At RPM Bakehouse, grains are an obsession. The flours we use are selected for being both distinctive in flavour and noble in pedigree. To source these flours responsibly, they’ve developed relationships with local farmers and millers who are proponents of diverse and resilient heritage grains that are sown and grown in Ontario. These flavourful wheats are featured in slow-fermented sourdough bread, crisp buttery pastries, and savoury delights.

Café

Founded in 2000, Back Forty is a small creamery and cheese shop located on a farm in the hamlet of Mississippi Station Ontario where cheesemaker Jeff Fenwick hand-crafts artisanal cheeses of the highest quality. Back Forty’s original raw ewe milk cheeses have grown into a local favorite and have become loved and trusted by many of the province's top chefs and cheese lovers alike.

Udderly Ridiculous Goat Milk Ice Cream believes in high-quality ingredients, in building relationships with suppliers and in honouring the labour of love that goes into every part of this process. Which is why they're also learning that it takes a community to create ice cream this good. Making ice cream this way is definitely more work but they believe it’s well worth the effort. 

Some people say their best ideas come to them over a pint of beer. For Terry Coughlan and Lorna Fyfe, it was the beer itself that provided inspiration for a line of beer jellies, made with award-winning beer from Publican House Brewery in Peterborough. All her life, Fyfe, who grew up on a farm near Port Hope, has been making preserves. Boiling, canning and jellying became second nature — but even her trained palate had no expectation of just how good the beer jellies would be. Encouraged by the initial product, she and Coughlan experimented by adding garlic to the jelly.

For more than 60 years, Kozlik’s mustards has been family-owned and operated. What started as a small stand at the St. Lawrence Market selling mustards from grandmother Kozlik’s repertoire of recipes has grown to an extensive product line of more than 35 types of the condiment, ranging from traditional Dijon-style to balsamic fig-and-date-flavoured mustard. But after six decades, it was time to show the world what else the mighty mustard seed can do.