From Welsh Bros asparagus to peas, green garlic, forced rhubarb, and more — a chef-first look at what’s in season, when, and whether it’s local or imported. 

Rough timelines so you know when to expect Ontario product vs. when we transition to imports. Great for menu planning and managing expectations.

A snapshot of some of the Ontario farms we’ll be pulling from this spring — think Welsh Bros, Cookstown, Lennox, Boots, Bosco, and beyond.

Our non-produce lineup is stocked with staples that lift menus in subtle but meaningful ways — from specialty citrus juices and cold-brew concentrates to fresh cheeses, mustards, and sea salt. Think of this as the supporting cast that helps your spring ingredients shine.