A grazing board for one. Advance order required. In-store pickup after 2pm on the next open day. Saturday orders are for Monday.

A charcuterie board for 2–3 people. Advance order required. In-store pickup after 2pm on the next open day. Saturday orders are for Monday.

A charcuterie board for 3–5 people. Advance order required. In-store pickup after 2pm on the next open day. Saturday orders are for Monday.

A charcuterie board for 5–7 people. Advance order required. In-store pickup after 2pm on the next open day. Saturday orders are for Monday.

Schiacciata, Cheese, Mustard, Deli Meat, Mixed Greens.

Yogurt, Fruit, Granola.

A Danish blue cheese with a creamy body and a bold, salty finish. Strong enough for blue cheese fans, but still very usable in cooking and salads. Crumble over steak, burgers, wedges, and leafy salads, or add to dressings and dips.

A firm Italian-style cheese with savoury, nutty character. Slice it, grate it, or melt it into everyday cooking.

Two-year aged cheddar with firm texture and a clean, sharp finish.

Aged Comte with firm texture, nutty flavour, and deep savoury finish. Excellent for boards or melting.

A Gouda-style Canadian cheese with clean cheddar bite and smooth melt. Good for boards and sandwiches.

Mild, smooth Edam cut to order. Easy on a board and good for everyday snacking.

A whole Edam ball with mild, snackable flavour and smooth texture. Slice for boards, lunches, or gifting.

Hard Italian grating cheese with salty, nutty flavour. Finish pasta, soup, salad, or roasted vegetables.

Mild, nutty cheese with a smooth melt and broad appeal. Good for sandwiches, boards, and snacking.

Firm Spanish sheep’s milk cheese with nutty, savoury depth. A board staple with olives, almonds, and quince.

Firm orange French cheese with nutty depth and a distinctive look. A strong board cheese.

Mild, creamy washed-rind cheese with a gentle savoury finish. Easy on a board and good with bread.

Sharp white cheddar for sandwiches, cheese boards and cooking.

Four-year aged cheddar with sharp flavour and a crystalline texture.

Smooth, mild cheese that melts and stretches well. Built for sandwiches, pizza, and hot plates.

Bright orange aged Leicester with a nutty body and sharp finish. Good with chutney and crackers.

Cheddar with smoke, sharpness, and a firm bite. Add jam, pickles, or a cold beer.

Mild, creamy Gouda with sweet smoke and easy melt. Good for sandwiches, mac and cheese, or snacking.

Soft, Rich, Board Ready.

Lush sheep’s milk cheese with a soft rind and mild, buttery finish. Good with fruit and crisp bread.

Classic French brie with a soft, creamy interior and earthy rind. Let it warm up before serving.

Fresh mozzarella wrapped around a creamy center. Tear it open and finish with salt, olive oil, and bread.

Small-format goat cheese with a chalky center and tangy finish. Good with honey, salad, or crusty bread.

Soft goat cheese with a wrinkled ash rind, clean tang, and creamy centre. Serve with crisp bread and something sweet.

A soft Quebec cheese with gentle funk and creamy texture. Serve at room temperature in small bites.

Rich, soft triple-cream cheese with a buttery finish. Let it warm before serving.

Butter-soft triple cream cheese with a rich, spreadable texture. Serve with bread, fruit, or preserves.

Espresso and hot water.

Espresso and steamed milk with a smooth, silky finish.

Espresso and steamed milk.

Earl Grey tea, vanilla and steamed milk.

Espresso, steamed milk, and a generous cap of foam. Light, bold, and balanced.

Bottled vanilla latte with espresso and milk.

Vanilla latte, served cold.

Cold strawberry milk.

Espresso, Chocolate with Brown Sugar Syrup. Serve Cold.

Vanilla Ice Cream, Milk, House Strawberry Puree, topped with dried strawberries.

Vanilla Ice Cream, Milk, Cookies & Cream.

Vanilla Ice Cream, Milk, Espresso.

Naturally leavened bread with a crisp crust, gentle tang, and chewy interior. Bulk fermented for a minimum of 24-hours. A reliable everyday loaf for toast, sandwiches, and dinner (750 g).

A hearty wholewheat sourdough with a fuller grain flavour and mild tang. Bulk fermented for a minimum of 24-hours, made from Saskatchewan grown wheat. Built for toast, soup, sandwiches, and good butter.

Soft, sturdy buns made to hold up to burgers, sandwiches, and saucy fillings without falling apart (4-PK)

Spreadable Calabrian-style pork with deep chile heat. Use a little on bread, pizza, eggs, or pasta.

Dry-cured salami with truffle richness. Let it warm slightly, slice thin, and serve with bread.

Dry-cured sausage with Espelette pepper warmth. Slice thin for boards, picnics, or grazing.

Madeo Spianata sausage for charcuterie boards or cooking.

DRIED SAUSAGE Chorizo-style dried sausage, board ready.

Local Speckle Park tomahawk steak, sold by weight.

Bison T-bone steak, sold by weight.

House-style sausage sold by weight. Grill, roast, or pan-fry until browned and cooked through.

House-style sausage sold by weight. Grill, roast, or pan-fry until browned and cooked through.

House-style sausage sold by weight. Grill, roast, or pan-fry until browned and cooked through.

House-style sausage sold by weight. Grill, roast, or pan-fry until browned and cooked through.

Smooth pâté with green peppercorn bite. Spread on toast, crackers, or a simple board.

Classic table crackers for cheese, pâté, preserves, and quick boards.

Classic table crackers for cheese, pâté, preserves, and quick boards.

Rosemary croccantini crackers for cheese and dips.

Crisp board-ready crackers for cheese, charcuterie, dips, and pantry snacking.

Rosemary and olive oil sourdough crackers.

Rosemary and olive oil flatbread crackers.

Sea salt crackers for cheese and dips.

Sweet, crisp crackers with cranberry and hazelnut. Best with soft cheese, blue cheese, or pâté.

Sweet heat with garlic depth. Drizzle on pizza, fried chicken, eggs, toast, or cheese.

Fruit preserve for toast, cheese boards, yogurt, and pantry desserts.

Firm quince paste for Manchego, aged cheddar, and salty cheeses.

Honey Mustard

Fig preserve for blue cheese, aged cheddar, toast, and roasted meats.

Sweet pepper preserve with gentle heat. Good with chèvre, pork, toast, and boards.

Sweet-savoury preserve for cheddar, burgers, grilled cheese, and charcuterie boards.

Pepper jam for cheese boards and sandwiches.

Fruit preserve for toast, cheese boards, yogurt, and pantry desserts.

Fruit preserve for toast, cheese boards, yogurt, and pantry desserts.

Sweet-savoury preserve for cheddar, burgers, grilled cheese, and charcuterie boards.

Hollow spaghetti-style pasta that holds sauce through the centre. Good with tomato, guanciale, or garlic.

Bronze-cut bowtie pasta that catches sauce in the folds. Good for tomato, cream, or cold pasta salads.

Classic bronze-cut spaghetti for garlic, olive oil, tomato sauce, or simple pantry dinners.

Bronze-cut linguini with a rough surface for sauce cling. Good with seafood, pesto, or olive oil.

Egg pasta nests with a tender bite. Toss with ragu, butter, cream sauce, or mushrooms.

Bronze-cut penne with ridges that hold sauce. Built for baked pasta, tomato sauce, and ragù.

Egg pasta nests with a tender bite. Toss with ragu, butter, cream sauce, or mushrooms.

Board-ready almonds for snacking, drinks, and antipasto. Good with cheese and cured meats.

Briny olives for boards, martinis, antipasto, and quick pantry plates.

Briny olives for boards, martinis, antipasto, and quick pantry plates.

Bright pickled peppers for boards, sandwiches, tapas, and anything that needs acid.

Pickled Spanish green chillies.

Smoked paprika pearls for finishing plates with smoke, colour, and a small pop of flavour.

Crunchy pickles with clean brine and a little heat. Good cold, on sandwiches, or beside rich food.

Cold, crunchy pickles with clean brine. Good for sandwiches, boards, Caesars, and snacking.

Cold, crunchy pickles with clean brine. Good for sandwiches, boards, Caesars, and snacking.

Bright, crunchy sauerkraut for sausages, sandwiches, bowls, and simple sides.

Savoury antipasto spread for toast, sandwiches, cheese, and quick snack plates.

Zesty pickled asparagus for Caesars, boards, sandwiches, and bright pantry snacking.

Bright pickled peppers for boards, sandwiches, tapas, and anything that needs acid.

Black olive pâté for spreading on bread or crackers.

Cold, crunchy pickles with clean brine. Good for sandwiches, boards, Caesars, and snacking.

Large briny caperberries for martinis, boards, salads, and garnish.

Spicy, briny olives ready for boards, martinis, and salty snacking.

Spicy, briny olives ready for boards, martinis, and salty snacking.

Pickled baby onions.

Spicy cocktail olives and pickles.

Creamy Alfredo sauce for pasta and vegetables.