Western Living Magazine
Great Spaces: Inside a Buzzy and Beautiful West Vancouver Coffee Shop
6 Beautiful Black and White Kitchens to Inspire Your Next Renovation
The Design Files: Three Bedroom Looks We Love
The Prettiest Salted Caramel Chocolate Cupcakes for Valentine’s Day
Citrus Segments with Prosecco-Lime-Ginger “Dressing”
Recipe: Plant Protein Bowl with Almond-Butter Sauce
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
Discover the Perfect Winter Getaway in Penticton
Protected: The Endy Hybrid: The Best of Both Worlds
This Designer of the Year Finalist Just Launched a Gorgeous New Furniture Line
Looking For The Best Cooling Mattress? Douglas Delivers
Submissions Now Open! Enter Western Living’s 2023 Designers of the Year Awards
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
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.
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