Admit it—now that the pandemic is more or less over—or at least not an all-consuming mind-warping obsession—you’ve returned to normalcy, at least where the bread-making is concerned. Where every day in 2020 started with a loaf of piping-hot sourdough fresh out of the oven, you’ve now got bigger concerns. Like finishing Season 4 of Succession before someone spoils the ending for you.
And still, you crave sourdough. So, until you get your long-dormant starter kick-started again, you’ve got the opening of a bricks-and-mortar Tall Shadow Bakery in the East Village.
Farmer’s market frequent flyers will know the team of Dayle Kennedy and Cass Helps for their sourdough offerings in finer Greater Vancouver parks and parking lots. The two have made a name for themselves by making bread noted for its organic grains and an unrushed fermentation process.
Located at 2474 East Hastings, the 2,000-square-foot bricks-and-mortar version of Tall Shadow sees the two bakers teamed up with Dachi’s Miki Ellis and Stephen Whiteside.
Helping keep East Van residents in sourdough, as well as pastries, cookies, cream puffs, oat bars, and seasonal pop tarts, are pastry chef Kiko Nakata and baker Annabelle Choi.
Tall Shadow Bakery has 16 seats inside, and communal benches outside, with drinks on offer including coffee from micro-roaster Modus, and tea from Cultivate.
Need your daily sourdough? Tall Shadow Bakery has you covered from Wednesday to Sunday from 9am until sold out.
What: Tall Shadow Bakery
Where: 2474 East Hastings