2017 Christmas Coffee Lovers Gift Guide

All they want for Christmas is caffeine! It's the giving season and we have the perfect gifts for the coffee lovers in your life!

Ratio is the Okanagan's largest retailer of coffee, espresso and tea brewing equipment. Our staff would love to help you find the perfect gift for everyone on your list! Visit us anytime to we can help you find the perfect gift.

Here are some of our favourite items this season but make sure to check out our whole online store for a complete list of our offerings.

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Tapas and drinks at Ratio tonight!

Every Friday, Ratio is open late until 9 pm. We will be pouring some great Craft beer (including Hoyne Dark Matter!), BX Press Cider, handcrafted cocktails and for the first time TAPAS!

We've got a delicious menu that ranges from Indonesian Chicken Satays, Pear Brie and onion pockets, Nachos and even popcorn. It's the best place to enjoy a night out with friends.

Hope to see you soon!

Ratio at night (open until 8 pm tonight!)

Yes the rumors are true. Ratio has recently acquired its liquor license and we are now serving Craft beer as well as warm and cold cocktails. People are really loving our menu and we think you will two! We have beers on tap from Red Collar (Kamloops, BC), Hoyne (Victoria, BC) and next week we add Postmark brewing (Vancouver, BC). Our cocktail list includes drinks like the Whiskey Chai, Ratio's Irish undertow, Philips tonic & Gin and our Rosemary Maple Bourbon Sour. We have also extended our food menu so you can enjoy our house made soups and sandwiches throughout the evening. We will add more evening food items down the road. Stay tuned for more extended hours and evening happenings at Ratio! Hope to see you tonight. 👍🍺🍸

Now offering beer and cocktails!

Today is the day! We begin pouring craft beer & creating cocktails at Ratio. We have some delicious BC breweries on tap (currently Red Collar Brewing, Hoyne Brewing & Postmark Brewing) and we are serving in three different sizes to suit your style (10 oz taster, 12 oz sleeve & 20 oz pint). As well a taster flight of all three is a great way to go. Open until 6 pm (extending hours on weekends soon) with our delicious sandwiches and homemade soups for dinner.

Happy Birthday to Ratio!

Tomorrow marks ONE YEAR that Ratio has been open at the old train station. We are so thankful for our incredible customers, hard working & passionate staff, the producers that we partner with and our neighboring business that have cheered us on! Tomorrow is #donutfriday and we will for sure have a birthday cake donut as well as FREE brewed coffee all day long. We can't thank you enough for your support and we hope you will come celebrate with us ??

We are hiring!

Ratio needs one more front of house staff to add to our team. Our front of house staff must work fast, be clean & tidy, have a passion for excellence, work well in a team and most importantly give amazing customer service. Working with coffee isn't a must but is an asset (you will receive lots of training & education). If you think the above describes you then please apply at We are looking for longer term & eventual full time availability.

How we make our donuts

Ratio is known for our handmade donuts and #donutfriday. Here are some facts:

  1. We make them 100% from scratch... Nothing is pre-made or brought in frozen. Every dough, glaze and topping is made in house (minor exceptions like mini eggs at Easter etc.) All of our inclusions (nuts, fruits etc) are organic whenever possible.
  2. We use the best oil you can get our hands on. Our favorite is rice bran oil. It absorbs into the dough less leaving you a less greasy donut. #foryourhealth
  3. We start planning donuts Monday. Working on our menu, our list of needed ingredients etc. Thursday is dough prep day. Letting the dough have an overnight cold fermentation to develop aroma and flavor.
  4. Our bakers get up well before the crack of dawn (first baker arrives at 3:30 am!) to get started. ?? .
  5. We use over 100 eggs on donut day and all totalled we make about the weight of one of our barista's (excluding those McWilliam boys) in dough! That's a lot of dough.

Come work for Ratio!

Screen Shot 2016-03-22 at 8.30.57 PM Ratio is looking to fill three positions in our bakery and culinary kitchen. If you have a passion for learning about either pastry or the culinary arts, are organized, clean, energetic and keen to work with a fun team then consider applying for one of the following positions. Applications are due no later than noon April 11th 2016. Resumes can be dropped off in person Monday - Friday 7 AM - 4 PM or by e-mail (

Pastry Cook

Qualifications: high school graduation or equivalent Passion for learning about pastry, Organized, clean worker, and willing to learn and be taught.

Job Description: making cookies, muffins, scones, eclairs, helping with donut production, breads, buns, galettes and strudel. On-site training provided.

Variable shifts from 5:00 am to 8:30 pm. Part time or full time.

References required. Compensation: based upon experience.

Culinary Chef

Qualifications: high school graduation or equivalent. Minimum one year working in a professional kitchen. Organized, clean worker, and willing to learn.

Job Description: Prepare vegan and meat based soups, work with other culinary chefs to create and prepare new weekly sandwich specials including breakfast sandwiches, prepare salads, and gourmet pizzas. On-site training provided.

Variable shifts from 6:00 am to 8:30 pm. Part time or full time.

References required. Compensation: based upon experience.

Pastry Chef

Qualifications: Graduation from a Recognized Pastry School or equivalent work experience. Must be able to work clean, be organized and be a self starter, requiring only a little direction. Proven ability to manage pastry cooks.

Job Description: Supervises pastry cook, vienoisserie, daily pastry specials (cakes, eclairs, galettes, strudel, donuts) plus chocolate, and confection when needed. Keeping track of supplies and finished products. Advises Head Pastry Chef or Production manager of ingredient requirements.

Ratio produces all its products from scratch using the highest quality ingredients.

Variable shifts from 5:00 am to 8:30 pm. Full time. Reports to Head Pastry Chef and Production Manager.

References required. Compensation: based upon experience.

Donut Friday - Jan 29, 2016

Themed donuts include:

  • Browned butter salted caramel apple fritter
  • Honey Lavender ring donut
  • Browned butter glaze, sea salt and pecan donut
  • Drunken peaches & cream: cream cheese filling, bourbon glaze and topped with bourbon infused peach
  • Hot mama fritter: Mango fritter with a cilantro green chili pepper glaze
  • Licorice donut: anise buttercream filled, dipped in a licorice glaze and topped with black licorice candies
  • Dr Who
  • Legend of Zelda

Book our meeting space!

Great to have the Interior Health Community Rehab group with us today in our meeting room. You can book your next meeting in our private meeting room too! It's a fully private room, seats up to 16 and has a 50" inch TV for all your media needs (or fake fireplaces). [zilla_button url="" style="red" size="large" type="round" target="_self"] Book our group room [/zilla_button]

Donut Friday - Nov 20, 2015

Donut Friday! We've increased our quantities - hopefully we don't run out by noon again... But the early bird gets the worm. Donuts appear at 9 am. Also if we run out of seating downstairs feel free to check out our upstairs seating area the Ratio Loft.

Hawaii Fritter: Lime Glaze Caramelized Pineapple

Ratio Fritter (Apple PB): Vanilla bean glaze + PB glaze Roasted apples

Triple D: White chocolate, lemon, pepper glaze

Granola: Greek yogurt glaze Granola Garnish

ODB: Chocolate Glaze Crushed Oreo PB drizzle

Mochaccino: Chocolate Coffee Whipped Ganache Chocolate glaze White chocolate drizzle Coffee bean garnish

Key Lime: Key lime curd Italian Meringue Toasted coconut Green crumbs/Graham cracker crumbs

VEGAN: Cherry glaze Vegan crumb topping

GF: Chocolate glaze PB drizzle Chopped peanuts

Smore: marshmallow, graham crackers, and chocolate glaze.