Coastal Lavender B&B

Your Vancouver mid-Island preferred accommodation

We are located in Saltair quaint coastal community between Chemainus and Ladysmith.

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Book one of our three comfortable rooms with private ensuite (see selections below),  enjoy a fabulous “a la carte breakfast”.

Get ready to explore the Cowichan Valley, wineries, Salt Springs Island, Chemainus murals, Ladysmith  historical and heritage buildings, local beaches, BC parks,  Canada trails, and more! We offer direct and secure online booking.

Looking for a Chemainus Bed & Breakfast to accommodate your stay while attending a play at the Chemainus Theatre? Ask us for your loyalty coupon for your next stay.

Breakfast à la Carte

Breakfast made In-house by Chef Evelyn

Order your preferred crepe  from our popular breakfast menu.

Made by in-house Chef Evelyn with fresh and quality ingredients (Please let us know your choice 48 hours in advance to be able to source fresh products).

Our crepes will delight your senses. The breakfast menu is comprised of a savoury entree crepe and a sweet dessert crepe. We have a variety of choices: the classic Canadian breakfast with eggs and bacon, the fabulous West coast features wild smoked salmon.

A healthy and energizing breakfast that will equip you for the day ahead! See photos below.

BREAKFAST CREPES MENU

Your “à la carte” breakfast includes your choice of one savoury and one sweet crêpe, served with one glass of fresh orange juice, and coffee or tea.

Breakfast is served between 8am and 10am.

In a rush? Look at our breakfast to go options.

Special diet and extra options:

  • We offer a gluten-free option by using Buckwheat flour (when available) or gluten-free toasts
  • You may also substitute multigrain toasts in place of crêpes.

All Pictures shown are for illustration purpose only – Pictures may vary slightly from actual servings.

Guests are asking why they taste so good? The secret is a combination of passion and home-made dough with fresh and quality ingredients: organic eggs and milk,  Anita’s fabulous organic spelt flour and organic oat flour Bob’s Red Mill.

SAVOURY CREPES

salmon benedict crepe

West Coast Salmon

Wild Smoked Sockeye Salmon – two organic eggs – goat cheese crumbles – organic baby spinach – capers – red and green onion – lemon slices

bacon eggs swiss potatoes breakfast plate

Hearty American

Bacon  – two organic eggs – melted Swiss cheese  – potatoes

breakfast crepe eggs and bacon mango salsa

Canadian LIGHT

Bacon – two organic eggs – green onions – mango/tomato/onion fresh salsa

The Californian

Avocado – two organic eggs – roasted peppers  – organic baby spinach – organic blistered  tomatoes – green onion – mango/tomato/onion fresh salsa – lemon slices

SWEET CREPES

crepe dessert banana nutella

Banana Nutella

Slices of Fresh banana – Nutella – (shown with extra ice cream)

strawberry spread fresh fruits

Strawberry

Strawberry spread and Fresh Strawberries. Mint leaves (seasonal).

breakfast crepe home made

Rhubarb (SUMMER) OR GRAPE JELLY (FALL) OR  PLUMB (FALL)

Home-made spread – Fresh Kiwi or Fresh Strawberry or other fresh seasonal fruit (Cantaloup, Pineapple)

breakfast almond honey crepe

Honey Almond

Organic Honey – Sliced almonds

Sweet crepes are served with a sprinkle of icing sugar.

Sweet crêpes EXTRAS

Optional Extras (fee applies):

  • whip cream
  • ice cream
  • extra sweet crêpe

Sweet Crepe to Go

Our breakfast includes a savory(*) and a sweet crepe.  Guests are asking us if we could make the sweet crepe to go?

The answer is : Yes, Chef Evelyn is equipped to make your dessert crepes to go!

Your sweet crepes will travel with you safely in the innovative Cafe Express  leak-free food Container (FDA approved, recyclable, reusable, food contact safe, freezer/dishwasher/microwave safe)

(*) the savory crepe is not offered to go (food safety).

crepes to go

Allergies

Please be aware we cannot guarantee our kitchen and prepared meals are free of gluten, eggs, nuts, peanuts, soy, milk, celery, fish, crustacean, mollusc, mustard, sesame seeds, lupin and Sulphur dioxide and sulphites (14 allergens known and defined by HACCP).