Chef Joseph Shawana recommends Wild Rose Syrup from Forbes Wild Foods, which he says reminds him of picking and eating wild rose petals on the way to school on Manitoulin Island.Supplied
My culinary curiosity has taken me from province to province, hunting for fun local finds for my Canadian megapantry. Honestly, it’s become more of an obsession but with tasty benefits. These tried-and-loved items travel with me as gifts for friends and family, near and far.
Over the years, this strategy has helped me shift a few perceptions about Canadian cuisine and shown how much is possible in our own backyard. Whether it is bite-sized Nanaimo bar treats from Northern Bars in B.C., traditional barrel-aged maple syrup from Wabanaki Maple in New Brunswick, lush, soft-set raw honey from Wendell Estate in Saskatchewan or small-batch mustard from an institution such as Kozlik’s in Ontario, we can do better than gifting the usual suspects.
We asked five chefs from Vancouver to Newfoundland to share their go-to travel companions. Here’s what they had to say:
Buy Canadian: A consumer’s guide to patriotic shopping
Wild Rose Syrup from Forbes Wild Foods, Toronto
wildfoods.ca | $9.81, 245 ml
“I have been experimenting with different syrups to heighten the flavour profiles of the foraged drinks I make for cultural events. Forbes Wild Foods in Toronto has introduced me to a few I love using. Their wild rose syrup is amazing in a wild rose and strawberry soda – it allows other flavours to come through and not overpower it. I use their birch syrup as a replacement for molasses in desserts. When I first used Forbes Wild Food’s wild rose syrup, it reminded me of how I used to walk to school during the summer months back home on Manitoulin Island. I would pick the wild rose petals and eat them. The wild rose syrup brought back those memories for me.” – Joseph Shawana, Indigenous culinary and foodways guide at Centennial College
Duck Rillette from Lake Brome Boutique, Que.
canardsdulacbrome.com | $8.99, 80 g
“One of my favourite Canadian items is the authentic duck rillette from Lake Brome Boutique – I discovered it while on a road trip with my family. The texture is both velvety and slightly coarse, providing a satisfying contrast with the smooth fat. What makes it special for me is the balance between the flavours: the subtle smokiness of the duck, the herbal notes from the seasonings and the luxurious mouth feel of the duck fat. It’s a true expression of French culinary tradition that takes time and care to craft. The result is an incredibly satisfying and rich food experience. The friend we gifted it to enjoys gourmet food. They were impressed by the quality and uniqueness and how they had a piece of Quebec French delight.” – Michael Lafaille, head chef and co-founder of Kwizinn Caribbean Fusion, Old Montreal
Dried Mushrooms from Windy Heights Farm, Portugal Cove, N.L.
windyheights.ca | $25, 70 g
Lori McCarthy, founder of Food Culture Place.Dawn Evans/Supplied
“There’s something truly special about Windy Heights Farm’s dried mushrooms, grown in a state-of-the-art indoor facility in Portugal Cove, N.L. I was immediately drawn in – not just by their rich, earthy, deep umami flavour but by the care and dedication behind them. They transform the simplest dish into something extraordinary. Toss them into a cream sauce, grind them with salt for a next-level seasoning, or sprinkle them over a seared steak with brown butter for pure magic. I’ve gifted these mushrooms many times and make compound butters for gifts. People are intrigued, ask for recipes and then fall in love with their versatility. Windy Heights Farm isn’t just producing a pantry staple; they’re creating a deeper connection to food, farming and sustainability – that’s worth celebrating.” – Lori McCarthy, founder of Food Culture Place
Monster Crunch Chili Crisp from Monster Sauce, Calgary
monstersauce.ca | $15, 250 ml
“We are huge fans of the Monster Crunch by Monster Sauce Co., based out of Calgary. We recently met co-founders Kelly Mandeville and Paul Massie at a food event. They gave us a jar. We smothered it all over some sourdough focaccia that we made – we were hooked! There are a lot of chili crisps on the market these days, so it takes something special for one to stand out. The texture is perfect – it’s supercrispy. The flavours are balanced, the heat is there but not overpowering and the touch of seaweed gives it a nice umami flavour. Our pantry contains 90 per cent condiments, so when I finish a jar of something, you know it’s good!” – Christine Sandford and Roger Létourneau, co-owners of Vagabond Pop-Ups and Lessig Ferments
Dehydrated Sourdough Starter from BReD, Whistler, B.C.
Pricilla Deo, owner, pastry chef at Folke Restaurant.Red Sky Photography/Supplied
edsbred.com | $16, 10 g
“If I’m getting a loaf of sourdough from somewhere, you better believe I’m driving up to BReD in Whistler. Lucky for me, they sell their dehydrated sourdough starter, making it an easy-to-travel-with gift. I love their philosophy of whole grain, vegan baking. Ed and his wife, Natasha, came into Folke for dinner, and we became fast friends, which made supporting them even easier. This organic starter is full of wild yeasts, and once activated, it is ready for baking within three days. The step-by-step instructions are foolproof. With proper care, it could last a lifetime! I’ve sent this dehydrated starter cross-country to friends before. You can pick it up in-store while visiting – and snacking on unreal pastries – or purchase it on Amazon to make shipping easy.” – Pricilla Deo, owner, pastry chef at Folke Restaurant
