Welcome to the new owner of the Butcher and Baker, Andy Vivian. While the same familiar faces are behind the counter and the same great product knowledge and friendly service is on offer, the space itself has had a refresh, feels bright and airy, and is ready to conquer BBQ season!
Toby Friis is the manager (pictured above) and the change that he is most excited about is that B&B is now focusing on the complete shopping experience. This means customers can get everything they need for a meal under one roof, even including fresh flowers for the dining table! Fresh produce and herbs, spices and seasonings from Troyer’s in St Mary’s, and an expanded frozen section that includes appetizers and side dish items, and even ice cream to complete a meal. For example, a hankering for Steak Frites can be met at Butcher and Baker!
The Bakery in the back area has now been turned into a full-scale production kitchen. In-house made specialties include chili, meat pies, mushroom pies and even seafood pies. Keep your eye out for Shephard’s Pie and homemade Frozen Pizzas soon to be available! The Lunch Counter is also back open and offers fresh custom made deli sandwiches, 7 days a week, and on the horizon too are sausage-on-a-bun, hotdogs, and other warm lunch options. Perfect grab and goes for Al Fresco dining!
Seafood offerings have been expanded beyond Atlantic salmon, to include cod, haddock, shrimp, oysters, mussels and fresh lake fish on Fridays in time for the weekend.
Local producers and suppliers remain an important focus for Butcher and Baker. This includes the Mennonite Summer Sausage (AF Weber Family), local jams (mossberry) honeys ( Andriessen apiaries ) and syrups (Nithwood reserve and Urquhart Farms), sauerkraut (St Jacobs), cheese (Monforte and Springbank) and many more. Turkey products continue to come from Hayter’s Farm.
Living in Stratford, we are blessed for the quantity and quality of Pork in the area, and B&B proudly sources theirs from Perth Pork Products. Long time supplier, the De Martines family raise herds of Heritage Breed pork, such as Berkshire, Tamworth, and Mangalitsa, as well as wild boar. Beef is now sourced direct from Norpac Beef out of Norwich; AAA steaks, roasts and other cuts, are all hand cut by staff in the shop.
Toby’s role as manager encompasses many different duties, but he would say the most important one is the sourcing of the products.
“There are so many gifted farmers, artisans and entrepreneurs in the area, that it seems a waste to not highlight the local talent. The culture and locals of this city are what make it great and showcasing their products in the shop wherever possible is a key aspect to our re-opening.”
Toby Friis
Toby and his team are also very focused on providing expert product knowledge and customer care. “Most of us working here come from a culinary background and that certainly gives us an advantage when it comes to guiding a customer’s purchase, or giving them cooking tips and instructions. The bottom line is, we want you to ENJOY what you purchased from us – and that means we need to be able to help you in whatever areas that may be – seasoning suggestions, cooking times and temperatures, pairings, tips and tricks… you name it!”
Spring is here and BBQ season is fast approaching, so stay tuned for the Butcher and Baker’s array of Hamburgers, Smoked Sausages, Steaks and Chops!
BUTCHER AND BAKER | 26 Wellington St
(519) 273-1850 | thebutcherandbaker.ca
