Vegan and celiac-safe, made with organic and/or non-GMO ingredients. 95% sourdough, 5% yeast dough.

Click/tap image above for thawing/baking instructions, plus photos of the baked pizza!

Approx 450g (makes 1 med-large pizza).

Pizza/focaccia dough made with organic unbleached BC flour, cold-pressed extra virgin olive oil, and organic Italian herb mix.
Click photo for prep instructions.

400g. Serve alongside soup, or turn it into a small thick-crust pizza.
Delivered frozen.

Thin-crust pizza topped with tomato sauce, fresh mozzarella, housemade fennel sausage, roasted peppers, Parmigiano Reggiano, and basil.

Frozen; bakes in 6-8 minutes.
8" pizza (463g).

Thin-crust Naples-style pizza topped with tomato sauce, fresh mozzarella, Parmigiano Reggiano, and basil.

Frozen; bakes in 6-8 minutes.
8" pizza (393g).

Thin-crust pizza topped with tomato sauce, fresh mozzarella, house made pepperoni, Parmigiano Reggiano, and garlic.

Frozen; bakes in 6-8 minutes.
8" pizza (434g).

Thin-crust pizza topped with tomato sauce, fresh mozzarella, artichoke hearts, mushrooms, parsley, red onions, and olives.

Frozen; bakes in 6-8 minutes.
8" pizza (412g).

A pizza night classic.

Approx 225g (1/2 lb), sliced.

Portioned into six pucks - bake them all at once, or 1-2 at a time for fresh warm cookies any time you like! Made with the same ingredients you'd use at home.

About 360g total (60g per cookie). Frozen.

Portioned into six pucks - bake them all at once, or 1-2 at a time for fresh warm cookies any time you like! Stuffed with cranberries, chocolate chips, raisin, almonds, walnuts, sunflower and pumpkin seeds, and a touch of honey.

About 310g total (52g per cookie). Frozen.

The original! Made with a base of Teff flour to give it a strong, slightly bitter flavour that easily rivals any wheat-based rye bread. 

Sliced, frozen, and plastic-wrapped on-site (celiac safe and vegan).
Made with organic and/or non-GMO ingredients.
Approx 700g.

Parmesan cheese has a rich and salty flavour making it a popular topper on pizzas, pastas, and more. 

170g.

A creamy blue cheese sauce made with Italian Gorgonzola dolce. Great tossed with pasta, spread as pizza sauce, or drizzled over cooked vegetables or chicken wings.

250g container; frozen.

Handcrafted with rich brioche dough, swirled with a generous cinnamon sugar filling, and paired with a smooth cream cheese icing. 

450 grams (4 rolls).

Prepared in a dedicated gluten-free kitchen, this genuinely flaky gluten-free puff pastry is ready to roll out and bake.

The dough contains no sugar, making it perfect for your favourite sweet or savoury recipes. Top with vegetables and cheese before baking for a quick and delicious meal!

400g.

Local white cheddar from Paradise Island is smoked in Brentwood Bay, then used to make this delicious creamy Alfredo pasta sauce that pairs beautifully with Kilrenny Farm's fresh pastas, such as fettuccine, beet conchiglie, or peppercorn linguine. It also makes an excellent white sauce for pizza!

Frozen; ready to use whenever you need a cozy pasta dinner.

250g container; ideal for 250g of fresh pasta.

New: now made with high-oleic non-GMO sunflower oil!

Yeshi's Original nutritional yeast dressing is for everything and everyone! Try it on salad, sandwiches, wraps, pizza, eggs, raw veggies, and French fries.

350ml.

Available for a limited time! Smaller bulbs for a lower price for the week of July 12-18.

Green "spring" garlic has a gentle onion-garlic flavour, and is delicious anywhere you'd typically use onion, garlic, or leeks. The lower part of the green stem can be sliced (like with leeks), and you can use both the bulb and the stem either fresh or cooked.

Try it in omelettes, risotto, salads, potato salad, soups, or on pizza.

New: now made with high-oleic non-GMO sunflower oil!

Nutritional-yeast based dressing with classic Caesar flavour from garlic and mustard.

Drizzle on salad, stir fry, roasted vegetables, bowls, wraps, eggs, pizza, and pasta. Or use as a marinade, dip, or spread.

350ml

Cowichan Valley garlic is fermented in a warm humid environment for nine days, caramelizing the natural sugars so they darken and giving it a jelly bean texture with flavour notes of balsamic, caramel, molasses, and liquorice.

It is not pungent, does not give garlic breath, is rich in antioxidants, and is easy to digest. 

Try using it thinly sliced in for salads, pasta dishes, or pizza toppings; blend into hummus or with olive oil/mayo for a salad dressing, season soups, serve with cheese, or add along with soy sauce when making a stir fry.

50g in resealable mylar bag. Keep refrigerated for up to one year.

Cowichan Valley garlic is fermented in a warm humid environment for nine days, caramelizing the natural sugars so they darken and giving it a jelly bean texture with flavour notes of balsamic, caramel, molasses, and liquorice.

It is not pungent, does not give garlic breath, is rich in antioxidants, and is easy to digest. 

Try using it thinly sliced in for salads, pasta dishes, or pizza toppings; blend into hummus or with olive oil/mayo for a salad dressing, season soups, serve with cheese, or add along with soy sauce when making a stir fry.

100g. Keep refrigerated for up to one year.

Lean pork, cured and smoked for 12 hours. Pan-fry slices as a breakfast side, or chop and include pieces in frittatas, pizza toppings, and casseroles.

1/2 lb (225g), sliced, frozen.