Having worked in fine dining restaurants, we were dismayed by how exclusive food had become. We all look to food for comfort and care in addition to energy and nutrition. How can we create food that is not only delicious, but also nutritious and comforting? Can it be affordable as well? Can we keep our waste to a minimum, use packaging with lower footprints, and connect with local growers as well as our own backyard? Can we reduce the sugar in our pastries and increase the whole grains without compromising the final product? This is the MFB standard we hold ourselves to.
... began working in pubs when he was fourteen. Making comfort food with classic techniques to produce big flavour is his passion. He has had the good luck to work for Gary Rhodes in London (UK), at Rouge in Calgary, The Soca and Thyme & Again in Ottawa.
...learned how to bake and cook from Heather Matthews at the Scone Witch in Ottawa, then attended Le Cordon Bleu in 2010. She discovered her love of bread baking while living in England. Megan is lucky to have worked for Gary Rhodes, Darren McLean in Calgary, Thyme & Again, and the Red Apron in Ottawa.