For Mayumi Bae, food is more than sustenance—it’s memory, culture, healing, and love. It’s also the heart of her growing Canadian brand, The Plant Based Workshop, where she’s redefining what plant-based convenience.
Rooted in Japanese heritage and bold, umami-rich flavors, the company is known for slurp-worthy noodles, comforting broths, and chewy mochi cakes. Behind the award-winning products and national distribution is a founder balancing entrepreneurship, motherhood, and innovation.
A Purpose-Driven Journey
Born in Japan and raised in Canada, Mayumi grew up with food at the center of family life. The loss of her father sparked a turning point: “When my father passed 10 years ago, I wanted to live with intent. That’s when I became plant-based.”
She co-founded The Workshop Vegetarian Cafe, a North Vancouver favorite celebrated for hand-crafted ramen and bao buns, and runs the business with her siblings Tak, also a co-founder, and Hanaca, director of operations. Accolades followed, including “Top 100 Places to Eat in Canada” and “Top 5 Vegan Restaurants in Vancouver.” Still, Mayumi wanted to scale her impact.
“When my father passed 10 years ago, I wanted to live with intent. That’s when I became plant-based.”
“In 2019, we launched The Plant Based Workshop as a consumer brand to meet growing demand,” she says.
Scaling with Intention
Today, the company’s products are sold at more than 400 retailers and served at universities like the University of British Columbia (UBC) and Simon Fraser University (SFU). From frozen noodle kits to ready-to-cook broths, growth has been fueled by innovation and resilience.
“Being a minority woman in business presents unique challenges,” Mayumi says. That is where ICIC’s Inner City Capital Connections (ICCC) program provided support. Through ICCC and partners like Yum! Brands and Pizza Hut Canada, she gained training, mentorship, and later won a $20,000 grant as one of five 2024 winners.
“Being able to pitch for a grant and participate in the program validated our mission,” she says. “It expanded our reach, supported our innovation, and helped inspire more people to embrace a plant-based lifestyle.”
Ramen Reinvented
In 2024, the company launched four new shelf-stable products, including the now-famous NOODS Ramen Kits, a top-three finalist for Innovation of the Year by BC Food & Beverage. These pantry-stable kits deliver restaurant-quality ramen in four minutes using revolutionary dehydration technology developed by UBC. Free from preservatives and artificial ingredients, they offer 12 grams of protein, prioritize sustainability, and were first to market.
“Innovation is about applying new ideas to create value,” Mayumi said. That mindset has positioned The Plant Based Workshop as an industry leader.
“Innovation isn’t always about big breakthroughs. Sometimes it’s about listening, staying curious, and learning from every step.”
Beyond the Bowl
Mayumi’s vision extends beyond food. “We’re building community, celebrating culture, and offering a joyful, inclusive way to live,” she says. With plans to expand product lines and explore new markets, innovation remains central to her journey.
“Innovation isn’t always about big breakthroughs,” she adds. “Sometimes it’s about listening, staying curious, and learning from every step.”
