What happens if mad baking skills from the old country meet an upstart new town? When the skills are creating artisan breads with traditional Italian techniques, and the town is incorrigibly rainy and foodie, then folks can’t get enough.

Terra Breads bakery opened in Kitsilano in 1993. Four new locations and oodles of mouth-watering new (many organic) and tried/true offerings later, the truth is out. Vancouver can’t stop noshing Terra bread.

One bite explains . . . Baked in speciality ovens imported from Europe, the crunchy crust and soft centre are as unique as the flavors Terra rolls out. Rosemary and Olive Oil mingle piquantly. Fig and Anise cuddle up companionably.

Even classics like the French baguette get a Terra twist, made with the in-house natural starter as leavening agent. Many breads are organic; all are yeast- and preservative-free.

The bread raises reason enough to journey to Terra. Then there’s the cafes—huge windows, open kitchens, and warm wood accents offer atmospheres as cozy as the hovering scents of caramelized sugar and melty cheese. And that’s before even nabbing the creatively interpreted bistro fare—a changing daily roster of soups (White Bean Prosciutto!), sandwiches (Roast Lamb!), and goodies (Apple Focaccia!).

From new kid in town, to grand old establishment, Terra has outlasted other upstarts. There’s no question why: they’re always fresh.

Trek on over to Terra. Careful, though—history proves there’s no stopping Vancouverites when they start eating this bread. We did warn you . . .