Low Carb Canada aims to make Canadians healthier, one delicious meal at a time. The online grocer carries supplements and healthy alternatives to foods for diabetics with brands such as CarbWise multigrain bread, Atkins energy bars, and Zeroodle spaghetti. Their selection of pastas made from tofu, eggs, and black beans can be covered in low-carb, heart-healthy tomato sauce, and sugar-free breakfast bars give shoppers the energy to wrestle down a feral Tofurky. But eating healthy doesn't have to mean cutting out sweets altogether; they also offers gluten-free muffins, carb-free ginger spice cookies, and a wealth of sugar-free candies.
Whether crowned with berries or decorated like castles, wedding cakes from Leslieville Cheese Market look just like traditional nuptial desserts. There's just one difference: every cake is made from wheels of cheese. But despite being the most extravagant dish Leslieville's team makes from its stock of local and global cheeses, cakes are upstaged by the eatery's most popular dish.
That would be the grilled-cheese sandwich, named one of the best in Toronto by BlogTO. Each sports gourmet fixings – from aged white cheddar to artichoke hearts – between slices of house-made rye grilled for exactly six minutes on panini presses. More sandwiches adorn Leslieville's catered platters, as do smoked salmon, cured meats, and plenty of cheeses, including vegetarian-friendly rennet-free brands. To further spread their cheese appreciation, Leslieville's proprietors host private tastings and classes focused on skills such as pairing cheese with beer or anything .
Inspired by the boutique markets of New York and France, Fresh & Wild's King and Spadina and Bloor West locations buzz with activity as customers browse produce, meat, and artisan goods sourced both locally and from across the globe. Within the King and Spadina store, a high-powered media system plays rock and blues as shoppers lasso tapenades and fresh tomatoes into carts. A modern café echoes Italy as it brews fair-trade coffees, leans slightly askew, and dishes out flaky pastries from local bakeries. The Bloor West location celebrates the bounty of nature by displaying vibrant green plants within indoor and outdoor cases.
Each morning at 4 a.m., the grocery's buyer arrives at a food terminal to acquire fresh items and potatoes, which he then uses to fuel his car back home. Additionally, Fresh & Wild employs a catering team that stack gourmet sandwiches and shake up organic salads until they plead for mercy.
Named one of the best cheese shops in the city by blogTO, Cheese Emporium curates cheeses from at least a dozen different countries, celebrating the unique cheese-making character and tradition found in each locale. French and Italian cheeses dominate the dairy cases in the shop, whose selection Toronto Life describes as ?defiantly European.? Pungent and creamy Delice de Bourgogne fills a cheese plate alongside one of three Roqueforts, and Italian offerings such as Sardinian goat cheese and buffalo mozzarella mingle with swiss gruyere. More local cheeses stroll over from other provinces and the USA, including a 12-year Quebec white cheddar and a smoky Oregon blue. Toronto Life also describes an ?extensive olive bar? from which customers can harvest a wide variety of googly eyes for the sandwiches at their next business lunch.
Advocates of organic and gluten-free baking, the pastry specialists at Dvine Gelato Lounge and Coffee Bar produce inspired confections devoid of chemicals, pesticides, or hormones. One of the bakery's most popular and corrugated items, the gluten-free krinkle cookie pleases food-conscious appetites with its entirely vegan ingredients. Dvine Gelato Lounge's ovens also release armies of deceptive PeaNot Butter bars, which contain no nuts and are instead composed of peanut-flavour-mimicking cornflakes and soy butter that, when united, can fool the most suspicious circus elephants and taste buds. Wary of gluten cross-contamination concerns, Dvine Gelato Lounge takes food safety precautions that include using separate baking sheets, storing different flours separately, and employing the help of wheat-sniffing dogs.