Two Indigenous Vancouver women are taking the home-cooking world by storm.
Kelsey Coutts and Destiny Hoostie are the founders of Bangin' Bannock. The dynamic duo sells dry bannock mix in convenient eco-friendly bags enabling consumers to make it at home. Each bag contains dry mix for about eight servings. The recipe consists of four simple ingredients: flour, sugar, baking powder, and Himalayan salt. The only additions needed are water and frying oil, though bannock can be baked as well.
Processing is done at a commercial food facility in North Vancouver while distributing is handled out of their home in South Vancouver.
Bannock is a traditional unleavened bread widely considered a staple in Indigenous cuisine.
"We grew up in a family of six kids, so bannock was just a way to feed a lot of kids and it was something that was delicious and it was versatile," explains Hoostie.
"When you're eating together, you are already sharing on a different level and it opens those doors for communication in a really beautiful way," adds Coutts.
Each month, the small business donates 10 per cent of proceeds from sales to a specific cause. Throughout October, customers can support the Gord Downie and Chanie Wenjack Fund. The group strives to build cultural understanding and create a path toward reconciliation between Indigenous and non-Indigenous people.