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English Bay’s roots in the food industry began in 1983 with the English Bay Batter Inc. The famous cookie dough recipe that owner Jack Seguin developed to supply his two retail stores (one in English Bay Vancouver, hence the name), soon grew into large scale manufacturing with 6 plants and north American wide distribution. 

English Bay Blending division began its operations in 2001 in a 43,000 sq ft facility in Delta BC.   We added a Fine Chocolates division in 2007 followed by a bar line in 2018.

Our commitment to excellence in manufacturing food products of the highest quality has always been our mandate.

Our focus is co-manufacturing and private label. Created from your recipe or a custom formula derived by our in-house Research and Development team, our attention to detail ensures the products we produce will exceed your expectations.


“We know that the quality and future of our business depends on the quality and vision of the people in our organization. Retaining a long-term crew is key” explains Jack 



English Bay has a 43,000 sq. ft facility in Annacis Island industrial park located in Delta BC. Canada.  We are situated in the centre of the Lower Mainland only 20km (12 mi) from Vancouver International airport; 22 kilometres (14 mi) north of the Canada-US border (Interstate 5); and only 25km (15 mi) from the Port of Vancouver - Canada’s largest port.
Our temperature-controlled facility is SQF audited and governed by CFIA regulations with strict quality protocols in place. 

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Co-manufacturing professionals proficient at reproducing recipes on strictly regulated and highly efficient production and packaging lines to the highest of client standards.
Maintaining a highly manageable size, capable of methodically and continually monitoring every aspect of our operation.
To be a supplier with a culture of clear communication: our people, systems and processes committed to the best quality and service to our customers.


From concept to the launch of a finished product, English Bay is listening. Our team works directly with our customers to develop products, from a custom or supplied recipe.    Taste, functionality, quality, cost expectations and timing are all important factors.   We have an in-house staff of professional food scientists for Research and Development, Quality Control and Assurance.  Chocolatiers and highly trained on-line equipment operators are always on the floor overseeing production.  Our entire crew from shipping and receiving to reception and upper management work very closely together to ensure success. 

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