DINER: A Look Inside “Beaucoup Bakery” – Opening On Fir St. Before End Of November

November 2, 2012.

by Andrew Morrison | I took a look-see inside the Beaucoup Bakery construction site at 2150 Fir St. yesterday with owner Jackie Ellis. The kitchen is looking 80% complete and the floor/display area is probably at 50%. There’s still a lot of stuff incoming, including the full display case, a retail island, what sounds like a really cool antique wooden coffee cart, and a reclaimed wood table (bar height) for the window with iron feet. The little bakery that will provide us with things like salted caramel éclairs filled with caramel pastry cream (sprinkled with black hawaiian sea salt, natch) is a little behind schedule due to things beyond Ellis’ control (the entire building has been delayed), but it’s still coming together nicely. For now, Ellis is fine tuning her recipes at home and looking forward to test driving all her new equipment once all is permitted and ready. She’s now looking at the end of the month to unleash the place, together with her kouign amann, marcona almond bars, macarons, croissants, pain au chocolat, valrhona brownies with crystallized violet, 49th Parallel coffee, and much more. Dig all the natural light and exposed girders in the shots below…

  • Beaucoup Bakery
  • Beaucoup Bakery
  • Beaucoup Bakery
  • Beaucoup Bakery
  • Beaucoup Bakery | noms
  • Beaucoup Bakery
  • Beaucoup Bakery | Jackie

ALL ANTICIPATED OPENINGS

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Andrew Morrison lives and works in Vancouver as editor-in-chief of Scout, food columnist at the Westender, and National Referee & Judge at the Canadian Culinary Championships. He also contributes regularly to a wide range of publications, radio programs, and television shows on local food, culture and travel; collects inexpensive things; and enjoys rare birds, skateboards, cocktails, shoes, good pastas, many songs, and the smell of camp fires.

  • Jack McCullough

    Looking great Jackie! Can’t wait to deliver your Poppy Red Fermob tables & chairs.
    And I’m on a sweet fast till you open.

  • Henry

    JE
    Glad to hear you’ll be offering Kouign Amann.
    We’ll see if Vancouver is ready for this treat.
    It will save me driving to Seattle : Honore Artisan Bakeshop;
    or Portland: St Honore Boulangerie… or little t American Baker
    (although last time I was there, I think they forgot to add the sugar)
    …or flying to Montreal: Patisserie Kouign Amann
    Right now, I’m making Kouign Amann at home; but lately, who has the time?
    Best of luck with your opening
    H

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .