Blacksmith Bakery has been part of Maple Ridge for over 12 years, known for its hand-forged sourdoughs and signature Blacksmith Cinnamon Bun. Walk in and you’ll notice the long wooden counter and open oven area, the kind of place that smells like Sunday mornings all week. They specialise in naturally leavened loaves and small-batch pastries, and they’ve built a reputation for consistent crust, springy crumb and honest ingredient lists.

On any given morning you’ll find 10 varieties of bread, from a 900 g wholegrain levain to a seeded miche, plus laminated favourites such as kouign-amann and croissants that turn flaky from the first bite. Their pastry case also shows seasonal thinking: rhubarb frangipane in spring, Saskatoon berry galettes in summer, and a dark chocolate chestnut tart in autumn. Blacksmith runs weekly bread classes for home bakers and offers catering for weddings and corporate breakfast boxes, with simple menu sheets showing ingredient allergens and pricing.

The team is small and steady. Head baker Sarah Lee trained at Pacific Culinary Institute and has been at Blacksmith for eight years, teaching apprentices in-house and refining recipes through daily testing. Staff hand-score each loaf, maintain a 54 to 60 hour fermentation schedule depending on the dough, and rotate batches so evening customers can still buy day-fresh goods. Service is personal; regulars get phone holds on weekend sourdough runs and staff will pack a loaf for travel to Vancouver without a fuss.

People choose Blacksmith because it feels local in the best way: skilled baking that respects seasonality, clear pricing, and a shop that supports nearby farmers by sourcing flour and produce from the Fraser Valley. Drop by the bakery on Maple Crescent or call ahead to reserve a cake.

Website: https://blacksmithbakery.shop/
Phone: 604-459-0123