Products

Le Silo is a great example of a truly Canadian-style Cheddar. Made exclusively for a large cheese distributor in Queb...

Mini fataya filled with ground beef, mixed with parsley, onions and spices.  Sold in a pack of 4.

Mini fataya filled with spinach, onion and lemon from Tarboush Lebanese Bakery.  Sold in packs of 4.

Leek and caper sauce from Les Fougeres.     300 mL

Leek and potato soup. 900 ml

Leek, Bleu d'Ermite cheese & pear soup soup by Les Fougeres.  For an extra pop of flavour, we recommend adding a ...

A Blend of: Ginger, apple, lemon verbena, hibiscus, rosehip, lemon peell and natural lemon oil. Taste: What starts of...

Fresh hummus with lemon and garlic from Tarboush Bakery in Orleans.

One for the citrus fruit lovers amongst you. A mix of hard-boiled sweets, shaped as fruit segments and flavoured with...

Tart lemon curd on a rich, shortbread cookie crust drizzled with white chocolate ganache.

Layers of classic white sponge cake with tangy lemon buttercream. 3.5 x 5.5" cake

Made with Italian lemon oil and a hint of Sri Lankan Cardamom, this creamy dark-milk chocolate is a delicious way to ...

Moist layers of coconut cake filled with alternating layers of lemon and coconut buttercream; frosted with cream chee...

A creamy spread made with eggs, butter and lots of fresh lemons. We love using this zest curd as a filling for tart s...

What Am I?: A creamy spread made with eggs, butter and lots of fresh lemons. Staff Pick: We LOVE this item, use it a...

Two disks of crunchy almond meringue filled with fruit buttercream.

Classically tart French lemon curd baked in a sweet buttery crust from Dufflet Bakery.  7.5”

Moist layers of coconut cake filled with alternating layers of lemon and coconut buttercream; frosted with cream chee...

Layers of classic sponge cake filled with tangy, lemon buttercream and tart raspberry puree; finished with buds of ra...

Taking inspiration from fresh lemons falling off the trees in our backyards, we made this delicious truffle. It's lik...

Pair With: Ricotta or any fresh cheese.

Perfect for: Adding thai-style, citrus 'tang' to any dish. Used as: A key ingredient for thai and malay curries.

Use for: Thai and far eastern cuisine. Great for: Adding a distinct lemony flavour and citrus aroma. Measurements: 1 ...

Weight: 60 grams Cocoa Bean Origin: Belize Notes: over two years in the making, our flagship bar is the result of w...

Weight: 60 grams Cocoa Bean Origin: Hacienda Azul, Turrialba, Costa Rica Notes: Hacienda Azul is a small farm locat...

Weight: 60 grams Cocoa Bean Origin: Ashanti district, Ghana Notes: we took our award-winning Ashanti Ghana 70% dark...

Weight: 60 grams Cocoa Bean Origin: Ashanti district, Ghana Notes: Ashanti is a cacao growing region of Ghana that'...

Weight: 60 grams Cocoa Bean Origin: Kokoa Kamili, Tanzania Notes: Kokoa Kamili is based in the Kilombero Valley ar...

Weight: 60 grams Cocoa Bean Origin: Ucayali River Cacao, Peru Notes: late one night in the summer of 2015, we roast...

Beautifully designs by Vicki Sawyer.

Great For: Dessert fillings or spreading on warm toast.

Two disks of crunchy almond meringue filled with fruit buttercream.

A citrus leaf, used in Thai and Indonesian cooking. Use it to liven up chicken or fish.

This dressing captures the fragrant mix of sweet and spice, blending ripe apricots with earthy undercurrents of sesam...

Balancing tangy apple cider vinegar with the classic flavours of a traditional Caesar dressing, this delicious vegan ...

This delicious vinaigrette was the third dressing created by Little Creek kitchen and unites their Okanagan garden wi...