Terroir La Cachette, tucked away in the heart of Niagra-on-the-Lake, plates fresh, local cuisine in the Provençal style— hearty ingredients saturated with simple flavours. An award winning wine list, with selections from Strewn Winery—home to La Cachette—compliments Chef Alain Levesque's menu's twists on French countryside fare. For lunch, dig into the braised onion, wild mushroom, and camembert tart nestled in a bed of greens ($15), or for dinner, salve stomach hunger sensations with the popular Brome Lake duck confit, glazed with a sour cherry bigarade ($30). A vibrant, convivial atmosphere and peaceful terrace evokes windswept Provençal landscapes and the urge to toss windswept Provençal Frisbees.
Pan's menus showcase an eclectic array of vegetarian, vegan, meaty, and gluten-free dishes derived from fresh, locally sourced, and organic ingredients. The recently added dinner menu coos to diners with enticing tapas, such as a trio of baked potato skins, garlic hummus, and sweet peppers ($5.65), and the complementary grilled cheese and local apple compote ($5.45). The gratin provencale layers roasted vegetables alongside goat cheese before powering up the dish with a classic polenta and swiss chard wilted just slightly, like a reality TV contestant's heart ($15.45). The miso trout mingles with shiitake mushrooms, sweet carrots, and scallions in an inhibition-eradicating miso marinade ($16.95). Hearty lunch, brunch, and breakfast fare ensures stomachs don't go on strike at any point during the workday.
As a child, Lorraine, the owner of The Crown and Crumpet Tea Room, lived with her family above a restaurant in the United Kingdom, eventually owning her own teahouse, Petticoat Tails, in Winchcome in the Cotswolds. Years later, after moving to Ontario, Lorraine came across a historical brick house built in 1929, and immediately saw its potential as a classic teahouse. The home gives one the sensation of having stepped into another time and place, furthered by antique tea sets and imported British candies including blackcurrant licorice and toffee bonbons.
Beneath the crisp lines of British flags hanging from the walls, the family uses produce and ingredients from local farms to make lunch, high tea, and dessert each day. Lorraine’s rotating menus have included leek-and-goat-cheese quiche with fresh local asparagus as well as lamb with mango chutney carved tableside. In a sunny outside garden, cups click against saucers painted with colourful sprays of flowers like the world’s least intimidating monster truck.
The bakers at Tammy’s Creative Cakes & Treats have a knack for transforming simple ingredients—butter, flour, sugar, and eggs—into complex works of art. Though it’s difficult to fathom that the bakery’s edible racecars, guitars, and butterflies come from such humble beginnings, Tammy draws only on pure and homemade ingredients as she sculpts vanilla, chocolate, or marble cakes and slathers them with thick layers of buttercream icing. In addition to the sculptures she creates for birthdays and weddings, Tammy arranges bouquets of cake balls ideal for gifting to a lover or catapulting toward an ex-lover’s abode.
Bundt Cake Cravings' sage bakers create pans of their fluffy ringed desserts in a variety of sizes and seasonal flavours to suit individual hankerings and celebrations. Cakes ranging in size from cupcake-sized bundtminis to 10 inches are covered with cream-cheese frosting and festive decorations, including colourful bows and cardettes with messages such as "Happy Birthday" and "Sorry for Eating Your Car’s Air Freshener." Trays of cookies emerge from the ovens in chocolate-chip, oatmeal-raisin, and ginger varieties. The bakery also offers baking lessons for kids aged 5–14, allowing them to don aprons and learn a new skill in the sweet shop's own kitchen.