Generations of Craft
A family tradition rooted in craft and community.
The Early Years
In 1995, Olivier opened a small boulangerie in Perpignan, in the south of France. For years, Olivier and Valerie built their family life around the bakery, with their four children growing up alongside the business.
This is where the family’s baking story began, years before they would bring that experience and tradition with them to Canada.
Our Philosophy
We are a British Columbia–based French bakery committed to producing high-quality artisanal bread rooted in traditional techniques, long fermentation, and careful craftsmanship. From the beginning, our focus has been simple: make bread with integrity, make it with quality ingredients, and make it in a way that brings real value to both everyday customers and our partners who serve them.
Our baking philosophy is shaped by time-honoured methods and a respect for the science behind great bread. We use decades-old sourdough starter (named Jerome) to naturally ferment our dough over 24 hours, allowing flavour, texture, and character to develop fully. This slower process supports better structure, deeper taste, and is easier to digest.
This process cannot be rushed; bread is not supposed to be. Exceptional bread comes from patience, discipline, and our genuine respect for what we do and who we serve.
Where Craft Meets Consistency
As Olivier’s has grown, our focus has been on maintaining the same standards across every part of the business. From our cafés to grocery and wholesale distribution, each loaf is made with the same attention to quality, consistency, and craftsmanship.
Growth has allowed us to reach more customers while continuing to honour the methods that shaped the bakery from the beginning. Our production has evolved, but the care behind the bread remains the same.
For us, consistency does not mean compromising tradition. It means applying the same standards every day, at every scale, so that customers and partners know what to expect from Olivier’s.
