Cascadia Bakehouse has been a neighbourhood favourite in Port Moody since 2015, known for sourdough loaves with a deep, tangy flavour and a crisp, blistered crust. Walk in and you’ll notice the wood-fired oven at the back, the steady line of regulars, and the display of pastries that change with the seasons. They bake deliberately, using long fermentation and West Coast grains, so each loaf tastes of time and place.

Their product range is clear and reliable. Expect classic country sourdough, a seeded miche, and a rye loaf made with Canadian heritage flour. Morning pastries include croissants, pain au chocolat, and a lemon almond tart that often sells out by mid-morning. They also produce sandwich breads, focaccia by the tray (perfect for office lunches), and cookies labelled with ingredients for easy ordering. Special orders are welcomed, from birthday cakes to rustic wedding loaves; same-week notice usually works for smaller requests.

The team at Cascadia Bakehouse are bakers first, shopkeepers second. Head baker Sarah (more than ten years in artisan baking) oversees starter maintenance and training for the small crew, which keeps production consistent day to day. Staff are happy to explain crumb structure, recommend toasting techniques, or advise on storage to keep bread fresh longer. The shop is compact, about 900 square feet, with a handful of stools where customers chat while waiting. Payment options include tap, debit, and online pre-orders through their website.

Locals choose Cascadia for dependable flavour and honest products, not hype. They source local butter and seasonal fruit, support nearby suppliers, and donate end-of-day items to a Port Moody community fridge. If you want bread that’s made with care and tastes of the region, swing by Cascadia Bakehouse or call to place an order.

Website: http://cascadiabakehouse.ca/ | Phone: 604-949-3542