Oct 27, 2020
Combining their love of plant based/vegan eating, skiing, hiking and other outdoor activities, Ed and Tash (as she is known to locals) managed to successfully do what they were cautioned wouldn’t work; open a plant-based bakery.
Their decision to open the doors to Ed’s Bred was not without a lot of thought and planning. Researching some of the finest bakeries in the States, they realized there was a great untapped opportunity to open a plant-based/vegan bakery.
From their original offering of plant-based sour dough bread, Ed’s Bred, pre-pandemic, grew their menu choices into espresso, cinnamon buns, cookies, pizza dough and a few choice deli items.
Enjoying record breaking growth month-after-month, they hit their best month ever when the pandemic hit. Realizing they needed to pivot quickly, it took only 24 hours for Ed and Tash to admit things had dramatically changed.
With no time to wallow in fear or self-pity, they got to work making substantially dramatic changes.
Within 24 hours, they went from hitting their best month ever, to literally being told they had to shut down and lay off their entire staff. Ed and Tash immediately rolled up their sleeves, put pen to paper and figured out what the next steps needed to be.
With no idea how long their doors would be shut, they pivoted by the next day and made the decision to take their business completely online. People submitted their order online, and were able to have a no contact pickup of their order.
Even before the shift in their business model, they achieved what many businesses aspire to, 100% zero waste. With sustainability one of their major values, they are constantly on the lookout for ways to bring no harm to animals and the environment. From choosing vendors who have similar business practices, to implementing environmental programs, Ed and Tash have built a loyal customer base that continues to grow.