You can get a smoothie made with 24K gold at this new Vancouver ‘blender bar’


There are cocktail bars, oxygen bars, coffee bars, cereal bars, and blow dry bars. So why not add “blender bar” to the list? Shift Shakes is a new health-focused snack and smoothie shop launching soon in Vancouver, and they happen to feature on their menu a blended “mylk shake” made with 24-karat gold.

Food Photography, Clinton Hussey; Food Stylist, Joanne Strongman. Photo courtesy Shift Shakes

Shift Shakes wants to stir up your drink routine with “mylk shakes that are nourishing, healing and frankly, damn good,” according to Director of Food and Nutrition Dr. Noya Madadi.

Whirling soon in their blenders will be 20-ounce signature shakes in classic flavours like vanilla and chocolate (made with nut mylks and other natural ingredients) or recipes aimed to boost immunity or get your glow on from the inside out, including their 24K Gold Longevity (Tru Marine Collagen, pine pollen, ginseng, passion fruit, Shift mylk, rose water, saffron, lemon rind, raw honey, rose petals, and 24K gold flakes) which will run you a cool $12.95 a pop.

In addition to the “mylk shakes” they’ll have grab-and-go snacks designed to target various health requirements; think chia puddings, vegan yogurt parfaits, cake bites and more.

With a focus on sustainability, Shift Shakes will only be using recyclable and compostable to-go containers, and will use food by-products when possible.

This will be the first Shift Shakes in Vancouver, but the brand says they already have plans on expanding to include multiple locations in the city in the next few years.

Shift Shakes opens on May 16, 2019 and will be located at 1835 West 1st Ave in Vancouver. They’ll be open seven days a week, from 8 a.m. to 8 p.m. Monday through Saturday, and 8 a.m. to 6 p.m. on Sundays.

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Lindsay is the Managing Editor of Vancouver Is Awesome, and the co-host and co-producer of the Vancouver Is Awesome Podcast. A fifth generation Vancouverite and life-long foodie, Lindsay also serves as a judge for the Vancouver Magazine Restaurant Awards. Previously the Food Editor of Daily Hive, Senior Editor of Vancity Buzz, and Editor-in-Chief of, in her past life in L.A. she earned an MA in English, attended culinary school, and was an English professor. Lindsay's first published piece was December 1980 in The Province; it was her letter to Santa. E-mail: // Twitter/Instagram: @squashblossom