AbracaShaba Focacceria has quietly become Maple Ridge’s go-to spot for authentic, rosemary-scented focaccia since opening its doors in 2016. Known for its wood-fired style and pillowy crumb, this neighbourhood café specialises in savoury focacce and seasonal small plates, baked fresh on-site in a 900-square-foot kitchen that seats about 28 people. If you love bread with character, this is the place I recommend.

On the menu you’ll find signature focacce like the Lamb & Harissa, topped with house-made harissa, slow-roasted local lamb and pickled onions, and the Classic Rosemary with Maldon salt and extra-virgin olive oil. They also offer daily rotating flavours, for example Porcini & Taleggio on Thursdays and Fig, Prosciutto & Mascarpone on Sundays. Breakfast includes a savoury focaccia sandwich with free-range eggs and smoked farm bacon, and their pastry case usually has cardamom buns and almond croissants made from laminated dough. Drinks include Fair Trade espresso, loose-leaf teas and a small list of B.C. wines for weekend service.

The team is small but experienced. Head baker Marco trained in Liguria and oversees dough development and overnight fermentations, while the front-of-house staff know regulars by name and can recommend pairings. They work with local suppliers, like Ridgefield Farm eggs and Blue Canoe Coffee, and they ferment dough for 24 to 36 hours to develop flavour rather than relying on shortcuts.

Locals choose AbracaShaba for quick weekday lunches, leisurely weekend brunches and take-home loaves that disappear fast at dinner tables. It’s the kind of place where the owner might walk your dog next door, and where neighbours gather for impromptu tastings when new focaccia flavours debut. For warm, honest baking and a welcoming atmosphere, call ahead or drop by.

Website: http://www.abracashabafocacceria.ca/
Phone: 604-477-9144