BAKED IN-HOUSE + DAILY
we source locally I organic + natural
ABOUT BLACKBIRD BAKERY
In 2009 the doors of Blackbird Bakery were opened to the town of Pemberton and quickly became a staple. Raven Burns, a classic French pastry chef, wanted everything to be baked daily and inhouse. She believed that the ingredients should be sourced locally, organically and naturally wherever possible and this remains the cornerstone of the bakery today.
The coffee comes from Pemberton Valley Coffee Co. and is roasted in the valley and Namaste their tea supplier comes up from Squamish, BC.
All of the meat is supplied by Two Rivers Meat and is organic and natural. The dairy is organic and the produce is sourced locally from Laughing Crow Organics, Rootdown Organic Farm and Across the Creek Organics.
The Blackbird bakery has assembled a dedicated team of incredible bakers and baristas in the last ten years. Together they have perfected their lattes, sourdoughs, potato breads, baguettes and ciabattas (available daily) and create daily specials to nurture their creative sides. The cookies, croissants, pastries and cinnamon buns are balanced out by their savoury meat pies and sausage rolls accomplices. And their fresh pizza dough is always on the rise.
Blackbird Bakery loves gluten; but has a gluten-friendly brownie and banana bread that will satisfy any craving.
Come visit the open kitchen and witness why each mouthful tastes as good as it does.
Blackbird Bakery opens early and closes when the bakery has sold out.
Located in the village of Pemberton, BC in the train centre.
MEET RAVEN BURNS
The classic French pastry chef that left the restaurant world to open her bakery in Pemberton, BC in 2009 (and we thank her for this).
Raven has 1 cat, 1 dog and 20,000 bees. She feeds and takes care of her adopted community of Pemberton, BC through her bakery.
After honing her culinary skills under the tutelage of world-renowned --Michelin 3-Star pastry -- chef Thierry Busset she fell for the quiet life of the mountains and shortly after that opened up the bakery.
She is committed sourcing local, high quality ingredients and transforming them into mouth-watering baked goods to satisfy any of her guests.
When not in the bakery, Raven is hanging with her dog or travelling the world exploring food -- so she can bring more inspiration to Pemberton.
MEET MELISSA BONNEAU
When I was younger, I loved to bake but I never once thought I would be doing it as a profession, and yet here I am, nearly 20 years after graduating from the Hotel Restaurant program at George Brown College in Toronto Ontario.
I have been in the baking industry for 13 years now and for the past 6 years Blackbird bakery has been my home away from home. I have learnt so much since I first started here and if I had to choose one thing to call my favourite, it would have to be bread. From kneading the dough to watching it rise before your eyes, to that unforgettable smell that fills the bakery. It literally makes me stop, take a deep breath in and savor the moment.
