72 WHISTLER TRAVELLER
STORIES BY REBECCA WOOD BARRETT
IMAGES BY JOERN ROHDE
WHAT We Love NOW
Baking up a Storm
Making bread that is nutritious, light and filled with flavour is part
art, part science. At 200 Degrees Bakery in Function Junction,
owner Jen Jiyeon Park enjoys the technical and experimental
aspects of bringing authentic Old World breads and seasonal
desserts to Whistler. To achieve full flavours and nutrition, the
bakery uses natural ingredients, wild yeast, whole grains, filtered
water and starter dough with origins from the famous Pemberton
potato. Park says bread is perfectly baked when it reaches an
internal temperature of 200 degrees Fahrenheit.
“I’m always trying to create something new,” Park says,
“something that has never existed.” Her adventurous mindset,
combined with a background in fine dining and as a pastry
chef, give her the desire and knowledge to create delicious and
surprising new combinations. One example is the tahini coconut
cookie, Park’s mouth-watering twist on the peanut butter cookie.
The understated stars of the bakery are the breads, which take
three days to make. The extra love makes all the difference to
their taste and texture. There are luscious sourdoughs — Kamut,
White and Five Grain — and tasty White or Dark Rye as well as
Garlic Rosemary Focaccia to take home and savour.
Visit facebook.com/200degreesbakery, or email
Watch out, Whistler: There’s a new taphouse in town. Venture
down to Coast Mountain Brewing in Function Junction and
grab a seat for a taste-bud tour of up to eight flavourful beers.
Husband-and-wife team Kevin and Angie Winter run the small-batch craft brewery. It opened in August, and a mere four weeks
later it won a first-place People’s Choice award at the 2016
Whistler Village Beer Festival.
Stepping into the taphouse is like being welcomed by family and
friends into a cozy wood-panelled living room. Indeed, the Field
Guide Ale was crafted with Kevin Winter’s father in mind, offering
a well-rounded, everyday ale, delivering slight notes of caramel,
biscuit, crackers and hints of grapefruit in the finish.
Coast Mountain Brewing brews smaller batches that are tasting-room focused, so there’s more opportunity to use harder-to-find,
more flavourful ingredients. This season, look out for Coast
Mountain’s sours and barrel-aged beer. “We don’t need to brew
the same recipe all the time,” Kevin says, “and so it gives me
the constant passion in the brewhouse to come up with the next
best thing.” You can also taste the company’s beers at select
bars and restaurants in Whistler.