Meet the Maker Tag

What It Takes to Build a Thriving Food Economy

The Strathcona Business Improvement Association in collaboration with Dunefield and other local stakeholders, are championing an initiative that explores the potential opportunities and barriers of further developing a food business cluster in Strathcona. This project aligns closely with the goals of the Strathcona BIA’s Economic Vision and Implementation Plan developed in 2023, combining the plan’s focus areas of industrial lands, retail spaces, and community engagement. An economic cluster in an urban industrial business district refers to a concentration of interconnected businesses in a particular industry, ranging from manufacturers and suppliers, to service providers, retailers, and institutions. Further developing a business cluster can help lead to increased innovation, productivity, and competitiveness among the businesses within the cluster, driving economic growth, attracting investment, creating jobs and fostering collaboration within the local economy.

Focusing on the district’s food cluster was a natural choice for this economic development initiative. There is already a strong presence of food businesses in Strathcona, spanning from manufacturing, logistics, product innovation, unique restaurants, and cultural foods, showcasing all kinds of specialized food and beverage skills. This cluster includes both industrial and retail businesses, leveraging our district’s unique blend of industrial and retail zoning and proximity to residential. Many of the challenges faced by food businesses are macro-level challenges. Looking at how to address these shared challenges within the food cluster will not only benefit food businesses but also other business sectors in the area. In particular, a strategic effort to maintain the neighbourhood’s capacity to support both production and manufacturing as well as sales is crucial for retaining a competitive edge for businesses here. 

The early stages of this project have focused on engaging and interviewing food businesses in the area to uncover the key barriers and challenges businesses have been experiencing. This project aims to help connect the dots about how collaborative approaches could address some of these common challenges and capitalize on opportunities. The following interview with project leads Wilco van Bemmel and Vincent Kwan dives deeper into the exciting work of this project. Read on to learn more about the significance of establishing a stronger food cluster in Strathcona and discover some of the early findings and recommendations.

What are the key characteristics of a successful food cluster?

There are a few key aspects, and some of these are present here in Strathcona, which is good news. The first key thing is what we’re calling the ability to make and sell. Businesses need to have the ability to both create and innovate food products, as well as test them in the market. That includes getting immediate feedback from wholesalers, stockists, or customers. Which leads to the importance of the proximity to employees and residents. The cluster should be located near both employees and residents to facilitate easy access and interaction. A strength that Strathcona uniquely offers.

From our engagement in the community, businesses have shown us that for them to thrive here they need to develop a diverse business model. For example, including elements of wholesale, retail, and product innovation, or even just being smart in utilizing your space, such as allowing other businesses to use space during off-hours can be important. Only relying on foot traffic is often not enough. Another important factor is stability in land use and lease rates, which is essential for businesses to have the confidence to invest in their operations and logistics for the long term. If people feel like they don’t have any certainty of what the future is going to look like, it can deter investment and growth.  

What kinds of support or policy should we expect a municipal government to have in place for the healthy development of this kind of cluster? 

One thing that is really threatening these kinds of businesses is the way we have defined “highest and best use” for properties and land. In practice, the types of light industrial businesses where people make and sell things are not the kind of use that can generate the highest property values and taxes. In the current system they’ll often be the second pick for a landlord, especially considering barriers around required tenant improvements and the length of time to get permits. What if we shifted the conversation on the highest and best use being where people actually make healthy, nutritious, and culturally interesting foods that the local community desires and can afford? Then we can start to look at policy and incentives aimed towards making sure that is actually possible. At the moment, it’s not a level playing field. The businesses that have a connection to the local neighbourhood, that want to hire locally, be good neighbours, source their materials or ingredients locally, and want to add value to the communities, are often the businesses having the hardest time to make it work in terms of upfront investment required and length of time to get their permits. So this is an important area to look at in terms of where the government can step in with incentives. 

What are some other pressing issues facing food-related businesses right now?

One thing to keep in mind is that a lot of challenges that food businesses face are macro-challenges as well. Many businesses are still dealing with the impacts of COVID and are still recovering. The pandemic really demonstrated the argument for having a diverse business model, because it’s these businesses that had some built-in resiliency and could more easily pivot to new opportunities. There is a big concern about the loss of industrial land and also the quality of remaining or new industrial spaces. If spaces are replaced by something that on paper is still industrial but in practice is supposed to be quiet and tidy, then it loses that true industrial use. We also heard from businesses that city-permitting is taking a very long time. The whole process can feel very uncertain, a bit like a black box. Another challenge we’ve identified is the difficulty of scaling. For example, scaling up from a small-scale commissary kitchen space to your first retail front is challenging and expensive. There is a big need for smaller stepping stones and support mechanisms in scaling and growing businesses. There is a lot of food that is produced in Strathcona by talented people, but you cannot always enjoy it here – it has no outlet. It highlights the potential for more opportunities for businesses to develop, incubate, and test their products locally before expanding to other communities, without having to take too much of a risk.   

What are some of the potential economic impacts of developing an even stronger food cluster in Strathcona? Why is this work important?

Food businesses have a high percentage of economic spin-off that stays within the vicinity of the community compared to other business sectors. This is evident in the sourcing of ingredients, packaging, staffing, and menu items, all of which contribute to the local economy. Some of the practical reasons for the local economic impact are cost-effectiveness and logistical advantages such as ensuring product freshness. For example, sourcing locally reduces financial risks associated with sourcing from distant locations. So there is something intrinsic in food businesses that make them have a local footprint. Which is great, because if we want to build strength as a cluster, that’s exactly what you want to see. When businesses are actively seeking opportunities to collaborate and source locally this enhances the return on investment in the food cluster.   

Food as a sector is an important one because it serves all categories of end-users in the economy, including residents, workers, and visitors. While sectors like high tech and green technology often receive a lot of attention, the food cluster is essential due to its direct impact on a wide array of end-users. Especially given the City’s current interest in supporting small businesses, it makes a lot of sense to prioritize the food cluster in local economic development strategies. This should include setting industrial land targets to preserve and support the sector. 

A big consideration is what is the role of different stakeholders within the ecosystem? We are actively asking ourselves what is the role of government, community entities, and then of course BIAs in filling those current gaps in economic support, and how can BIAs be empowered more to play a stronger role in filling those gaps. Focusing on the food cluster work helps expose a lot of those opportunities.  

What are some of the early findings and recommendations for creating a supportive ecosystem for food businesses in the neighbourhood?

Firstly, we should engage in a debate with the city about the highest and best use for the area, ensuring that the types of food businesses we actually want have a fair chance to thrive here. Discussions with the city should also include long-term things like land-use and zoning. In the shorter-term, we should be thinking about the relaxation of rules. This could involve challenging rules and processes that make it difficult to experiment and innovate. For example, could we streamline the process for someone with a successful commissary kitchen product to transition to a retail setting, by identifying a suitable location and obtaining necessary permits within one month. We should be encouraging pilots that push some of these existing boundaries, and involve multiple stakeholders, like landlords and banks, for support and funding opportunities. 

We have also heard that businesses have a hard time connecting to innovation. Many feel like existing support programs are geared toward larger companies, and so there’s a lot of potential in providing support for small businesses here to connect with innovation so they can implement it into their processes. The connection to education is another area to explore. It seems like there is a lot of potential in helping bridge the gap between businesses and educational institutions that are addressing topics like food security and food systems. 

Finally, there is a large need to address the high costs of running a food related business, whether that be startup costs, operational expenses, or scaling. The lack of coordination between government and other stakeholders is inevitably leading to inefficiencies and higher costs. A more structured approach to incentivize collaboration and improve coordination is needed to support businesses more effectively.  

What role do you see technology and innovation playing in the development of a food business cluster?

Quite a few businesses are very interested in the connection between food and health. There are businesses out there challenging the way we think about the ingredients in our foods. I think we’ll see innovation around plant-based foods, customer education, and changing people’s food habits towards more healthy foods. Another interesting area is the production process itself. We’re seeing a focus on making the production process more sustainable and circular, even on a smaller scale by sharing waste streams and resources within the community, with interesting opportunities for technology there. When thinking about the stepping stones required for scaling, the connection between digital and physical space will also be really interesting. In what ways can businesses build a customer base even without having a physical presence yet, or use digital as a way of connecting with suppliers and bring down the costs of starting your business? The connection between digital and physical will be an interesting angle for more businesses to be experimenting with.

Connecting the Dots and Creating Opportunities

Part of the aim of this project is to identify gaps and make meaningful connections within the food business cluster ecosystem in Strathcona. By helping articulate gaps and connecting dots the Strathcona BIA can work with stakeholders to understand the actionable steps needed to further develop a strong food cluster in Strathcona. Acting as a nimble connector, the SBIA strives to facilitate collaboration with key players and government to drive new initiatives and policy changes that will benefit the food business sector. Together, we can build a thriving and sustainable food business cluster in Strathcona, leading the way for innovation and economic development. 

Next Steps

One concrete next step is that we will be supporting food talent in Strathcona towards a food retail (pop-up) presence. We want food entrepreneurs who today work in commissary kitchens and small production spaces, to have a low-risk, affordable way to reach a new customer base and test their readiness for a permanent retail space. We hope this will create new food options that Strathcona residents and workers need and crave, like fresh greengrocers, more lunch options, a greater variety of local and cultural foods, and food experiences in the late afternoons.

We recently interviewed some exciting Strathcona businesses as part of our focus on the local food economy.

Learn more about Tommy’s Whole Grain Bakery, a new bakery in the district committed to redefining baking with whole grains here.

Dive into the world of shared kitchen spaces in this interview with B3 Collective Commissary Kitchen here.

A new business in Strathcona is streamlining urban living through well-designed storage solutions.

Strathcona is home to a vibrant community of design and manufacturing businesses. Here, artisans and craftspeople work with their hands and technology to create and build the things that enrich urban life. There are some exciting newcomers that are contributing to this growing sector in the neighbourhood, and Express Closet at 526 Clark Drive stands out. Express Closet is a custom cabinet and storage solutions company with a clear mission: to simplify people’s daily lives by enhancing their organization and storage capabilities. We sat down with owner Alistair Mellen to learn more about his business and his journey as a new business owner in Strathcona.

What inspired you to get into the business of custom closet organization? And what sets your business apart? 

My dad started the company in 2005. I would help him on the weekends in highschool. After I came back from university I helped him out for about a year full time. At that time he asked me if I wanted the business, and I agreed. That was seven years ago. It’s just me now, and I think what sets my business apart is that I have a really fast turn-around time which is important for a lot of people. My customer service stands out. I’m there from the beginning to the end and I always like to do little extra things to help people, like hanging pictures for them if they want. 

What’s your favourite part of working in this business?

It’s always awesome when my closet solutions make a really big difference for people. They might have had a crazy cluttered closet that just didn’t work at all before, and so when they tell me how big a difference it’s made in their life that’s pretty great. I love doing design for more complicated closet projects, like custom wardrobes, or kids desks and just anything where I get to work with fun, funky spaces.  

How do you see the future of custom manufacturing evolving? What role do you think technology will play in your industry? 

My products all involve CNC work, so they’re designed to be cut by a computer assisted cutting tool. I think the automation of that will continue to get better and better. The product comes in four by eight sheets, and there’s basically a robot that will take those sheets, put it on a platform, cut all the pieces, take the pieces off, take them onto the drilling stage, and it’s a whole controlled process that’s all automated. The end product has nice edge banding and drilling already done. I think that area is where the most advancement is going to happen. On a large scale, we might start to see more automation when a whole condo development goes up. But I think as far as individual renovations for single family homes or apartments, it’s always going to be a person involved in the craftsmanship. 

Can you share more about the materials you use and how you select them for your custom closets?

There’s two key components. There’s the board itself, which is a particle board core, and then there’s the finish that’s applied to it. All of my products come from Canada. I’m always focused on sustainable forestry practices and recycle as much as I can. That’s really important to me. I won’t take any product that hasn’t been certified sustainable. Often particle board is a leftover product from the milling process. Usually the off-cut woodchips are pressed into a board, so it’s an inherently sustainable process. Another impact to consider is what kind of glue is used, and I definitely avoid anything with formaldehyde. For the finish, it depends on what people want. The most used basic white one is actually made in Burnaby. Most of my in-house finishes are all done on the West Coast. 

How does your work impact or engage with the community?

Ideally one day I would like to do all the closets for affordable housing initiatives. Usually those projects want basic wire shelves because they are cheap to put in. But if you’re living in a small apartment, a single wire bar and shelf just doesn’t work for like 90% of people. I’d like to be able to do the kind of closets I create, but do it at the price of wire shelves and really make a difference for people. So that is a goal to be able to have enough business that I could actually do these kinds of community projects at the same price point as the wireframe. 

How long have you been in Strathcona and what makes this neighbourhood special to you?

I started mid-summer last year, so I’ve been here for about six months. I think the mix of manufacturing, artists, and interesting food places and breweries makes it a really fun neighbourhood. All the business owners I’ve met have been really welcoming. Within the first two weeks of taking this place over, Union Wood Co down the block did a block party where all the business owners in this block had their doors open and everyone could mingle, which was awesome. I’m currently helping my business neighbour do some renovations at her place, so there’s been all kinds of connections! 

What do you see as the opportunities and the challenges of being in this neighborhood? 

I think it’s very much an up and coming place with a lot of potential to be a really interesting culture zone of Vancouver. As it grows, and new modern buildings move in, I hope it doesn’t lose that. As for challenges, I think there can sometimes be a stigma for the area, but which is kind of unfounded for a lot of it.  

Any advice to aspiring entrepreneurs looking to start a business in this district?

It’s easier to meet fellow business owners and they are more welcoming than you think. Have conversations because you never really know where they’re going to go. For example, I just ran into my business neighbour and it turns out they need some extra storage space. So I’m going to help them store their stuff since I have the extra space right now and that can help support my rent. So by talking to other business owners you’ll often be surprised by what kind of opportunities open up. 

What more would you like to see from the Strathcona BIA?

After looking at the website and learning more about what you do with the trash pick-up and graffiti removal, that’s all great. One suggestion would be creating a bit more community for people who are looking for it – like a semi-annual gathering to help get more connected to other people in the district. I’ve also been blown away by events like Eastside Culture Crawl, when all the studios in the area open up. I think it would be cool if that was a more prominent part of this place’s identity, perhaps more events or initiatives that bring life to the industrial side of the neighbourhood and all the many small businesses doing interesting things here. 

Learn more about Express Closet on their website.

In the heart of Strathcona’s industrial district you’ll find B3 Collective Commissary Kitchen, a dynamic food hub that’s been at the forefront of supporting Vancouver’s culinary entrepreneurs since 2010.

B3 Collective Commissary is Vancouver’s largest and longest operating commercial kitchen, and have been at their space in Strathcona at 1205 East Hastings since 2021. B3 Collective serves as the launchpad and home to an incredible range of food producers, from ghost kitchens to food truck operators. Led by owner Chris McKenzie, B3 Collective not only provides space for food production, but a culture of mentorship and guidance for those embarking on their small business journeys.

We sat down with Chris to learn more about his experience and gain insight into the world of operating shared kitchen spaces in this city.

What is it that inspired you to open a commissary kitchen? 

I started back in 2010 when the food truck pilot program launched. The City had designed the pilot program, but hadn’t looked at the back end needs, like a commissary space – somewhere to do your prep. At the time that kind of space wasn’t really available. I had someone coming by looking for space and it just evolved from there. Farmers markets were just starting to emerge. So it was just kind of the right place at the right time.

What role do you think commissary kitchens play in the local food ecosystem?  

If there were no commissary kitchens, I’d say three quarters of food entrepreneurs wouldn’t be operating. It’s just too expensive in Vancouver in terms of rent for their own space. So if you don’t have commissaries, you don’t have a lot of the businesses at farmers markets, you don’t have a lot of the ghost kitchens, and I don’t think you’d have a lot of food trucks. It’s often too expensive in terms of rent to be able to start something in Vancouver and survive. So they’re a really vital piece of the puzzle. Our space alone has over 100 employees from all the different businesses we support, and I would say 80% of those people are residents of Vancouver, so it’s a big economic impact for the City.   

How do you support the local food businesses and entrepreneurs in this space? Any ones that you’re really proud of that call B3 Collective home? 

Oh they’re like children, I can’t get to pick a favourite one! But we’ve had some good success stories over the years. Some that have gone on to open multiple locations. The Juice Truck is a famous example. I think they have 80 employees now, and six locations and they started with just one food truck back in 2010. Spread ‘Em Kitchen is another one, her products have now gone national. So there’s a few that have become a huge success story in their own way, but they needed a commissary kitchen to start. The goal is trying to help those in here succeed. It’s not just a matter of signing them on and leaving them alone. I look to provide mentoring and guidance, and assist those starting out as best as I can, whether that be sales or any other way.

How do you see the future of food manufacturing and food production evolving? 

Vancouver is changing in terms of property and property use, so I think it’s going to be even more difficult going forward in this industry to survive. With commercial property supply shrinking, and rents going up due to rising property taxes I think long-term it’s going to be hard.

Any ideas around policy changes that could help shape a more viable future? 

I think it all boils down to the property taxes. You’d think we could get some kind of break in this area and be more supported by the City.

What are the opportunities and challenges of being in Strathcona? 

I find Strathcona authentic. Compared to some other neighbourhoods, people are more grounded here I think. It’s just a neat neighbourhood. And that’s not always known unless you’re here. Everybody around here knows each other and supports each other. For example, I’ve taken stuff over to the metal recycling guys around the corner, and we’ve got a good relationship with the brewery behind us. Everyone helps everybody out. Development and growth in this area is good, but it also comes with its costs. Property taxes are going to be impacted by new residential developments and that is a challenge.

What advice would you give to aspiring entrepreneurs looking to start a business in this district?

I would say do your homework. With new entrepreneurs interested in coming in, I’ll sit down with them and give them the advantages and the disadvantages and tell them what they are up against. For anybody getting into new space you have to consider that it can typically take a year before you are operating. You could be paying full rent or property taxes while you go through the permitting process of the building, so that’s a tough go. A problem with the process is you often don’t find out what’s required in terms of upgrades until you start. So you have to have a contingency fund set aside if things take longer than anticipated. A bulk of the frustration with opening a new business can be planning for the unknown, and then dealing with what feels like independently operating departments at the City.   

When you envision the future of Strathcona, what do you see?

I hope Strathcona doesn’t turn into what the other neighbourhoods are. Like I said, Strathcona to me is more authentic. It’s the old historic Vancouver neighbourhood. You’ve got these older commercial buildings that have been around for decades, and a unique community feel here and I hope that doesn’t change. I hope with the new development that comes, it can at least be consistent to the current feel of the neighbourhood.

What more would you like to see from the Strathcona BIA?

You guys do an excellent job of being involved with the businesses here. It’s almost like having a parent. If there’s any issues, or if I hit a dead end, I feel like I can call and explain what I’ve got going on, and some new directions can be opened up. It’s great you reach out right when businesses open up, so they know you exist. 

Learn more about B3 Collective Commissary on their website.

Tommy’s Whole Grain Bakery, located at 338 Powell Street, is a new bakery in the district with a special mission.

This bakery is all about experiencing and celebrating the rich flavours and incredible benefits of whole grains. They purchase grain from local sources, mill them in-house, and use every part of the grain to maximize flavour and nutrition, and reduce food waste. First and foremost their focus is creating great-tasting products. Their mouthwatering breads and treats will have you coming back for more. 

Owner Tommy Aird’s love for baking began as a child, influenced by his mother’s great baking and grandmother’s love for delicious pastry. He started cooking in restaurants as a young adult, later moving to Toronto to pursue culinary school and a career in baking. Over the years working in various kitchens he developed a deep appreciation for food and where it comes from. Attending a grain conference in Montreal was a pivotal turning point, sparking a passion for heirloom grains and supporting small-scale, organic agriculture. 

We sat down with Tommy to learn more about his story and his experience of running a business in Strathcona.

How does your work impact or engage with the community:

As a food producer, I think about the social and environmental impacts of what I do. The decisions you make as a food producer when you choose a purveyor is in fact a decision for thousands of people. So it really does matter for me to educate myself and have good reason to be partnering with certain purveyors or growers. Things I think about are making sure that farmers are getting paid a living wage, that employees are getting paid a living wage, and that the product I’m purchasing is nutritious and contains the building blocks for life. For environmental impacts, it’s making sure these businesses have integrity and are using water responsibly for example. We’re also trying to create as little food waste as possible. It’s what we’re trying to put into practice – be leaders in the industry, not heroes, because it’s not about being the only one, but setting an example and trying to inspire others to engage with the kind of work we do. Increasing the nutrition in our community, and reducing food waste, these are things that should be top of mind for us.  

What are the opportunities and challenges of being in this neighbourhood? 

I’ve been spending a lot of time in this neighbourhood, even pre-opening, since we started construction in August. This community has such a wonderful fabric to it and we feel so welcome and supported by our neighbours and the community at large that I wouldn’t want to be anywhere else in the city, even given the opportunity. But at the same time, it does come with its challenges. Just looking across the street, there are vacant lots, and there is vacancy next door to us that likely won’t be transitioned into anything until it’s torn down. Upgrading and preserving heritage buildings, and also tapping into the kind of energy we see in the neighbourhood during events like the Powell Street Festival, I can see what it could become. This is a fantastic neighbourhood. I think it might not be obvious to those who look from far away, but when you spend time here, you realize there are families here, there’s community here, and it does have deep roots. 

Any advice for aspiring entrepreneurs who might be looking to start a business in this distinct?

Get here. Don’t be scared. I think it’s so fulfilling and rewarding. Entrepreneurship is just hard in general, so I don’t know if it’s any harder here necessarily. But I do feel we have such a warm response from the community and the neighbourhood, and from the people who choose to come visit us. And I think that we are able to add to the community in different ways as well. If we’re driving people here from the North Shore, or from Langley for example, I think we’re giving the rest of the neighbourhood an opportunity to be seen. There’s a lot of spaces that we could be putting some really impactful and meaningful concepts to keep contributing to the fabric of the neighbourhood.  

What is your favourite baking ingredient right now and why do you love working with it?

My passion is grains. It makes up almost 70 percent of our diets, and so often we’re just kind of missing the mark. They say 98 percent of people exceed their recommended grain intake, and only two percent of people achieve the recommended whole grain intake. It just demonstrates how much white flour we’re consuming and the shadow side of that is how much healthy food in the process of creating that white flour is being wasted in our food system. 15 to 45 percent of the crop is commonly discarded, and 20 of the 21 micronutrients and grains come out during sifting. You discard 15 percent and lose 95 percent of the nutrition. So I get excited about something that is just flour, water, and salt. It doesn’t need fancy imported ingredients. We love the flavour of the organic grains we get from the Fraser Valley, and how they transform during fermentation, and then further during the bake, all adding different layers of flavour. I also think the impact of whole grains is compounding and cascading in such a meaningful way, so that for me is the most exciting ingredient. 

Can you tell us a little bit more about the milling on site that happens here?

We have a little mill, called a Meadows Mill, and it has two eight inch stones, which is quite small. It’s about the size of a mini fridge. It’s actually on loan to us from the Bread Lab at Washington State University because they’re generous and supportive of our mission and aligned to our goals to perpetuate the whole grain movement. As an eight inch stone, I sometimes joke it’s like going on a bike tour with a single speed. But for us, we’re two and a half months old, and we have a lot of growing to do, so in the meantime is perfectly adequate for our needs. It’s straightforward – the grain goes in the hopper, comes out the boot, goes into the chamber and gets pushed between the two millstones and comes out the bottom. Ours comes out as a whole product and that’s how we use it. It’s where we create all our flour. 

Can you tell us about what products are available from Tommy’s Whole Grain?

So you can come in for coffee and buy the baked goods (breads, cakes, brownies, cookies, croissants and more). We get our beans from Honest to Pete Coffee, a wonderful little roaster in Olympic Village, so we’re proud to brew and sell his beans here as well. We have a roast beef sandwich and ham sandwich with meats that we get from Oyama Sausage. We use a 36 month old compte cheese on our ham sandwich that we get from Benton Brothers. We also have a quiche and a vegan flatbread that we do daily. Aside from the daily bakes, we have two products that are more shelf stable. We have a whole grain sourdough cracker that I just get really excited about. Then we have a granola, something I’ve been making for years. It’s bougie, it’s 50 percent nuts, so it is very protein and nutrient rich and very filling. While we’re not able to provide milled flour as a product line right now, we know a lot of our patrons are interested in supporting the farm Cedar Isle in Agassiz where we purchase a lot of our grains. They have a CSA program and grains available directly as well. This is very much still our phase one, we have so much more that we are looking forward to showing people once we grow our business. 

What more would you like to see from the Strathcona BIA?

The BIA has been interested in and supportive of this project since I first reached out in summer. So I think just knowing they are there is helpful. If there was ever an opportunity for the BIA to help outline or navigate grant writing, funding applications, or program opportunities that could benefit businesses, that would be nice to have. And then just amplifying our work, just like this, to help attract people to come here and to support us. Finally on the policy side, helping get policy created that encourages more businesses to adopt more sustainable practices, since there’s currently a lack of consequences for unsustainable practices in the industry. 

Learn more about Tommy’s Whole Grain Bakery on their website.

You can also follow them on Instagram here.

This is Maddles Made.

A Strathcona-based designer and maker whose business it is to sew, craft and design out of her studio at Maker Labs in Strathcona.

She sells fun, handmade wears like earrings, jewelry, textiles, homewares and fashion items playing with bright colours, fabrics, fuzzy textures and up-cycled material.

You can find Maddles Made in-store at Awen Haus or online via her website maddlesmade.com

Tell us a little bit about your brand and what you do.

I’m a hybrid designer-maker-artist-thingymajig with a background in engineering. MaddlesMade is my brand of quirky colourful functional items that I dream up and create.  I design and make a lot of bags, jewelry and home pieces with a focus on using repurposed materials. The aim of all my creations is to make fun things that make people laugh or smile.

How did your love for creating begin and when did you decide to turn your passion into a business?

I’ve always loved creating, I’m just one of those people that always needs to keep their hands moving! I’ve been selling my work on the side on and off for years, but my business got more serious when I moved to Vancouver from Australia and got my studio in Strathcona. The community here is supportive and encouraging of the things I make, which really fuels my creativity.

Where in Strathcona are you based and what makes this neighbourhood special to you?

I have a small 90-square-foot studio inside the MakerLabs building. It’s been such a fun process to build out my space exactly to my needs over the years (no space is wasted). I have two industrial sewing machines in my space, a desk, computer, an ironing station and overflowing tubs of fabric and colourful supplies. The community here is great, I’ve made many wonderful friends who inspire me daily and I love having access to all the communal workshops and tools.  Outside of MakerLabs I love the Strathcona area, there are many fun shops, bars and places to get snacks. I regularly go for little walks through the neighbourhood when I need to take a break from sewing or making.

How does your work impact the community?

The MaddlesMade brand is all about fun. I like to make pieces that make people feel happy when they use them. I believe wearing or interacting with items that have bright colours or fun textures can have a positive impact on people’s emotions – especially when you’re in the depths of a grey rainy Vancouver winter. 

Where can we find you?

Online at www.maddlesmade.com or @maddlesmade on Instagram.
My products are also stocked in The Nooks in Gastown and Awen Haus (the in-house artist store we have at MakerLabs).

Interested in meeting more Strathcona makers? Learn more about Settlement Brewing, Birdies, Scavenger Coffee, Orii Jewelry, Yardi Grabz, Living Lotus Chocolate and Awesome Sauce Designs.

Chapel Arts creates one-of-a-kind and limited-edition pieces using local hardwood.

With a team of local makers from all walks of life Chapel Arts is located in the heart of Strathcona and produces beautiful hardwood pieces made from walnut, oak, maple and reclaimed fir.

Their stunning furniture and collector pieces are created from ethically sourced urban and rural hardwood trees, not from deforestation and traditional logging practices.

Read more about the Chapel Arts and the impact they are making in Strathcona and beyond.

When did your love for woodworking begin and when did you decide to turn your passion into a business?

How does your work impact or engage with the community?

Where can we find you?

Studio and shop at 305 Dunlevy Avenue.

Our showroom, West Coast Wood Slabs by Chapel Arts at 79 W 3^rd Ave.

Or online at chapelarts.com, Instagram at @chapelarts and @westcoastwoodslabs

Interested in meeting more Strathcona makers? Learn more about Settlement Brewing, Birdies, Scavenger Coffee, Orii Jewelry, Yardi Grabz, Living Lotus Chocolate and Awesome Sauce Designs.

Bonnie is the founder of Make Nice Company – an eco-friendly dish soap company that aims to reduce plastic consumption worldwide.

Make Nice Company’s products are made right in Strathcona and use natural ingredients and delicious scents like citrus, eucalyptus and mint. Their ultra-concentrated dish soap replaces up to 3 bottles of traditional dish soap and their product line also includes accessories like scrub brushes and soap trays.

Get to know Bonnie and her journey below.

Tell us a bit about your business and what you do?

When did your love for soap begin and how did you decide to turn it into a business?

How does your work impact or engage with the community?

Where can we find you?

Check us out at makenicecompany.com or on social @makenicecompany. 

Interested in meeting more Strathcona makers? Learn more about Settlement Brewing, Birdies, Scavenger Coffee, Orii Jewelry, Yardi Grabz, Living Lotus Chocolate and Awesome Sauce Designs.

Andres Zapata and James Mieu are the creators behind Birdies, a Peruvian-inspired ghost kitchen serving up succulent chicken and sides from their commissary space in Strathcona.

Birdies is a new project that sprouted from the duo’s catering venture, Oui Chef Catering. Serving up delicious chicken, sides and their specialty beverage chicha, Birdies’ recipes have been meticulously developed drawing from the pair’s experience working in high-end restaurants both here in Vancouver and abroad. 

Hoping to expand their menu soon, Birdies’ simple menu is anything but ordinary. Their birds are beer-brined for a day before they’re drenched in a pepper marinade and grilled on flaming hot charcoals. Their fries are spiced to perfection and their chimichurri and sauces will no doubt have you coming back for more.

Learn more about the founders of Birdies below and find their menu online through Doordash.

Tell us a little bit about your brand and what you do.

Birdies Charcoal Grill specializes in serving barbecue-style chicken using true-to-style techniques from various global gastronomic cultures. Our initial menu consists of a Peruvian-style charcoal chicken known as Pollo a la Brasa that gets served with aji criollo (a Peruvian amarillo pepper sauce), chimichurri, and chicha (a Peruvian purple corn drink created by the Andean community). We wanted to use Birdies as a way to highlight our culinary backgrounds while serving the community something unique and delicious. As we continue with Birdies we will add more flavours and styles to our menu paying homage to our heritage and the local Vancouver food culture.

How did your love for cooking begin and when did you decide to turn your passion into a business?

Where in Strathcona are you based and what makes this neighbourhood special to you?

We are located in the B3 Collective Commissary Kitchen on the corner of East Hastings Street and Vernon Street. Strathcona has been an ideal environment for us. There are a lot of creative and cool small businesses around the neighbourhood which gives us vision and confidence for future growth. We love the hard-working energy of our colleagues in our commissary kitchen as well and are lucky to be a part of a supportive small business community.

How does your work impact the community?

Since we are still pretty new our impact hasn’t been too deep. Asides from offering tasty treats we hope that over time we will grow to become a known part of the community. We are always interested in engaging in local events and promoting our working neighbourhood.

Where can we find you?

You can find us at the B3 Collective, on Instagram @birdiesyvr, and on DoorDash.

Interested in meeting more Strathcona makers? Learn more about Orii Jewelry, Yardi Grabz, Living Lotus Chocolate and Awesome Sauce Designs.

Rory and Diana are the business owners of Scavenger Coffee, a unique bicycle transported business that doubles as a traveling coffee stand, based right here in Strathcona.

Drawing from Diana’s love of bicycles as well as her experience in the cargo-bike delivery industry, the pair started their coffee business during the beginning of the pandemic. A challenging obstacle to their original business plan has led them to find their community at a number of Vancouver Farmer’s Markets as well as festivals, weddings and other events.

Learn more about Rory and Diana’s story below.

Tell us a little bit about your brand and what you do.

Rory: Scavenger Coffee is a mobile coffee shop, pulled behind a bicycle. Our cart is handmade, by us, from local and scavenged materials. Our espresso is hand-pulled, on our 1970s Italian espresso machine.

We launched just before the pandemic, and it’s been an interesting ride since then figuring out ways to survive. We thought we’d made it when we got a Downtown operating permit for the corner of Robson & Granville St starting on March 1st, 2020… but we’re fortunate to be flexible and we pivoted to operating in neighborhood parks so we could serve people working from home.

Now we have a happy mix of farmer’s markets, private events, festivals, and sunny days at the park.

How did your love for coffee begin and when did you decide to turn your passion into a business?

Diana: I’ve always loved coffee, but it was my passion for bikes that inspired me to start a business. I worked for Shift Delivery, which is a cargo bike delivery co-op, a few years ago. They had such a great community and really showed me the potential of a bike-based business. They inspired me to combine my love of coffee culture with my passion for bikes and start a business.

Where in Strathcona are you based and what makes this neighbourhood special to you?

Diana: We feel really lucky to live and work in Strathcona. It’s a 2 minute commute to our kitchen space, which is tucked under the Powell St overpass. My admiration for the community that coffee can bring was fostered in no small part by some of our neighborhood mainstays, like the Wilder Snail and the Union Market. Those spots are just a couple of examples of the many reasons why I love this neighborhood.

How does your work impact the community?

Diana: By operating a small business exclusively from a bicycle, we hope to inspire folks, and shift the city towards being more bike-centric, active, and community-oriented.

Rory: People love to see crazy things being pulled by a bicycle, and no one believes us at events when we tell them that yes, we did bike it here. I like to think that we open some people’s eyes to what you can do with a bicycle. It’s such a great way of getting around Vancouver.

Where can we find you?

Diana: On the weekends we’ll be bouncing around the Riley Park, Kitsilano, West End and Trout Lake Farmers Markets all summer long: April 30th – Oct 30th. We’re also really excited that festivals, events, and weddings are happening again this summer! We’re still filling our schedule, but we’ll be posting our location on our Instagram @scavengercoffee.

You can also learn more about Scavenger Coffee at www.scavengercoffee.com

Interested in meeting more Strathcona makers? Learn more about Orii Jewelry, Yardi Grabz, Living Lotus Chocolate and Awesome Sauce Designs.