Mary Mackay’s start in the food industry began when she enrolled herself into a French Culinary School against her parents’ advice to study accounting.
Prior to joining Terra Breads in 1993 as head-baker and product developer, Mary Mackay worked in some of Vancouver’s most prominent restaurants. She is a pioneer in the city for producing handcrafted artisan breads. What makes Terra Breads bread special is that they still use the original “mother” (sourdough) starter from the first day they opened. This creates the tasty, crusty, sourdough-based breads they are known for. Only the finest and purest ingredients are used in their breads and pastries.
When Mary is not busy running the Terra Bread kitchen, she sits on the board of The Chef’s Table Society and Les Dames D’Escoffier. The Chef’s Table Society is a chef administered society dedicated to supporting innovative and sustainable programs that inspire, educate and nurture chefs, producers and local food industry. Les Dames d’Escoffier is an organization of woman chefs and culinary professionals that raise funds for scholarships for aspiring women in the culinary industry.