Dope Bakehouse is now open at 650 Mountain Highway in North Vancouver — the first standalone shop from the crew behind Nemesis Coffee.

The room has a clean, modern feel with a strong architectural presence, including sharp lines balanced by warmth and texture. A bold safety-orange fringe hangs overhead, downplaying the 24-foot-high ceiling by drawing the eye towards the bar. Seating is minimal but considered: low circular stools covered in burnt orange textile; brushed metal pedestal tables; and a curved banquette along one wall, subtly lit from below by amber lighting. Tall windows fill the space with natural light, softened by a row of leafy plants along their sills. Overall, the palette mixes warm neutrals with tactile finishes to create a polished yet comfortable room.

Rather than hiding the production side of things, Dope leans into it. From the street, passersby (including people at the bus stop) can catch a glimpse of the action through the production window, where dough is being rolled, folded and shaped in full view. Inside, a large-format window offers a direct view to the lamination station. It’s here that layers of dough and butter are worked with precision, creating the flaky, structured texture that garners Dope its almost cult-like following. Owner Jess Reno likes that the opportunity to watch the process happen in real time might translate to an even deeper appreciation for what ends up on the plate – and also that the team in the kitchen can see people enjoying the food that they are making.

“At our earlier locations, we really didn’t understand what good flow looked like in the kitchen,” says Reno. “We made mistakes. With this project, we finally figured it out. Everything is in sync. It feels right to invite the community to see it all in motion.”

In the kitchen, classically trained Brittany-born pastry chef Kevin Lucas leads the charge. He’s backed by Nemesis exec chef Mielye Mitchell and executive sous chef Lina Serrano, with contributions from a far-reaching network of like-minded pastry heads. The same stylish rule-breaking that defines the aesthetic of the space shows up in the baking: the technique is classic and precise, and the execution consistently strong, but the flavour combinations follow curiosity over convention.

As Reno puts it, the menu here pushes further. While Dope supplies all five Nemesis locations with baked goods, the offering at this shop is more robust. When I ask what exactly sets this menu apart, he zeroes in on a few specifics:

“We have the kouign-amann at Nemesis, but we’ve changed it here by salting the brown butter. We also changed the mold to caramelize more evenly. And the Mango Coconut Rice Pudding Danish — we dice the mango fresh every morning and layer it over a vanilla rice pudding we make in-house. I hope guests notice those details, because that extra care is what you’re tasting.”

That same care carries into the focaccia sandwiches, which are exclusive to this location. The bread is made in-house, using a long fermentation technique and tightly controlled hydration. Ingredients stay simple but thoughtful, starting with San Marzano tomatoes. Handhelds include a mortadella sandwich with pistachio, arugula, ricotta, mascarpone and honey; a tomato, mozzarella and pesto version; and a stripped-down focaccia with tomato sauce, garlic and basil. If you’re after something with more heat, there’s also one with tomato sauce, pineapple, capicola, jalapeño and hot honey. To drink along with them: Nemesis coffee, fresh-pressed orange juice, and a few signature pours that echo the pastry board.

Bottom line: If you haven’t been to the North Shore in a while, Dope is a solid reason for a visit. And if you live in North Van, things just got a little cooler. Make some time to slip into the sweet storefront and check it out; and in the meantime, take a look at the pictures below…

Dope Bakehouse

Neighbourhood: North Vancouver

650 Mountain Highway