Stephanie Wong never imagined she’d end up in Vancouver, Canada, opening a bakery cafe. Originally from Hong Kong, she once ran a vegetable-forward restaurant called Roots in Wan Chai. But after four demanding years and the fatigue brought on by the pandemic, she closed Roots in August 2022 to take a break and reflect. That decision eventually led her to a slower-paced life in Vancouver, where she opened Jack’s Spot, named after her Jack Russell terrier.
At Jack’s Spot, Wong now bakes sourdough, croissants, salted caramel canelés, and matcha strawberry madeleines, all paired with coffee and matcha lattes. The cozy space, filled with natural light, is shaped as much by her dog’s joyful outlook as it is by her passion for baking. “He enjoys the bread,” she says fondly, adding that watching him delight in life helped shift her own perspective.
Wong moved to Vancouver in 2023 with no concrete plans to re-enter the hospitality industry. Her travels after closing Roots, from North America to Europe, reignited her love for baked goods, and she began making bread for her parents and relatives using the sourdough starter she’d brought from Hong Kong. “The climate is good for it,” she notes, adding that the people in Vancouver genuinely enjoy baked treats.
As she settled into a new rhythm of life, the idea of opening a cafe came naturally. Her philosophy remained unchanged: to make food she personally loves. That sentiment was central to Roots and has carried over into Jack’s Spot. The perfect location seemed to find her—a former bakery that came equipped with everything she needed.
While the transition from running a restaurant to baking was not without challenges—like a snowstorm affecting croissant dough during her opening week—Wong now embraces the unpredictability of baking. “You can’t tell wild yeast to perform,” she laughs. The simplicity of the ingredients contrasts with the daily nuance required to master them.
Her viennoiserie creations are straightforward, yet flavorful. Canelés feature salted caramel notes, while her madeleines combine matcha with a sweet white chocolate ganache. One happy accident even led to a brioche filled with sambal, pesto, and bacon—now a customer favorite.
For Wong, baking is about learning from mistakes, moving forward, and finding joy in everyday imperfections—just like Jack does.
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