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Food & Drink

Farm-to-table and the growing passion for gathering around the table

Chanelle Belliveau’s Farm-to-Table NB was a beautiful project built out of her work experience and a growing passion for gathering around the table.

With a background in holistic nutrition and culinary nutrition, Chanelle was deeply passionate about making the connection between where our food comes from, and how it got to our plate. This lead her to work on an organic farm, to make that connection, learn, and finalize the cycle of farm-to-table.

Chanelle has been teaching cooking classes locally in Moncton and Cap-Pele, NB, since 2016.

Cooking classes themes and recipes varies from month to month, all with the purpose of highlighting local ingredients, farmers and producers.

Her team’s farm-to-table outdoor dining experiences only started last year, but with a bang! They hosted our first dinner in beautiful Cocagne, NB, with a small intimate group of 25 people. The goal with the outdoor dining experiences is really to show guests directly where their food comes from, and then experience the ultimate farm-to-table meal, enjoying the ingredients collected from the farm during dinner.

Farm-to-Table NB is focused on serving New-Brunswickers – currently in the Greater Moncton area and surroundings – but looking to expand to various locations all across New Brunswick in the new year!


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Adapt your business for each province‘s culture

Ritou Maloni is the Co-Founder, President and COO of Pür & Simple, a proudly Canadian-owned breakfast and lunch franchise. Originally founded in Quebec in 2016, Pür & Simple has become one of Canada’s fastest growing breakfast chains with more than 20 locations from the Maritimes to British Columbia. Ritou is driven by a passion for hospitality that has allowed her and her team to successfully reinvent breakfast, bringing affordable luxury to diners from coast to coast.

Growing up in a very entrepreneurial family herself, Ritou has always been eager to run her own business. A dynamic leader, Ritou’s charismatic nature and genuine interest in the success of everyone around her have allowed her to excel in business development and in providing an intuitive support system for her franchise partners.

Ritou has maintained hands-on involvement in opening every Pür & Simple location over the years. She has trained both franchise partners and front/back of house staff firsthand, while finding balance as a parent to also be hands-on in her family life. For Ritou, finding balance and setting an example as a strong female entrepreneur has been about understanding the ebbs and flows of both her personal and professional life. Equally important to her success has been having a support system in place that has allowed her to prioritize each aspect based on where her focus was most needed at any given point in time. Ritou credits her business partner, her family and the Pür & Simple team with the success of the business and encourages her franchise partners to find their own definition of success.

Ritou holds a BAC in marketing from Concordia University and has more than a decade of entrepreneurial experience from a variety of business ventures. She currently resides in Montreal, QC.


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Growing Ancient Grains for Healthy Eating

John Schneider is owner of Gold Forest Grains, a family-owned and operated farm located north of Edmonton in Sturgeon County. The Schneider family descendants have farmed in Sturgeon County since 1884. The company says it is proud to offer the highest quality flour as they put lots of love and careful attention into growing these grains. They hope people enjoy their flour as much as they enjoy bringing it to consumers.


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Comment démarrer une entreprise en alimentation

Alexane Thiffeault est co-fondatrice de Les Snorôs; une entreprise qui offre des gaufres congelées à base de légumes aux parents voulant favoriser les saines habitudes alimentaires de leurs enfants. Diplômée du baccalauréat en science et technologie des aliments, Alexane est reconnue pour son sens de l’organisation et son dynamisme contagieux.


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From a stay-at-home mom with a sweet tooth and big ambitions to a well known confectionary brand!

Kathy Leskow, Founder of Confetti Sweets, was a stay-at-home mom with a sweet tooth and big ambitions. She started off baking cookies in her home kitchen and selling them at local farmer’s markets. In 2014, Kathy secured a storefront for Confetti Sweets in Sherwood Park and now employs a team of 25. Kathy has expanded her reach in Alberta and now sells her cookie mix at grocery stores throughout the province. During the pandemic, she branched out and founded Confetti Collective where they sell curated local food from small producers. Kathy has a commerce degree from the University of Lethbridge with a major in marketing and has experience in the event planning and hospitality industries. She is no longer found scooping cookie dough and baking, but working on growing the business and seizing all opportunities that come her way.


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Stand Up For Your Ideals… and Push Back if Necessary

Alex Simonelli is a 25-year-old Toronto-based entrepreneur who founded Daydream, a hemp & adaptogen-infused sparkling water. With a background in sales & entrepreneurship since the age of 17, Alex has always been a free thinker, and most importantly someone who lives by his own ideals. His previous intrapreneurial experiences have taken him through different organizations where he led teams, drove revenue, and witnessed other founders exit their startups as different markets immerged for growth.

Daydream is an accumulation of his own personal growth, and his first step into full business ownership. Alex saw a gap in the market for “better for you” hemp & adaptogenic beverages in Canada and has not looked back since. Daydream’s branding is just as calming as the ingredients inside. Alex refers to this as his art to the world.

Outside of the office, you can find Alex playing his piano, or traversing across Toronto for the city’s best takeout restaurants!


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When it comes to capital to grow your cannabis-infused topicals business? “Just ask for it!”

Ashley Short and Tijen Yalchin are the founders of Earth Kisses Sky. Earth Kisses Sky aims to provide you with high-quality all-natural cannabis topicals—developing next-generation products to support your wellness journey. Tijen has had a long career in holistic health practices, is a Registered Massage Therapist and an Acupuncturist who additionally is certified in a number of other approaches to wellness such as Reflexology and Reiki. Ashley is a Certified Holistic Nutritionist & Clinical Herbalist. EKS services the growing cannabis wellness & lifestyle community through competitively priced and enviro-conscious cannabis-infused topicals.


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Tyler Crowdis brews cider for people with Celiac Disease

Tyler Crowdis and his wife started Bramble Cider to create ciders that were not available in Canada, due to his diagnosis with Celiac Disease. From the kitchen of their tiny century home, his crafts were gaining many fans through friends and family. Wanting to bring their innovative ciders to the masses, Alicia and Tyler are embarking on a journey to bring craft cider to Calgary and beyond. Inspiration comes from the growing West Coast cider scene to the funky ciders of Northern France and sours of Spain. You can find Bramble at SunnyCider taproom and all the cool places to get beers and spirits in town!


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The resurgence of ‘foraging’ and why its good for local food security, business and your soul

There’s been a resurgence of the commitment to “local food security” and with it a growing number of businesses foraging for food. The practice of hand gathering plants and animals for bait, money or the table has long taken place, but more recently top chefs have been popularising the idea, urban foragers have told of the lengths they go to find wild food in big cities, while rural foragers have access to an abundance of wild food…if you know what to look for.

But why, in an age where most things we want or need are only a few clicks away, do many seek the thrill of finding their own food? Why do local commercial gatherers choose to pursue these ancient livelihoods when there are less arduous alternative careers?

In today’s Podcast, Angela Faye speaks with Celia & Benjamin – a couple-preneur that has followed their hearts from France to Australia to Canada to follow their calling to provide greater education and access to Wild Food!

Collectively, Celia and Benjamin have formal educations in sustainable business development & administration, biology and agroforestry, plus lived experience as contract fruit pickers. Caring deeply for people and social justice, they advocated for fruit pickers’ rights, leading to the creation of a platform known as “Pick the World”. And, they knew their next venture would involve caring for the environment while integrating a sustainable business model. A true equilibrium between their passion for the wilderness and an opportunity to focus on an emerging market in the ‘food business’ led them to the creation of Forest For Dinner (http://www.forestfordinner.ca), providing foraging experiences, education and product harvesting and value-added boutique manufacturing, thanks in part to being part of a local Food Hub.


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The Secret to Longevity in the food service industry with Stone Yu

Stone Yu is the CEO of Lucullus Bakery, a family-owned business currently operating 3 locations in the Greater Toronto Area. At 25 years old, he represents an exciting new generation of leadership in the food service industry.

The young entrepreneur has dedicated much of his life to the Lucullus brand. A child of Chinese immigrant parents, Stone grew up in Richmond Hill and spent most of his after-school hours studying the ins and out of the family bakery. He learned budgeting and inventory management from his parents, and recipe development and baking methods from the amazingly talented Hong Kong chefs his family employed. In 2016 at just 21 years old, Stone entered into Food Network Canada’s Doughnut challenge and won, proving his years of experience in the kitchen were paying off. At 22 he enrolled in a culinary program at Le Cordon Bleu Ottawa Culinary Arts Institute where he spent 6 months honing his craft before returning to work for Lucullus.

Stone’s vision, creative spirit, and tenacious pursuit of excellence in all areas of the business have propelled the brand forward in a big way. Lucullus opened its first location in 1990, closely followed by the 2rd location in 1991 in Richmond Hill. Lucullus has recently been expanding, opening its 3rd location in downtown Markham in 2017 and has plans for two locations in 2021. The idea of franchising the business has always been on the table (not far from the pineapple buns). After years of planning, in October of 2020 the company bought 2.3 acres in Scarborough to build its head office and production facility. Lucullus will now offer franchise opportunities.

Stone attributes the bakery’s 30-year success to its high standards for quality ingredients, artistic detail, and traditional baking techniques. Lucullus offers simple, classic Asian food and drink items that feel nostalgic and gourmet at the same time, appealing to both older and younger generations in the communities they serve. The bakery team takes pride in every product they offer and are always looking for ways to improve their menu selection. New recipes are regularly rotated into the mix alongside classic favourites.

Stone is enthusiastic about the growth of the business but is keen to keep the quality of the product and essence of the brand intact. His goal in the next 5 years is to open 30 new locations, with each individual franchisee running their store like their own family business.


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