learn more about how ed built his plant-based sourdough company
Ed Tatton is a professional fine-dining chef who has been to culinary college and worked in high-end kitchens in the UK, Australia, New Zealand as well as Canada, but now specializes in making organic naturally leavened sourdough.
Having worked in the restaurant business since he was 13, Ed has always made everything from scratch, and used organic local seasonal produce to influence an ever-changing menu. He moved to Whistler in 2013 for a snowboard season and has been here ever since.
“Anyone who buys a coffee, we plant a tree [...] in Sub Saharan Africa, working with the farmers to [...] help protect their farms.”
As co-owner of BReD – Organic Sourdough with his wife Natasha, Ed leads a small bakery team, making and baking bread, pizza dough and other small baked goods. These days, Ed’s food is compassionately 100% plant-based, a movement he is passionately excited to be part of and help grow for the benefit of people, the planet and the animals.
On today’s podcast Nicolette and Ed discuss how Ed was born with a hole in his heart and at age 25 had a stem fitted into his Aorta. Not wanting to be on meds anymore, and following his wife’s footsteps, Ed started to eat plant-based foods and slowly came off his medication. Ed tells us about working in the restaurant business, starting his Facebook bread company and how he expanded from 30 loafs in the first week to now having his own bakery. Learn how Ed and Natasha thrived through Covid restrictions, and how they strive to become 100% organic, continuing to team up with companies, products and charities around the world to support and become even more sustainable.