Podcast appearances and mentions of natasha tatton

Welcome back to another episode of the PBN Podcast! In this episode, we're thrilled to break bread with Ed and Natasha Tatton, the dynamic duo behind 'Ed's Bred', the revolutionary BReD–Organic Sourdough, Whistler, BC's premier 100% plant-based café and bakery. From Natasha's globe-trotting adventures as an English teacher to her heartfelt mission in the front lines of a vegan eatery, to Ed's transformation from a globe-trotting chef to a maestro of vegan sourdough, their story is a delectable blend of passion, advocacy, and artisanal excellence. Dive into the heart of their journey, exploring how they've kneaded their individual paths into a shared vision that's not just about baking bread but about sowing seeds of compassion, sustainability, and community well-being. Hear about the challenges and triumphs they've encountered while turning BReD into a B Corp-certified beacon for plant-based living and how they're using their business to stir up positive change for people, animals, and the planet. Follow Ed's Bred here - https://www.instagram.com/eds_bred/?hl=en Host: Robbie Lockie Editor: Polly Foreman Audio Editor: Phil Marriott Social Media: Darrell Sawczuk Producer: Xisca Taylor 00:00:00 An Introduction to Ed & Natasha Tatton 00:04:24 Beginning the vegan journey 00:12:25 Life in Whistler, Canada and opening a vegan bakery 00:17:29 Why Whistler? (GoWhistler interview clip) 00:20:22 Vegan or Plant-Based? 00:21:50 Maintaining a good relationship whilst working together as a couple 00:25:56 The vegan ethos: incorporating vegan principles into baking 00:26:47 Vegan Bakery in a Ski Resort becomes a B Corp! (BReD video clip) 00:27:50 Training staff to use positive language 00:37:10 The magic of Sourdough 00:45:00 Gluten and wheat intolerance 00:47:52 BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking - Ed & Natasha's recipe book 01:01:30 The 5-year plan and future dreams 01:03:45 Stranded on a desert island

Bread is my favorite food so naturally I had founders of one of the top vegan bakeries join us to spill the tea. Ed and Natasha Tatton have not only built an award-winning bakery but have also launched a mouthwatering cookbook! Their recipes are easy to follow, ensuring you'll impress your friends every time you bake. In this episode, we delve into what it really takes to run a vegan bakery and also the challenges and moments of joy encountered along the journey! *This episode is also available on Spotify, Apple, and Google Play. Follow us: https://edsbred.com/ https://www.itsjamiescorner.com Buy their book: https://www.penguinrandomhouse.ca/books/704090/bred-by-ed-tatton-with-natasha-tatton/9780735244443

Today's episode is a biggie: much like the incoming Pineapple Express. Womp womp! Special Guests Ed and Natasha Tatton join us in the Local Lounge today to chat about their incredible Sourdough Cookbook; here's wishing you a very Happy Pride Week and Australia Day; and look out for pot holes that will be filled with rain this weekend!

In a Wonderbread world, what would happen if we returned to the old ways? Today's guests share the joys and meaning of slow, mindful, healthy sourdough baking.

The Tattons are the co-founders of BReD, a B Corp-certified vegan sourdough bakery located in the premier ski and mountain bike resort of Whistler, BC, Canada. The bakery specializes in sourdough and vegan baked goods. Their new debut cookbook, also called BReD, is an homage to the Tattons' bakery and mission to inform and provide their community with cruelty-free food. ED TATTON (he/him) is a professional chef who has been to culinary college and worked in high-end kitchens in the UK, Australia, New Zealand, and Canada, but now specializes in making organic naturally leavened sourdough. As co-owner of BReD–Organic Sourdough with his wife Natasha, Ed leads a small bakery team, making and baking bread, pizza dough, and other small baked goods. These days, Ed's food is compassionately vegan, a movement he is passionately excited to be part of and help grow for the benefit of people, animals, and the planet. NATASHA TATTON (she/her) is an English teacher turned bakery manager, animal rights advocate and co-founder of BReD–Organic Sourdough, a B Corp-certified 100% plant-based café/bakery in Whistler, BC. Natasha has taught English all over the world but now leads a small front-of-house team of cashiers and baristas. She has ventured into various food and beverage roles, nurturing her desire to establish a vegan eatery to provide more compassionate food choices for people. The bakery specializes in sourdough loaves and sourdough cinnamon buns complete with house-made vegan cream cheeze frosting, and has many other sweet and savory vegan treats which are made using locally sourced, seasonal and organic ingredients. Everything is made in-house and baked fresh daily and served alongside their specialty beverage programme. Entrepreneurs are the backbone of Canada's economy. To support Canada's businesses, subscribe to our YouTube channel and follow us on Facebook, Instagram, LinkedIn and Twitter. Want to stay up-to-date on the latest #entrepreneur podcasts and news? Subscribe to our bi-weekly newsletter

In this episode of the Vegetarian Zen podcast we're pleased to welcome Ed and Natasha Tatton, co-founders of BReD–Organic Sourdough, a 100% plant-based café and bakery in Whistler, British Columbia.  We talk to Ed and Natasha about vegan baking and their new book, BReD: Sourdough Loaves, Small Breads, and Other Plant-Base Baking, a complete plant-based book for bakers that goes beyond just making bread. With their cookbook, bakers of all skill levels can create gorgeous vegan baked goods from cakes, muffins, and scones to biscuits, cookies, and tarts. You can learn more about Ed and Natasha and find links to everything we discuss in the shownotes. 

Ed and Natasha Tatton, Bred, Sourdough Loaves, Small Breads, and Other Plant-Based Baking   ED TATTON is a professional chef who has been to culinary college and worked in high-end kitchens in the UK, Australia, New Zealand as well as Canada, but now specializes in making organic naturally leavened sourdough. As co-owner of BReD–Organic Sourdough with his wife Natasha, Ed leads a small bakery team, making and baking bread, pizza dough, and other small baked goods. These days, Ed's food is compassionately 100% plant-based, a movement he is passionately excited to be part of and help grow for the benefit of people, the planet, and animals. He lives in Whistler, BC. More on Ed on Instagram and Facebook: @eds_bred   NATASHA TATTON is an English teacher turned bakery manager, animal rights advocate and co-founder of BReD–Organic Sourdough, a 100% plant-based café/bakery in Whistler, BC. Natasha has taught English all over the world but now leads a small front-of-house team of cashiers and baristas. She taught English and ventured into various food and beverage roles, nurturing her desire to establish a vegan eatery to provide more compassionate food choices for people. Get BReD now!

Order Ed and Natasha Tatton's brand new BReD: The Cookbook HERE. Carrot and Walnut Cake recipe including the vegan cream “cheeze” frosting we discuss  HERE. Road Trip?  Visit Ed and Natasha's Plant Based Bakery BReD Whistler, British Columbia, Canada Natasha mentions the Brod and Taylor Proofing Box for home bread makers in cold climates. Watch a short video about the mission of Ed's Breds and becoming a Certified B Corporation here.* *B Corp Certification is a designation that a business is meeting high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Plant Based / Vegan Life Coaching.  If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠micheleolendercoaching.com⁠ or email ⁠info@micheleolendercoaching.com⁠ ⁠“Buy Me A Coffee” Donate Button⁠ ⁠Facebook page⁠ ⁠Instagram⁠ Music, Production, and Editing by ⁠Charlie Weinshank⁠. For inquiries email: ⁠charliewe97@gmail.com⁠ Virtual Support Services: ⁠https://proadminme.com/⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/vedgeyourbest/message

Ed and Natasha Tatton are the co-founders of BReD, a B Corp certified vegan sourdough bakery located in the premier ski and mountain bike resort of Whistler, BC, Canada. The bakery specializes in sourdough and vegan baked goods. Plus, Ed and Natasha's new book, “BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking” is available for purchase TODAY. The BReD cookbook is an homage to the Tattons' bakery and mission to inform and provide their community with cruelty-free food.In our conversation we discuss how the couple, originally from the UK, ended up in Canada; Ed's classic training as a chef; Ed and Natasha's journey toward veganism; the inspiration and process to opening their own bakery; and their new book, which contains 100 recipes, and is available through their website.ResourcesEd's Bred WebsiteFacebookInstagram “BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking”Penguin Random House Canada Support the show

Did you know you can earn credits for this podcast? The CE experience for this Podcast is powered by CMEfy - click here to reflect and earn credits: https://earnc.me/e46tY5 Who can earn credits? Physicians (ACCME), Nurses (ANCC), Nurse Practitioners (AANP), Physician Associates (AAPA), Pharmacists (ACPE), Dentists (ADA CERP), and Dieticians/Dietetic Technicians. -------------- What drives Natasha and Ed Tatton to embrace a vegan lifestyle? How a love for sourdough can become a life's calling?  In this episode, we're joined by the dynamic duo, Natasha and Ed Tatton, co-owners of BReD–Organic Sourdough in Whistler, BC. We explore their journey and aspirations, from their vegan transformations to their sourdough odyssey. They also shared their plant-based bakery's mission, their message of sustainability and ethics, and their advice for aspiring plant-based bakers.  Ed Tatton, a professional chef, worked in prestigious kitchens worldwide before specializing in organic sourdough. As co-owner of BReD–Organic Sourdough with his wife Natasha, Ed leads a bakery team, crafting bread, pizza dough, and more. His cuisine is now entirely plant-based, aligning with his passion for this movement.  Natasha Tatton, a former English teacher, now manages the bakery and advocates for animal rights. She co-founded BReD–Organic Sourdough, a 100% plant-based café/bakery in Whistler, BC. Her diverse experience in education and food and beverage roles fuels her commitment to offering compassionate food choices. The Tattons are the co-founders of BReD, a B Corp-certified vegan sourdough bakery located in the premier ski and mountain bike resort of Whistler, BC, Canada. The bakery specializes in sourdough and vegan baked goods. The BReD cookbook is an homage to the Tattons' bakery and mission to inform and provide their community with cruelty-free food.

Ed and Natasha Tatton have been building an outstanding, 100% plant based bakery in Whistler, BC for several years, and have just launched a stellar cookbook from the bakery.  The book is both approachable and very detailed, explaining the intricacies and advantages of vegan baking while bringing Ed's incredible flavour combinations to each recipe.  In this Episode, Mark talks with Natasha and Ed to learn about what's been happening at Ed's Bred since Ed was on the show in 2021, the challenges of writing a book and testing recipes while keeping the business running, and why plant based baking is no longer just a fringe 'alternative' option. Helpful Links Register for the BAC Webinar: Telling the story of your bakery on Nov. 14, 2023 Ed's Bred website Learn more about Bred: The Cookbook @eds_bred on Instagram Support the Podcast Here! Rise Up! The Baker Podcast website The Bakers4Bakers Community Mark's Blog, with the Bakernomics series Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin  

Today, I am joined by Natasha and Ed Tatton of BReD, a vegan bakery in Whistler, B.C. Canada.  Ed is a professional chef who attended culinary college and worked in high-end kitchens in the UK, Australia, New Zealand and Canada, but now specializes in making organic naturally leavened sourdough. As co-owner of BReD–Organic Sourdough with his wife Natasha, Ed leads a small bakery team, making and baking bread, pizza dough, and other small baked goods. These days, Ed's food is compassionately 100% plant-based, a movement he is passionately excited to be part of and help grow for the benefit of people, the planet, and animals.   Natasha is an English teacher turned bakery manager, animal rights advocate and co-founder of BReD–(along with Ed). In her life before BReD, Natasha taught English all over the world and now leads a small front-of-house team of cashiers and baristas. Taking on various food and beverage roles nurtured her desire to establish a vegan eatery to provide more compassionate food choices. If you love to eat, you are in for a treat, the way Natasha and Ed talk about food will leave you inspired to explore new (and possibly even more compassionate) ways to feed and nourish yourself.  Media Links Website: edsbred.com Instagram: @eds_bred Facebook: Bred – Organic Sourdough  https://www.facebook.com/EdsBReD/?ref=br_rs To order BReD the cookbook The Hummus Recipe that saved BReD! Mentioned in this episode: Angela Liddon - Oh She Glows Ella Woodward - Deliciously Ella To connect with me: Follow me on Facebook and Instagram @didyoubringthehummus Join my mailing list and get 3 free recipes just for signing up! https://www.didyoubringthehummus.com/3recipepdf Join my Podcast Fan Facebook Group: https://www.facebook.com/groups/didyoubringthehummus/ Book a free 30 minute call with me: https://www.didyoubringthehummus.com/book-online To be a guest on the podcast: https://www.didyoubringthehummus.com/beaguest ©2023 Kimberly Winters - Did You Bring the Hummus LLC Theme Song ©2020 JP Winters ⁠@musicbyjpw⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/kimberly-winters/message

There are few things that unite us as much as a good loaf of bread. Humans have been consuming the stuff for thousands of years, starting with the the preparation of simple flatbreads from wild grains to the large scale production of breads from domesticated wheats in ancient Egypt…quite literally, bread in all its forms, from tortilla to naan to baguettes, is one of the foundations upon which our civilization has sustained itself. And there is something magical about making bread at home, especially sourdough. With just flour, water and salt - and a little help from the helpful lactic acid bacteria that are all around us - you can create something so delicious that you might just forget that it is inherently vegan…which brings us to today's guests, Ed and Natasha Tatton. Ed and Natasha are owners of the legendary BReD in Whistler and authors of the new book BReD: sourdough loaves, small breads and other plant-based baking. Ed's Bred is legendary in these parts so I am excited to introduce you to Ed and Natasha and in this episode we talk about everything from how these two ended up opening a vegan sourdough bakery halfway across the world from their birthplace to what its really like working with your significant other and a few of the surprises they encountered with the North American palate…this episode is filled with so many funny moments. Even if you're not a bread nerd (YET) you're going to love it! About Ed and Natasha: Ed Tatton is a professional chef who has been to culinary college and worked in high-end kitchens in the UK, Australia, New Zealand as well as Canada, but now specializes in making organic naturally leavened sourdough. As co-owner of BReD–Organic Sourdough with his wife Natasha, Ed leads a small bakery team, making and baking bread, pizza dough, and other small baked goods. These days, Ed's food is compassionately 100% plant-based, a movement he is passionately excited to be part of and help grow for the benefit of people, the planet, and animals. He lives in Whistler, BC. Natasha Tatton is an English teacher turned bakery manager, animal rights advocate and co-founder of BReD–Organic Sourdough, a 100% plant-based café/bakery in Whistler, BC. Natasha has taught English all over the world but now leads a small front-of-house team of cashiers and baristas. She taught English and ventured into various food and beverage roles, nurturing her desire to establish a vegan eatery to provide more compassionate food choices for people. On this episode we chat about: How Ed and Natasha met and ended up halfway across the world in Whistler, Canada Ed's path from chef in Michelin-starred kitchens to sourdough nerd How a yoga studio helped Ed and Natasha launch their bread business Why Ed and Natasha were nervous about letting others know they were vegan What we get wrong about vegan flavours Some of Ed's favourite vegan baking substitutes  Why you should try making your own sourdough (don't be nervous!) Why zero waste matters to Ed and Natasha Our no-holds-barred (!) discussion of cream cheese icing Ed and Natasha on being partners in life and work Support the Pod! We couldn't make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @eds_bred as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! including

There's something wonderfully transformative about the journey towards a more sustainable lifestyle. For this week's guests, Ed and Natasha Tatton, a marriage, a health condition, and a few potent documentaries were the catalysts that led them to veganism. Join Carly on Consciously Clueless as we explore with them the winding road to their new way of life, the challenges they faced, and their experiences as they navigated the complexities of sharing their vegan lifestyle with their family and friends. A fascinating aspect of their story is their wedding, which became a turning point for their families' acceptance of their lifestyle choices.Diving into the intricacies of food connection, we ventured into the world of hunting and fishing, and their place in the discussion of veganism and sustainability. The conversation took a turn to understand an often overlooked side of veganism – the judgment from within the vegan community itself, and the importance of the 'vegan' label. It's a compelling dialogue that takes a closer look at the values we attach to our food and the stereotypes we often unknowingly uphold.The final part of our episode focuses on Ed and Natasha's bakery business and their foray into writing a vegan cookbook. From their commitment to sourcing organic ingredients to their zero-food waste policy, their dedication to sustainability is admirable. The journey of writing their cookbook was not without its fair share of challenges, but they tackled them with the same passion that they bring to their bakery. Tune in and be inspired by their story, a testament to the joy that comes from making conscious choices, and how delicious food can bridge the gap between vegans and non-vegans.Guest Bios: The Tattons are the co-founders of BReD, a B Corp-certified vegan sourdough bakery located in the premier ski and mountain bike resort of Whistler, BC, Canada. The bakery specializes in sourdough and vegan baked goods. The BReD cookbook is an homage to the Tattons' bakery and mission to inform and provide their community with cruelty-free food.Get in touch with the Tattons!Website: edsbred.comInstagram: @eds_bredFacebook: Bred – Organic Sourdough https://www.facebook.com/EdsBReD/?ref=br_rsSupport the showThanks for listening to another episode. Follow, review, and share to help Consciously Clueless grow! Shop my fav conscious brands. Click here for information on how to work with me.Join the conscious community on Patreon. Instagram | Facebook | LinkedIn | Youtube | Tiktok Music by Matthew Baxley

Ed and Natasha Tatton are the husband/wife duo of BReD, the popular vegan bakery + cafe in Whistler, BC. They're about to release their first book; BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking (available November 2023), which will add to their already loyal following at the bakery as well as the hundreds of thousands of people who tune-in to their social media to watch Ed shaping dough to upbeat tunes. In this episode we learn about their journey from vegetarian to plant-based and how (for Ed), it reignited a passion for cooking. Natasha shares her theory for vegan options in restaurants and how they wow guests at their bakery day in and day out. We also throw them in the hot seat with questions from some of the world's most renowned chefs.There's more to this kind and talented couple than their micro-bakery. Ed and Natasha have baked-in (pun intended) social impact into the very core of their business operations. They're not just baking delicious breads and treats; they're also making a difference with initiatives like their work with Trees for the Future. Enjoy this episode as we go Beyond the Plate… with Ed and Natasha Tatton.This season is brought to you by Fords Gin, a gin created to cocktail.This episode is brought to you by Frito-Lay.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Sourdough bread is alchemy personified, as just 3 ingredients — flour, salt, and water — transform themselves into a delicious food item that also happens to be insanely healthy. Yet despite centuries of sourdough wisdom, 21st century bread is made with dozens of unnecessary (and perhaps unsafe) additives. And those microbiome benefits that sourdough boasts? Sadly, modern bread has none.Today in honor of #SourdoughSeptember: A conversation with professional bakers Ed and Natasha Tatton about the reasons why we should all be eating sourdough on the regular (and how, too, to get started on your own sourdough baking journey if the mood strikes).Here's a preview:[5:00] Sourdough isn't a skill, it's an understanding[9:00] Sour-faux? Loaves at the supermarket may say "sourdough" but are a-lyin' [15:00] Not everyone should bake sourdough, but everyone should be eating it: Breaking down the (numerous) health benefits of fermented foods[22:00] Sourdough starters were once passed down as wedding gifts. Here's everything you need to know about your "low-maintenance pet" [29:00] Pro tips for sourdough success from professional bakers Resources mentioned:Preorder BReD: Sourdough Loaves, Small Breads, and Other Plant-Based BakingThe Real Bread CampaignBrod & TaylorBlue Zones documentary (via Netflix)Episode #403: The Processed Food Problem Join our (free!) community here.Find your tribe. Sustainable Minimalists are on Facebook, Instagram + Youtube.Say hello! MamaMinimalistBoston@gmail.com.Our Sponsors:* * Thank you also to Armoire! Use code SUSTAINABLE for up to 50% off your first month.* Thank you to our sponsor, Quince! For free shipping and 365-day returns visit https://www.quince.com/SUSTAINABLEPODCAST/ Support this podcast at — https://redcircle.com/sustainable-minimalists/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Today, we talk to NYT Bestselling and James Beard Award-winning author of The Korean Vegan Cookbook , Joanne Lee Molinaro. Alyssa chats with Joanne about representation, the writing and publishing process, family stories and how they seep into our writing, and much more! Be sure to stick around for Carolina and Alyssa's recap at the end.You can find Joanne at https://thekoreanvegan.com/TikTok: @thekoreanvegan | Instagram @thekoreanvegan | Twitter @thekoreanvegan Books In Today's Show:The Korean Vegan Cookbook by Joanne Lee Molinaro: https://www.penguinrandomhouse.com/books/609610/the-korean-vegan-cookbook-by-joanne-lee-molinaro/The Joy Luck Club by Amy Tan: https://www.penguinrandomhouse.com/books/300526/the-joy-luck-club-by-amy-tan/BReD: Sourdough Loaves, Small Breads, and Other Plant-Based BakingBy Ed Tatton with Natasha Tatton: https://www.penguinrandomhouse.com/books/704090/bred-by-ed-tatton-with-natasha-tatton/ Subscribe and follow for more author interviews and book-related content:Books Connect Us:https://podcasts.apple.com/us/podcast/books-connect-us/id1059532301The Taste Podcast:https://podcasts.apple.com/us/podcast/taste/id1393739959Marlon and Jake Read Dead People:https://podcasts.apple.com/us/podcast/marlon-and-jake-read-dead-people/id1492163935

In this week's episode, I talk to English teacher turned bakery manager, animal rights advocate and business owner, Natasha Tatton. We start with her early memories of less-than-stellar meals and her search for delicious vegan options. Hear about how she first started in food business by serving meals in a hospital in the United Kingdom to running Eds Bred with her husband in Whistler, Canada. Learn about Natasha's commitment to community in Whistler, and how they organize their 100% plant-based sourdough bakery as a B-Corp. Along the way, we touch on so many topics including how to tame spicy foods, naming our sourdough starters, different ways business can support communities, UK cuisine, sourcing local ingredients, and how being a community-focused business leader is a feminine perspective. Natasha shares her favorite Vegan Banana Bread recipe as a fantastic way to use up older, less-than-perfect bananas and reduce food waste. The Recipe starts at: 59:35 Resources mentioned in this episode: Natasha's Bakery Website: Bred made by Ed EdsBred Social Media Links: Instagram, Facebook, LinkedIn, Twitter Connect with Natasha:  LinkedIn About B-Corps: B Lab Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

Click for the full show notesIn today's episode, we'll be talking to Natasha Tatton from BReD, a vegan bakery in Whistler, BC in Canada. As a resident of Whistler for 8 years, business owner, snowboarder, and someone very much in the vegan scene in Whistler, she is going to be selling the incredible Sea to Sky Region that she (and also Seb and I) call home. So, a little heads up, 5 minutes from the end of the conversation the sound quality is less than brilliant so if you are unable to listen make sure you go to the show notes. I will say that the show notes today have about 50 links to absolutely everything that we talk about so make sure you check them out and if you know anyone heading to this part of the world, make sure you share this episode with them. It is a fantastic overview of the whole region.

On Episode 2 of Made Possible, we take the Sea to Sky Highway north to Whistler to chat with Ed and Natasha Tatton, founders and operators of BReD.BReD is an artisanal bakery and cafe known for their 100% plant-based and vegan-friendly treats. Sustainability is also high on the menu at BReD, with every coffee purchased resulting in a tree being planted. This husband and wife team are also working toward earning their B-Corp status.Learn how Ed and Natasha's journey took them from England to Whistler, how they've grown as entrepreneurs, and how BReD has become an invaluable community hub in Whistler Creekside.

Whistler, Canada is a famous ski resort! Now, it's also home to an increasingly famous vegan bakery! BReD is a 100% plant-based, organic, sourdough bakery specializing in bread with an emphasis on whole grains, naturally leavened and baked fresh every day, as well as small baked goods such as cinnamon buns, which are all made from scratch in-house with locally-sourced seasonal ingredients; and serving up a range of specialty drinks including espresso coffees. BReD has already planted 9504 trees thanks to their drink a coffee & plant a tree program. Owners Ted and Natasha Tatton are also on a journey to become B Corp certified! Small Business BC named BReD the winner of Best Youth Entrepreneur at Small Business BC Awards. The award recognizes innovation and resourcefulness in entrepreneurs under the age of 35. They are also proud founding members of Vegan Business Tribe. What's that? Find out! For more visit: https://edsbred.com/ Now, meet the founders, Ed and Natasha, and learn how they did it and why!

Whistler, Canada is a famous ski resort! Now, it's also home to an increasingly famous vegan bakery! BReD is a 100% plant-based, organic, sourdough bakery specializing in bread with an emphasis on whole grains, naturally leavened and baked fresh every day, as well as small baked goods such as cinnamon buns, which are all made from scratch in-house with locally-sourced seasonal ingredients; and serving up a range of specialty drinks including espresso coffees. BReD has already planted 9504 trees thanks to their drink a coffee & plant a tree program. Owners Ted and Natasha Tatton are also on a journey to become B Corp certified! Small Business BC named BReD the winner of Best Youth Entrepreneur at Small Business BC Awards. The award recognizes innovation and resourcefulness in entrepreneurs under the age of 35. They are also proud founding members of Vegan Business Tribe. What's that? Find out! For more visit: https://edsbred.com/ Now, meet the founders, Ed and Natasha, and learn how they did it and why!

Whistler, Canada is a famous ski resort! Now, it's also home to an increasingly famous vegan bakery! BReD is a 100% plant-based, organic, sourdough bakery specializing in bread with an emphasis on whole grains, naturally leavened and baked fresh every day, as well as small baked goods such as cinnamon buns, which are all made from scratch in-house with locally-sourced seasonal ingredients; and serving up a range of specialty drinks including espresso coffees. BReD has already planted 9504 trees thanks to their drink a coffee & plant a tree program. Owners Ted and Natasha Tatton are also on a journey to become B Corp certified! Small Business BC named BReD the winner of Best Youth Entrepreneur at Small Business BC Awards. The award recognizes innovation and resourcefulness in entrepreneurs under the age of 35. They are also proud founding members of Vegan Business Tribe. What's that? Find out! For more visit: https://edsbred.com/ Now, meet the founders, Ed and Natasha, and learn how they did it and why!

“Nature comes first, we love nature.” Ed and Natasha Our Guest today is going to feed our souls. In a little bit different way. Ed and Natasha are the one who founders of a lovely little bakery called BRED spelt not the way you think so. They are originally from UK and they are both work in the hospitality industry.  In 2013 they decided let's just pack up and go to BC snowboard for the season and see what happens. As they did it created this desire to bake amazing bread, but also really do so in a way that is truly that is not only from the table but being more careful and caring about what we eat, looking at plant based diets in particular they came up with a concept that is really working for them. Things you may not know about Ed and Natasha, Ed has been a foot man for state visits at Buckingham Palace and winter castle. He once put out a fire in a London underground tube he has cooked Dj Jazzy Jeff from the fresh prince of bell air. Natasha grew up in foster care in south east London, she became vegetarian at age 7. She surfed around the world in Bali, Australia, Mexico and she cannot swim. Her first job was working as a clown in children's parties where the kids chased her around to fight her or run away screaming and all she got paid is five euros per hour.   Listen in!! edsbred.com https://instagram.com/@eds_bred/ https://www.facebook.com/Bred – Organic Sourdough/ https://www.facebook.com/EdsBReD/?ref=br_rs https://linkedin.com/Natasha Tatton/ https://twitter.com/@NatashaTatton/   I've always worked as a chef and loved food from a very early age and loved baking with my mum [3:41] I never worked with packaged foods or anything like that, we made everything from scratch, everything was organic [4:11] Eventually I worked in a restaurant that made bread from scratch for their guests and I loved the process [4:22] When we moved to whistler, I worked at restaurant people would buy bread in and I started the program there and it sort of snowballed [4:49] I started making sour dough for friends and they'd wanted to buy the bread [5:00] So, we spent time in Vancouver Island, working on farms for board and food. Ed started making sour dough for the farmers we were working with and stay with [5:21] It was a great movement in 2020 where people could have that extra time and they may not have made sour dough but I think everyone has a higher appreciation of the time and skill that goes into it [6:45] It's been really nice through our social media platforms Instagram mostly, people are asking for more tutorials and asking questions and it's an opportunity for me to engage with the rest of the world [7:06] As a child I was just a natural vegetarian I didn't enjoy eating meat [7:46] When you are about that age you start visiting farms with the school and you discover the meat is animals. I remember being told that If you didn't eat that you were vegetarian and so I gladly accepted the label. [8:32] It was quite difficult being vegetarian as a child, people would cook meat generally and I would say sorry I'm vegetarian, and a lot the dads would say get some meat in you [8:51] For me it's just been a journey of learning and I'm much happier with my life now staying away from that stuff [10:20] I think that just because more people are aligned to veganism but many people want to incorporate that in their diet. So it's not always someone who is vegan who will ask for the vegan option [10:51] From a professional point of view as a chef I really enjoyed travelling and working I travelled to New Zealand and Australia both countries have an influence from Asia and good fusion mix. [12:14] Moving to Australia open and broaden my look on food and cooking with textures and stuff and this influenced my cooking and baking [12:42] I was really surprised I went to Australia in the 90's and I didn't expect to have such Asian infused food like that [13:14] Commercial &Marketing U. [18:42] Tell us about whistler and why someone would want to visit whistler. [21:21] The intent was to come for 6 months and move to Montreux. They say come for the winter and stay for the summer [21:47] We fell in love with the community and what the tourist bring to the village. [22;18] Our bakery is 100 percent plant based and we did that because we are both vegan but everyone is welcome. [22:49] We are located in creek side as It expanded in the 70's more to the north. We are the first place you get visit from Vancouver and you can ski all day. [23:00] For people who aren't into winter there is a lovely spa called the Scandinavian spa which is an outdoor spa, in the forest overlooking the mountains and you can sky dive [24:03] In the summer you've mountain biking and down the hill biking and doing trails [24;33] Many people come to whistler for wild life watching as well there are lots of black bears and its very safe. [25:47] The community here loves the bears and teach that to the visitors. The trash tins are not easy to open coz of the bears [26:32] I love the fact that the community is intentional about teaching about respect and keeping balance between natural wild life and community. [27:42] Nature comes first, we love nature [28:56] Persistence is the key in baking, try and try again. [34:08] I think what said about baking is something we can keep remembering. When you see Instagram pages take it with a pinch of salt and get off your phones as well and make sure you are outside getting some nature and fresh air, even if it's for one hour. [34:42] ……………………………………………….. Thank you to our June Sponsors: &Marketing U Solopreneurs and small businesses often struggle to create effective digital marketing programs. It's hard to know where to start, what to prioritize, how to sift through confusing information and solutions that seem too good to be true. 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Plant-based baking is on the rise and a fun fact you may not know- sourdough is actually plant-based!  It's also considered a fermented food. Enter today's guests- the owners of the first vegan bakery in the Sea to Sky Corridor in BC- Eds Bred. I'm always fascinated to learn about the different journeys people go on to work towards optimal health.  And I also love to hear what they do next. Once you start changing small daily actions, these new habits start to form a new identity and with that identity often comes a slight shift in purpose and what you believe you are capable of.  Today's guests are both intriguing and are passionate about sustainable business and plant-based baking.  Originally from the UK, Ed has been working in the restaurant business since the age of 13 and went to a culinary college to become a fine-dining chef.  Natasha is also from the UK and the two met in 2003 and soon after began traveling. After taking a snowboarding trip to Whistler, they both fell in love with the location and decided to make it their home.  Ed took his passion for cooking from scratch and started making sourdough bread.  It started off as a thing to do for friends and family but quickly grew into a business he co-owns with his wife -  BReD and is the first vegan bakery in the Sea to Sky Corridor in BC.  That's right! Ed and his wife are both plant-based and so is all of their delicious baking.  Ed found that after he went plant-based, he was able to come off all the heart medication he was on for heart disease. Ed and Nathasha feel that their concept of being plant-based is a fresh take on the tradition of baking, as well as being zero-food waste, with a strong emphasis on organic and locally-sourced ingredients, differentiating them from other bakeries.  This conversation goes far beyond baking. We talked a lot about life- about labels in society, gender constructs (like what it means for Ed to be a man who eats plant-based and goes to yoga), journalism, meaning and purpose, fine dining hacks and so much more. "How did meat become such a manly affair? I think it came from this providing for your family. When there wasn't food to forage, the men would go off and hunt and bring back a beast and everyone would have food, and it was a survival strategy. Well, now when we look at the society we're in, what is the survival strategy? It's not going back and killing everything that's running around. It's actually taking it back to the forager mentality. We have fewer resources, fewer land resources, and if we really want to provide for our families, then the plant-based diet takes up a lot less water and land than any animal-based diet." -Natasha Tatton Topics Discussed in the Podcast  history of sourdough bread their plant-based journey the movement of plant-based food and fast-food how eating plant-based can reverse heart disease fine dining hacks gender constructs applied to nutrition owning a business as a couple meaning and purpose balanced with making money Listen Now         Links Visit Edsbred.com The journalist mentioned: Katrina Fox __________________________________ 2 Ways to Give Back to the Show     ________________________________________________   Don't Miss an Episode: Subscribe!          

This week we are joined by Ed and Natasha Tatton who own and operate BReD which is a vegan sourdough bakery. Based in British Columbia, they have combined their talents to create a bakery that sells their top of the line sourdough as well as a variety of other delicious food and beverage choices. We have a fun conversation about what makes Ed's bread different, how plant based living is woven into their business and personal lives, and what its like building a company as a couple.   Music by Misha Zarins. Show Links:  BReD Website: https://edsbred.com/ BReD Instagram: https://www.instagram.com/eds_bred/ Misha Music Site: https://mekzvsbear.wixsite.com/mekz (https://mekzvsbear.wixsite.com/mekz) Misha YouTube: https://www.youtube.com/channel/UCf1hf_KEOaqnq3q6Yb3_hbw (https://www.youtube.com/channel/UCf1hf_KEOaqnq3q6Yb3_hbw) Walkshow Website: https://thewalkshowpodcast.com/ (https://thewalkshowpodcast.com/) Walkshow Twitter: https://twitter.com/TheWalkshowPod (https://twitter.com/TheWalkshowPod) Walkshow Instagram: https://www.instagram.com/the_walkshow/ (https://www.instagram.com/the_walkshow/) Walkshow Facebook: https://www.facebook.com/thewalkshow/ (https://www.facebook.com/thewalkshow/) Walkshow Email: walker@thewalkshowpodcast.com

Sourdough is front and centre in this conversation with Ed and Natasha Tatton of plant-based BReD bakery in Whistler, BC. We also talk zero-waste, the future of tourist-heavy Whistler, oat milk and aquafaba, cinnamon buns, selling local on their online store, vegan and plant-based bakery consults, and, of course, fluffy loaves of heaven.  (Psst! Use […]