Our Baker

Tanya originally found success as the driving force behind a thriving tech company in Ontario. After years of dedication, she felt the call for a new journey. Selling both her business and family farm, Tanya, along with her family and their sizable Newfoundland dog and two cats, hit the road. Their journey ended where the road did—in the scenic city of Vancouver, British Columbia.

However, Tanya felt something was lacking: exceptional bread. Working in Montreal, a city where bread is more than just food—it’s a way of life—Tanya had high expectations. During a visit to Sonoma County, she crossed paths with Keith Giusto, a fourth-generation artisan baker renowned for his commitment to the sacred trio of farmer, miller, and baker. After tasting his Rosemary Ciabatta, Tanya was smitten with the art of artisan baking. It was then that she resolved to introduce Vancouver to this elevated form of baking, and thus, A Bread Affair was conceived.

Under Keith’s mentorship in a quaint bakery in Northern California, Tanya honed her skills and delved deep into the intricacies of bread-making. Back in Vancouver, she committed herself to her craft, spending seven days a week, often 10 to 14 hours a day, in the alchemy and artistry of bread-making—a philosophy proudly displayed at her Granville Island Bakery.

A lasting memento from her time in Sonoma is A Bread Affair’s unique sourdough starter, cultivated from the skins of white zinfandel grapes handpicked in Napa Valley in 1986. This starter is the essence of the bakery. Tanya firmly believes that just like fine wine or cheese, exceptional bread requires time to mature. She insists that each loaf is baked only when it has reached its peak flavour. If you ever become a part of her team, you’ll not only immerse yourself in her baking philosophy but also be a part of the ongoing story of this cherished sourdough starter. Just be careful about asking her about the science of baking—she’ll keep you captivated with her unwavering passion for bread!