COBS BREAD
Everything Baked Fresh Right In The Store

Did you know that “cob” is an old English word for a round loaf of bread? Possibly, the term originated from an even earlier time when a cob referred to a round piece of clay used in house building. It’s also a slang term for a person’s head. That’s right, the crusty-outside and soft-inside round loaf that is often hollowed out for spinach dip at parties is a cob.

The word, in its round loaf of bread meaning, is still used in the UK and is very popular in Australia, where the COBS Bread chain of neighbourhood bakeries was started in 1980 by Roger and Lesley Gillespie when they founded the parent company, Baker’s Delight. The venture expanded into a multi-generational family business, now with more than 700 bakeries around the world, including 175+ in Canada.

Since the cob loaf was one of their signature products, Cob was thrown into the mix as a name. Roger loved the fact that they already used COB as an acronym for “company-owned-bakery” and realized that it could stand for a number of phrases, such as “Cunning Old Bakers,” “Canada's Own Bread Stores,” and even, “Celebration Of Bread.” So, COBS Bread it became, with COBS standing for any and all of those phrases.

Notwithstanding the size of the chain, COBS Bread retains that neighbourhood feeling because, in most cases, the local franchisee lives in and is committed to the community in which they do business.

Brinder Bains —the owner of the West End’s two locations, as well as the COBS in Kitsilano and on Commercial Drive — explains that “in recruiting franchisees, the company makes a special point of looking for people with roots in the neighbourhoods.” Brinder herself was exceptionally qualified. A West End resident for 15 years with two school-age children attending the local elementary school, she loved West End living and was thrilled to start her business venture mere blocks from her home.

Born in India and moving to Canada at age nine, Brinder’s previous work experience also burnished her qualifications. “I began my work life at McDonald’s,” she said, “starting at the front counter and over 23 years, working my way up to middle management. What could be better preparation for understanding how a franchise business works?”

Brinder discovered the Davie Street COBS when her nieces were visiting and wanted French Toast for breakfast. Looking for someplace that sold fresh bread, which makes the best French Toast, she found what she was looking for at COBS. Doing a little online research on the company’s website, she discovered that franchises were available, including for her neighbourhood outlet. She made an appointment with the head office, and two weeks later the store was hers!

“The company is very clear that they want each franchise owner to run their store as they want, and as their customers prefer. As long as we adhere to company policies, we’re pretty much independent,” Brinder said.

The Davie Street location was opened by the company in 2003, and Brinder purchased the franchise in 2007. After a few years of running the business, Brinder jumped at the opportunity to purchase the West 4th COBS Bread bakery when it became available for sale. And in 2016, Brinder purchased the coveted Robson Street bakery. Today, she owns four locations including the COBS Bread on Commercial Drive.

COBS bakers are in the kitchen by 3 a.m. daily, and everything on offer is baked fresh that day from scratch — no exceptions, and no delivery trucks bringing baked goods from a central warehouse or other outlets. That’s why the stores smell like Mom’s kitchen. And as leaders in a growing trend, there are no leftovers or day-olds on the shelves either. Everything not sold by the end of the day is donated to local charities.

SUPPORTING THE COMMUNITY
Hot Cross Buns Sale To Support Lord Roberts Grads

Grad season is upon us and the Grade 7 students at Lord Roberts Elementary are excited to celebrate their time and achievements in elementary school. They are especially excited that it's their turn to participate in their final Roberts traditions, as classes before them have for over ten years. Roberts’ grad tradition includes a hoody, a yearbook, a two-night adventure camp, and a boat cruise after their commencement ceremony, all adding up to approximately $500 per student.

Alas, the current economic climate has significantly impacted our school community and the ability of many families to allot finances to extra-curricular activities and events. As well, schools have very little money in their budgets that can be set aside to subsidize activities. As a result, the Lord Roberts Grade 7 class faces the reality that their achievements may not be able to be celebrated as they have in the past. Along with their parents, they’ve challenged themselves to fundraise to pay for their grad traditions. They plan to offset the costs for their families and ensure all their classmates get to participate by holding bake sales, hotdog sales, and hosting a basketball tournament.

That’s where COBS comes in. On Sunday, April 6, $2 from every six-pack of hot cross buns from all four of Brinder’s outlets will go towards Lord Roberts fundraising, and the stores will also collect cash donations.

Congratulations and thanks to Brinder and her staff for their community spirit … and great baked treats!