Producers
Hall's Apples
Some of the producers (processors and farmers) who supply us:
Several are members of Savour Ottawa and most deliver directly to our door.
- “Life is too short for bland, boring bread.” – Kevin Mathieson.
- Kevin has been to the shop a few times for coffee and culinary vision talks. His energy and talent are inspirational. He and his team are wonderful to do business with.
- Deliveries from Art-Is-In Bakery come several times a week and include: Pugli, Raisin Hazelnut, Brioche, Almond Brioche Toast, Potato, Levain, Sunflower Buttermilk, Dynamite Rosemary, Chewy Walnut Cookies, Sticky Buns, Berliner Donuts.
Beau’s All Natural Brewing Co. Ltd
- We braise with Beau’s “Natural Brew” and use it for added flavour to our Wild Boar Chili, Moroccan Lamb Stew, Three Birds and Piggy Pies and here and there when the smooth, distinctive taste will benefit the dish.
- In 2005 this family-owned farm retooled all of their barns into loose housing similar to the way the operation was run back in the 1960’s. The Bekings continue to enjoy being self-employed, independent poultry farmers.
BERG en Dal Honey
- Brother’s Lief and Ian are one of the few bee keepers who produce honey by the season (spring, summer and fall). Each batch has the unique flavour of the flowers the bees were pollinating in that season. Berg en Dal honey is used often in our recipes and is also available on our shelves for purchase.
- Located on the 105 just outside Chelsea, the Boucanerie produces top-quality smoked fish products. The smokehouse “aims to celebrate, embrace and add momentum to the increasingly popular trend in eating healthier, regional foods with the lowest possible carbon footprint.”
- Champignon Le Coprin, based in Farrellton, Quebec, provides us with specialty wild and cultivated mushrooms. We use their wide variety of chemical- and pesticide-free mushrooms in many of our recipes. Visiting their state-of-the-art facility was an inspiring and delightful experience and provided a unique photo opportunity.
- Among the many exotic varieties available year round are Oyster, Winter, Shiitake, Nameko, Eryngii, Shimeji, Lion’s Mane and Cinnamon Cap read more
- Floralpe Farms is an artisanal cheese producer, specializing in fresh goat and sheep milk cheese. This is the goat cheese that we use. We have known this cheese and worked with it for years. It is of exceptional quality. Thank you Eliette.
- Ferme Lève-tôt is a family run CSA (Community Supported Agriculture) farm located in the municipality of l’Ange-Gardien. Richard and Charlotte will be dropping off vegetable baskets at “42″ every Thursday until fall. You can sign up for your basket on this page 2010 CSA season info and registration.
- Located just north of the village of Lancaster, Ontario, Glengarry Fine Cheese specializes in gourmet cheeses made from local cow’s milk and manufactured on location to exacting standards of care. We use all of their cheeses in our cuisine and for lunch fare. We also retail their high-quality product.
- Hall’s Apple Market is a family-owned farm established in 1947 and located in Brockville, Ontario. They produce 27 varieties of apples on 120 acres of orchard. We use the apples, sweet cider and cider vinegar. The sweet cider is lovely and our organic black bean chili would not be the same without it.
- Kagiso of Jambican Studio Gardens cultivates a four-acre garden of chemical-free flowers and vegetables. He delivers broccoli, kale, callaloo, chard, lettuce, squash, carrots, beets, Jerusalem artichokes, parsnips and moor to our kitchen.
- Du Gibier is our source for game meat including duck, quail, venison, cornish hens and pheasant. We appreciate that La Maison du Gibier offers all natural meat products, 100% vegetable fed, with no growth hormones.
- We have chosen Mountain Path for the majority of our nuts, dried fruit, legumes, rice and grains. Mountain Path’s production and distribution centre is located on a 138-acre certified organic farm south of Ottawa. Bob arranged his schedule to meet with us for 2 hours before we opened. They offer a warm and personal service.
- We use O’Brien Farm beef because the quality is unsurpassed and because this local fourth-generation beef producer focuses on animal well-being and does not use artificial hormones. He also delivers to our door! The ribeye steak is divine.
- We love the name and we love the product and we love the fact that the Piggy Market shares space with Pascale’s Ice Cream. In addition to heritage pork products, the Piggy Market supplies us with “Kate’s own mustards.”
Pipolinka Bakery
- Pipolinka is a cherished fixture on the Wakefield, Quebec, scene. Our daily morning organic croissants are a testament to the bakery’s care, skill and magic. Because of their growing popularity and the need for a bigger space, Pipolinka is in the process of moving from their current Valley Drive location to 757 Chemin Riverside, Wakefield.
- Gerry Rochon and family grow fruit and vegetables on their 150-acre farm and have been doing so for the past 18 years. We appreciate their care and their enthusiasm and count them as a valuable source for our in-season vegetables. We have had many good laughs with Diane and her sister.
- Yes, yak in Ontario! Rosemary Kralik raises Tibetan yaks on a 722-acre farm in the Lanark Highlands. Rosemary’s yaks are antibiotic, hormone and pesticide free. She strongly believes in giving her animals “the happiest life they can have.” We use Rosemary’s yak in our Smoked Yak Sausage in Pastry and in our sandwiches. We will feature this unique meat in many more dishes when availability permits.
- “Your food lives a happier life.”
- The folks at Upper Canada Heritage Meats espouse creating a consumer demand for heritage breeds as a sustainable way to maintain biodiversity and food security. We use their pork for ragout, meat pies, and sweet, sour and hot riblets.
- Our main source for fresh, sustainable fish product. They are just fantastic to deal with.
Yves Jaquenet
- He kept us in potatoes and herbs through the late fall. We look forward to his return in the spring
Community Supported Agriculture (CSA) vegetable baskets every Thursday
CSA is a partnership between farmers and the people who eat their food. It is based on the principle: ‘Share the risk, share the benefits – share the harvest!’
