Western Living Magazine
The Home Tour: A 1,400-Square-Foot Townhouse With Scandi-Cool Style
Home Tour: Inside This Mountain-Modern Home
A Seven-Bedroom Pied-a-Terre Designed to Bring Family Together
Recipe: Green Papaya Salad from Chef Angus An
Recipe: Scallop Ceviche from Maenam’s Chef Angus An
3 Classy Australian White Wines to Toast Olivia Newton-John With
The Best Beginner Hikes In and Around Whistler
Getaway Guide: How to Spend One Perfect Day on Galiano Island
Where to Eat, Stay and Play in Canmore
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
In which our office goes bonkers over some baked goods.
“I think this might be the best scone I’ve ever had in my life….”A group of editors were huddled around a box from Beaucoup Bakery, which is located a few blocks away from us in Vancouver’s South Granville. I had decisively grabbed what appeared to be a scone, and its flaky top and firm bottom had me wondering if owner Jackie Kai Ellis had finally created a pastry to rival Dominique Ansel‘s famed cronut: half scone, half croissant with a perfect blend of tart rhubarb and sweet strawberry baked right in.We searched for a name — “scroissant” was the winner. I called to announce our discovery only to be told that the baked good in question was not a scone, nor a scone/croissant hybrid, but a double-baked croissant. As a consolation for not being able to name the next big thing:a. I got to eat the rest of the croissant;b. I snagged this recipe for Poached Rhubarb with Hibiscus and Vanilla Bean that they use to top their limited edition Olive Oil and Rhubarb Tart (available until June 20!).A serious silver lining.