Larder
Marbled dry-aged steaks resting on butcher paper at the counter.

Butcher . Cheesemonger . Craft Grocer

Considered provisioning since 2014.

A specialty butcher, cheesemonger, and craft grocer in the east end. Provenance-led, family-run, with a counter built on supplier relationships rather than spreadsheets.

Visit the shopSee the counter

What we do

A counter built on supplier relationships, not spreadsheets.

We are a family-run shop on Queen East. The meat is dry-aged in our own room, the charcuterie is cured downstairs, the cheese is cut from whole wheels, and the produce arrives Saturday from farms we have visited. If you ask where something came from, we will tell you the farmer's name.

Inside the shop

Five counters, one philosophy.

Walk in and you'll find each department staffed by someone who can tell you the story behind every piece.

Butchery

Whole-animal program. Grass-finished beef, heritage pork, pastured lamb.

Fishmonger

Great Lakes, Atlantic, and the occasional Pacific guest. Sustainable only.

Produce

Specialty growers within 200 km. Heirloom and seasonal.

Larder

Stone-milled flour, finishing salts, oils, vinegars, mustards, ferments.

Curated boxes

Cheese clubs, charcuterie subscriptions, holiday hams, gift baskets.

Today's case

A few of the things we're proud of this week.

See the full counter →
Marbled dry-aged ribeye steaks resting on butcher paper at a wooden counter.

Butchery

60-Day Dry-Aged Ribeye

Beretta Family Farm, King City

Grass-finished beef from a third-generation farm, dry-aged in the back room for sixty days. Cut to order, bone-in or off.

$74per lb
Whole pork shoulder displayed on a butcher block with twine alongside.

Butchery

Heritage Pork Shoulder

Hooves and Heath Farm, Prince Edward County

Berkshire-Tamworth cross, pasture-raised. Whole shoulder for slow-roasting, or we can break it down for ragout.

$14per lb
Sliced charcuterie arranged on a wooden board with a small knife alongside.

Charcuterie

Coppa di Parma

Cured in-house, twelve weeks

Whole-muscle pork neck cured with our spice blend and aged in the curing chamber. Sliced thin to order at the counter.

$12per 100g
A wedge of clothbound cheddar on a marble counter beside a serving knife.

Cheese

Avonlea Clothbound Cheddar

Cows & Co., Prince Edward Island

Cloth-wrapped, cave-aged twelve months. Sharp, crystalline, grassy. We hand-cut wedges from a 27 kg wheel.

$9per 100g
Cattle grazing on open pasture in late afternoon light.

Provenance

The supplier chain is the brand.

Our customers pay a premium because they trust where the food came from. That trust is earned by visiting farms, watching processing, asking awkward questions, and changing suppliers when the answers stop adding up.

We work with twenty-three farms, fisheries, and small producers across Ontario and Quebec. Most have been with us since we opened. A few are new because the standard kept rising.

Meet our suppliers

Curated boxes

For the table, the gift, or the standing order.

Subscription cheese, charcuterie kits, holiday hams, Sunday roasts. Sourced and assembled at the shop, dispatched in our own packaging.

A roasted joint of beef on a wooden board with potatoes and rosemary alongside.

One-time

The Sunday Roast

A weekend table for six. We pick the cut on the day depending on what cured well that week.

Three wedges of artisanal cheese arranged on a slate serving board.

Monthly

Cheese Club

Three cheeses, one essay. Curated by our cheesemonger, leaning toward Canadian and small-production European.

$72 / monthDetails →

See every box

Sourced from

Beretta Family Farm

King City, Ontario

Hooves and Heath

Prince Edward County

Cookstown Greens

Cookstown, Ontario

Cows & Co.

Prince Edward Island

1847 Stone Milling

St. Marys, Ontario

Hewitt's Dairy

Hagersville, Ontario

The shop

Come in. Bring questions.

The counter is open six days a week. Most regulars come Saturday morning for the produce delivery, but Tuesday and Thursday afternoons are the quietest and the easiest if you want a long conversation about what to do with a leg of lamb.

  • 1142 Queen Street East
    Toronto, ON M4M 1L1
Hours, parking, transit

Hours

Tuesday
10:00 to 18:00
Wednesday
10:00 to 18:00
Thursday
10:00 to 19:00
Friday
10:00 to 19:00
Saturday
09:00 to 18:00
Sunday
10:00 to 16:00
Monday
Closed