it. But temperatures, times, kneading or no-kneading, oven temperatures, and shaping techniques...that's what differentiates breads. Our menu is still evolving (hell, it's only been six or seven months). We are still feeling our way into what you want and need. We create the best quiche ever, unforgettable sandwiches, tarts that cannot be beat, and a few sugary things to top it off. Happy New Year! Thank you for your support!

A beautiful thing! A new Canadian from Poland took this photo of her country's flag, the Canadian flag, and reference to the French, couched in Bigsby bread. Touching, to be sure. She sent the photo to soon-to-be visiting friends in Poland to assure them that Vancouver has great food to offer. I am humbled that our bread is representation of "us."

A few things we have been working on...

Some big thanks are due for a few humbling and inspired articles written about us. The well-known Rhonda May from CityFood Magazine (going on 20 years...way to go, Rhonda!) stopped by for a visit. http://www.cityfood.com/shop/shop-talk/bigsby-the-bakehouse... CityFood is somewhat of an institutions regarding the Vancouver restaurant scene and we are grateful to receive attention so early in our operating days. And a big thanks to Margo Lamont for her gushing praise on her blog: http://wildsynapticleaps.blogspot.ca//bigsby-bakehouse-be- It's wonderful to be back at work again.

Lemon/poppy seed cake with whole slices of meyer lemon, rind and all. Makes for subtle contrast in textures and tastes: it is sweet and tart, and chewy and soft at the same time.

Every loaf of bread is hand-formed and risen in baskets lined with muslin cloth