Small batches
made to
order.
Slow-fermented sourdough and hand-painted chocolates. Honest baking that doesn't perform for anyone. Pre-order only.
Pickup
How it works.
Pre-order only — no walk-ins, no same-day requests.
Browse the menu and add what you want. Include any date or area preferences in your notes.
You'll receive an Interac e-transfer request — the standard way most independent BC makers operate. Fast, secure, and keeps things personal. Nothing gets made until payment is confirmed.
Your confirmation email includes the exact spot — always a central public location within a short walk of a SkyTrain station, confirmed 48 hours ahead. Have an area preference? Just mention it in your notes.
Sundays 3–4 PM. Weekday evenings (7–8 PM) available by request. Fresh, on time, every time.
The ones everyone orders.
What's in season.
These items rotate with the calendar. When they're gone, they're gone until next time.
Refined by technique, perfected by time.
Philippines · France · Langley
Suncoast Kitchen was built across three very different kitchens — the Philippines, France, and Langley — each one leaving something behind. A deep respect for technique, an understanding of food as something communal, and the discipline that comes from French training.
Small by design. Pre-orders, limited releases, and seasonal ingredients are the conditions under which genuinely good food gets made. Good baking doesn't need to announce itself. It just needs to deliver.
Slow-fermented sourdough 
Hand-painted chocolates 
French macarons Ordered once. Came back.
"The bonbons are genuinely some of the best chocolate I've had in the Lower Mainland. The mango-lime is unreal. Already ordered twice."
"Ordered the sourdough and macarons for a dinner party. Everyone kept asking where they came from. The whole process was easy and pickup was seamless."
"I was skeptical about e-transfer but it was totally straightforward. Got my confirmation within an hour. The madeleines were perfect — light, not too sweet."
Follow along on Instagram.
The process shots, the experiments that didn't make the menu, and the first look at seasonal drops — before they sell out.
Follow @suncoast.kitchen
