With the back-to-school season on the horizon, mornings are about to get busier. The simple pleasure of freshly baked bread, a quick snack or a wholesome lunch can make all the difference. For those looking to add a bit of warmth to their routine, COBS Bread at Blundell Centre is here.
Owner and baker, Andrew Gunn, who’s been a baker for 29 years, and started working with COBS when he moved from Australia to Canada 16 years ago, says that their offerings are designed to make things easier for parents during the back-to-school rush. “One mini cinnamon bun, one mini ham and cheese bun, and you’ve got lunch,” he says.
A parent to a four and seven-year-old, Gunn understands how stressful the morning rush can be, especially at the beginning of the year. “We’re a small business, we have a young family and we live in the community. We understand what’s important to our customers,” he explains.
COBS’ high-fibre sliced white bread, which “looks tastes and feels just like white bread” but has four times the fibre, is also a favourite. “Kids love that it’s white bread and parents love that it’s healthy,” he explains.
All of the items sold at COBS’ Blundell Centre location are 100% peanut-free, all breads are vegan-friendly and 90% are sugar-free. “Our flour comes from Canada, our cheese comes from Paradise Valley on Vancouver Island, and we use a lot of local distributors,” Gunn continues.
COBS’ Blundell Centre location is open seven days a week from 7 a.m. to 7 p.m. making it a convenient choice for before and after-school breakfast, lunch or snack pick-ups. “We have a young boy who stops in a few times a week to pick up a pizza before school,” Gunn says.
Although it might be the waft of sweet baked goods that draws people into the bakery, Gunn says it’s the fresh taste of the items and the friendly people behind the counter who keep them coming back. “Kids love coming here because the baking always smells and tastes good because it’s fresh. When kids come into COBS it’s a pretty cool interaction for them [compared to a grocery store].”
Over the last four years, Gunn and his wife, who own the COBS location together, have supported the school lunch program through the local food bank. “Four or five nights a week we donate a whole bunch of sliced bread. Guys from St. Anne’s Steveston Anglican Church will turn that into sandwiches and they’ll make that for kids who come to school without any breakfast or lunch.”
Want more back-to-school lunch inspiration? Try this recipe, which Gunn uses to make his son’s favourite sandwich.
Egg Salad Sandwich Recipe
- 1 boiled egg, cut two ways with an egg slicer
- 1 teaspoon mayonnaise
- 2 bread and butter pickle slices, chopped small
- 1 inch long celery stalk, chopped small
- 2 slices COBS high fibre white bread
- Pinch of black pepper to taste
Combine all ingredients in a bowl. Spread onto one slice of bread and place the other slice on top.
To learn more about Cobs Bread at Blundell Centre, order online or help plan your next trip, visit cobsbread.com/local-bakery/blundell-richmond.
