THANK YOU TO ALL OUR CUSTOMERS AND SUPPORTERS
THANK YOU TO ALL OUR CUSTOMERS AND SUPPORTERS
Locally made in Wakaw SK, these charcuterie boards are a beautiful way to present your local food spread to friends and family. Albert's unique Maple & Cherry boards make a perfect wedding present, anniversary gift, or Christmas present. They are food safe and protected with pure and natural mineral oil.
Customized laser engraving is available for an extra charge.
Dulce PNC was created December 2020 offering high quality couverture chocolates, pastries, and caramels. Dulce is a name that simply means "sweet" and originates from love of Dulce de Leche.
Thao Nguyen was born in Vietnam, and moved to Canada at an early age. Her education started at Pacific Institute of Culinary Arts (PICA) in Vancouver. After being away for two years Thao decided to move back to Toronto. She enrolled in baking and chocolate classes at the Valrhona School in Brooklyn on two different occasions. During this time, she met her husband, started a family, and moved to Calgary. There, she would be hired at the Grey Eagle Casino as a Pastry Chef. During this time she was picked one of the 2 of North America Finalists to compete for the C3 Valrhona Competition, which is a prestigious Pastry Chef competition.
We are a small family business inspired by our son who wanted a laser engraver for his birthday, and so HeathCo Designs was created. We source our own wood, cut, and design wood slice creations.
The boys have been reusing wood and sawdust from former projects to make firestarters. Each one lasts 5-10 minutes, more than enough time to start a fire. We have purchased local beeswax and have made this just in time for summer!
I catch em', I clean em', you eat em'!
Fishing in Dore Lake and three more lakes in the area, Jonathan Fonos offers freshly caught whitefish, pike, and pickerel at Chef de Partie Market.
He does the dirty work so your fillets are frozen fresh and ready to cook.
Floating Gardens is a family owned business, operated by brother and sister Chris and Rachel Buhler. Our parents, Wilf and Ruth, and our life partners Kaytee and Clint, support us in the daily operations of growing, selling, and maintaining the farm.
Our greenhouse is situated on our family’s Century Farm nestled right up to the small town of Osler, Sk.
We value healthy, locally grown, home cooked food and are honoured to be a part of the Saskatchewan local food economy since 2008.
Road Coffee - more than a cup of coffee
Hand-picked, quality whole bean coffee roasted locally and delivered fresh to Chef de Partie Market.
Great coffee starts with the highest quality, hand-picked green beans. Each 150lb burlap sack of beans represents countless hours of labor and care from amazing, dedicated farmers around the world. We love meeting our coffee farmers in person, as these deep connections provide us with even more motivation to share our coffee across Canada.
We pride ourselves on having a relentless attitude towards innovation. Always ensuring we make the biggest impact by providing the best coffee in the world to our Canadian coffee lovers, all while empowering farmers through deep and transparent relationships that go beyond
Fair Trade. From the farmer's hand to your cup and invested back into their land. At Road Coffee, we are passionate about creating positive change in the lives of smallholder coffee farmers. We know where and how we can make the biggest impact, and every day we look for ways to grow. For all of us at Road, it’s more than a cup of coffee.
Kevin Petty was visiting Sion, Switzerland for a friend’s wedding when he was first inspired to get into cheese. He was exposed to the best artisan cheesemakers in the world. Since then, he has learned from cheesemakers across the country including Brother Albéric from the Trappist monastery near Holland, Manitoba, and brought this knowledge home to Saskatoon, SK.
Traditional cheesemaking methods mean cutting and cooking the curds by hand. The gentle handling and gradual heating of the curds are the keys to making great cheese. This is best done by feel; the artisan reacts to seasonal changes in the milk. High-quality milk comes directly from the cow and straight into the vat where it is processed immediately.
Aged for a minimum of 60 days on thick rough-cut spruce boards from Northern Saskatchewan, Caerphilly style is slightly crumbly with subtle lemony notes. This is the first cheese made in Saskatchewan from raw, unpasteurized milk. This European tradition preserves valuable enzymes and helps give the cheese a sharp distinct flavor.
Pamper yourself and those you love.
Taking care of your skin with natural soap is a smart choice. Artisan soap cleanses and conditions your skin without the addition of synthetic ingredients.
"If you're creative you know there is nothing that passes your eye that doesn't inspire you. I've sewed, knit, dabbled in macrame, crocheted, made jewelry and then I found myself learning about handcrafted soap! What a rush! Yes it can be dangerous using lye (sodium hydroxide) but with lots of extra care it's so exhilarating when a batch of soap is created and removed from its mold. This sense of wonderment happens each and every time! Hope you find the joy when you unwrap your gift of handmade soap!"
True North Micro Farms is a family-owned and operated business. The main drive behind the creation and growth of True North Micro Farms is Kara Rawling - a mother, wife, and passionate grower.
After several years of developing and growing vegetable gardens, Kara became introduced to growing microgreens. The concept of growing fresh, nutritious superfoods for her family year-round became very fulfilling. In the spring of 2019, her passion for growing thrived into a new business. Today, True North Micro Farms offers 11 different varieties of microgreens and shoots, with more varieties coming soon.
Microgreens are a tiny green superfood loaded with nutritional punch and flavor. They contain several times the number of vitamins, minerals, and polyphenols than their fully mature counterparts. They are grown in organic soil and are chemical and pesticide-free! The possibilities with these healthy greens are endless. Add to sandwiches, salads, wraps, omelets, burgers, smoothies, the list goes on... Not only are these greens fresh, but they are grown locally, year-round, and by using sustainable resources.
FRESH OYSTER MUSHROOMS
FORAGED WILD EDIBLES
Brian Giesbrecht has been foraging wild SK berries, fiddleheads, chaga, and other edibles for us at Chef de Partie Catering for many years.
Recently he expanded into growing oyster mushroom in his facility just outside of Saskatoon on Highway #5.
They are the most spectacular
specimens of oyster mushrooms we have ever cooked with. Many chefs across Saskatoon are using them on their locally inspired menus.
When Lee, a self proclaimed “curd nerd”, stopped by Chef de Partie Market with his cheese samples it was love at first taste.
Coteau Hills Creamery was established in 2015 with their first cheese available the spring of 2016. They began with a first release of Balkan-style feta cheese that is creamier than Greek-style feta.
Kirby and Crystal Froese come with a successful background in the winemaking industry, Kirby having been a commercial winemaker for 20 years. They previously owned an award-winning winery in British Columbia. Their families have brought them back to their home province and they are excited for the incredible potential of cheese making in Saskatchewan. Their philosophy is simple when it comes to making cheese: Create beautiful flavours from the best milk provided by our Saskatchewan Dairies.
Farmer J, his wife, and four children have been ranching for 12 years near Ardath, SK. This family-run business focuses on quality of life, not quantity, and they strive to put out the best products possible for their customers to enjoy. They started their homestead with six hogs a year and currently have six sows and approximately one hundred hogs. And if that’s not enough, they also raise 200 meat chickens, 50 turkeys, and 75 laying hens.
Stop by Chef de Partie Market to pick up Dewey's fresh farm eggs, farmers sausage, Mennonite sausage, regular bacon, or honey maple bacon. Stay tuned... in mid-summer we will be selling and taking reservations for Thanksgiving and Christmas farm raised turkeys and chickens! Dewey's Homestead products are delicious and one of the reasons they have many repeat customers.
Be sure to follow Dewey's Homestead on Facebook and you'll be entertained by homegrown ranching videos, pictures of their homestead and family, and soooo many hilarious memes.
Since 1991, Pat and Fred Gittings have been helping people do just that….by bringing Greenhouse Fresh Vegetables to tables around Saskatchewan. Always seeking to promote the benefits of local food, they participate in various markets and supply to restaurants in Saskatoon.
Their Biological Control Program uses “Good Bugs to eat Bad Bugs” delivering non-chemical, natural produce straight to your kitchen.
After learning this hobby from my dear Grandma Marg, years later I decided to take this passion and hobby one step further! I have always had a love for knitting and thought it would be time to share it with you.
While slowly starting out, my main focus is dishcloths which are a must-have in your home but also are a great addition to a housewarming gift, wedding present, or hostess gift. Once I am more into a routine I am hoping to bring on a couple of new items in the near future.💕
GRASS FED ORGANIC BEEF
GRASS FED ORGANIC LAMB
ORGANIC FREE RANGE EGGS
ORGANIC FLOURS & WHOLE GRAINS
ORGANIC PULSES, FLAXSEED, CUT OATS, BUCKWHEAT & MORE
The Witzaney family farm was homesteaded in 1911 by Grandpa Joseph. The farm has been passed down to the third generation of Witzaney's. It is currently owned and operated by David and Valerie Witzaney and their family. In 1999, we reclaimed our heritage in organic farming. Within a few years our farmland was certified organic and we noticed many benefits in our livestock, grain, and soil.
In 2007 we were presented with an opportunity to buy an organic processing mill. After serious thought, this idea firmly took root. Operating a mill corresponds with our dedication to growing organic foods and adding value to our home grown products. We have found that through working with nature and the ecosystem that is already present on our farm, we are able to farm more effectively and efficiently. Learning to work with nature, instead of trying to master it, keeps us on our toes. We're always learning, but that's part of the joy of farming!
"Because of the high nutrient profile, in 1998, my Dad decided we would diversify our family farm by planting a seabuckthorn orchard. Organically certified through Ecocert, no chemicals, herbicides or pesticides have been used at any stage of plant growth. My Mother would always be serving up some tea made with seabuckthorn leaves and my Dad would love to share his berries off the branch from our freezer with anyone who came to visit. He made a very large sign to stand in front of our orchard-- "Seabuckthorn-Vitamin C+".
Our frozen berries first made their way into the restaurant industry. Chefs loved the tropical, tangy flavor that seabuckthorn berries offered to their traditional recipes. Since our first harvests, our offering has greatly expanded. Numerous products such as gelato, frozen berries, and tea leaves can be found on retail shelves.
Our naturally grown seabuckthorn shrubs provide superior value-added ingredients due to 190 bioactive components. The oil is the best single source known to man for vitamin E, vitamin C, beta carotene, unsaturated fatty acids, essential amino acids, and flavonoids. Oil is found in the skin, pulp and seed of the berry.
A hobby that started in 2000 soon found Rob smoking food at every opportunity, practicing recipes and feeding friends and family. A hobby soon turned into an insatiable passion for improvement. It wasn’t long before Rob & Jacy realized that with bigger groups came an opportunity to earn some extra income.
2015 Canadian National BBQ Champions! Real, honest, competition barbecue – we got our first taste in 2008 and we got hooked. It’s a world filled with many wonderful people, great friends, and good times. We have done pretty well over the years, whether you measure success by friendships or Grand Championships! If it’s the latter, we are proud to say we have 21 of those Championships to date. Success is never guaranteed in this world, and we are continually striving to improve our food and wiggle our way into the judges’ hearts.
“My great grandfather was an immigrant from Russia and established this homestead in 1908. Four generations later, the farm lives on. We feel very fortunate and humbled to be able to raise our own family on a farm with such deep historical roots. We do not take this responsibility lightly and are excited with the opportunity to continue to enhance the use of sustainable practices that will ensure our children and grandchildren have the opportunity to produce some of the best food the world can consume. ” Aubrey Reban
As far as animals go, beef is our specialty at Reban farms. We run a small, 200 head cow calf operation. A few years ago, we decided to start selling our own finished beef to family and friends. Not only did we have a positive response, we also discovered how enjoyable it was connecting with the consumer. It makes all the hard work so rewarding when you get to meet appreciative customers, while helping meet the demand for farm direct beef.
Our mission is simply to bring local and sustainably raised meats to the people of Saskatoon and area.
Specializing in more than the basic cut & wrap style of butchery, we put a lot of love into our creations. Our products include artisanal sausages, chops and roasts. We also aim to use as much of the animal as possible.
The majority of our products are bold in flavor, using seasonings that are inspired by dining traditions from around the world. We source from local growers, farmers and producers, and cultivate meaningful relationships with each one of them.
River Layne was launched in 2016 with a passion for design and creating the most beautiful, highest quality chocolate pieces in Saskatchewan.
Making artisan chocolate is a labour-intensive process. It can take Moffatt three days to make a single batch. She first paints the designs on the mould. "I try and match some of the designs to the flavours; for others, I am artistic, play and have fun." Next, the chocolate is poured. She uses the finest quality chocolate available, all imported from France and Belgium. Once it sets, she pours one of seventeen flavours, before the two-step finishing process, which includes a River Layne stamp on the bottom. The filling is all cream ganache-based, which means the texture won't feel grainy. "It's really delicious art," she said.
Moffatt, who grew up on a farm near North Battleford, Sask., shared a sweet ritual with her dad. Every Christmas, they made chocolates to give away as gifts. "It was always a really fun thing that I remember doing as a kid."
Fast forward to her university years: while studying economics and finance, she kept making chocolate as a hobby. It was so good, friends encouraged her to expand. Moffatt began River Layne in her home during a maternity leave (she has two children, aged two and four) in 2016. Word spread. Her home kitchen was quickly inadequate to meet demand. Last year, she decided to quit her job as a senior market analyst at Cameco to become a chocolatier full-time.