We were featured in this months newsletter put out by the White Rock BIA.
Two years ago the previous owner of Hillcrest Bakery decided it was time to retire and close the bakery doors forever.
David and Sheana knew that they couldn’t let this happen and that saving Hillcrest Bakery was the right thing to do for the community.
Hillcrest had previously always been a family owned and run bakery, so David and Sheana wanted to keep it that way.
In order to uphold the tradition and success of Hillcrest, sacrifices for the Moyer family had to be made,
“I gave up my career to work together with David at the bakery so we could keep it a family business…
a lot of people in White Rock are focused around family businesses,” mentioned Sheana.
By keeping Hillcrest a family business and continuing to use all the original recipes,
Hillcrest is able to maintain and build regular customers;
“It’s a lot of fun to be able to interact with our customers, we really like getting to know them.
It’s important to us that we connect with them and maintain our strong relationship with the community.”
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Opening in 1972, due to the essential need for a bakery in White Rock, 41 years later,
Hillcrest Bakery still stands and operates as an integral part of the White Rock community.
David Moyer, now storeowner and manager, worked as a baker at Hillcrest for 23 years before purchasing the bakery two years ago with his wife, Sheana Moyer.
During his employment, David quickly developed an understanding of why the community has such an attachment to this business and what makes it such a special bakery.
Since opening, Hillcrest has always been owned and run by Europeans, attributing to the bakery’s use of high-quality ingredients and original homemade recipes.
Today David, Sheana and their talented staff bake decedent desserts according to the recipes that were originally used when the bakery first opened.
David mentioned, the key to maintaining the success of Hillcrest is to, “… use the original recipes.
It ensures that customers get exactly what they expect.
They can come here to find their favorite treats and can be taken back in time to a childhood memory…
we commonly have people coming in and saying ‘I remember getting those cookies with my Grandma when I was a kid,’
so by keeping those same recipes and high-quality, people keep coming back.”
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Hillcrest is mostly a grab and go style bakery, yet tables line the indoor and outdoor perimeters of the shop for those who enjoy staying for a bite.
The bakery offers a large variety of desserts including: cake slices, custom cakes, wedding cakes, cookies, and pastries.
They also do party platters with fruits, veggies, meats and cheeses, takeout dinners once a month,
homemade pizza dough, specialty breads, gluten free options, and a wide variety of ready-to-eat deli items.
What distinguishes Hillcrest is that all bakery items are made from scratch.
“… there are very few scratch bakeries left in the lower mainland…we’re very proud to be one…
it’s why I’ve always been so proud to work here,” said David.
With the luxury of making everything from scratch, the bakery has the ability to take custom orders.
In most cases, “…we can make what the customer is looking for… we have done full quiches for people even though that’s not something we normally do.
We like to accommodate people in everyway we can and are open to a lot of things,” said Sheana.
Due to the bakery’s longevity and high-quality assurance, customers come from as far as Chilliwack and Abbotsford.
“We had a woman come from Delta just to get our black forest cake because it has real whipped cream and we make our own fruit filling.
She swears it’s the best black forest cake in the lower mainland,” David explained.
Distinguishing itself from other bakeries, Hillcrest offers many unique items including frozen pizza dough which is frozen in one pound packages.
They sell homemade real Italian marinara sauce as well, so all you have to do is add toppings and you’re done!
Many other items are offered at the bakery. Customers love the rainbow cake with vibrant colours that you can buy by the slice. They are always running out of
Copenhagen’s and vanilla slices and some days the homemade fresh soup doesn’t even make it past the noon hour.