Special New Years Orders - Pickup on Saturday 31st 2022

Pure Butter Croissant

Bag of 6 Butter Croissant (No Tax)

Bag of 12 Butter Croissant (No tax)

Chocolatine Croissant

Bag of 6 Chocolatine Croissants (No Tax)

Bag of 12 Chocolatine Croissants (No Taxes)

Raisins Roll

Almond Croissant

Bag of 6 Almond Croissants (No Tax)

Bag of 2 Pure Butter and 2 Cheddar Cheese Croissants

Bag of 2 Pure Butter and 2 Brie Cheese Croissants

Bag of 2 Pure Butter and 2 Almond Croissants

Bag of 2 Chocolatine and 2 Pure Butter Croissants

Bag of 3 Pure Butter and 3 Chocolatine Croissants (No Tax)

Bag of 2 Almond, 2 Raisin and 2 Chocolatine (No Tax)

Bag of 1 Almond, 1 Raisin, 2 Pure Butter, 1 Chocolatine, 1 Cheddar (No Tax)

Small Ham and Cheddar quiche

Small Roasted Vegetables Quiche

Bill's Apple Challah

A variety of diced fresh apples (Empire, Mac, Cortland, Honey Crisp), tossed in cinnamon sugar, is nestled in strips of honey-egg dough. This is a large, rich loaf that tips the scales at about 1200 g, 25% of which is diced apples.

Brioche Challah Loaf

A classic enriched bread (eggs and dairy), braided in the traditional six strands.

Apple, Cranberry, Walnut Country Sourdough Loaf

A multi-grain loaf studded with toasted walnuts, fresh apples, and dried cranberries; leavened with an old sourdough.

Hokkaido milk bread

A Japanese-style "fluffy" white bread, Some of the flour and liquids are pre-cooked, so that the bread has a longer shelf life than many white and other breads

Bill' s Panettone

Panettone (pronounced pan-eh-TOE-nay) is an Italian type of sweet bread .Our panettone is craft-made during a five-day process that involves curing the starter, making two doughs, and proofing: this gives the cake its distinctive fluffy characteristics and remarkable keeping quality. It uses a rich dough made with egg yolk and butter; this is blended with citrus paste, candied orange, citron, and lemon zest, as well as golden raisins, which in our version are soaked in dry Marsala.

Buns couronne loaf

An edible centerpiece for your holiday table. The same sourdough-base dough as our baguette, arranged and finished in a festive fashion.

Parisian Sourdough Baguette

Classic baguettes using sourdough levain

Pain D'antan Old-Fashioned Loaf

A low-gluten bread with a poolish base, Red Fife and organic rye

Ekmek Turkish Honey and Olive Oil Loaf

A white, sourdough-based loaf with a touch of honey and olive oil

9+2 Organic Grains Loaf

A blend of nine grains, rye, and whole wheat flour; garnished with oatmeal

Pane Siciliano Semolina Bread

A traditional bread from Sicilia; half wheat flour, half semolina flour

Pain de Beaucaire French Traditional Bread

A sourdough loaf with wheat bran and wheat germ sandwiched in it; baked on its side for a unique appearance

Rustic wheat berry bread

This sourdough bread has more than a large handful of wheat berries that were soaked overnight , then mashed . More or less "fluffy", with a nice healthy punch from the whole-grain wheat berries and a generous amount of sourdough and sponge .

Belleville East Hill bread... Bill's signature bread

A multigrain bread that includes the spent malt from Meyers Creek Brewing in Belleville.This is a deeply-flavoured, robust loaf finished with a coating of corn meal for extra crunch.

Chignon Pure sourdough bread

A "pure' sourdough boule, with a "twist ". Rye and whole wheat speckle the dough, which been twisted into a chignon for a striking finish.

Brillat Savarin 200grs

La Fromagerie Delin située à Gilly-lès-Cîteaux, au cœur de la Côte de Nuits, fabrique depuis 50 ans des fromages typiques de la région Bourgogne-Franche-Comté.Ce fromage très onctueux, gras et gourmand a été créé à l'époque où la matière grasse était considérée comme un produit, nourrissant, goûteux et bénéfique. Alors ce fromage figurait sur les tables lors des repas de haut niveau gastronomique et on le décrivait comme le " foie gras des fromages ". C'est un fromage triple crème, à pâte molle qui a été enregistré le 19 janvier 2017 au registre des Indications géographiques protégées (IGP), le signe européen de garantie de qualité et d'origine. SAVEUR : Sa jolie croûte fleurie apparaît au bout de quelques jours et va lui donner un bon goût de beurre et de crème auquel s'ajoutent des nuances de noisettes et de champignons venant de la croûte.

Camembert d'Isigny Normandy BIO 250grs (May differs depending arrivals)

Both an historic and gastronomic monument, the invention of the Camembert cheese is attributed to cheesemaker Marie Harel, who lived near the village of Camembert in the early years of the French revolution. In its early years, Camembert was made by dairy producers who turned to cheesemaking. Camembert cheese earned a good name in Normandy, extending its reputation further afield in the late 19th century. At Isigny Sainte-Mère, no-one can forget it, milk is white gold! And it is this outstanding raw material which allows the cooperative to make a Camembert that never fails to take on a beautiful colour as it ripens, giving off a heady perfume. In a nutshell it becomes a character!

Langres AOP Germain 180grs

Langres is a French cheese from the Champagne-Ardenne region, enjoying an AOC since 1991 and an AOP since 2009. It originates from the Langres plateau. In fact, its concave top is often filled with a few drops of Champagne to highlight its aromas. It has an ivory creamy paste with an orange rind that is washed several times.

St-Félicien céramique 150grs

The Saint-Félicien, a creamy cheese made with cow's milk, take its name from its original cradle. Today renowned and marketed in all France, it is exclusively manufactured in a defined territory including Isère, Drôme and Savoie. A strong geographical link that is worthy of being recognized by a PGI (Protected Geographical Indication). Predominantly rural, the territory of Saint-Félicien is marked by huges grassland areas, a good part of which is destined for the feeding of animals.

Abondance AOP Savoie France, 250g

AOC-protected since 1990, is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from a small commune also called Abondance, its aroma is comparable to Beaufort, another French cheese variety. Abondance is made exclusively from milk produced by the Abondance, montbéliarde, and tarine breeds of cattle

Savoie - Beaufort AOP 220kg

In the 14th and 15th centuries, the local church and landowners of the Savoie-Beaufortain in the French Alps, instigated a widespread program to remove much of the woodlands to create mountain pastures. These pastures are unploughed and unfenced, and contain the thousands of different species of wild herbs, meadow flowers, and grasses that provide the native Abondance, and Tarine cows with fresh grazing in summer, and aromatic hay in winter. The resulting milk is sweet, nutty, aromatic, and complex.

Rebecca charcuterie and local cheeses custom made board

Our selection of fine cheeses boasts something for everyone; bloomy, soft ripened to firm ripened, mild and nutty, cow's, goat's, or sheep's milk. Pair these with artisanal charcuterie, french pates and terrines, seafood pates, smoked salmon, oysters, or even spanish marinated octopus. Finish off your selection with fresh fruit and craquelins to refresh the palate and accentuate your personalized board. To create a beautiful charcuterie and fine cheese board built to your specific tastes contact Rebecca, our front of house manager at 613 966 2433

Chef table "Ocean menu"

1 large crab cake with chipotle sauce 1 Pan-seared Ling Cod from BC, roasted and confit fennel with orange, fingerling potatoes and chive 1 Mini baguette 1 creme brûlée a l'orange All beautifully packaged with decoration.

Chef table "Beef menu"

1 Fall harvest salad with butternut squash, cranberries and goat cheese 1 Slow braised Veal shank with homemade stock and mirepoix, served with , shitake mushrooms, parsnips, fingerling potatoes , rutabaga. 1 Mini baguette 1 creme brûlée a l'orange All beautifully packaged with decoration.

Chef table "Poultry menu"

1 Fall harvest salad with butternut squash, cranberries and goat cheese 1/2 Baked stuffed Cornish-hen with mushroom and goat cheese, scallop gratin potato, roasted mixed vegetables, tarragon sauce. 1 Mini baguette 1 creme brûlée a l'orange All beautifully packaged with decoration.

Our very special and unique champagne from France..Tarland..

Tarlant would like to work out the terroir of champagne as authentically as possible and "make the peculiarities of each individual location "vibrate". In addition to the three main grape varieties of Champagne, Arbanne, Pinot Blanc, Petit Meslier and Fromenteau (also called Pinot Gris) are grown here. Tarlant is one of the pioneers in biodynamic viticulture in Champagne. They brought out unusual, characterful, natural champagnes very early on, when this style, which is now a talk of the avant-garde all over the world, was still causing irritation among consumers. Each plot is pressed separately, half of the production is fermented in oak (first fermentation): medium toasted barriques from St-Romain. Tarlant always buys new barrels to make sure that there are no malolactic eria, as malolactic bacteria are avoided in all champagnes. Vegan connoisseurs will also be happy: all wines are egg and milk free. In addition, the base wines, which come from old vines, are matured in wood (the young ones have too little structure to integrate the wood ideally). Benoit: "Wood is there to open up the wine, to give it additional complexity, but it shouldn't dominate." Tarlants champagnes are shaped by the different terroirs, all of which are very characterful, not least due to the lack of malolactics in combination with little or no dosage and the wood development. They are full-bodied, powerful and sometimes challenging, expressive champagnes.

Large Vegetarian Quiche

fresh sautéed diced vegetables , olives oil, fines herbs, lorraine mix.

Large Ham and Cheddar Quiche

Grated local cheddar, Quinn's Ham, lorraine mix

Traditional Lorraine (Bacon and Swiss cheese) Quiche

Sautéed bacon, grated swiss cheese, lorraine mix

Large Smoked Salmon and Roasted Fennel Quiche

Make with our house smoked salmon, roasted fennel, Mushrooms and lorraine mix

Royal Chocolate

Light chocolate mousse, feuillantine crepe and praline insert, chocolate biscuit

Raspberry charlotte

Raspberry and chocolate insert, vanilla bavaroise mousse, chocolate biscuit

Mon Coeur "New creation "

Compote griotte and Amarena cherries, ruby organic chocolate mousse, light biscuit dark chocolate.

Le Cappuccino

Crispy creme brûlée insert , cappuccino chocolat mousse, chocolate biscuit

Le Caramel

Chocolate biscuit, Creme brûlée caramel, hazelnut dacquoise, caramel chocolate mousse.

Three chocolate mousse

3 layers of Dark, Milk and White chocolate mousse, Light dark chocolate biscuit in the middle, feuilletine crepe and praline as base.

L'auberge de France Famous lemon Tart

Shortbread crust, secret lemon curd recipe....organic sugar crust

Praline Dacquoise "Gluten Free"

Gluten free, Dacquoise biscuit, Praline mousse.

Creme Brulee Coffee and White chocolate mouse Tart

Creme brûlée coffee as base, top white chocolate mouse, shortbread chocolate

Dried fruits, and chocolate tart

Mixed of dried fruits , shortbread with a chocolate mix

Gateau Nantais "Goat cheese cake"

Old recipe from Nantes France made with goat cheese, a very light fluffy full of flavour cake , served with homemade compote.

Shortbread and Raspberry Basque

Thick pure butter shortbread, custard, fresh raspberry jam, Chef's favourite dessert ....

Raspberry and Apple Crumble Tart

Diced sautéed apple, Hazelnut frangipane, raspberries, shortbread, crumble.

Hazelnut pear Bourdaloue

Poached Pear and hazelnut frangipane

Classic French Apple Tart

Fresh apple compote, rose of fine slices apple, shortbread .

Apple and Blueberry Crumble

Diced sautéed apple, Hazelnut frangipane, wild blueberries, shortbread, crumble.

Bill' s Panettone

Panettone (pronounced pan-eh-TOE-nay) is an Italian type of sweet breadOur panettone is craft-made during a five-day process that involves curing the starter, making two doughs, and proofing: this gives the cake its distinctive fluffy characteristics and remarkable keeping quality. It uses a rich dough made with egg yolk and butter; this is blended with citrus paste, candied orange, citron, and lemon zest, as well as golden raisins, which in our version are soaked in dry Marsala.

Large Beef Pie

Serves up to 5 people, Local beef from Enright Beef, carrot, onions, mushroom, beef stock

Pack of 4 Small Beef Pies

Serves up to 5 people, Local beef from Enright Beef, carrot, onions, mushroom, beef stock

Large Chicken Pot Pie

Serves up to 5 people, the most popular ...fresh chicken thighs, carrot, onion, tarragon, flour, cream and spices.

Pack of 4 Small Chicken Pot Pies

Serves up to 5 people, the most popular ...fresh chicken thighs, carrot, onion, tarragon, flour, cream and spices.

Large Tourtiere Du lac Saint-Jean

3 different meat, beef, pork and chicken, tomatoes, potatoes, mushrooms , stock and spices..