Real Food, Real Stories

Behind every meal we prepare is a commitment to bringing authentic flavors and nutritious choices to busy lives across Quebec

From Small Kitchen to Food Court

What started in Carlisle's home kitchen back in 2019 has grown into something we never quite expected. She began meal prepping for her neighbor Amara, who worked double shifts and barely had time to grab decent food.

Word spread quickly in the building, then to Amara's coworkers at the hospital. Before we knew it, Carlisle was preparing meals for twenty families each week. The operation moved to a commercial kitchen in early 2023, and by fall of that year, we found our permanent home in Les Galeries de Hull.

"We're not trying to be everything to everyone. We make real food that works for real schedules. That's been our approach from day one." - Carlisle, founder

Fresh ingredients being prepared in our commercial kitchen

The People Behind Your Meals

Every dish that leaves our kitchen represents the care and expertise of our small but dedicated team

Carlisle

Founder & Head Chef

Started this journey from her apartment kitchen. Now manages our menu development and ensures every recipe meets her standards for both nutrition and taste.

Marcus

Operations Coordinator

Handles our logistics and customer coordination. He's the one who makes sure your weekly orders arrive exactly when you expect them to.

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Our Kitchen Team

Food Preparation

Four experienced cooks who bring consistency to every batch. They follow Carlisle's recipes but add their own attention to detail that makes the difference.

How We Approach Food

These aren't corporate values printed on a wall. They're the principles that guide our daily decisions about what we cook and how we serve it.

Ingredient Transparency

We list every ingredient, including preservatives and additives. If something has a shelf life longer than what you'd make at home, we tell you why and how.

Real Schedule Respect

Your pickup times matter. We batch-cook throughout the week so your Tuesday order is just as fresh as Monday's, and we're ready when you are.

Sustainable Portions

We size meals based on actual hunger, not marketing appeal. Our goal is zero leftovers that go to waste, whether in your fridge or ours.

Local Partnerships

We work directly with three local farms and two specialty suppliers. This keeps our costs reasonable and supports the regional food network.

Team member portioning meals in our preparation area

Quality control check of packaged meals before distribution