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).

Frozen pizza dough made with organic, unbleached BC flour. Click photo for preparation instructions.

400g. Makes 1 med/lg pizza (depending on how thick you like your crust).

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, artichoke hearts, mushrooms, parsley, red onions, and olives.

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

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).

Six glazed cake donuts.

Milder in taste than the Plain Jane loaf, with slightly nutty notes thanks to the brown flax seeds. Makes for a perfect breakfast toast!

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

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.

Add a scoop of this classic basil & spinach pesto to scrambled eggs, twirl it into pasta, stir into mayo for a sandwich spread, or add a dollop to a bowl of soup.

180g. Keep refrigerated.

Local pasture-raised pork, cured and simply flavoured with salt, sugar, and garlic. Smoked naturally on site with hickory chips.

Approx 225g; thick-sliced and fresh.

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.

Dried assorted edible flower petal flakes - toss them in salads for a pop of colour and flavour, sprinkle them on iced cookies or cakes for beautiful decor, or work them directly into thinly rolled doughs (like for crackers and cut-out cookies).

You can also infuse liquids with the flakes for use in custards, lattes, and more, or arrange them on top of a focaccia for a stunning design.

5g resealable package.

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

450 grams (4 rolls).

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.

Excellent with pizza, dumplings, fried eggs, noodles, rice, smashed cucumbers, tofu, salad dressings and marinades, and even for dipping raw veggies.

250ml jar.

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.

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.

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.

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.