“Spring is when you feel like whistling, even with a shoe full of slush.”
– Doug Larson
Winter has felt like a slog, with the spring slush being more metaphorical than literal this year. But at allsaints, we have taken advantage of the last few months to recharge and reinvent ourselves.
In what we hope is the last hard stretch of this pandemic heading into summer, we are happy to offer new bakery items including a line of freshly-baked breads daily from 8-5, as well as lockdownlunchboxes during the month of May for pickup or delivered right to your door in Sandy Hill, and back by popular demand our Mother’s Day gift box.
These new products are inspired by Head Chef Christophe Measson and his new bakery team. Joining us from Toronto where he was head of the Patisserie program at George Brown College, Christophe now lives in Ottawa with his wife Lindsey and pup Louie. You will see him biking to Working Title Kitchen daily to infuse everything he bakes with the impeccable taste of France. Chef Christophe shares our sense of community spirit and we are thrilled to have him join our team!
You may have noticed that we have taken a little hiatus from social media, but you can expect us to be ramping up again over the coming months. We would love to connect with you on Facebook, Twitter, and Instagram. Watch for announcements there about the new outdoor space we are creating along Blackburn. Coming soon, private dining packages for you to gather with friends and family for the first time in a long-time, available for groups in our beautiful stone chapel as well as outdoor space.
And when the weather finally clears up, we can’t wait to welcome you back to our lovely Terrace!
Leanne Moussa and the allsaints team