Celebrate Local!

BT Toronto | posted Friday, Jul 16th, 2021


In partnership with Scotiabank, Breakfast Television launches ‘Celebrate Local’!

With the lockdowns ending, we have to remember to support our local businesses. Each day, Breakfast Television will place a spotlight on a Canadian business deserving of recognition! 

Check back Friday mornings for a freshly updated list!

Stay safe, and support local!


CELEBRATE Local: Week 1



Creator and Owner Camille de Leon took her passion for sneakers and started designing candles that look like your favourite pair of sneaks. From Yeezys to Jordans, she’s got you covered.



100 rue Quesnel, Victoriaville QC G6S 1K9


Inspired to help end plastic waste, OLA Bamboo is a company from Quebec that specializes in all types of Eco-friendly products made from bamboo. From Toothbrushes to straws, to kitchen utensils, they have you covered.




75 St Nicholas St #104, Toronto, ON M4Y 0A5


Cabano’s Comfort Food is known for exactly what it says – comfort food (which is very much needed these days!). From homemade burgers, to classic chicken sandwiches, to never-frozen chicken wings and iconic sauces, they offer classic items, made with quality ingredients. Everything is fresh, local, cooked to order, and very affordable.




326 Queen St, Fredericton, NB E3B 1B2


Reimagine Designs is a boutique interior design company offering residential design services and online furniture that is available throughout Canada.  They strive to provide personalized customer service online, and in the showroom, highlighting well-designed, unique, and quality products such as furniture, rugs, art, lighting, and decor.




49 McCormack St. Toronto, ON M6N 1X8


Rebels Refinery specializes in lip balms, essential oils, sanitizer, and much more. Having a knack for design, their produts come in all different shapes and colours. From Cactus to skulls, these lip balms are unlike any other.





Created in 2013, By Annalay is a family Jewellery company that centres around personal self-empowerment Produced in Toronto, Canada, By Annalay focuses their products on the women who want it all and accepts that the journey is just as important as the destination – also, she is set on looking and feeling her best on that journey!




40 Kodiak Crescent Unit 3, North York, ON M3J 3G5


Rooks to Cooks is an innovative culinary school based out of Toronto, Ontario. It was founded by Chef Shai Mandel in 2015. Rooks to Cooks was developed to be first and foremost student-centered and flexible. We know that each student is unique with their own learning goals. For this reason, we make sure that any course, class or program offered through Rooks to Cooks accommodates all students and their individual needs. Our mission is simple: we will empower our students to become more independent by building self-confidence and supporting self-expression through culinary education.





Kindred Cultures take their probiotic-rich kefir water and infuse it with a rainbow of organic fruits + botanicals for a delicious beverage that makes your body feel great. Low in sugar and calories, packed with probiotics, infused with the natural goodness of real foods.



CELEBRATE Local: Week 2


Online Business – GTA Based


Carla’s Cookie Box is known for their cookies, smash cakes and most importantly their visually stunning and delicious butter tarts. Available online, ship throughout Canada and The U.S.




Online Business


ai (Eye-E) Toronto Seoul which is a proudly Canadian, family-run, sustainable fashion brand that carefully curates PETA-approved vegan leather handbags and accessories made in small batches. Founded by a mother and her trio of fashion-obsessed Korean-Canadian daughters, the brand works with local artisans in Seoul to create sustainable-luxury pieces shipped directly to consumers, worldwide, from their Toronto-based HQ.




262 Dupont Street, Toronto

Belle’s Bakery specializes in Sourdough breads, Montreal Style Bagels, savory pastries like croissant’s, empanadas, quiches, and sausage rolls. Also, from their homemade soups and Broths, they have you covered there. And obviously, no bakery is complete without the sweet stuff. With a variety of cakes, lemon bars, tiramisu, Portuguese custard tarts and so much more, you’re not going to leave Belle’s hungry.




Online Business


MUMGRY takes the guesswork out of snacking. We make plant based snacks using only the good stuff. Made with love and integrity, our snack foods are flavourful, dairy free, gluten-free, low in sugar, high in protein, iron and calcium. Good for everyone, especially Mums. Keeping you nourished and energized is our greatest goal.




88 Avenue Road, Toronto


KANDL is a family-owned business and has been one of the world’s top candle makers for almost 50 years. KANDL Artistique is home to a line of small-batch, hand-poured, soy-based wax candles. At KANDL we bring you the first fully customizable candle Lab experience in North America. Guests can choose, combine and create custom fragrances to create their own personalized scented candle, from start to finish. We are the first lab experience where you can take your fully cured candle home in just 90 minutes.




Online Business


This Is J Sleepwear is a Canadian made, ethically made, comfort-driven brand that makes ultra-soft sleepwear & loungewear. Best known for their soft, breathable bamboo fabrics and fun hand-printed patterns, This is J knits, dyes, prints, cuts, and sews their products right here in Canada and have since their inception, 20 years ago.




Online Business – Toronto Based


Ernie’s Icebox makes handmade ice cream sandwiches in the heart of downtown Toronto. Founded by Julia Haist, Ernie’s is proudly local and made completely from scratch. New flavours are introduced regularly, and announced on instagram @erniesicebox along with weekly pre-order drops!




Online Business


EHK is an online source connecting families to pediatric professionals & organizations in health, mental health & education.





Online Business


DOM develops design-forward products for a post-pandemic world. Launched in April of this year, the brand’s first products are a duo of organic hand sanitizing sprays.  The inspiration for Dom was born out of frustration with the lack of safe, effective and aesthetically pleasing products on the market, especially during a time when hand sanitizer has become such an integral part of our daily lives. Dom’s hand sanitizer sprays are vegan; completely free of silicon, phthalate, paraben and sulfate, and are never tested on animals. The bottles are created using post-consumer recycled material and, they smell and feel really good!




West Kootenays, British Columbia Based


Reworks Upcycle features a one-of-a-kind selection of recycled, zero waste locally made products. Reworks stocks a wide variety of products made from recycled or upcycled materials diverting thousands of pounds of waste from the landfill each year. Most of the products are made by individuals from Calgary and across Canada. ReWorks strives to make lives more sustainable by encouraging waste reduction and maintaining a large selection of eco friendly products. They’re also launching Bear Springs Eco Retreat nestled in the West Kootenays, the retreat offers novel canvas tents and A-frame glamping accommodations in a beautiful mountain setting with stunning views.





1300 Bay Street, Toronto


Rebel+ Beauty is a Toronto-based beauty company that specializes in eyebrows, lashes makeup and education. Located in Yorkville, the Rebel + Beauty name is synonymous with professionalism, expertise, and high quality services. The Rebel + Beauty beauty brand was founded 7 years ago by Olga Onulov. The brand and its owner are extremely passionate about women’s empowerment and giving back to the community.


Online Business


Geladona brings one of Brazil’s Pop Culture’s best kept secrets to Toronto. Handmade with love daily, these frozen delights will have you experience a true tradition & flavours of Brazil. With delicous flavours like passionfruit, acai, sweet corn, avocado, acai and many more, Geladona uses only fresh, whole fruit or frozen pulp blended with water, sugarcane and milk for their products. Available for delivery in the GTA or check their website for locations on where to purchase.


Online Business


Sacred Foods is a Vancouver-based company that makes healthy snacks out of popped lotus seeds. The founder, Mika, first discovered this snack when she was a little girl growing up in India. Her mother used to make it for her at home, and it was her favourite snack. When she moved to Canada when she was 13, she noticed that she couldn’t find her beloved snacks anywhere. Over the years, she struggled to find good snacks that were both healthy and still tasted good. Her quest to find the perfect snack kept bringing her back to the one of her childhood and she felt compelled to create Sacred Foods. After spending almost two years developing the product and brand, she launched the brand in the middle of the pandemic lockdown. Since then, Sacred Foods has sold over 30,000 units in its first year and the brand is quickly growing across Canada.


Online Business


Mary Ratcliffe Studio is a longevity-minded lifestyle design studio that crafts furniture and homeware. Based in Toronto, the brand meticulously handpicks all materials and expertly handcrafts each and every piece (think coffee tables, dining tables, benches, console tables and much more!). Mary Ratcliffe Studio focuses on the reincarnation and repurposing of raw materials to bring their work to life, valuing the world around them and seeking out sustainable materials and practices.


Online Business / At Markets in Ottawa


Spyce Girlz was founded on a vision and passion for healthy food by Ottawa teen girl Lillian Bond in 2017. Starting off in a couple local farmer’s markets, Lillian continues to grow her “spyce” empire as she expands into local grocery stores. Spyce Girlz all natual, gluten free seasonings are tasty, healthy and incredibly versatile.



Online Business


Awai Swim is a eco-friendly swimwear line specializing in made-to-order pieces. By combining conscious efforts of using biodegradable shipping bags, recycled fabric and minimizing overall waste, Awai Swim is proud to call themselves a sustainable brand. Awai Swim uses eco-friendly fabrics made from regenerated nylon. Awai Swim’s bikinis are minimal, sleek and are offered in a wide assortment of colours and styles. Awai Swim also prides themselves on being size inclusive. If you don’t fall between their XS-XL sizing range, simply send them your measurements and they’ll be happy to create a handmade bikini just for you!



Online Business


So much more than soap. Indigenous-owned and operated, The Yukon Soaps Company creates beautiful, hand-crafted soaps, shampoo bars, essential oil blends, and so much more. Featuring wild rose petals, juniper berries, a Yukon-shaped press, and the beadwork of Indigenous artisans, these soaps are literally infused and imprinted with the spirit of the Yukon.


1727 Bayview Avenue, Toronto


Relevé is Toronto’s ultimate destination for luxury activewear and loungewear. Relevé opened briefly in March 2021 before the second wave of COVID hit, then pivoted quickly to operate as an online shopping destination. Now, the store is officially open and offers fashionable options that are easy, comfortable, and flattering for every day. Brands are carefully sourced to create a cohesive, one-stop-shop for women who are looking for the best quality and style when it comes to athleisure and loungewear. Brands carried include alo, lack of color, TKEES, The Upside, Solid & Striped, DAYDREAMER, L’urv, Aviator Nation, P.E. Nation, On and many more!


Online Business / Based in Calgary


Crème specializes in making beautiful, unique, and most importantly DELICIOUS desserts. All of our Signature Cream Puffs are made with a choux pastry base topped with a delicious crunchy cracquelin crust. Our cream puffs are made fresh daily and filled with perfectly smooth pastry cream! Finished with a variety of toppings and decorations these cream puffs are the perfect addition to any party or celebration. Our menu changes seasonally so be sure to check back on the regular as we are constantly adding new delicious flavours!





Online Business (Toronto)


Judy Stewart, Treslolz’ founder, always struggled to find shoes to fit her beautifully wide size 11 feet. As a 5’10” woman, professional, mother, wife and athlete, she had a passionate desire for shoes that ‘fit’ the diverse aspects of her life. Shoes that were stylish. Shoes that were affordable. She decided to be part of the solution so she started Tresolz. A company that specializes in stylish affordable shoes for women with large feet sizes 9.5-15.




Online Business (Quebec)


Sisters, Julia and Rebecca started Smith Farms Skincare in 2009 at their family farm and have been lovingly making their products there ever since. Amazingly effective natural skincare products proudly made in Saint-Polycarpe, Quebec, using natural, plant-based ingredients.This all natural skincare line creates chemical, paraben, detergent, artificial fragrance, synthetic preservative-free products that are gentle on your skin as well as being gluten and cruelty free.




1515 Gerrard St E, Toronto, ON M4L 2A4


Lazy Daisy’s cafe serves up locally sourced, naturally raised, hand-made and farm fresh food. Friendly staff serve up a fantastic array of sandwiches, bagels, homemade soups, chili, quiche, salads & signature jams. Our coffee is micro roasted locally in small batches and is sourced via DIRECT or FAIR TRADE. A great place to meet up with friends and family!




227 11 Ave SW Unit 110, Calgary, AB T2R 1R9


Amanda Hamilton Interior Design is a team of female-led credentialed designers that produce smart, soulful design that’s never recycled. Standing behind a meticulous process that enables the team to get widely creative, every space is rooted in exploration that embodies the values and character of every client. With over a decade of experience, she has earned a diverse and extensive portfolio including custom residential homes, multi-family developments, restaurant, office and retail design.




Online Business (Toronto)


Kacao Republics gourmet dark chocolate alfajores are handcrafted from scratch with the finest ingredients. Two cookies filled with Argentinian dulce de leche, coated with real belgian dark chocolate. Always fresh, always decadent! Available online or at Kiss my Pans on College Street.




3643 Portage Rd #16, Niagara Falls, ON L2J 2K8


Owner Olivia Mollica has had a passion for baking for years and is a French-trained alumni of Ducasse education. With a goal of combining classical French pastry techniques with a comforting variety of North American treats from our childhood, Olivia opened Café Fifty Four in August 2019. Café Fifty Four wants everyone who walks through the door to feel like they are at home, a place where friends and family can enjoy fresh daily made desserts and savoury treats. Signature favourites include their cinnamon buns, butter tarts, cakes and smoked turkey croissant sandwiches.




1071 Shaw St, Toronto, ON M6G 3N4


Owned and Operated by Chef Masayuki Tamaru and his wife Carolina Avaria, Maison T is a cozy French bistro delivering classic French dishes that showcase Chef Masayuki Tamaru’s decades of professional experience and culinary finesse. Their aim is that you taste delicious food, paired with wonderful wines, feel comfort in a relaxed atmosphere and enjoy the friendly and knowledgeable service of their fantastic team. Throughout Chef Masayuki’s classic French dishes, you will find touches of his Japanese heritage.

Some of the staple highlights are Chef’s Duck Confit, the Red Wine Braised Short Ribs and the unbelievably delicious Icelandic Arctic Char with a to-die-for crispy skin and amandine sauce.



Online Business (Toronto)


Graydon Skincare offers you results-driven skincare formulated with clinically-proven superfood ingredients. Owner Graydon Moffat’s personal involvement in the wellness world as a vegan chef and yoga practitioner led her to discover that the topical application and bioavailability of superfoods on her client’s skin had noticeable results. This sparked the evolution of her minimalist, luxurious brand of high-performing skincare where you’ll find all your favourite actives like botanical retinol, collagen, peptides, hyaluronic acid, probiotics, niacinamide, vitamin C and even gemstone crystals.




Online Business (Vancouver)


One Arrow is 100% Indigenous Owned & Operated by Chef Heat Laliberte of Cree & Metis heritage.

Specializing in handmade, locally sourced, naturally smoked bacon, flavoured with unique dry rubs in 4 iconic flavours: Black Pepper & Honey, Hickory Smoked Maple, Chinese Five Spice, and Salt & Smoke (100% Sugar Free) Every batch is hand cured and smoked fresh to order.



Online Business (Ontario)


Hot baths and nature have always served as helpful tools during difficult times. Owner Tanya Gluvakov wanted to combine creativity with her inherent love of nature and all things that make one feel hopeful and joyful, and so, Roots and Raven was born. With products like Botanical Bath Bombs, Bath Salts, Smudge Kits, Vegan Bath Milk, Roots and Raven has everything you need for the ultimate bath experience. Their hope for all of our customers is to remember that you are never alone. We are all connected to each other and to the natural world. May these products remind you to take a moment to relax and take some time to enjoy the moment.



Online Business (Ontario)


Dorset Fine Arts is the marketing division for The West Baffin Eskimo Cooperative, which has enjoyed an international reputation for the exquisite prints, drawings and carvings created by its Inuit artist members while promoting Kinngait culture. Dorset Fine Arts is responsible for interfacing with galleries, museums, cultural professionals, Inuit art enthusiasts and the art market globally. Basically, they’re responsible for spreading the word about this amazing art. From Sculpture, Prints, and Drawings, they have you covered. DORSET FINE ARTS does not sell directly to the public, but if you are interested in purchasing any of their artwork, you can go through one of their listed galleries on their website.


Wholesale Business (Manitoba)


The Founder of Native Canadian Chip Corporation, Alfred Lea, is First Nations from Pine Dock Manitoba. Alfred’s business acumen and entrepreneurial spirit lead him to launch his TomahawkChips company in 2015 with distribution in Canada and the U.S.A. With art designed by Indigenous artists, the chips come in flavours Plain, Salt and Vinegar, Ketchup, BBQ and Fire. Recently signing a country-wide deal, Tomahawk Chips will soon be available in stores nationwide.



Wholesale Business (BC)


Specializing in Fair Trade Certified and Certified Organic quality coffee, Spirit Bear Coffee Company is known for its quality cup. Available in 600 locations across Canada, This indigenous-owned business has been growing since it began in 2006.  Environmentally forward-thinking, Spirit Bear Coffee Company was one of the first companies in Canada to invest in compostable coffee pods.


Online Business (Ontario)


What do you get when you cross two former NHL players, one who has a passion for helping Indigenous youth and another who has a keen interest in business and the promotional products industry? The answer – Anish Branding! Anish Branding is a communications company that specializes in providing promotional items, printing, graphic design, and branding. The duo also is heavily involved with the charity, which delivers education and sports integration programming for youth in northern Indigenous communities across the country.


Online Business (BC)


Owned and operated by sisters, Lynn-Marie & Melissa-Rae Angus, Sisters Sage is an Indigenous brand that hand-crafts wellness and self-care products inspired by their culture and traditions. Sisters Sage is committed to producing beautiful, Indigenous-inspired products that not only highlight their rich culture, but also promote environmental sustainability, and inspire future female and youth entrepreneurs. Their handmade soaps, bath bombs, salves, and Smokeless Smudge Sprays pay homage to our ancestral teachings of Sage, Cedar, Sweetgrass, Tobacco, Lavender, and much more.


Online Business (Saskatoon/Ontario)


A 100% Indigenous communications, strategy, research and design agency with offices in Saskatoon and Burlington, Ontario, Creative Fire helps provide value to their clients by creating prosperity, employment and opportunity for the community of English River while opening doors for more Indigenous people and companies. They believe in building a more diverse, inclusive Canada, and are particularly focused on creating meaningful local impact and fostering authentic engagement between Indigenous and non-Indigenous peoples and organizations.



Online Business (Vancouver)


Sriracha Revolver Hot Sauce Inc. makes Premium, small-batch hot sauce from natural ingredients.

Owner Jordan Hocking is a mom, wife, and Indigenous entrepreneur who founded the business in 2017.  All of her hot sauce recipes have been inspired by flavours or ingredients she has enjoyed while traveling or by wanting to eat something that didn’t exist anywhere else. Available in 6 different flavours,

Avocado Ginger, Chili Garlic, Clean Mango, Cilantro + Lime, and Beets + Tequila and now Habanero. Shipping is available across Canada.


Online Business (Vancouver)


Raven Reads is a subscription box featuring literature and goods from Indigenous authors and entrepreneurs across North America. Several times a year, curated boxes containing a new book by an Indigenous author, as well as jewelry, art, and beauty products from Indigenous makers, are delivered to customers across Canada, the United States, and Europe. To many, reconciliation is about establishing and maintaining a mutually respectful relationship between Indigenous and non-Indigenous peoples in this country, For that to happen, there must be aware of our collective past, and action to change our behaviour,”. Raven Reads hopes to help that initiative.


Tours / Excursions (Clearwater County, Alberta)

Located in Clearwater County Alberta, Mahikan Trails is a Metis organized tour company specializing in promoting a greater understanding of the rich history of the traditional lands through group excursions. While exploring the breathtaking landscape, visitors are offered real-world lessons in medicine walks, designed to educate people about how their ancestors survived off the land for millennia. Workshops like Soap Making, Crafts, Making your own Medicine, and many more are offered year-round.


Online Business (Sudbury Ontario)

Chef Tammy Maki is an Indigenous baker making her mark on the culinary arts scene with her decadent hand-crafted chocolates. A Saulteaux Ojibwe from White Bear First Nation, Tammy received formal training as a Red Seal Journeyman pastry chef and baker and has worked all across Canada at some of the best resorts and hotels in the country. Her chocolates are not only delicious but also beautiful and available for shipping across Canada.



850 King Street West, Toronto


Cannoli Crunch creates Cannoli like you’ve never seen before with flavours like Pistachio, Pumpkin Spice, Matcha Tea, Carnival Nuts, and Smartypants. That’s not all, they also make savoury cannoli like the Mama Italia that has a tiny meatball on top. Chef Maria and her business partner, Mignonne launched Cannoli Crunch online with over 250 flavours ready to be revealed.  Each month, 12 new flavours are introduced.  Always Innovating, they have also created the Signature Jelly Filled Cannoli Collection which is trademarked and has a patent-pending.


43 Towns Road (Unit B), Etobicoke


Turnstyle Glass is a glassblowing educational studio and rental space. Right now, they are offering beginner classes starting this month after an extended closure due to Covid restrictions.  Now is the time to book, whether you’re an absolute beginner or a professional, Turnstyle wants to help you create! Owner, Clayton Haigh also has a variety of pieces he’s created that can be purchased on the website, from art to wine decanters, he’s got you covered.


3 Westmoreland Ave, Toronto


Fieldtrip Café is a hidden gem, homey, neighbourhood cafe with a great private patio that is available to rent for your next special occasion. Serving amazing coffee of all kinds and fresh baked goods like cookies and scones, Fieldtrip prides itself in carrying local products from some of the city’s best bakeries and markets.  Whether you’re coming in for a morning coffee, an empanada, salad or wrap for lunch or a mid-afternoon snack or alcoholic drink, Fieldtrip has you covered. Coffee till Beer is their model. Open from 730am till 5pm on weekdays and 8am-7pm Friday and Saturday, their friendly staff is ready to serve you some of the best coffee and treats in the city.


Online Business


Stush Patty is known for elevating the Jamaican patty. One night, two years ago, Owner Opal Rowe had a craving for a Jamaican patty but wanted something a bit healthier. Not being able to find anything, she decided to create her own which led her to start Stush Patty. Stush Patty is transforming the humble snack patty into a premium product. The patties are made with natural ingredients and have a flakey pastry filled with your choice of traditional beef, jerk chicken, spicy lentils or jerk soy chic. Stush is the 1st gourmet patties found in select grocery stores and cafes across the province of Ontario in over 30 locations and in 6 cities with various pop ups and bars and breweries.



Online Business


Original Genes is a hand-painted clothing and experience company. Stefanie Furgiuel founded the company as a solution to escape her mundane 9-5 job. Stefanie always had a passion for painting and all things creative, which inspired her to paint a denim jacket one day while at home. She sent a Snapchat of the jacket to her friends who loved it and had one friend ask if she could have one. Stefanie’s mom then encouraged her to continue painting on the jackets and selling them, and even went out and bought her 25+ jackets as a way to get her started. Almost every OG jacket is made to order and Stefanie works one on one with each customer to make their jacket 100% exclusive and irreplaceable. With the nature of each jacket being hand painted, each design is one of a kind and completely unique.


Online Business

The origin of Imaginable Solutions began in 2018 when Founder Lianna Genovese met Elissa, a talented painter living with Dystonia, a rare type of Cerebral Palsy. As her condition progressed, she experienced uncontrollable curling of her fingers making holding and using a paintbrush impossible. Elissa had lost her confidence, passion, and creativity. Lianna invented the first prototype of Guided Hands™ as her school project at McMaster University where she heard Elissa’s story. Elissa’s passion was soon reignited, and she was able to paint again. Elissa is amongst millions of people with a medical condition or injury experiencing limited hand mobility. Lianna knew she had to seize the opportunity to innovate towards making an impact in the lives of others. Guided Hands™ has been tested with over 150 neurologists, occupational therapists and patients living with various neurological disorders at local healthcare facilities.


Online Business


Bathorium is working to #BringBackTheBath. Bathorium produces clean and decadent bath soaks, bath bombs and bubble oils with no harsh additives and zero synthetic fragrances. Bathorium is founded on the belief of indulgent beneficial bathing and reinventing bath time self-love rituals. While Bathorium is a global brand with high-end partners including world-renowned spas, retail, and hotels across the world, they proudly manufacture all their products in their facility in Ottawa. After all, it all began in 2014 as Founder Greg Macdonald handmade bath bombs in his condo kitchen.Bathorium wants everyone to leave the bath rejuvenated, relaxed and restored free of any harsh chemicals.


810 St. Clair Ave W, Toronto / Order Online


Emma’s Country Kitchen is a little slice of breakfast heaven tucked into St. Clair Avenue West.

With classic menu items like their cinnamon bun pancakes served with whipped brown butter or their eggs Benny on a buttermilk biscuit with rich mousseline sauce, you are not going to leave unsatisfied. They make everything in house including their bacon, sausage, signature biscuits and donuts. Yes, they make donuts too, buttermilk donuts with sour cream glaze. Owners, Rachel Pallett and Heather Mee have had the same mission statement since they opened,  to try to make a positive change in the restaurant industry. In doing so, they recently became a certified living wage employer. The first and only restaurant in Toronto to be certified and provide a better, more equitable and safe workplace for their employees. This is a business going the extra mile in every way.


Online Business


Taurah is a business that makes products to elevate your self-care routine. It all began in November 2020 when founders Jessica Sheppard & Rhaelyn Gillespie were doing a yoga workout at home and realized they didn’t have anything to wipe down their mats with. They tried a few DIY cleaners and produced the perfect organic recipe leading to an all-natural way to refresh your yoga mat and home workout equipment. This led to their best-selling Face Mask Mist, their Calming and Coolings mists, as well as their Zinc Sunscreen Stick with more new products on their way. Taurah is as eco-conscious as possible, using recyclable bottles, recyclable packaging, and the best all-natural ingredients that they can source. They are female-founded, Canadian-made, 100% vegan, cruelty-free, and alcohol-free.

Cast-Iron Baked Eggplant Parmesan

Cory Vitiello | posted Friday, Jun 16th, 2023

Serves 6

“The key is to stack the eggplant into the pan very tightly. That way, when you turn it out, you get a spiralled dish where each slice comes off like petals.”


  • Olive oil
  • 6 Japanese eggplants
  • Kosher salt
  • 2 cups all-purpose flour
  • 4 eggs, beaten
  • 2 cups seasoned breadcrumbs
  • 1 tsp fennel seeds
  • Handful torn basil leaves
  • 4 cups tomato sauce (homemade or store-bought), divided, plus extra for serving
  • 12 oz low-moisture mozzarella (about 3 cups grated), divided
  • ½ cup grated Parmigiano-Reggiano, divided, plus extra for serving


  1. Preheat the oven to 375°F and coat the bottom of a large baking sheet with olive oil.
  2. Slice the eggplants lengthwise into ¼-inch slices. Generously salt both sides and place on paper towel to sit at room temperature for 15 minutes. This process helps to extract the excess liquid, impurities, and bitterness from the eggplants.
  3. Once the eggplants have released their liquid, rinse the slices under cold water and pat dry with a paper towel.
  4. In three large dishes, arrange the flour, eggs, and breadcrumbs— this is your breading station. Coat each slice of eggplant first with flour, then egg, then breadcrumbs.
  5. Once each slice is breaded, lay on the oiled baking sheet.
  6. When all the pieces of eggplant are breaded, drizzle them with more olive oil and bake until golden brown and crispy, about 20 minutes. Remove from the oven.
  7. Meanwhile, in a 10-inch cast-iron pan over medium heat, lightly toast the fennel seeds. Add half of the torn basil. Cover the fennel and basil with 2 cups sauce, followed by one-third each of the mozzarella and Parmigiano-Reggiano.
  8. Arrange the eggplant in a coil above the sauce and cheese, keeping it as tightly packed as possible. Cover with the remaining 2 cups tomato sauce, followed by the remaining mozzarella, basil, and parm.
  9. Bake in the oven for 45 minutes, or until the cheese is golden brown and bubbly.
  10. Remove the eggplant parm from the oven and allow to rest for 15 minutes before inverting onto a serving plate or cutting board.
  11. Slice and serve with more tomato sauce and grated Parmigiano-Reggiano.

Tahini Kale Caesar Salad

Janice Tiefenbach | posted Thursday, May 25th, 2023


Serves 4-6

This is the salad equivalent of getting catfished. All the ingredients come together and trick your brain into thinking you’re eating a delicious Caesar salad — but there’s NO mayonnaise and NO anchovies anywhere. The only thing it has in common with a Caesar are the croutons and the cheese. Hail, Caesar!

Special Equipment

  • Blender


Tahini Caesar dressing (Makes 2 cups)

  • 12 cloves garlic, divided
  • 3 tbsp + 1/3 cup extra virgin olive oil, divided
  • 1/3 cup tahini
  • 2 tbsp cold water
  • 1/3 cup red wine vinegar
  • ¾ tsp Dijon mustard
  • ¾ tsp kosher salt 2/3 cup canola oil
  • Freshly ground black pepper


  • 3 cups Garlic Croutons (p. 252)
  • 1 bunch Tuscan kale, stems removed (about 3 cups when cut into bite-size pieces)
  • 1 head radicchio, shredded (about 5 cups)
  • 1 bunch baby kale, stems removed (about 2 cups)
  • Juice of 1 lemon Extra virgin olive oil Flaky sea salt
  • Freshly ground black pepper
  • ¾ cup finely grated parmesan


  • Preheat the oven to 350°F. Create a pouch using foil and nestle inside it 10 garlic cloves and 3 tbsp olive oil. Seal up the foil to prevent any oil or steam from escaping. Place the garlic pouch on a baking sheet and roast in the oven until the garlic turns squishy, about 40 minutes. Remove the garlic from the oven but leave the oven on. Open the pouch to let the garlic cool down.
  • In a small bowl, whisk together the tahini and cold water until smooth. When the garlic has cooled down a little, add it to a blender along with the tahini mixture, the two remaining raw garlic cloves, vinegar, Dijon and salt. Pulse to combine. With the motor running, gradually add the canola oil (adding it slowly will help emulsify the dressing). Repeat the process with 1/3 cup olive oil. Taste and adjust the seasoning with salt and pepper.
  • Spread the croutons on a baking sheet and put in the oven to warm up while you make the salad.
  • In a large bowl, break the kale into bite-size pieces. Add the radicchio and baby kale and mix with your hands. Add tahini dressing to your liking (you will probably end up with extra dressing, which you can use to make the Chicken Caesar hoagie on p. 219), lemon juice, a generous glug of olive oil, a pinch of salt and a few twists of pepper. Toss to coat evenly. Remove the garlic croutons from the oven and add to the salad along with the grated parmesan. Toss again and serve immediately.

Tagliatelle with Rosemary Sugo

Janice Tiefenbach | posted Thursday, May 25th, 2023

Serves 4

This ragu is technically a Sunday sauce (a traditional Italian pasta sauce made with all the odd bits of meat you have left at the end of the week). This recipe braises beef short ribs and pork baby back ribs together with tomatoes, wine and lots of rosemary.


  • 1 rack pork baby back ribs, cut into 3 pieces
  • 1 beef short rib Kosher salt
  • 1/3 cup extra virgin olive oil (or enough to coat the pan)
  • 1 stalk celery, diced 1 large carrot, diced
  • 1 medium onion, diced
  • ½ head garlic, cloves separated
  • ¼ cup tomato paste
  • 1 sprig fresh rosemary 1 bay leaf
  • 1 (28 oz/796 ml) can peeled whole tomatoes
  • ½ cup white wine
  • 2 cups low-sodium chicken stock
  • 1 batch Egg Pasta Dough
  • Semolina rimacinata, for dusting 1½ tbsp unsalted butter
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil, to finish Parmesan, finely grated
  • Fried sprig fresh rosemary (optional)


  • Salt the ribs the night before (optional). Place the ribs in a large dish or bowl and sprinkle generously with kosher salt all over. Cover the ribs and store in the fridge overnight. The follow- ing day, uncover the ribs and pat dry.
  • Sear the ribs: Preheat the oven to 450°F. Lightly grease a large baking sheet with olive oil and line up the ribs on the tray so the meat of the pork ribs and the fat cap of the beef ribs are facing up. Roast the meat for 10–15 minutes until some color develops. Rotate and flip the pieces and continue to oven-sear for a further 10–15 minutes. Remove and let cool slightly.
  • Make the base: In a Dutch oven or ovenproof pot with a fitted lid, warm the olive oil over medium heat, then stir in the celery, carrots, onions and garlic cloves. Cook, stirring occasionally, until just starting to brown. Add the tomato paste and stir to combine, cooking a further 2 minutes. Add the rosemary sprig, bay leaf, canned tomatoes, white wine and chicken stock and bring to a boil. Once the sugo base has come to a boil, remove from the heat.
  • Braise the meat: Lower the oven temperature to 275°F. Add the seared ribs to the pot and cover with a lid. Transfer the pot to the oven and cook for 2 hours.
  • Make the dough.
  • Roll out the pasta dough: Working in bartches to make 1/8-inch-thick sheets.
  • Cut and dry the noodles: Lightly flour a baking sheet and set aside. Cut the pasta sheets to about 14 inches in length. Dust the sheets with semolina and stack them together. Carefully roll them up and cut them into 1/3-inch-wide noodles. Grab a handful of noodles and shake them out so they don’t stick together. Arrange the noodles on the floured baking sheet and let them dry, tossing every so often, until they feel a bit lighter and stiffer but not brittle.
  • Repeat the rolling, cutting and drying process with the remaining dough. the drying process can take up to 1 hour, depending on the ambient humidity of your kitchen.
  • Remove the meat from the oven: After 2 hours in the oven, check the meat for tenderness: it should separate easily without falling apart. (You may need to cook for up to 1 more hour to achieve this.) Remove the pot from the oven and allow the meat to cool down for at least 30 minutes in the cooking liquid.
  • Make the sugo: Once the braise is cool enough to handle, remove and discard (or compost) the bones, bay leaf and rose- mary stems, then pick the meat off the bones and place in a sepa- rate bowl to cool further. Puree the remaining vegetables and tomato sauce/liquid by passing through a food mill or using an immersion blender for a few seconds until you have a nice but not too smooth sauce (keep it rustic!). Return the blended sauce to the pot and add the meat, shredding it into smaller pieces with your hands, then stir to combine.
  • Cook the tagliatelle and assemble: Bring a large pot of salted water to a boil. Cook the fresh tagliatelle until al dente, 2–3 min- utes. Strain and return to the pot. Add the sugo and butter and stir to coat the pasta. Taste and adjust the seasoning with salt and pepper.
  • Serve: Divide the pasta among bowls. Add a drizzle of olive oil and lots of grated parmesan. Top with fried rosemary for some extra crunch.


Tangy Lemon Brownies

Flouring Kitchen | posted Thursday, May 18th, 2023


Lemons: You will need about 2-3 lemons, the zest and juice. The perfect way to use up any lemons if you have them. If you have even more lemons, consider making these lemon raspberry bars.

Butter: Melted and cooled to room temperature. Substitute with dairy free butter for dairy free lemon brownies.

Eggs: Two whole eggs and two yolks give the brownie structure and yellow color.

Baking powder: The baking powder gives the lemon brownie just enough lift that it’s not overly dense. Don’t substitute with baking soda.

All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.


Step 1: Preheat oven to 355°F (180°C). Line the bottom of a 9″ square baking pan with parchment paper, leaving overhang at the edges to lift the brownies out later.

Step 2: In a large glass bowl, rub grated lemon zest and sugar together with your fingers until fragrant, yellow, and moist.

Step 3: Add eggs, egg yolks, and salt. Whisk well to combine until the mixture falls of the whisk in ribbons. Don’t whisk until light in color.

Step 4: Add melted room temperature butter and lemon juice, whisk to combine. Optional: add yellow gel food coloring if your eggs aren’t yellow enough.

Step 5: Sift flour and baking powder right into the same bowl and fold until a thick batter forms. Transfer into lined baking pan and smooth the top.

Step 6: Bake for 25-30 minutes, or until the edges are set and the middle is puffed and slightly jiggly. If you want a less fudgy texture, cook for an additional 5-10 minutes (the center should not be jiggly). Let cool completely in the pan.

To learn more, click here!

3-Topping Summertime Caesars

Katherine Vellinga | posted Tuesday, May 16th, 2023

Did you know? More caesars are consumed over Victoria Day weekend, the kickoff to summer, then any other weekend of the year! Follow the below steps for the ultimate ‘sizzling’ summertime caesar:

Instructions (caesar base):

  • Rim your glass with the rimmer of your choice
  • In a separate glass, put in ice
  • 1-1/2 ounces of Vodka together
  • Dash of Worcestershire Sauce
  • Dash of Hot sauce of your choice
  • Pour 4-5 ounces of Caesar mix of choice – traditional, more upscale,  or vegan
  • Add additional ingredients of your choice to make it your own like horseradish, BBQ sauce, dill pickle juice
  • Pour into rimmed glass
  • Garnish with your favourites – from celery to epic Caesar garnishes and “meals on a stick”
  • Enjoy

Option 2: Garnish with Grilled Pineapple and Basil Caesar

Option 3: Garnish with Grilled Shrimp and Peach Caesar

4 Mother’s Day-Inspired Cocktails

Chanile Vines | posted Friday, May 12th, 2023


  • 4 ounces dry Prosecco or other sparkling white wine
  • 1 ounce sweet vermouth
  • ½ ounce Campari
  • Club soda
  • Lime wheel (for serving)

Hibiscus Superiore

  • Place a whole hibiscus flower in the bottom of a glass
  • 4 ounces Santa Margherita Prosecco
  • 2 tsp hibiscus syrup

Tom Hanks Diet coke and champagne

  • Add ice cubes to the chilled glass
  • Fill the glass 2/3rds of the way full of Diet Coke
  • Fill the remaining 1/3rd of the glass with champagne

Spicy rose

  • Pour chilled rosé into a glass
  • Slice jalapeño crosswise into 1/4 inch thick slices
  • Remove seeds to reduce spiciness (optional)
  • Add 3-5 slices of jalapeños

Mango Coconut Chia Pudding

Dairy Farmers of Ontario | posted Wednesday, May 3rd, 2023

Prep: 10 mins | Yields: 4

Local Ontario yogurt thickens to a scrumptious pudding-like texture overnight and gets a tropical twist with the addition of sweet mango and crunchy toasted coconut, courtesy of Dairy Farmers of Ontario.


● 2 cups (500 mL) plain local Ontario yogurt

● 1 cup (250 ML) local Ontario milk

● 1/2 tbsp (22 mL) chia seeds

● 1 tbsp (15 mL) honey

● 1 cup (250 mL) mango chunks

● 1/2 cup (125 mL) toasted coconut chips


  1. In a medium bowl, combine yogurt, milk, chia seeds and honey.
  2. Fold in mango and divide mixture between four (1 cup/250 mL) Mason jars or small bowls. Cover and refrigerate overnight.
  3. Sprinkle coconut over top.

To learn more, click here.

15-Minute Cinnamon Rolls

Chef Paul Lillakas | posted Thursday, Apr 27th, 2023

Try this sweet take on the classic restaurant-style pan bread. These sweet rolls can also be warmed with whipped strawberry butter!


  • 24pk Original KING’S HAWAIIAN Sweet Rolls
  • Honey Butter *
  • 1 stick butter (½ cup)
  • 1/4 cup honey
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Cinnamon Sugar *
  • 1 cup sugar
  • 1 tsp cinnamon
  • Icing *
  • 2 cups powdered sugar
  • 4 tsp milk


  1. Preheat oven to 350 degrees
  2. Butter a baking dish or cookie sheet
  3. Combine the softened butter, honey, vanilla and powdered sugar in a small bowl until thoroughly mixed.
  4. Cut off the tops of the 24pk of King’s Hawaiian Original Rolls forming one large sandwich.
  5. Spread both sides of the cut rolls generously with honey butter.
  6. Combine sugar and cinnamon then sprinkle over the honey butter
  7. Replace the 24 roll tops and brush tops with remaining honey butter.
  8. Cover with foil and bake 20-25 minutes until warm.
  9. Remove from oven.
  10. Combine powdered sugar and milk until desired consistency is reached.
  11. Drizzle over the rolls and serve warm!

    Waldorf Wedge

    Amanda Ray | posted Tuesday, Apr 18th, 2023


    • 1 hd Iceberg lettuce, outer leaves remove, cut in four and rinsed with cold water
    • 1 rib celery, shave thin on a mandoline slicer and store in ice water to curl
    • ¼ cup red & green grapes, cut in half
    • 1 honey crisp apple, shaved on a mandoline slicer
    • ½ cup walnuts (Szechuan spiced)
    • 350 ml vegan ranch

    Vegan Ranch:

    • 300ml mayonnaise, vegan
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp smoked paprika
    • ½ tsp sea salt
    • to taste white pepper
    • 1 tbsp chives, finely chopped
    • 1 tbsp dill, wash/dry and finely chopped
    • 1 tbsp Italian parsley, wash/dry and finely chopped
    • 2 tbsp canola oil
    • 1 lemon, juice

    Make the Dressing:

    In a bowl mix the spices into the vegan mayonnaise with a whisk.

    Pick, wash and finely chop the herbs. Zest 1 lemon and squeeze half a lemon.

    Taste and adjust seasoning if needed.

    How to plate:

    On a plate place a 2 tablespoon of the Vegan Ranch in centre, spread with a spoon evenly, place the iceberg off center loosening the leaves to fluff them up.

    Top the iceberg wedges with curled celery, grapes, apples and Szechuan walnuts. Drizzle with a bit more dressing and garnish with herbs or microgreens.

    Roasted Stuffed Sea Bream

    Amanda Ray | posted Tuesday, Apr 18th, 2023

    Stuffing Ingredients:

    • 2 Sea Bream, filets
    • ¼ cup Leeks, whites only, small dice
    • ¼ cup Shallots, small dice
    • ¼ cup Sundried tomato, small dice
    • 1/8 cup Green olives, pitted, small dice
    • 1 tsp Thyme, chopped
    • 1 tsp Tarragon, picked & chopped
    • ½ Lemon, zest
    • To taste Kosher salt
    • ‘Nduja*, sliced (4-8 pieces)

    * ‘Nduja is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, to the Piedmontese salam d’la duja and to the French andouille.


    Cut all the vegetables: leeks, shallots, sundried tomatoes, olives and reserve. Pick and wash the thyme and tarragon separate, wash and dry, then chop. In a medium frying pan heat the canola oil and sauté the leek and shallots over medium heat until tender, add sundried tomatoes, green olives and add herbs. Season with salt and lemon zest.

    Set to the side and cool.

    Slice or crumble the nduja, reserve.

    Take the filet of Seabass, bones removed (*you can have this done by your local fish store). Cut a pocket in the flesh, from the centre out to create a pocket. Do not cut through to the edge. Open the filet and take the stuffing and put inside, close the flesh of the stuffed fish and reserve in the fridge until you want to cook it.

    Heat a non-stick frying pan with canola oil and heat, season the fish with salt, add the sea bream to the pan-carefully skin side down and sear until crispy. If you have a fish press this is a great tool to keep the fish pressed down. Finish in the oven or baste in a pan with butter & thyme until cooked 4-5 minutes.

    How to make Quinoa:

    Yield = 4 servings

    • 2 cups Water
    • 1 cup quinoa, White, Red or Tri colour
    • 1 Lemon, zest
    • 2 tbsp olive oil
    • To taste Kosher salt


    Using a fine mesh sieve or colander, rinse quinoa under cold water.

    Bring quinoa and water to a boil in a medium pot over medium heat. Reduce heat and simmer for 15 minutes, or until all water is absorbed. Check for the spiral germ on the outside of the seeds -if you can see it, its done. Fluff with a fork and season with olive oil, salt, and lemon zest.


    • ½ bunch Rapini (trimmed, steamed, or blanched)
    • Olive oil
    • To taste Kosher salt
    • 10 pc Marinated sundried tomatoes

    How to Plate:

    On a main course plate, spoon the seasoned quinoa into a ring mold. Place seared Fish on top, crispy skin side up, garnish with rapini, sundried tomatoes & herbs.