December 8, 2019
Tradition meets science when Guillaume prepares his charcuterie… simple high-quality ingredients are processed with acute technical skills and monitoring – kneading organic flour, water, and salt into a beautiful loaf of sourdough bread or transforming a Kootenay-raised pork shoulder into an ecstatic dry-cured Coppa or a tasty fennel salami.
Our goal is to provide perfectly aged meat and cheese products, that will pair perfectly with our fresh daily bread.
Nothing is done randomly. Everything has to be precise… from processing temperature to hygrometry level, to salt and water content, that is the only way to bring safe and outstanding products to our customers.