Banette has quietly become New Westminster’s go-to for artisan bread and casual French-inspired dining, with a neighbourhood baker’s warmth and three years serving the Downtown core. What sets them apart is their hands-on approach to dough: they bake everything in-house daily using long fermentation techniques, producing sourdough loaves with a pronounced tang and croissants that keep a flaky, layered interior for hours.

On the menu you’ll find morning pastries and full lunch plates. Expect signature items like the heritage-wheat pain de campagne, walnut raisin loaf, and a daily baguette rotation. Lunch features composed tartines, a roasted vegetable galette, and a rich beef bourguignon pot pie on cooler days. They also sell trays of assorted viennoiserie for events, and offer whole loaves by preorder for weekend brunches and holiday gatherings.

The team blends bakery craft with hospitality. Head baker and owner Sophie Leblanc trained at Vancouver’s Pacific Culinary Centre and focuses on precise fermentation times, temperature control and local flours from Fraser Valley mills. Front-of-house staff are trained to explain pairing suggestions, such as which loaf matches a cheese plate or the coffee blend on pour-over. The dining room is compact, about 800 square feet, with 28 seats, sunlight through west-facing windows and a low hum of regulars meeting for morning coffee.

People choose Banette for reliable, flavour-first baking and the kind of staff who remember your order. They support nearby businesses by sourcing milk and eggs from local farms and by hosting monthly pop-ups featuring New West chocolatiers and florists. If you want bread that tastes like time and care, or a casual lunch that feels thoughtfully prepared, Banette is worth the visit.

Phone: 604-544-2288
Website: https://banette.co/