I bought your cheese crackers yesterday at the Sorauren Famer’s Market and gave them to my sister. She said that are the best crackers she has ever eaten – full of flavours and non greasy. Thank you so much. You seem like a great company. It’s wonderful to support heritage grains.
Best wishes. I hope to buy from you again soon.
I enjoyed several of your workshops at the Kneading Conference West last week. I am a home baker. Yesterday I had a day off work and, motivated by the conference, I baked 6 loaves of sourdough bread using various flours, including red fife, and made your seeded rye cracker recipe! My teenage kids gave the crackers rave reviews! Tonight I ran in the door for a quick dinner before parent teacher meetings and reached for the crackers. Had them with pecorino cheese for my appetizer, with homemade fresh salsa for dinner and with homemade blackberry jelly for dessert! These crackers were definitely worthy of all three toppings….haha!
Thanks so much!”
I received the order on Friday and everything is fantastic! After trying all of the samples I can safely say that these are the best crackers I have ever tasted. I could eat the cheddar crispies like potato chips. C.
You were far too generous with that huge quantity of crackers you sent me! I do congratulate you because they are crunchy and delicious and NOT SWEET (except for a touch in the oats crackers). I am sure that you have a steady growing and appreciative public. I am still enjoying their healthy crunchiness..and they were great as a snack on the plane. I send you my sincere thanks and I wish you all success. D
The crackers arrived and were out on the shelf before lunch time! We are in full tourist stride right now and they are loving the crackers as well as our regulars. I am in love with the saw-bucks biscuits. They have such an amazing texture and great buttery flavor. We quickly brought a few bags to our cheese counter and came up with some great combinations!
The website looks great! Thank you for the shout out! I had a good little chuckle about the cracker graveyard.
I hope you have a great weekend!
Our marketing supervisor was researching local foods for the spread and went to Fiesta Farms in Toronto where your product was highly recommended by the manager Mr Russo, so we purchased some for the shoot and enjoyed it as soon as we were finished with the photos!
We are in the county at the moment with friends sampling lots of great Prince Edward County cheeses and wine and I picked up a package of your incredible crackers at Pusatri’s and went on to your site to find out more about you. We are all raving about your product. The site was great very informative, although I need to look without the wine and cheese in me!!
Keep it up .
Take care , J
Well Ed, here is what happened: Last night, The Cheese Store hosted eleven women after hours where we offer them cheese and other yummies.
So, I told the story about Evelyn’s and let them know they were my guinea pigs.
Voting results: their 11 thumbs up, and myself and a another staff person is two more thumbs up.
And the new shortbreads – same results.The shortbreads are truly fantastic.
Kind regards, Murray
It’s Brittany – I just wanted to follow up and thank you for speaking with me about food issues. Now I remember what I read about Red fife wheat – there are slow food Canada supporters working to get a “presidium” for the heritage grain. Great work you are doing with your crackers and the sourcing of sustainable ingredients.
Thank you for your email. I am enjoying a little end of the day snack of spicy dal sticks & our roasted red pepper feta hummus with a glass of malbec, it is a fantastic combo!
Bought your crackers in Kingston at Pan Chancho and now I love them and need more. Do you have a retailer in Ottawa and if not, can I order crackers from you directly?
I am happy to let you know that my bread has finally turned out all right (no sticky crumb, whatsoever). I don’t exactly know what did I do to achieve it, but I guess all I have to do now is just keep on doing it. I made it with spelt and red fife flour, a piece of old red fife dough that I have saved from last time, and only a little bit of fresh yeast. I let it double in size three times (which took about five and a half hours,) and baked it in a ceramic dish at a lower temperature for another hour. But I nearly ran out of my Red Fife in the process, so one of these days I shall see you at the Market again. Cheers,
Vicki and Tim from Vicki’s veggies are often raving about your crackers so we’d like to give them a try at our winery. Could you please send me wholesale prices and shipping rates to our address (written below). We are primarily interested in your crackers and shortbreads. Thanks very much! Looking forward to tasting them!