Outside is my happy place, especially when I’m chilling on a patio with friends, soaking up the sunshine, and sipping a glass of wine. And as the sun sets, dining under twinkling stars is undeniably romantic.

Summer in Ontario is brief, so let’s make the most of the season by dining al fresco. Below is a tour of some of my favourite Oakville and Burlington patios. Of course, these are just a few of my personal choices. Depending on your style and preferences, you can choose glittering waterfront views, outstanding culinary experiences for foodies, party patios… we have it all!

Isabelle Restaurant and Lounge at The Pearle Hotel (Burlington)

Boasting spectacular views of Lake Ontario, Burlington’s largest lakeside patio is perfect for a romantic interlude or a girls’ night out. Isabelle’s Mediterranean inspired menu includes whipped feta, labneh, pasta dishes, prime cuts, chicken, and Ontario trout. The restaurant has a farm and collaborates with local producers to provide the organic ingredients for their dishes. Top off the experience with a Spicy Cucumber Margarita, Sicilian Manhattan or Isabelle cocktail.

Pepperwood Bistro (Burlington)

Pepperwood’s shaded patio offers the perfect location for viewing Lake Ontario and for people watching. Sip wine or a specialty cocktail, such as a cranberry margarita, while you enjoy one of their amazing pan pizzas. Pepperwood’s varied menu includes P.E.I. mussel pots, wings, salads, fruitti di mare, and steak frites. Their Happy Hour menu, Monday to Friday (2-5 pm), features $10 appetizers and fabulous drink deals.

7 Enoteca (Oakville)

THE Dining at 7 Enoteca is like being transported to a romantic Italian town. The two-tiered patio overlooks Towne Square, adding to the European ambiance.
7 Enoteca serves authentic and Italian inspired cuisine such as handmade pasta, seafood, and wood fired pizzas crafted in their exhibition kitchen. Wine
lovers will appreciate the extensive Italian wine list.

Joe Dog’s Gasbar Grill (Burlington)

They had me at Tiki Bar! Feel like a Polynesian escape without jet lag? Joe Dog’s is a classic comfort food legend that boasts jumbo wings, pizzas, burgers,
and their signature 40 Creek Whiskey slow cooked ribs. Fronted by a patio and a covered and heated Tiki Bar, Joe’s is patio proud. Living up to its name, this establishment welcomes your dog to the PAWtio. Upcoming are Joe’s Tiki Bar Summer Nights with DJs on select Saturdays in the summer.

Bronte Boathouse (Bronte)

The massive outdoor patio at Bronte Boathouse offers stunning waterfront views of Lake Ontario, Bronte Harbour and the Marina. This casual, family-friendly restaurant indulges seafood lovers with dishes such as fish and chips, oysters, seafood pot, and a fresh raw and sushi bar. If seafood isn’t your jam try one of their popular Detroit-style deep dish pizzas, a burger, or beef striploin.

Kerr Street Café (Oakville)

Kerr Street Café serves classics like pancakes, French toast, huevos rancheros, Turkish eggs, the famous Kerr Street breakfast— and mimosas! Their food is created from locally sourced ingredients. A retail marketplace provides dinner options to take home, and they have a tasteful patio right on Kerr Street.

The King’s Arms (Oakville)

This is not your grandpa’s British pub, and neither is its private courtyard patio. All dishes are created fresh and in-house, with many small plates and sharing
options. The menu includes mussels, sliders, nachos, wings and wagyu burgers. Expect a plethora of reasonably priced local craft and draught beers, as well as cocktails and mocktails. After all, sitting in the sun does make us thirsty!

Local Links:

Isabelle Restaurant and Lounge at Pearle
Hotel, 3 Elizabeth Street, Burlington
isabelle.ca

Pepperwood Bistro, 1455 Lakeshore Road,
Burlington
pepperwood.on.ca

Joe Dog’s Gasbar Grill, 531 Brant Street,
Burlington
joedogs.com

7 Enoteca, 216 Lakeshore Road East, Oakville
sevenenoteca.com

Kerr Street Café, 298 Kerr Street, Oakville
kerrstreetcafe.com

The King’s Arms, 323 Church Street, Oakville
kingsarmsoakville.com

BY CYNDI INGLE

We in the Great White North know how to make the most of summer. One great way to embrace the season is by hitting up a local farmer’s market. Ontario fare is truly unmatched. Think sun-ripened strawberries, leafy greens so flavourful they hardly need dressing, sharp seven-year-old cheddar or a fresh, gooey butter tart.

Shopping in a bustling farmer’s market isn’t a task – it’s an outing. Want to stock up on fresh ingredients and handcrafted goods grown and made only a few kilometres away? Enjoy nature’s bounty at a market near you.

Aldershot Farmers’ Market
1016 Waterdown Road, Aldershot
SUNDAYS 9 AM – 1 PM, JUNE THROUGH SEPTEMBER

After a fantastic first season, the Aldershot Farmers’ Market is thrilled to be back with even more fresh produce, baked goods, crafts, and more! Come fill your baskets with the best the region has to offer, while basking in the proud community spirit of Aldershot.

Centro Farmers’ Market
437 Brant Street, Burlington (Centro Garden Parking, off John Street)
SUNDAYS 9 AM – 12 PM, MOTHER’S DAY TO THANKSGIVING

This popular food-focused market is now in its 13th season. It brings farm-fresh food to the bustling Downtown Burlington community and connects visitors with the wonderful folks that grow and produce it locally. Shop for fruits and vegetables, meats, hot sauces, small batch ice cream, artisanal pasta, flowers, and more!

Burlington Centre Lions Farmers’ Market
Burlington Centre Parking Lot, 777 Guelph Line, Burlington
WEDNESDAYS, FRIDAYS & SATURDAYS, 8 AM – 2 PM MAY 21 – OCTOBER 25

As shoppers gather in the Burlington Centre parking lot, they’re taking part in a tradition that spans nearly 70 years. This market is a favourite among locals
for good reason. Dozens of vendors offer a generous spread of farm- fresh goods: crisp apples, artisanal cheese, free-range eggs and more. Proceeds from the 2025 market go toward the Burlington Lions Club’s charitable initiatives, supporting local youth, community programs and those in need.

Dundas Farmers’ Market
Corner of Hatt Street and Miller’s Lane, Dundas
THURSDAYS 2 – 6 PM, JUNE THROUGH OCTOBER

Dundas revitalized its Farmers’ Market to create a place that restores the link between farmers and consumers. Vendors set up shop in a municipal lot to showcase local food. The Dundas Farmers’ market is a fun excuse for fresh air and mingling in a picturesque valley town.

CRAVING MORE LOCAL FLAVOUR?

Many of your favourite neighbourhood restaurants offer farm-to-table fruits, vegetables, meats, eggs and dairy. The next time you order your meal, ask your server about menu items that are made with local ingredients. The farmers and your tastebuds will thank you!

Oakville Farmers’ Market
Dorval Crossing, 200-240 North Service Road West, Oakville
8 AM – 1:30 PM EVERY SATURDAY FROM MAY UNTIL NOVEMBER

For 44 years, the Civitan Club of Oakville has operated this market (originally located at the former Hopedale Mall) in support of community charities. Now located at Dorval Crossing, the market has become a destination for everything from empanadas and smoked trout to jewellery and flowers.

Waterdown Farmers’ Market
Waterdown Legion front parking lot, 79 Hamilton Street North. Waterdown
SATURDAYS 8 AM – 1 PM, LATE MAY TO MID-OCTOBER

Now in its twelfth season, the Waterdown Farmers’ Market continues to thrive, deeply rooted in the agricultural traditions of its surrounding community. Vendors at this lively hub offer everything from just-picked produce and artisan honey, to small-batch maple syrup and local beer.

Fun fact: one of the market’s longest running vendors, Foundry Ice Cream, creates decadent take-home pints using ingredients sourced right from the market.

The Bronte Farmers’ Market
Bronte Market Square – 2445 Lakeshore Road West, Oakville
EVERY SUNDAY IN JULY, AUGUST & SEPTEMBER (EXCEPT AUGUST 31), 10 AM – 2 PM

One of the newest gems on the local market scene, the Bronte Farmers’ Market was quite literally envisioned by the community. In a survey a few years back, 91 percent of residents, businesses and community groups said a local market would inspire them to spend more time in the neighbourhood. Just like that, the idea became a reality. The Bronte Farmers’ Market is entering its second season, with an impressive variety of goods.

Local links

ALDERSHOT FARMERS’ MARKET
aldershotfarmersmarket.com

CENTRO FARMER’S MARKET
centrogarden.com/farmers-market

THE BRONTE FARMERS’ MARKET
bronte-village.ca

BURLINGTON CENTRE LIONS FARMERS’ MARKET
burlington.ca

DUNDAS FARMERS’ MARKET
dundasfarmersmarket.ca

OAKVILLE FARMERS’ MARKET
oakvillefarmersmarket.ca

WATERDOWN FARMERS’ MARKET
waterdownfarmersmarket.ca

By Lauren Medeiros

There’s something to satisfy every palette at Oakville’s local bakeries. Decadent cookie butter cupcakes, New York-style rolled croissants and intricately decorated fresh fruit tarts are just some of the confections available to the city’s bakery-goers. There is a vast selection of outstanding bakeries to choose from, but here we are focusing on just three that have opened recently in the area.  Make it your next weekend plan to stop into one — or all — of these local shops.

Tatin Bakehouse 

No sweet tooth? No problem. At Tatin Bakehouse, savoury baked goods are as much a focus as their sweeter options. Pastry chef Lili Linda and her business partner Sheila Wang have come together to craft these delicious offerings, which are largely driven by the Indonesian flavours Linda grew up with. She describes the bakery as a French patisserie focused on South East Asian ingredients.

One of their signature tarts has black rice on the bottom and a baked custard, similar to creme brulee, on top. “People are hesitant to try rice in a tart, but once they do, they enjoy it. The flavour is floral and not overpowering,” Linda says.

Also on the menu is an entirely savoury,
decidedly non-dessert treat. It’s nearly impossible not to make an audible “mmm” when biting into a — wait for it — shepherd’s pie tart from Tatin Bakehouse. They’re really that good. With notes of caramelization from the slow-cooked Indonesian-style beef brisket, a kick of tanginess from the
pickled onion, and a balance of textures from the spelt flour shell and garlic
mashed potatoes on top, the dish is everything you could ask for in 
a snack and more. 

If you’ve visited the now Michelin Starred restaurant, Hexagon, in Downtown Oakville, you may have had the pleasure of trying Linda’s creations already – she worked there for 5 years honing her craft making exceptional desserts
and pastries, before going out on her own and eventually opening Tatin in 2024. At Tatin you’ll have the opportunity to experience her flexing her creativity and showcasing the breadth of her culinary experience and influences. The pastries and baked goods are simply exquisite – a must try! 

Bake On

Chances are you’ll want to order one of everything when you walk into North Oakville’s Bake On. The Korean-inspired bakery’s menu is studded with tasty pastries you’d be hard-pressed to find elsewhere — honey butter croissants, biscoff s’more cookies, and matcha basque cheesecake, to name a few. What Bake On is best known for are their stunning New York rolls, which are circular croissants each filled with a flavoured velvety custard. 

Jaeho Kim, a professional chef, and Sea Yie, an avid baker, are the husband-and-wife duo behind the year-old bakery. The couple moved to Canada from Korea a decade ago and take inspiration from Korean cookbooks and social media recipe videos. They’ve nailed down the art of adapting their creative baking approach to trends. 

Bake On started as a small family-run business but has grown into a thriving community hub. “We’ve expanded into hiring more staff and enjoy connecting with regulars who often come in every day,” says Yie. “I’m very happy to have opened in Oakville.”  

Kelly’s Bake Shoppe

Many people are shocked to find out that Kelly’s Bake Shoppe’s menu is 100 percent gluten-free, dairy-free, egg-free and peanut-free. According to co-founder Erinn Weatherbie — who started Kelly’s nearly 13 years ago with her mother, Kelly Childs — the pair’s goal has always been to create the most delicious allergen-friendly desserts. 

Turning classics into something new and exciting is what the bakery does best. Their red velvet cupcake, for example, uses beet juice to colour the batter rather than artificial dyes, which gives the cake an earthy, well-rounded flavour. 

“We never want to lose the integrity of the product, so we use the highest quality ingredients,” Weatherbie says. Their regularly featured brookie cupcake is an all-time best-seller, featuring a chocolate cupcake with house-made cookie dough inside, frosted with chocolate buttercream and topped with a mini chocolate chip cookie and brownie.  

Kelly’s expanded from their Burlington flagship location to Lakeshore Road in Oakville last December. “From the other business owners, to customers and downtown residents, we’ve felt such a warm embrace since the day we opened,” Weatherbie says.

Bakeries are a tasty example of what happens when artistry and entrepreneurship collide. Here’s to the pastry chefs and kitchen wizards who keep our tastebuds alive!  

LOCAL LINKS

Bake On
3075 George Savage Avenue, Oakville
bakeon.ca

Kelly’s Bake Shop
401 Brant Street, Burlington
259 Lakeshore Road East, Oakville
kellysxo.com

Tatin Bakehouse
2345 Wyecroft Road
Unit 20, Oakville
instagram: tatinbakehouse

Try to picture the last time you ate something spicy. Did you immediately have a burning sensation on your tongue or did the heat slowly build over time?

An instant burst of heat was likely the work of a scotch bonnet or ghost pepper. A milder pepper, such as a jalapeno or poblano, would’ve been responsible for the latter.

According to Leith Bengtson, founder of Burlington-based hot sauce producer Fury Hot Sauce, hot peppers can have a place in everybody’s kitchens — whether you’re a spice novice or self-proclaimed chili head.

In a place like Canada, the options are truly endless.

“All of the different cultures can come together to bring different aspects of heat to the table,” says Bengtson. “We’re seeing more and more different peppers around the world being represented, from African- style peppers to Peruvian. It’s an exciting smorgasbord we all benefit from.”

For those new to the world of spice or those who already enjoy spicy food and are looking for inspiration, these tips and tricks are sure to elevate everyday dishes.

Experiment with dried peppers

There’s a significant difference between a fresh pepper and a dried pepper. “A fresh jalapeno, for instance, has a fresh and vibrant bite to it, but then you take the dried version of that jalapeno — called a chipotle —and it becomes a whole different pepper,” says Ricardo Alvarez, owner of north Burlington’s Mexican eatery, Pepe and Lela’s.

Chipotle peppers have a smoky depth of flavour, with less punchy spice than a jalapeno. At Pepe and Lela’s, Alvarez rehydrates chipotle peppers in water before blending them into a crema sauce.

Habaneros are the new jalapeno

Jalapenos are known to be the go-to pepper for people with a lower spice tolerance, but Bengtson argues that habaneros deserve morerecognition for being similarly palatable.

“Habaneros are admittedly a few steps higher in terms of heat than jalapenos, but they’ve got really nice fruity characteristics. Generally speaking, you’d find habaneros in a lot of Caribbean and West Indian-style pepper sauces.”

Bengtson encourages people to get creative with habanero- based hot sauces, beyond the typical drizzle on pizza or wings. Hot sauces are great mixed into mayo and added to a sandwich, or even in hummus to be dipped with vegetables.

Remove the seeds andalways use gloves

The seeds are responsible for the majority of a pepper’s heat. If you’re just introducing spice into your life, put some gloves on and cut out the white membrane that holds the pepper’s seeds. “You’re left with the fleshy part of the pepper and you’re able to get much more of the natural pepper flavour without as much of the heat,” says Bengtson.

You should always wear gloves when handling hot peppers, since they contain capsaicin, an oil that can cause a burning sensation on your skin if it comes into contact.

Wash your hands thoroughly after removing gloves, to ensure the pepper’s oils haven’t seeped through. The worst thing you can do is rub your eyes without clean hands.

Serve the heat on the side

When Alvarez opened Pepa and Lela’s nearly six years ago, his vision was to make spicy food more approachable to the average customer. He takes a “Mexican cuisine approach” to heat, by offering extra spicy salsas on the side. This way, people can start and measure the amount of spice they use until they get more accustomed to it.

Alvarez shares his advice for making a delicious salsa. “Offset the intensity with a dash of olive oil or something sweet. You can never go wrong with a jalapeno pineapple salsa.”

LOCAL LINKS

Fury Hot Sauce | furyhotsauce.com
Pepe and Lela’s | pepeandlelas.com
Narenj | narenjoakville.com
El Inka | elinka.ca
Spice & Saffron | spicensaffron.com
Joe’s African & Caribbean Market | joesburlington.com
The Spice Bazaar | thespicebazaar.ca

BY LAUREN MEDEIROS

People tend to romanticize soup. It’s the ultimate comfort food, they say. So warm and hearty. Good for what ails you. Like a hug in a bowl. Personally, I’ve never understood all this fuss over liquid food.

I consider myself a decent cook who’s big on flavour, but here’s my awful confession: I make boring soup. I cannot tell you how many times I’ve dumped an entire pot of it.

I do get the appeal of food that’s hot, soothing, economical and nutritious. The thing is, I want more than small morsels floating in bland broth. I want my soup to thrill my tastebuds. So, I have reached out to two celebrated food establishments for guidance.

No shortcuts

“What do soup-makers commonly do wrong?” I ask Luis Velasquez, Executive Chef and Owner, Familia Fine Foods in Burlington.

“Flavourless stocks, not enough time on the stovetop, and using artificial (supermarket) stocks,” he replies. But I’ve used real bones and still… blah. My chicken soup has never been good. Not even for the soul.

“You’re probably adding too much water or don’t have enough flavouring elements,” says Jacqui Cronin, Owner of The Platter Co and Table 10, a private dining room in Aldershot.

To bouillon or not to bouillon?

If your soup stock is thin in body and flavour, Cronin says it’s okay to fortify it with a pre-made stock paste, base, or bouillon cube from the grocery store. “If using these I would add them at the end, after you strain your stock, little by little, until you reach the desired flavour,” she says. “These do tend to be salty, so I would not add both salt and a pre-made stock base.

When Cronin makes chicken soup, she roasts a full chicken first, picks the meat off the bones and reserves the juices. She then re-roasts the carcass with vegetables and herbs. Next, in a pot with water, she boils and simmers all of this (including pan drippings). After 45 to 60 minutes, she either reduces the broth for more flavour, or just seasons it with salt and pepper.

I’m encouraged and can almost smell the roasted goodness! Now for my next question: Can plant-based soup taste decadent, too?

Meatless and marvellous

“If I were to make a vegetarian soup,” Cronin says, “I would make a roasted vegetable broth with carrot, onion, leek, celery, garlic, tomato, and some herbs like bay, parsley, thyme and rosemary.” Cronin cuts vegetables in 1-inch segments, tosses them in olive oil, roasts them, and then places them in a pot with just enough water to cover them. She brings this to a boil, lets it simmer for up to an hour, and strains it.

“If I wanted to intensify the flavour, I would then either bring the strained stock to a boil and reduce it or repeat the process of reboiling the stock, with more roasted vegetables…”

Velasquez shares his own tried-and-true tips: “Wash the vegetables properly,” he says. “Don’t discard the skins – those will be used later in the stock. Always start the stock with a good mirepoix (50% onion, 25% celery and 25% carrots). Add water and simmer for a minimum of one hour. If you want your soup thick, you can blend some of that mirepoix and put it back into the soup. Adjust with spices, salt and pepper.

I’m beginning to understand that soup is a labour of love. Rather than begrudge the process, I need to nurture my stock until I’m absolutely satisfied that
it’s bursting with flavour.

Supersoup does exist

Familia Fine Foods sells 15 varieties of frozen soups with gourmet, soul-warming flavours. Their signature Colombian soups express culture and home-made goodness in a bowl. “Ajiaco (chicken and potato), Sancocho (chicken, pork, plantain, cassava, and potato), Mondongo (beef tripe) and the Chicken Rice & Quinoa Soup have become staples, not only among the Latino community but also the Canadian clientele,” Velasquez says.

Among The Platter Co’s specialties are soups with a nostalgic twist. Their Tomato and Tarragon with Parmesan is a mature take on tomato soup with grilled cheese – warm and rich with heavy cream, scented with tarragon, and finished with a healthy amount of parmesan.

“Soup flavour is all about the balance and quality of ingredients,” Cronin says. “What you put in it is exactly what you’re going to get out of it. Patience is key.”

BY MICHELLE MORRA

The festive season warms our hearts with family, friends, and cherished traditions. What better way to add even more sweetness than with cakes from different cultures? Bursting with flavour and history, these treats “take the cake” when it comes to bringing people together. Try these beloved holiday desserts, fresh from bakeries in our deliciously diverse community.

The Yule Log (Bûche de Noël)

The Yule Log, or Bûche de Noël, has been a holiday favourite for generations. Inspired by the Germanic tradition of burning a yule log to welcome the sun, this 19th-century French cake symbolizes warmth and light. It’s a rolled sponge cake covered in chocolate buttercream, decorated to look like a tree branch with meringue mushrooms and a dusting of powdered sugar snow for a rustic touch.

British Fruit Cake

This holiday staple is packed with dried fruits, nuts, and sometimes a splash of rum or brandy. It’s dense and often covered in a thick layer of marzipan or royal icing. Fruit cake dates back to ancient Rome, when it was made with pomegranate seeds and raisins. And while it may not be everyone’s cup of tea, in the UK, a holiday without fruit cake would be decidedly unfestive.

Jamaican Black Cake

Speaking of fruit cakes, Jamaican Black Cake is served both at weddings and during the Christmas season. Soaking it in rum and wine gives it an intense flavour and a beautiful dark colour. This cake warms you from the inside out, making it a holiday favourite in many Caribbean households. (Author’s note: I’m not a fruitcake fan, but this one might convert me!)

Allahabadi Cake from India

Traditionally made for Christmas by Christian communities in India, Allahabadi Cake is a fruitcake with a twist. It’s spiced with ginger, cinnamon, and nutmeg and soaked in rum, but also includes ghee and petha (a candied gourd).

Hanukkah Cake (Apple Cinnamon Cake)

To mark the eight-day celebration of Hanukkah, many families enjoy a delicious Apple Cinnamon Cake. This spiced cake has layers of apples, cinnamon, and a hint of honey, symbolizing the sweetness of life and the warmth of family. The simplicity of this cake is its strength — easy to make and bursting with flavour.

Kurisumasu Keki from Japan

In Japan, Christmas is a relatively modern holiday, and the Kurisumasu Keki is its sweetest symbol. This light sponge cake is layered with whipped cream and strawberries, a simple but elegant dessert that’s as pretty as it is delicious.

Panettone from Italy

This fluffy cake filled with dried fruits has become a global holiday favourite. Its subtle sweetness is perfect for the season. Have leftovers? Panettone French toast or bread pudding makes a rich breakfast treat.

Bibingka from the Philippines

Bibingka is a traditional Filipino rice cake. Made with coconut milk, eggs, and cheese, this cake is typically cooked in clay pots lined with banana leaves for a unique, slightly smoky flavour. It’s often served after midnight mass during the Christmas season.

Drømmekage from Denmark

The Danish Drømmekage, or “Dream Cake,” is as dreamy as it sounds. It’s a moist sponge cake topped with a crunchy caramelized coconut topping.

Bolo Rei from Portugal

Bolo Rei or King Cake is a Portuguese classic that’s both fun and flavourful. Shaped like a crown and filled with candied fruits and nuts, it’s traditionally eaten from Christmas through Epiphany. The real excitement comes from the hidden surprises — a tiny gift and a fava bean are baked inside. Whoever finds the bean has to buy the cake next year.

Chinese New Year Cake

Many families celebrate Lunar New Year with Nian Gao, a sweet, chewy steamed rice cake made of glutinous rice flour and brown sugar. Symbolizing prosperity and growth, it’s traditionally shared with loved ones to bring good fortune in the year ahead. I’ll take some of that!

Christmas Cake

Finally, whimsical cakes decorated with beloved holiday characters or winter scenes can be enjoyed at holiday parties around our community, bringing a festive touch that delights both the eyes and the taste buds.

Local Links:

The Sweetest Thing, Oakville
Christmas themed cakes
thesweetestthing.com

Sweet Paradise Bakery,
Waterdown
Christmas cakes and Yule logs
sweetparadise.ca

The Black Forest Pastry Shop,
Oakville
Yule logs
black-forest-pastry-shop.square.site/#2

Sweet Bakery, Oakville
Christmas themed cakes
sweetbakery.ca

Denninger’s, Oakville and
Burlington
Yule logs
denningers.com

Aveiro Bakery, Oakville
Bolo Rei or King Cake
aveirobakery.ca

Monastery Bakery, Oakville
Panettone, Yule logs, Cinnamon
Apple Cake
monasterybakery.com

The Danish Pastry House,
Oakville and Burlington
Drømmekage or Dream Cake
danishpastryhouse.ca

British Pride Bakery, Burlington
British Fruit Cake
britishpridebakery.com

By Lisa Thornbury