• Plaid & Poutine - A Lumberjack Soiree

    As Canadians we feel like we must apologize. Usually we apologize for being just so darn awesome all.the.time. But we do have to apologize that we were unable to find real Canadian cheese curds to make Canada’s most famous dish: Poutine. We are sorry. We searched high and low and across Europe. We sent e-mails and letters, and to the people we wrote, we are sorry for bothering you. But we promise that this variation of poutine… Poutine Viennoise… will fulfill all your gravy and cheese and fry needs. Again, we are sorry. 

    But we are NOT sorry for inviting you to our The House of Canada event at the wonderful Beaver Brewing Company on Thursday, April 28th! Wear your plaid proudly, pronounce your “abouts” and “house” with pride and partake in an amazing evening of comfort food, Canadian music and films and good old Canadiana spirit. Cheers, eh!

    P.S. Canadian hockey jerseys are also acceptable. CANADIAN hockey jerseys. (sorry)

    Text by: Tova Marr -

    Graphic Design:

  • Come visit us at Fesch'Markt!

    Come visit us at Fesch'markt! We will be selling our wares from November 13-15. Come check out our Maple Syrup, our onesies, our tuques and so much more! Happy shopping, eh!

  • Cottage Living

    by Samantha Freeman-Attwood

    There's something about being at the cottage that instantly relaxes you and allows you to feel the intimate connection that you have to everything, it's as though you're a part of the surroundings, a part of the forest rather than just a guest.

    Cottaging is also the perfect family friendly outdoorsy activity that pleases everyone. Not just that, it's the perfect place to teach your kids about nature; and about the inter-connectivity of all things and species on earth as they can witness it first hand through nature walks, animal watching, swimming etc.

    For a slower pace we head to the cottage. It provides a quiet and relaxing environment and a much needed escape from the overwhelming velocity of the city and from our daily lives.  The rustic elegance of our little wooden cottage provides the ideal respite from city living. While being on the lake provides ample time for swimming, boating, canoeing, paddleboarding - truly a never ending myriad of activities to both keep fit; relax and explore your beautiful surroundings. Our only goal while at the cottage is to spend as much time as possible outdoors, whether it's reading, napping or just enjoying the view. But the hours spent in pure, indulgent laziness and absolute silence is where I find my Zen. It's the counterpoint to the über busy life, the point where you can literally hang out and be truly surrounded not only by nature, but also by peace.

    Everything just seems healthier at the cottage,  with ample veggies and fruit provided by the local farmer's market we know where our food is coming from. This coupled with being outdoors all the time, away from media and processed foods we also find that we feel more energetic. Cooking healthy, delicious food becomes a priorty, not like the rushed and strewn together meals during the week, where we're running from work to school to pick up little ones and shuttle them to activities while stuffing food in their faces so they don't fade mid-soccer, or mid-hockey practice. Without the constraints of the daily schedule at the cottage, there just seems to be a more holistic sense of our days. Whether it's lounging or splashing in the lake, it all counts as long as it feels good, there is no pushing anyone to do any chores because chores don't exist at the cottage, helping out becomes second nature when the kids aren't lured away by screens and video games, they are more focused and willing to help all around with a sense of family as a priority.

    From the Victoria long weekend onwards our family can be found at the cottage, alongside the loons and the bugs and the moose in complete bliss. Life and family becomes the priority, instead of the mundane routine of work and school. Cottaging is not for everybody, but for us it is the ultimate pleasure and one that we hope to share with family and friends for years to come.

     All pictures by Samantha Freeman-Attwood except the last, Loon photo by Ano Lobb

  • From Sap to Syrup

    Where does maple syrup come from? Maple trees, of course! 

    Making maple syrup is called sugaring, and happens between late February and early April, depending on when it starts to warm up. Sap begins to flow from maple trees when temperatures rise above zero during the day and fall below freezing at night. The trees are tapped so sap drips out of them into a bucket, or, in larger operations, into pipes connected to the maples. Trees produce about 30 litres per season and it takes roughly 40 litres of sap to make 1 litre of maple syrup.

    After the sap is collected, it is boiled down until it reaches 104°C, at which point it is the consistency of maple syrup. Then it's filtered and bottled and ready to enjoy on French toast, over pancakes or on your favourite treat.

    Get down to the facts with this beautiful infographic made by Column Five.

  • Recipe: French Toast

    French Toast. Who can resist the delicious bread dipped in egg, milk and spices and then fried to golden perfection? The recipe itself is actually quite ancient: according to the Apicius, a collection of recipes from the early 5th century AD, the dish we now know as the French toast existed as early as the age of the Roman Empire. In their style of French toast, called Pan Dulcis, Romans would soak bread in milk (and sometimes also egg) mixture, then fry it in oil or butter.

    Here a classic and quick recipe for those cool winter weekends:

    Preparation and cooking time: 30 to 60 minutes.
    Serves 3 to 4.


    6 slices of white bread
    6 large eggs
    1 cup of milk or soya milk
    3 tablespoons granulated sugar
    2 teaspoons ground cinnamon
    2 teaspoons pure vanilla extract
    1/8 teaspoon salt
    Butter for frying
    Berries (raspberries, strawberries, blueberries…)
    Banana, cut into slices
    Greek yoghurt
    Drip Maple syrup 


    • Preheat oven to 100°C
    • Toast bread slices and set aside to cool.
    • Whisk together the eggs, milk, granulated sugar, cinnamon, vanilla and salt in a large casserole dish.
    • Heat a large non-stick frying pan over medium to high heat. Place 2 slices of bread in the egg mixture. Let the bread completely soak in the egg mixture on both sides, about 2 to 4 minutes (bread should feel heavy and soaked through but hold its shape without breaking apart). Melt a tablespoon of butter in the frying pan and add the 2 soaked slices; cook until the outside is golden brown and crisp and the inside is cooked through, 4 to 5 minutes per side. You will need to watch and adjust the temperature if the bread is browning too quickly or not browning fast enough.
    • Keep finished French toast slices warm on a rack nested in a rimmed baking sheet in the oven. Repeat with the remaining slices.
    • Serve with berries, sliced banana, Greek yoghurt and, of course, maple syrup!

    Bon appétit!



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