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Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...