From Our Editors
Blackbird Bakery's European-style shop crafts its bread-based wares and drinks from fresh, natural components, sourcing its ingredients from local growers whenever possible. The bakery's two expert chef owners craft an ever-changing menu of sweetly dispositioned cakes and pastries—including some imbued with local Schramm vodka—as well as savoury pies, rolls, and sandwiches. Pad stomachs against even the sharpest cheeses with whole-wheat sourdough or organic potato bread ($5 each), formed from local Across the Creek potatoes picked at the peak of an identity crisis. Danishes stuffed with Tahitian-vanilla cream and fresh berries ($3) flip a coin for palate dominance against almond croissants filled with cream and topped with toasted almonds ($3). Customers propel food rafts to their port of call with mochas made from Pemberton Valley Coffee Co. beans ($3.50) or with a wide selection of Namasthé teas ($2).