Folke Brings Vegan Brunch to the Table, Starting This Weekend

Kitsilano’s Folke Restaurant launches brunch service this weekend (June 7th and 8th), offering a plant-based excuse to roll out of bed and reward yourself with hot maple syrup and an armful of baked goods.

The community-driven restaurant from Colin Uyeda and Pricilla Deo is now offering brunch served share-plate style, from 10am to 2pm every Saturday and Sunday. The rotating menu leans seasonal and savoury, including sourdough waffles topped with fried oyster mushrooms and hot maple syrup, and a vegan baked strata layered with chickpea-tofu custard, charred brassicas, and pumpkin seed parmesan. There’s also rhubarb Dutch baby with whipped cream and granola; smoked rutabaga Croque Monsieur; and mushroom toast with morels and horseradish.

And then there’s the cake table. Yes, a cake table. Deo, who knows her way around a pastry bench, has fully committed to the idea of using brunch as an excuse to eat dessert before noon. Think iced cinnamon buns with vegan clotted cream, seabuckthorn tart with vanilla cream, rhubarb crumble bars, quince thumbprint cookies, everything bagel scones, and a particularly persuasive apple cinnamon bundt cake. It’s all plant-based (naturally), with gluten-free options and enough variety to tempt even the most self-righteous smoothie drinker. Fill a plate for $18, or a takeaway box for $20 – and don’t say we didn’t warn you!