Tommy’s Whole grain got game
Whole‑Grain Bakery, Big Treat Energy
Let me tell you all the good reasons why you, my friend, should visit this bakery and let yourself (and your body), indulge in flavour, in care, and in the kind of goodness that feels as nourishing as it is satisfying.
You need whole-grain, trust me.
Before I give my two cents about Tommy’s, let me share something that’ll help you understand why this bakery might just become your go-to—or at least why you should start paying closer attention to the baked goods you eat on a daily basis.
A little over a year ago, I went mostly plant-based. I say mostly because I don’t like labels and believe you can eat what you desire, as long as, when it comes to certain things, you have them in moderation.
Overnight, I realized my knowledge of food was very limited, and I needed to “make better choices” for my health. I was beginning to feel as though I was getting sick. Not sick from a cold, something else. I dropped everything we call “refined” or “ultra-refined,” everything that contained white flour: pasta, bread, pizza, baked goods, white rice, etc., and I spent the majority of summer 2024 eating vegetables (mostly raw), fruits, and some grains or beans here and there.
Surprisingly enough, I didn’t miss meat or dairy. In fact, I felt the best I had ever felt in my life. I slept so well (I used to struggle with sleep and always woke up tired), had energy without needing coffee, felt creative, and carried a positive energy every day. By the time I stumbled upon Tommy’s, I had maybe had one or two avocado toasts out while brunching.
Here’s something important to know: whatever you eat, make sure it contains fiber.
Fiber is crucial. Some people say it’s unnecessary because you can’t digest it and therefore you don’t need it. Please—make sure to:
Do your research
Study both perspectives
Decide what resonates with you
One great thing I’ve learned is this: it’s actually so simple. Things just make sense. No need to understand the full biology of how the human body works, you already have the knowing within.
There are two types of fiber: soluble and insoluble. Both are needed for proper nutrient absorption and digestion.
Soluble fiber dissolves in water and forms a gel-like consistency in your gut, think of okra water, flaxseed gel, or chia seeds soaked in water. This gel helps:
Protect the gut lining
Feed beneficial gut bacteria (it acts as a prebiotic)
Regulate blood sugar levels
Bind to cholesterol and help remove it from the body
Insoluble fiber, on the other hand, doesn’t dissolve in water. It's the type of fiber that adds bulk to your stool. It passes through your digestive tract mostly intact and plays a crucial role in:
Stimulating movement through the intestines and colon
Preventing constipation
Promoting regular bowel movements
However, hydration is key. Without enough water, insoluble fiber can actually slow things down and make it harder to go to the bathroom.
The subject of hydration deserves its own post. Most people think of water strictly as tap water or bottled water. Sure, that’s water—but it's not the whole story. In fact, this kind of water alone isn’t always the most effective at keeping your body truly hydrated. I learned it as I was juicing and barely having tap/bottled water. My skin was at its best.
Here’s something interesting: your body’s natural water isn’t like tap or bottled water. It’s denser, more structured, often referred to as “structured water” or H₃O₂. It’s thicker in consistency, more like coconut water than plain water, and it’s found in whole, water-rich foods.
Watermelon, for example, is 92% water. Not just any water: it’s contained within both the soluble and insoluble fibers, helping your body absorb and hold onto it more effectively. It’s crazy to think we see watermelon as a “solid” food when, by composition, it’s mostly liquid.
I digress.
Refined flours means the grain has been processed to remove the germ and bran resulting in a thinner texture and improved shelf life. Unfortunately for our bodies, it also gets rid of most if not all of the nutrients and fiber we need to feed ourselves and use to digest.
Everything is in the name: Tommy’s Whole Grain.
At Tommy’s, I know that if I have a pastry or one of the sandwiches, I get a whole-grain pastry. I think the biggest difference you notice when you consume whole grains is that you taste the flavor of the grain itself, in addition to the other ingredients.
The bread tastes absolutely delicious. Each pastry has an extra layer of flavor thanks to the grain, creating a rich array of savoriness that is very satisfying to your taste buds.
I actually don’t have a favorite. I’ve tried a bunch of pastries, breads, and buns, I even used the buns to make homemade plant-based burgers, which made me realize that selecting your buns is as important as choosing your ingredients because it enhances the burger’s overall taste.
Here’s what I’ve had so far:
The Gateau Basque: SO GOOD. I cannot. I could stuff my stomach with these.
The Carrot-Walnut Muffin: I have it often and thoroughly enjoy it. It’s moist just enough, spongy just enough, and doesn’t leave you feeling like you’re eating a “paste.” (I know some places where muffins are just horrible. It’s even a scandal to allow them for sale, and it’s surprising how many people seem not to mind! Nothing I detest more than spending $5 on a sh*tty muffin, sorry.)
Potato Flatbread: Better fresh, but warmed up, it’s like having a healthy, simple slice of pizza, not pizza-tasting, just a healthy flatbread. The spices on the potatoes are great.
Sunrise Sandwich: I really love it, it’s so saucy. I love the generosity, the mustard, the pickled veggies, the smoked tofu. I can even remove the top slice and eat it with the sauce as is. I’m sure the Ham & Cheese must taste great, especially if they have butter in there… I have to try it, but the combo of meat, dairy, and wheat (even whole grain) is too much for my stomach to handle now. I could, but I generally prefer not to.
The Sourdough: Of course! Especially as toast after a day in the freezer. When you prep some slices, the flavor almost doubles.
The Brownie: As expected, a delicious brownie. If you crave chocolate, you’re good.
Apple Turnover: So different for me! I’m so used to the French one (made with white flour) and love apple turnovers. Having it with whole-grain dough is a different taste, it’s another type of crunch, slightly thicker, almost a bit caramel-like. I couldn’t compare the two—they’re each unique, but this one is a bit healthier!
Chocolate Babka: OMG! I CAN’T. I LOVE IT.
Madeleines: I LOVE THEM. They feel fresher and tastier in a more “natural” way than regular flour ones. I could have a bunch…
Amaretti: GO FOR IT.
Buckwheat Ginger Cake: I just love it. I do feel it could be slightly more moist—maybe a bit more ripe banana—but the flavors are fantastic. Buckwheat has a particular taste, and I wasn’t sure I would like it, but I just love it. Buckwheat is also gluten-free, so it’s always an easy choice for me.
What makes Tommy’s even more special is that the ingredients aren’t just good quality, they’re thoughtfully chosen. Much of what they bake with or use comes straight from local markets and small shops around Vancouver. Supporting these local businesses means every bite carries a little piece of the city’s community. It’s food that not only nourishes you but also keeps the circle of local makers and growers alive!
What I especially love is that everyone is super friendly, and the service is always great. Now they have some teas and coffee as well, if you want to sit down and enjoy a drink. The space isn’t huge, but with the new seats, thrifted tables, and plants, it feels cozy, and there’s a certain “good energy” that surrounds the bakery.
I’m certain that anyone who enjoys food, seeks quality bakeries, appreciates carefully selected ingredients, and loves a touch of care in their food will find happiness visiting Tommy’s.
There are several options for vegans, which I really appreciate, as it can be tough to find a bakery with choices—especially ones that avoid refined flours. I love that they use buckwheat flour, and I think I spotted something with spelt too (forgive me if I’m mistaken!). My point is: there are thoughtful options that will satisfy everyone.
Eating at Tommy’s feels less like a quick bite and more like a gentle reminder of how food is meant to serve us, simple, nourishing, connected to the earth and the people around us. It’s not just a bakery; it’s an invitation to slow down, listen to what your body needs, and remember that health isn’t complicated when we choose food that’s close to nature.
