The artisans at Snowbear Bakery combine Eastern and Western traditions to create sweet and savoury pastries and works of edible art. Three-dimensional design cakes reveal light, airy cream fillings such as fresh mango. Frosting artists specialize in recreating fun figures that kids know and love from cartoons, storybooks, and Parliament.
Working in a sweltering kitchen for hours at a time can be a struggle, but Chef Tracy Rowand has spent more than a decade doing just that. Since graduating with honors from Dubrulle Culinary Institute in 1995, Chef Rowand has been a mainstay of the Vancouver food industry. Currently, she helms Taste to Savour Catering, taking fresh, seasonal ingredients and turning them into customized spreads for weddings, corporate events, and weight-lifting competitions for tables. Sample menus stand as a tribute to Rowand’s training and talent, brimming with creative dishes such as mussels in green curry broth, salmon and chive fritters, and grilled lamb crostini with artichoke puree. Rowand also recently expanded her enterprise with a café, where visitors can sample plates of quiche, naan pizza, and other unique nibbles.
The warm aroma of freshly baked waffle cones envelops every nook and cranny of Marble Slab Creamery, revving up guests’ senses with the promise of impending decadence. As the hand-rolled cones tan in their ovens, the store’s staff bustles about the premises whipping up fresh batches of premium ice cream in the on-site creamery and helping patrons select a flavour from a list of more than 50 options. This chef-driven dedication to gourmet ice cream began in 1983 with the company’s founding in Houston, Texas, when two French chefs were enlisted to create a recipe for Marble Slab Creamery’s signature sweet-cream ice cream using their culinary expertise.
Today, staffers utilize the frozen-slab technique of ice-cream architecture, scooping each customer’s choice of ice cream and mix-ins onto a chilled marble slab to mix the separate elements into one custom mélange. Though specializing in cone-based ice-cream treats, Marble Slab Creamery also offers a menu full of other scream-worthy confections including cakes, shakes, and pie à la mode.
Now in its 19th year of business, Solly's Bagelry provides Vancouver with the delectable products of generations-old Eastern European baking techniques. Bakers transfer delicate bagels from boiling pots into the rippling warmth of stone decks. The bagels, which are made without eggs or oil, cool down before being accented with various toppings. Solly’s bakers also create time-tested Jewish pastries—all made from scratch, with homestyle ingredients and no extra preservatives—including knish and rugoleh, fluffy Eastern European specialties with a range of fillings. All of Solly's products are made fresh in-house daily.