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

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

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

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

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...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

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

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...