After decades in five-star kitchens around the globe, Alfredo Quadros and Fedora DeMelo brought their craft to Bare Bistro in Banff, where flavour, stories and community come together.
Words & photos :: Bronwyn Biro
Four guys drove up from Utah to eat here. In January.
“I thought they were just kidding,” says Alfredo Quadros, one of the two chefs behind the counter. “But the guy was like, nope, we are coming for the eggs Benedict and pastries.”
Bare Bistro is tucked into Banff’s industrial area, a pocket of Banff that most visitors never see. On any given morning, their pastry case might hold Filipino ube buns, Japanese melon pan, Hungarian babka or Swedish cardamom buns. Their chai, made from a family recipe they brought from their home in Goa, was featured on a Korean travel website, drawing visitors who come specifically for a cup.
Alfredo and his partner Fedora DeMelo spent 25 years in five-star kitchens around the world—Dubai, Bermuda, the Fairmont, the Mandarin Oriental—before settling in the Bow Valley. Alfredo became the sous chef at Fairmont Lake Louise, and Fedora worked as a pastry chef at the Rimrock.
When they decided to start something of their own, Banff real estate made it hard. So they started where they could: renting a kitchen space in Canmore and selling at local farmers markets. Their sourdough and pies, made fresh from the produce at the market, gained a loyal following.
Their Christmas panettone takes three weeks just to prepare the starter. Nobody else in the valley makes it, and those in the city usually ship theirs from Italy. They feed the starter on a precise schedule, shape the dough, and hang the finished loaves upside down while they cool, which keeps the structure from collapsing under the weight of the dough.
“A lot can go wrong,” Fedora says.
The same precision applies to custom orders. Last year, someone called in a panic after their wedding cake was dropped just before the reception. They were already locking up the cafe, but were still able to deliver a new cake within the hour.
“We try to accommodate people’s needs,” Alfredo says. “We take up the challenge and maybe we can make them happy.”
“Not everybody goes to five stars. So we wanted to bring our experience to the locals.”
After all those years in back kitchens, the counter is the part they value most now. Workers from nearby buildings stop in daily. Hikers and bikers grab something on their way out. Culinary students from SAIT have come to train under them. Visitors from all over the world pass through and leave a piece of their story.
“Not everybody goes to five stars,” Alfredo says. “So we wanted to bring our experience to the locals.”
While they keep a few core staples on the menu, they like to create something new for the regulars. Every item is made from scratch, by hand, to order. They’ve turned away more than a few vendors trying to sell them frozen products.
“We keep challenging ourselves. Challenging ourselves to do something different, something new all the time,” says Alfredo.
Visitors from all over the world pass through and leave a piece of their story.
Some people find Bare Bistro on the last day of their trip and wish they’d found it sooner. Some drive up from Utah in January. Either way, they’ll be back for the eggs Benedict.
Planning a trip to Banff? Visit Bare Bistro and follow @barebistrobanff for daily specials and fresh bakes.
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