Creekbread

Creekbread was born as a progressive idea in the hills of Vermont before making its way to Whistler’s hippie enclave of Creekside. From the spacious wooden structure with a two-story tall ceiling resembling a converted farmhouse, decorated with New Age-y tapestries, to the proudly announced commitment to sustainable farming and equitable working conditions, Creekside’s bohemian leanings and admirable social conscience come through loud and clear.

Also visible from almost everywhere in the restaurant is the massive stone pizza oven and open kitchen manned by several young men in colorful knit tuques (as opposed to chef hats) stretching and tossing the magnificent Creekbread pizza dough. The combination of only the highest quality local ingredients and the cooperative work environment is a winning one. The pizza is superb and, as a result, the large dining room is always packed.

Local, organic ingredients like house-made maple-fennel sausage and farm fresh eggs, pair with imported items like Danish fontina and Italian asiago to create truly memorable pizzas.