After 25 years, we have to move. Without getting into details, the landlord is not renewing our lease. As it stands, we have to vacate the premises by Oct. 31. As of now, we have not secured a new location.
We are working hard to find a new (and better) location and will update the site when we know. This is not the end, just a change at the worst time before Christmas. But we will be back shortly and do everything possible to be up before Christmas.
Thanks to everyone for your years of support. We can’t wait to be back, and look forward to seeing you then.
Jamie & Arnie
A. Over the years, we have noticed an increase with damaged product due to the plastic wrap failing to stand up to customer handling. We would replace damaged product to ensure quality and food safety. Some products were damaged beyond consumption and had to be thrown out. At a certain point, one wonders if there is a better way.
The new box provides much better protection from a food safety point of view – recommended to us by Provincial Food Inspectors. With continuous changes to label requirements, we also needed more surface area to meet compliance. The last thing we want is someone to become ill due to poor packaging and label issues, and we want to provide as much factual information as possible.
The new packaging also presents better for our retail clients helping them feel more confident with our product. It helps encourage new people to try our pies to ensure our longevity. This move to change packing didn’t come lightly and we spent months trying to come up with the best possible solution.
Our family owned and operated company has been producing high-end quality savoury pies and food since 1983. In 1993 we switched to a wholesale concept to serve a larger number of customers, and reduce costs of operating a retail establishment. Our belief is that the customer wants to pay for food, and not overhead expenses enabling us to concentrate on using quality ingredients. Here’s a brief summary of what we do.
All products are prepared by us from quality raw materials to finished products. We hand produce and hand roll all of our pastry using Tenderflake Lard. All chicken products use white breast meat which we cook in our own stock to perfection. All beef products use rump roast which is hand trimmed and cut by us to ensure the leanest meat. All turkey products come from the whole turkey which we roast, strip, and then use the carcass to produce stock for the turkey filling. We use local meats and local (in season) or Canadian produce where possible which are prepared by hand from washing, peeling, to cutting. Natural wholesome ingredients are used – butter, cream, cheese, eggs, flour, sugar etc.
All fillings are cooked in small batches to ensure consistency – in other words, we produce a Tourtiere (a family recipe) today, the same way we did in 1983 when we started. Our spicing is very simple using very little salt with no chemicals or preservatives on site to provide a healthy meal for your family. We produce food with care, the same way you would at home. Please feel free to come by and visit us, or pick up our products at certain retail outlets.
Fish – Anchovies in the Worcestershire Sauce
Wheat – all products (except Shepherd’s Pie)
Egg – all products
Milk – quiche, tarts, and products with cheese and butter
Tree Nuts – pecans in the butter tarts
A. No. We make tarts with pecans in them. We have good production policies to reduce the risk of cross contamination, but we still can’t guarantee products will be nut free.
A. Yes. Since all pies are filled by hand, we can make any pies in any size with just a top crust. There’s no minimum order, just give us a few days, and we’ll accommodate you.
A. Yes, we can make custom sizes depending on your needs. We generally use a 9×13 foil container that will hold 8 – 12 portions. All pies made this way will just have a top crust. You can also drop off your dishes and we’ll fill them up for those special occasions. Just need a few days to to get things made, so order ahead.
A. All unbaked products are designed to be cooked from frozen. Thawing will do little in reducing the cooking time, and may give undesired results. When thawing, the water in the gravy will thaw first and actually leave the gravy. While cooking, the water may not reincoperate into the gravy, and the pie may be very liquidy as a result. The water may also soak into the crust and make it soggy as well.
A. The aluminum plates conduct heat so fast, that they alone can’t transfer the heat needed to cook the bottom crust. It’s important to always place the frozen pie on a baking tray or cookie sheet. The heavier the better.
All products are made from scratch with fresh ingredients. Because of this, we can generally modify the product to suite your needs to a certain point. Contact us to see what we can do.