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Sutra Foods

$34.99

Learn to layer Indian spices for amazing flavour. Kit includes pre-measured spices and instruction cards from Sutra Foods for three cozy meals: Vindaloo, Korma, and Masala.

The spice blends are separately packed so that you can layer the flavours of your curry like a real Indian chef (or Indian grandmother!). You can decide at the end how much hot chili you're going to add to your dish, or skip it altogether. No running around to purchase hard-to-find spices; and no one-step spice mixes that miss out on the traditional depth and richness that Indian cuisine is known for.

Each of the meals serves four.


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Pickles' Pantry / Hank's Cowichan

$69.99

Filled with Vancouver Island (and one Kootenay) products for a delicious charcuterie spread!

Alpindon cheese (Kootenay Meadows)
Grand Marnier Coppa (Haus Sausage Co)
Saucisson Fumé (Four Quarters Meats)
Duck Pâté (Pickles Pantry)
White Truffle Cashew Cheese (Truffula)
Tomato Jam (Hank's)


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$45.00 $40.00

Savour the delicious flavour (and squeak) of fresh, homemade cheese curds using our milk*! Makes a great "experience" gift.

Kit includes thermometer, vegetarian rennet, cheese cloth, calcium chloride, bacterial culture, fine salt, gluten-free brown gravy, and a recipe booklet with photos. 

Makes 8 batches, each yielding ~1 pound of curds from 4L of milk.
*Milk sold separately.


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Pickles' Pantry / Hank's Cowichan

$9.99

Baguettes are made in-house at Hank's Cowichan, sliced thinly and brushed with extra virgin olive oil and kosher salt, then baked until crisp.

A perfect vehicle for cheese, charcuterie, and dips!

250g bag.


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Little Qualicum Cheeseworks

$8.50

The creamy texture and the velvety white rind with mushroom overtones pairs beautifully with fresh fruit or spicy preserves.

Between 190-210g.


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I Be Jammin'

$8.50

Habanero jelly is perfect with cheese and crackers, as a meat or vegetable glaze, in a stir fry, added to hot chocolate, or even with peanut butter on toast!

250 ml.


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Pickles' Pantry / Hank's Cowichan

$10.00

This traditional, lightly spiced pȃté highlighted by a punchy cranberry port gelée is slightly stronger in flavour than its chicken counterpart, and is often the go-to choice for customers. Try spreading it on crostini.

125g jar.


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Truffula Tree Nut Creamery

$13.99

A veritable crowd pleaser, this wheel is chock-full of fresh dill and complemented with a hint of garlic. And because it’s fermented, it's just slightly sour with a hint of dill pickle flavour.

Dangerously delicious - spread it on a bagel, smear it on a cracker, or add to a Greek style salad with cucumbers, tomatoes, and bell peppers.

118g (3" wheel).


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Hardy Buoys

$8.25

Alderwood-smoked candied salmon jerky is ready for adventures, or to be used at home for charcuterie boards, salad toppings, or as a brunch side. 
Gluten-free, keto-friendly, and no GMOs. 

60g. Resealable and no refrigeration required (enjoy within 4 days of opening).


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Bite Me Cookie Company

$21.45

Two hearty dairy-free individual pies; pair with a side salad for an easy and delicious dinner.

Frozen, unbaked.


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True Grain Bakery

$4.49

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).


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Out of stock

Out of stock

Paleo, ketogenic & preservative-free snack locally handcrafted on Vancouver Island and made with traditionally raised local pork for a simple, delicious snack!

42g.


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Island Jerky

$7.99

Made with 100% AAA Canadian beef smoked over real hickory wood with quality spices for a genuine Alpine Jerky flavour and a moist, tender texture.

Made in a nut-free environment with no dairy, eggs, soy, MSG, garlic, or wheat (not suitable for those with celiac disease).
80g package.


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Island Jerky

$7.99

Made with 100% AAA Canadian beef smoked over real hickory wood with quality spices for a genuine Alpine Jerky flavour and a moist, tender texture. 

Made in a nut-free environment with no eggs, MSG, or wheat (not suitable for those with celiac disease).
80g package.


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