Slurpable Success: Mayumi Bae Brings Japanese-Inspired Plant-Based Cuisine to Tables Across Canada

By ICIC | June 27, 2025

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 can look like.

Rooted in Japanese heritage and built on bold, umami-rich flavors, The Plant Based Workshop is known for its slurp-worthy noodles, comforting broths, and chewy mochi cakes. But behind the award-winning products and national distribution is a founder who understands firsthand the balancing act of entrepreneurship, motherhood, and innovation.

A Life Fueled by Purpose

Mayumi’s journey started long before her first product hit store shelves. Born in Japan and raised in Canada, she grew up with food at the heart of her family. But it was the loss of her father that sparked a shift—both personally and professionally.

“When my father passed 10 years ago, I wanted to make sure I lived my life with intent,” she shared. “That’s when I became plant-based.”

That transformation inspired her to co-found a café that celebrated plant-based living through food that was both nourishing and nostalgic. The Workshop Vegetarian Cafe quickly became a local favorite in North Vancouver. Customers lined up for hand-crafted ramen, fluffy bao buns, and silky broths—all made with integrity, tradition, and a modern twist.

Their early success caught attention. They earned accolades like “Top 100 Places to Eat in Canada” and “Top 5 Vegan Restaurants in Vancouver.” But Mayumi wasn’t content to stop at one café.

“In 2019, we launched The Plant Based Workshop as our consumer brand to meet the growing demand from customers who wanted to enjoy our food at home,” she said.

Scaling with Intention

Today, The Plant Based Workshop products are available at more than 400 retailers across Canada and served at post-secondary institutions like the University of British Columbia (UBC) and Simon Fraser University (SFU). From frozen noodle kits to ready-to-cook broths and pantry-ready ramen, the brand has grown steadily, fueled by constant innovation.

But that growth didn’t come without hurdles.

“Being a minority woman in business presents a unique set of challenges,” said Mayumi. “From securing funding to gaining credibility, the pressure to excel can feel immense—especially while juggling motherhood and running a business.”

That’s where the ICCC program came in. ICIC’s Inner City Capital Connections (ICCC) program partnered with Yum! Brands’ Unlocking Opportunity Initiative and Pizza Hut Canada’s Equal Slice program to deliver free business education, virtual training, and mentorship to disabled, immigrant, Indigenous, minority, and women-owned small businesses across Canada.

Mayumi participated in the program last year and was later named one of five 2024 Grant Winners, receiving a $20,000 CAD award to help grow and strengthen her business.

“Being able to pitch for a grant and participate in the program was a validation of our mission,” she said. “The program expanded our reach, supported our innovation, and helped inspire more people to embrace a plant-based lifestyle.”

Ramen, Reinvented

And The Plant Based Workshop hasn’t slowed down. In 2024 alone, the company launched four new shelf-stable products, including the now-famous NOODS Ramen Kits—named a top three finalist for Innovation of the Year by BC Food & Beverage.

The idea? A pantry-stable, customizable, restaurant-quality ramen experience that’s ready in just four minutes.

“These noodles are first to market in the way they’re dehydrated,” Mayumi explained. “We use revolutionary technology developed by UBC to preserve both texture and nutrients. And the kits are free from preservatives, added MSG, and artificial ingredients.”

From a sustainability standpoint, the kits also hit the mark—produced with zero hazardous materials or greenhouse gas emissions and packed with 12 grams of protein per serving.

The ramen kits are the latest in a long line of innovative steps taken by Mayumi and her team. From developing unique plant-based products to streamlining operations and launching a multi-channel model, Mayumi sees innovation as the cornerstone of the business.

“To me, innovation is the strategic application of new ideas to create tangible value or solve challenges. It’s about constant evolution.”

That continuous drive has fueled the company’s growth and helped establish The Plant Based Workshop as a leader in the industry.

Leadership, Redefined

What sets Mayumi apart as a business leader is her openness—about the highs, the struggles, and the lessons along the way.

“Implementing innovative ideas has its challenges, especially in our industry. Distributors weren’t sure how to place us, and we had to earn our way in,” she said. “But through sampling, pilot programs, and showing results, we built trust.”

She’s also fiercely passionate about modeling a new kind of leadership—for her daughter and for other women in business.

“I want to show her that she can be a leader with integrity, push boundaries, and still have a loving, respectful home and family,” she said.

Mayumi credits much of her company’s momentum to the community she’s cultivated—team members who believe in the mission, mentors from programs like ICCC, and customers who keep coming back for the food that’s both delicious and deeply meaningful.

“Innovation isn’t always about big breakthroughs,” she said. “Sometimes it’s about listening, staying curious, and learning from every step.”

What’s Next

Looking ahead, The Plant Based Workshop is focused on sustainable growth: expanding its product line, strengthening operations, and exploring new markets. For Mayumi, every step forward is about more than scale—it’s about making plant-based living accessible, joyful, and connected.

“We’re not just creating food,” she said. “We’re building a community. We’re celebrating culture. And we’re offering a different way to live—one that’s abundant, flavorful, and inclusive.”

About ICIC’s ICCC Program

ICCC is a 40-hour “mini-MBA” designed for established small business owners who want to lead, grow, and innovate in today’s fast-moving world. The ICCC program brings together executive education, networking, one-on-one coaching, and access to capital—empowering small businesses in under-resourced communities to break barriers, build stronger companies, and drive community impact. This expert-designed curriculum is offered at no cost to qualifying businesses, thanks to ICIC’s funding partners.

To learn more and apply visit icic.org/iccc.