Guide - 28

Chocolatiers & Confectioneries

A Canadian Indulgence


A cup of hot cocoa is the perfect end to an evening of skating or an afternoon of snowball fights. Though the creamy indulgence was considered a luxury item hundreds of years ago due to the high cost of cocoa beans, you’d be hard pressed not to find some form of hot chocolate in any Canadian household today. And what could be more Canadian than maple with your sweet and warm chocolate drink? Camino maple hot chocolate, created by La Siembra Cooperative, relies on small-scale farming operations for its organic and fair-trade ingredients. Hot chocolate was the first product launched by the co-op back in 1999, so it’s “always been near and dear to our hearts,” says Mélanie Broguet, Camino's manager of product development. With organic maple sugar from Citadelle, a maple syrup producer co-operative in Quebec, cocoa producer co-ops in the Dominican Republic and a sugar producer in Paraguay, the vegan friendly drink is sweater-weather ready for all.

Camino | 613.235.6122

Find it at: Essence of Life Organics, Evergreen Natural Foods, Fiesta Farms, Organic Garage

Chocolatiers & Confectioneries, Retail - Food

Apple Earl Grey Jelly


It was only a matter of time before the years Christine Manning spent as a child in her Italian mother’s kitchen would influence her career. While on a break between marketing jobs, Manning and her husband James planted a vegetable garden and were rewarded with a bumper crop. Manning canned those vegetables, joined a farmers’ market and launched Manning Canning. When it was time to grow, Manning was faced with the challenge of finding adequate commercial kitchen space. After a successful Kickstarter campaign in 2014, Manning opened her own commercial kitchen in Toronto’s Leaside neighbourhood that now hosts 40 small food businesses in addition to her own. Made with cold-pressed juice from Ontario apples, the delicately flavoured apple Earl Grey jelly had a couple of inspirations — tea time with James’ parents in the U.K. and an apple and earl grey martini Manning fell in love with in New York.

Manning Canning | 416.272.5190

Find it at: Evergreen Brickworks, Yam Chops, Blackbird Baking Co.

Coffee Roasters

Balzac's Coffee Roasters


Travel & Leisure

Black River Bed & Breakfast


Culinary Tourism Alliance



Support Ontario Farmers — Choose FEAST ON

Visit Kingston


Farms, Orchards & Mills

Canadian Kelp Resources


Pfennings Organic Farm


Butchers & Meat Purveyors

Close to the Bone



Comfort in a Mug


The Gooderham & Worts Distillery, once known as the largest distillery in Canada, still inspires to this day — despite closing down its Distillery District location decades ago. Spirit of York, which now calls part of the old Gooderham property home, aims to honour Toronto’s proud and storied distillation history. One of the company’s core pillars is to “create world- class spirits in this world-class city,” says Gerry Guitor, president of Spirit of York. That’s reflected in the whisky, made from 100-per -cent rye grain, aged in new oak barrels for three years and proofed with water from Springwater, Ont., which Guitor argues is the purest water in the world. His favourite way to enjoy the whisky is in a Sazerac, Boulevardier or straight up on the rocks. But in this cold weather, he suggests trying an East of the Delta — a cocktail named after a popular canoe route used by French settlers in the 1700s, now known as the Humber River. It includes cinnamon and clove, warm apple cider and Spirit of York rye whisky.

Spirit of York Distillery Co. | 416.777.0001

Find it at: 12 Trinity Street, Toronto, Ont.

Not Bitter At All


This time last year, Jeremiah Soucie and his wife, Sarah Waterson, alongside her brother, Michael, and his partner, Maria Hristova, took over 66 Gilead Distillery, which sits on an 80-acre heritage farm in Bloomfield, Ont. Rebranded as Kinsip House of Fine Spirits, it is more than just a craft distillery, producing grain-based spirits — vodka, gin, whisky and shōchū. Soucie and his partners have been busy carefully creating new recipes for their growing line of bitters — the alcohol-based, botanically infused flavouring agents that were historically used for medicinal purposes. Designed with the bartender in mind, Soucie has also come to appreciate that “there are no rules when it comes to playing with bitters, but there are a few guidelines.” Well-suited for light and dark spirits, Kinsip’s house and orange bitters are what Soucie calls a “bartender’s salt and pepper.” Perfect for the home bar, just a dash makes every cocktail better (not bitter) and more complex. Just don't call it medicine.

Kinsip House of Fine Spirits, 613-393-1890

Find it at: 66 Gilead Rd., Bloomfield, (PEC) and in Toronto at Labour of Love, Cheese Boutique, Gourmet Diem

Farms, Orchards & Mills, Retail - Food

Crispy Apple Chips


One of the original Mennonite families to settle in the Waterloo region, the Martins have been farming their land since the 1820s. But it wasn’t until the 1970s that Leighton Martin, at the urging of an exchange student, planted his first 100 apple trees alongside his mixed vegetable gardens. Fast forward forty years and the Martin's Family Fruit Farm now harvests apples from more than 700 acres of orchards in southern Ontario. In 2012, the family took another leap of faith by jumping into the value-added market, building a fruit processing plant to produce their own line of apple chips. With four flavours available — original, cinnamon, chocolaty drizzle and caramel dream — the Martins process up to 25,000 apples a day to keep up with demand for their apple chips. Though they grow more than 25 varieties of apples, they prefer the Royal Gala apple's perfect combination of sweetness and firmness to make their crispy chips.

Martin's Apple Chips | 613.854.3598

Find it at: 1420 Lobsinger Line, Waterloo, Ont.

The Original Energy Drink


Once known as haymaker’s punch, switchel was a ginger tonic prepared for people working in the fields during the 18th and 19th centuries. “We call it the original energy drink,” says Ann Marie Weber, who took over her family farm in Stratford, Ont., originally a pick-your-own farm in the 1970s, with her husband, Al. After steadily growing a reputation for making high-quality jams, using local ingredients, they decided to branch out with a new all-natural, fruit-based product line this year. Making the switchel base with ginger juice, organic apple cider vinegar, lemon juice and fresh lemon zest, Moss Berry Farm has two flavours: the classic honey and lemon, and their Canadiana creation, wild blueberry and maple. With the health benefits of ginger and apple cider vinegar, alongside lemon, honey and maple syrup, switchel tastes satisfying on its own, or as Ann Marie suggests, mixed with your favourite spirit or sparkling wine.

Moss Berry Farm | 1.800.281.9184

Find it at: The Healthy Butcher, Fiesta Farms, Stasis Preserves Deli & Pantry

Farmers Markets

Dufferin Grove Farmers' Market


Sorauren Farmers' Market


Toronto Botanical Garden


Services - Non-Food

Elizabeth Crombie - Prince Edward County & Quinte Ontario Real Estate


Farm Markets & Stands, Retail - Food

Fall-Flavoured Nuts


After moving to a 95-acre farm in Fergus, Ont., with her husband, Mija Kosir, Elizabeth Burrows felt what she describes as a “re-energized love of food” — especially tree nuts. This appreciation for nuts inspired Burrows to experiment with different flavour combinations by roasting her favourite nuts with fresh fruits and hand-grated spices. These experiments quickly turned into a business idea. Initially she purchased nuts from various suppliers, but Burrows has also planted more than 450 fruit and nut trees on the farm — a mix of 15 varieties of pecans, hazelnuts, walnuts, almonds, heartnuts, hickory nuts, butternuts and more. Roasted with no added fat or refined sugar, Burrows adds ingredients she’s harvested or purchased nearby to make her favourite flavoured nuts, such as carrot cake walnuts, hot chocolate hazelnuts and pumpkin pie pecans.

Jewels Under the Kilt, 519.362.1585

Find them at: Stasis Preserves Deli & Pantry, Evergreen Brick Works Farmers’ Market, Moss Park Market

Groceries & Markets

Fiesta Farms


The Big Carrot


Bakeries & Patisseries, Cafes & Bistros, Restaurants, Retail - Food

From the Larder


The newly opened Drake Commissary is the fourth installment in the Drake enterprise and the one, chef Jonas Grupiljonas says brings the Drake back to its foundation. Housed in an old 8,000-squarefoot industrial building, the commissary is the Drake’s new bakeryrestaurant- bar-larder culinary hub that also serves as the production kitchen for its other locations. But for Grupiljonas, it’s a space to collaborate with his peers and put their philosophy of making everything from scratch to work. “It’s about taking the things I’ve learned from the slow fermentation process when baking bread and applying that to everything we make. Slowly and properly and then "scaling that up,” maintains Grupiljonas ultimately creates a unique selection of small batch products. A trio of small-batch sauces — Thai chili sauce, Chipotle ketchup and Lot No. 40 whisky-infused barbecue sauce — from the Drake's larder would make a saucy little Christmas gift.

Drake Commissary, 416-432-2922

Find it at: 128 Sterling Rd., Toronto

Cheese & Dairy

Fromagerie St-Albert


Vineyards & Wineries

Huff Estates Winery & Inn


Gardens & Nurseries

Jocelyn's Soil Booster


Cooking Classes, Programs & Schools

Le Cordon Bleu Culinary Arts Institute


All classes are taught in a state-of-the-art facility with specially designed amphitheatres featuring closed-circuit cameras, mirrors and audio systems for demonstration classes and professional kitchens for practical hands-on training.

Whether you're a home cook or looking to pursue a profession - learn from experienced top chefs at Le Cordon Bleu, honour traditional culinary techniques, sharpen your knife skills, gain precision and speed, explore the careful application of plating.

Watch this video and discover the art of French cuisine


Tea Purveyors

Locally Infused


Gone are the days of scratched metal pots and flimsy tea bags in high-end restaurants — Jennifer Commins, founder and CEO of Pluck Tea, says she was tired of getting “terrible tea” while dining out, so she set out to change that. Pluck Tea uses ethically sourced tea leaves from around the world, elevated by local ingredients such as Prince Edward County lavender, dried Muskoka cranberries and grape skins from Southbrook Vineyards in Niagara. The teas are blended and packaged in Toronto and have a distinct Toronto profile with blends such as the Kensington, Spadina and Canada 150. Commins, a certified tea sommelier, also offers customized tea programs for restaurants, cafés and hotels. It’s the perfect answer for all that over indulgence during the holidays — simple and clean teas that don't require you to sacrifice taste or quality.

Pluck Tea | 416.882.7787

Find it at: shopAGO, Rowe Farms, Indigo, Agrarian Market (PEC)

Hotels, Inns & B&Bs

The Eckhart House



Wusthof Canada

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