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The husband-and-wife team that owns and operates Sea to Sky Sourdough BReD in Whistler’s Creekside scrambled when COVID-19 hit to pivot from a potential customer base of three million tourists to the about 12,000 residents who make the area their permanent home.
“Our whole business model relied on the visitors we get each year,” said Ed Tatton, who like his wife grew up in England. “So it was devastating when they closed the mountain.
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