Bread Making
Terra Breads attracts it customers from dawn to dusk with the delicious and comforting aroma of freshly baked bread. Their artisan bakers rise early in the morning to knead and roll their specialty sourdough recipes. Loaves are hand-shaped and baked in a stone hearth oven, resulting in a crisp crust and soft, moist and delicious innards. Varieties include plain white sourdough, French, green and black olive loaves, rosemary and herb, raisin multigrain, caraway rye, walnut, anise and more. Among the crowd favourites that don’t come in the form of a loaf are the grape and nut bread, which is flat, sliced into squares and then topped with powdered sugar, and the apple foccacia.

Organic Ingredients
Using only quality ingredients and natural starters, bakers follow a slow, old-fashioned process to leaven, shape and bake all the bread you see in the shop. Whether they are making a loaf of pumpkin seed bread or a sourdough baguette, Terra Breads does not add any shortening, eggs, butter or milk to its bread products. They also keep fats and oils away, unless they are found naturally in ingredients such as olive oil, nuts and cheese.

Bakery and Café in One
What’s better than a fresh roll of Italian cheese bread or an aromatic challah? How about a sandwich made with these tempting bookends. At the Kitsilano Bakery and Café location on West 4th Avenue and Balsam Street, you’ll find delicious sandwiches made on the spot, such as cambozola and cucumber, roasted wild salmon, roast lamb and pear with mint, and cambozola and cucumber. Have some homemade white bean prosciuto soup, an organic greens salad and a cappuccino on the side and enjoy your simple but satisfying lunch at one of the café’s tables or counters.