Mary Mackay
VFR: Mary, tell us about yourself and your journey with Terra Breads since the company started in 1993. How did it all begin?
Mary Mackay: I met Michael Lansky, the founder of Terra Breads, in 1992 and felt an instant connection. He opened Terra Breads in 1993, and I joined soon after to pursue the emerging revival of traditional slow-rise artisan breads. The new concept of a bakery café in Vancouver was very exciting. I had been working in the restaurant industry as a chef, pastry chef, and baker, so the opportunity to work early morning hours baking sourdough breads was very intriguing.
Terra Breads was one of the first bakeries to offer customers a behind-the-scenes look at how the products are mixed, shaped, and baked. Customers could enjoy the delicious aroma of fresh baked goods and watch our bakers craft slow-rise breads and artisan granola by hand.
Since then, we have grown, but our mission remains constant: people, community, and the planet.
VFR: Terra Breads is a Vancouver institution. What are the "ingredients" to your success?
MM: People are what makes Terra Breads what it is. We care about the health and well-being of our people. It all starts with our teams, who truly care about taking the time to make something special for the next person to enjoy.
Our commitment to our community has always been a major focus. Early on, we started making connections with our local communities by attending food events and sharing our passion for artisan baking. Good food creates meaningful connections.
We also strive for continuous improvement and doing better for our planet. We’re committed to offering a conscious choice to our customers, which is why we partner with organizations, like Vancouver Food Runners, to reduce our environmental impact.
VFR: You might not know this, but Vancouver Food Runners (VFR) volunteers have completed over 1250 food rescues to your locations, and Terra Breads has donated over 88,000 pounds of baked goods to 36 of our nonprofit partners through VFR's program. This is a huge community impact. Was donating your surplus baked goods always a part of the plan?
MM: That’s amazing to learn! Taking care of communities and the environment are a core part of our mission. To that end, we don’t want anything to go to waste. As a result, we’ve been committed to donating surplus food right from the start by ensuring that any fresh breads and pastries leftover at the end of the day are donated, both at our café locations and production facility.
Our partnership with Vancouver Food Runners helps us to continue to connect surplus food with numerous nonprofits using volunteers. We’re grateful to work with VFR to help feed our communities and reduce food waste.
VFR: Over the last few years, do you think local food businesses are becoming more open to the idea of donating their surplus food? And, just as important, are you noticing businesses trying to prevent food waste within their operations as well?
MM: Yes! I see an effort being made by many businesses. Organizations like Vancouver Food Runners play an important role in helping small businesses reduce waste by facilitating food donations. The process has become simplified through app technology, which increases the likelihood of participation by vendors. That’s pretty awesome!
Together, with community partnerships, it’s our collective responsibility to fight food insecurity and divert waste from the landfill.
VFR: We know that bakers work long (and early) hours. Hopefully, you can find some time to slow down with the holidays coming up! Mary, what are some of your favourite things to do in Vancouver during the holiday season?
MM: At the bakery and our café locations, we tend to think of ourselves as elves during the holiday season. It is very busy, but also very exciting! We offer special holiday products during the month of December, including chocolate cherry panettone, traditional German stollen, and festive Christmas cookies.
Everything is gearing up to the big day: December 24th. Our production almost doubles as we prepare breads, pastries, and granola for people to enjoy over the holidays. All the planning and work we put into that one day can be so rewarding when everything falls into place. I think of it almost like conducting an orchestra. Timing is everything! Then, we all take a much-needed rest with our families on December 25th.
When it’s all said and done, I like to relax at home with my family during the holidays. My favourite December activities include the Stanley Park Christmas train ride and a trip Downtown to see the Christmas lights. I love the big trees all lit up on Beach Avenue in English Bay!
VFR: What is your absolute favourite Terra Breads treat and why?
MM: It changes frequently. My current favourites are:
Heritage Sourdough bread with salted butter – I love this bread! It contains Red Fife Wheat and is soft and chewy inside with a crisp outside (always best to pop the loaf in a hot oven for a couple of minutes to get the crust at its best).
Cranberry Maple Tart – A seasonal butter tart made with ginger crumbs and a cranberry maple compote. I also love the ginger cookies (see I’m already changing my mind…).
Original Granola – Five days a week, I have the same breakfast and never get tired of it: Original Granola with yogurt and mixed berries. That’s my morning fuel!
Be the first to read our E-newsletter
Subscribe to our bi-weekly newsletter that arrives to your email inbox every other Saturday!