by Andrew Morrison | In this week’s issue of WE, my column targets five mentionable eateries that are currently under construction in Vancouver. One of these was Tyson Reimer and Ryan Murfitt’s new roll of the dice, a massive commissary kitchen anchored by store/deli frontage on Commercial Drive (formerly Pine House Bakery).

Tyson Reimer and Ryan Murfitt of Gastown’s Peckinpah have taken over the old, 10,000sqft Pine House Bakery location at 485 Commercial and are planning on turning it into a multi-tasking, one-stop shop for a range of unique suppliers to peddle to foodies. The front of the space will pull triple duty as a cafe, delicatessen and butcher shop offering up cured meats soups, salads, sandwiches, sausages, turkeys and a plethora of prepared foodstuffs (think branded restaurant retail sauces, marinades, etc. from Peckinpah, Cobre, Deacon’s Corner and more). The rear of the space – the part we don’t get to see – will act as a massive commissary kitchen that Reimer and Murfitt have built with local food cart operators in mind (to be rented out as micro-commercial kitchens). Aside from burners and ovens, the commissary comes equipped with everything a budding street foodist could need, from curing rooms and deep freezers to smokers and dry storage. They haven’t picked out a name for the project just yet, but with so many local products and opportunities to small businesses being tabled here, branding is something of an afterthought to what sounds like an amazing concept.

They still haven’t nailed down a name, though I’m told they’re leaning toward “Peckinpah Commissary”, which sounds vaguely socialist (ie. a good fit for the community). The pair hope to have in up and running before Fall is through. Take a look…