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

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...