Just over a year ago, noticed a gap in the Lower Mainland food market.
"The idea started back in December of 2023," Raymond tells V.I.A. "We noticed there weren't many Indigenous food options out there."
They figured there was space to share the foods they grew up with.
"There are so few Indigenous food options, and we want everyone in the world to experience it," says Raymond.
The couple, part of the Nlaka’pamux Nation near Spence's Bridge, grew up eating bannock. The fried flatbread is a staple for Indigenous people across what is now Canada.
Hannah had spent her life in the food industry, so she and Raymond started making bannock tacos for a local weekly powwow group.
The tacos were a hit. Soon Raymond and Hannah were working on catering under the name and interest continued to grow.
Now they're working out of a new kitchen, relaunching and getting a new Big City Bannock food truck on the road.
"Things have taken off fast," says Raymond. "We had our first event at . The lines were non-stop; we sold out three times in two days."
"It was just crazy," he adds. "The people, the support out there, was awesome. It was a crazy, fun weekend."
Bringing bannock to the big city
Raymond also grew up eating bannock at home. "It was a family thing; it's a part of our tradition and culture," Raymond says.
The food is not just a cultural icon, it's also part of everyday life, he shares.
"Bannock has been a part of my life my whole life," says Raymond. "Personally, I never perfected it, but Hannah has spent a lot of time over the last two years, and we've gotten there."
The fried bread is also versatile. The Big City Bannock menu has elk tacos (the bannock functions as a sort of pocket), bannock burgers (with bannock filling the role of buns), and bannock twists (covered in cinnamon and sugar).
"We also do a lot of wild sockeye salmon," says Raymond, adding that huckleberries and venison are also often involved. "We try to focus everything on indigenous food and culture that we grew up on."
There's also beef, he adds, for those who prefer that meat.
Growing a young business
"We love what we're getting into," says Hannah. "We want to remember that this is fun and to share the delicious food with everyone."
The food truck will officially launch on March 15 with a selection of bannock-based foods.
"We wanted to be a more mobile operation so we could be on the streets where our customers are," explains Raymond.
They've already got one event booked (a powwow in Mission in mid-July) and are actively looking for more.
At the same time, they've relaunched their delivery food kits.
"We do four-serving meal kit flash specials," Raymond tells V.I.A.
Each meal includes fresh bannock and ranges from venison baked spaghetti to sockeye salmon fried rice to bannock pizza.
And if all goes well, they want to keep growing with a brick-and-mortar sit-down restaurant.
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