JagaSilk imports specialty maccha green teas and pours piping-hot cups of loose-leafed hospitality at its bar and academy. Five grades of maccha teas are harvested from the tips of the green-tea tree, enhancing sweetness and myriad health benefits, such as increased energy and the ability to hear temperature change. The bar's offerings are sourced directly from organic Japanese tea gardens or made locally and served in pottery handcrafted by local nymphs. Sip on an organic maccha latte ($4.75) or order a pair of organic maccha cappuccinos ($6.50). Taste buds rejuvenate after leaving a tea sauna to take a refreshing dip in handcrafted maccha ice cream ($7).
After observing the negative effects of mainstream fast food on the body, Jugo Juice founders Derek Brock and Jason Cunningham made a commitment to change the way people eat. The duo’s emphasis on healthy living underpins every fruit smoothie, fresh-pressed juice, and snack that Jugo Juice produces across its dozens of locations, including its local Douglas Street outpost. Eschewing sorbet, additives, and other fillers, Jugo Juice relies on perfectly ripened fruits and veggies to lend each drink its flavour, packing every 24-ounce smoothie with at least five full servings of fruit. From tropical varieties to protein-packed energy boosters, Jugo Juice’s drinks brandish a velvety sheen achieved through natural ingredients and brushing out each smoothie’s hair 10 times a day.
True'stea Restaurant's chefs craft Taiwanese dishes by combining local food with ingredients imported directly from Taiwan. Diners can order house specials such as Taiwan sweet chicken, smoked duck, and spicy hot pots, before finishing meals with caramel pudding dessert. Free Wi-Fi and table games keep patrons entertained, and musicians play live music on the weekends.
Though it's small, Estea Express prepares a mighty list of authentic bubble teas and smoothies. Behind the colorful counter, blenders whir combinations of red bean or even oreo ice cream into milky teas and frothy slush-smoothies before stirring in chewy gelatin pearls. Other flavors include taro root and matcha green tea for a caffeinated kick.
The masterminds behind Waves Coffee House know that a good cup of joe starts with good beans. Before purchasing from a new supplier, their coffee experts put the beans through rigorous visual and taste tests that are graded on six levels?consistency, aroma, flavor, body, acidity, and aftertaste. Beans that survive this stage are subjected to additional testing, including a spelling bee and several different brewing methods. Once a batch passes muster, Waves works directly with farm cooperatives to ensure that farmers earn a competitive wage for their products.
The company?s insistence on quality and consistency has paid off: since opening, they?ve expanded to more than 10 stores in two provinces. Each location serves Waves?s signature coffee blends?West Coast, Mountain Blue, and Deep Blue?as well as rooibos tea turned into latte, cappuccino, and espresso forms.
Eschewing modernity's machine-based baking, European Breads handcrafts artisanal loaves using ancient recipes that are hundreds or even thousands of years old. Bakers start with natural and unrefined ingredients, which they ferment into dough, knead until it's the right consistency, and mould into chewy baguettes, sweet challah, and convincing replicas of Rodin's The Thinker, assuming the statue had raisins for eyes. At the tables in European Bread's airy café, guests can also help themselves to delicious European specialties such as crepes, perogies, and stuffed cabbage rolls.