Tyson Still and Theresa Payton are passionate about plant-based foods, and they look forward to sharing their culinary creations, accompanied by friendly conversation, at their newly opened Stillfood Bistro and Cappuccino Bar.
The couple opened the doors of their new business at 371 Alexander St. (formerly the Dolce Bistro and Cappuccino Bar) on Wednesday, Jan 12, and were both impressed by the welcome they received.
鈥淭he community is so accepting of new businesses opening up and it鈥檚 so welcoming鈥�,鈥� said Still.
Payton and Still, who grew up as neighbours in Vanderhoof and later reconnected, said they searched from Penticton to Salmon Arm for a place to start their first business together. They were ultimately drawn to Salmon Arm, where they had friends and where Still said his family used to take him camping.
鈥淲e just wanted a change of scenery, something more like a homey welcoming vibe, and that鈥檚 what we got here in Salmon Arm,鈥� said Still.
In addition to running the bistro, Payton also works at Valley First credit union in Penticton. Still is a self-trained chef who inherited his love for cooking from his grandmother and mother.
鈥淚鈥檓 a hand鈥檚 on learner鈥� I watched lots of videos and read books on my own time,鈥� said Still. 鈥淭his is where I just found my peace in life鈥�, this is where I find my happiness, in the kitchen serving people.鈥�
Still said he was working as a chef at a heli-ski resort in Terrace when the COVID-19 pandemic hit. When the resort closed, he took up work as an executive chef for crews constructing the Trans-Mountain Pipeline. Though the hours were long, Still was driven by the goal of buying a cafe to run as a family business.
Still and Payton put in an offer on the downtown Salmon Arm location in October 2021, and took possession on Dec. 25. Still said he finished with his prior job on Dec. 1, giving him time to think about his plans for the new business. Dec. 1 was also when it was announced the first case of the Omicron variant of the virus had been detected in B.C.
鈥淚t was a lot of time to think and see how we鈥檙e going to do this and that鈥檚 when everything started changing again,鈥� said Still. 鈥淭heresa said to me, 鈥楢re you scared?鈥� I said, 鈥楴o, I don鈥檛 want to think about it. I鈥檓 going to do it. This is what I鈥檓 meant do do.鈥�
鈥淚 think this was the only time I鈥檓 analytical and he was emotional. Usually we鈥檙e the other way around,鈥� laughed Payton.
The two renovated the former bistro, with the intention of one day providing table service. In the meantime, Stillfood offers a variety of edible offerings for take-out, from salad and curry bowls, to wraps and baking 鈥� all done in house and all vegan/plant based.
鈥淐oming from eating a lot of heavy protein meals myself to being vegan for four years now, I can make a plant-based steak that no one would know was vegan,鈥� said Still. 鈥淚t was quite the change for myself and I love introducing people to what can be made from plants.鈥�
Payton and Still said that morning (Thursday, Jan. 13), a customer came in and asked for eggs and bacon. After some explaining about their menu, Still said the customer tried a plant-based breakfast sandwich, a salad and a latte.
鈥淗e sat down and ate it and he goes, 鈥楾his is actually better, this is better food than the normal thing鈥�,鈥欌�� said Still. 鈥溾�楴one of this stuff has any dairy in the cheese, and this egg isn鈥檛 from a chicken?鈥� I鈥檓 like, 鈥楴o, this is all plant-based food.鈥� He said, 鈥楾his is amazing. I think I want to make a change here.鈥欌��
Payton and Still noted that鈥檚 the fun part of their business鈥� name. In addition to being Tyson鈥檚 family name, it鈥檚 also a fun way of letting the public know that what they serve is 鈥渟till food.鈥�
鈥淟ots of people hear vegetarian or vegan and they think, 鈥極h, you鈥檙e going to have grass clippings,鈥欌�� laughed Payton.
More information about Stillfood Bistro & Cappuccino Bar can be found on Facebook.
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