Baked In-House
Beef, potato, swede and onion, crimped into golden shortcrust and baked fresh in our Ontario bakery — a whole meal you can hold in one hand.
There are few things more comforting than a warm Cornish pasty in your hand on a cold day. For anyone who grew up in Britain, that first bite is pure memory — the bakery queue, the paper bag warming your palms, the savoury steam that hits you the moment you break the crust. It is honest food, the kind that fed a working day and never needed a plate or a fork.
If it is new to you, here is the short version: a Cornish pasty (say it “pass-tee”) is a self-contained meal baked inside a crimped shortcrust pastry. Beef, potato, swede and onion are seasoned simply and folded in raw, then sealed with that distinctive rope-twist edge and baked until deep golden — everything cooking together in its own steam. We bake ours fresh in-house, the proper way, so you can grab one warm at the counter or take a few home for later.
“Hold it by the crimp, take a bite — a whole meal in one hand, baked the way it should be.”
From our counter
Available in store across our nine Ontario shops, and to trade in frozen or bake-off cases.
The original portable lunch, crimped by hand.
Seasoned minced beef with peas and carrots sealed inside a hand-crimped pastry case and baked golden. The classic crimped edge was made to be a handle, the whole thing built to travel and eat on the move. Hearty, honest and a proper meal in one hand.
The traditional Cornish pasty keeps to four simple fillings, and the magic is in what happens between them in the oven. Beef, potato, swede and onion go in raw, seasoned with little more than salt and plenty of pepper, then bake together slowly so the juices mingle into something far greater than the sum of its parts.
Swede is the one Canadians sometimes pause on — it is a golden root vegetable, mild and slightly sweet, often sold here as rutabaga. It gives a proper Cornish its warmth and its unmistakable savoury depth. Nothing fancy, nothing showy — just good ingredients doing honest work inside a sturdy, buttery crust.
The pasty earned its shape underground. Cornish tin miners needed a lunch they could carry in a pocket and eat with grubby hands, so the thick crimped edge became a built-in handle — you held the pasty by the crimp, ate the rest, and left the pastry your fingers had touched.
That sturdy, self-contained design is exactly why the pasty travelled the world and why it still works today. It is a whole meal, wrapped and sealed, that holds together whether you are eating it on a job site, on the drive home, or standing at the kitchen counter because you could not wait to sit down.
A Cornish pasty is at its best warm, when the pastry is crisp and the filling is steaming. Straight from our counter it is ready to eat, and it makes a proper lunch on its own — though many customers like it with brown sauce, a dab of pickle, or a good cup of tea.
At home, a Cornish freezes well, so it is worth keeping a couple in for a busy week. To reheat, warm it through in the oven rather than the microwave — that is what keeps the shortcrust crisp instead of soft. Give it a little time to settle before the first bite, as the filling holds its heat.
Our traditional Cornish pasties are baked and sold across our nine Ontario stores — pop in, follow your nose to the counter, and take home a proper taste of Britain. One warm for lunch, or a few to reheat for tea when there is no time to cook.
Availability can vary a little by store and by day. Call ahead if you are after a particular quantity and we will tell you what is on the counter and sort you out for a crowd.
Running a pub kitchen, cafe, deli or catering business? A genuine Cornish pasty is an easy, high-margin addition to a grab-and-go cabinet or a British menu — it travels well, holds beautifully on a warmer, and it is the real article your customers will notice.
We supply Ontario businesses direct, in bulk trays and case formats to suit your service, with standing orders welcome. We do not publish wholesale prices online, so please contact us for wholesale pricing and available formats and we will build an order around your kitchen.
Wholesale & trade
Visit any of our nine Ontario stores to pick up a traditional Cornish pasty baked fresh that morning — grab one warm or take a few home to reheat. Stocking a cafe, pub or catering menu? Get in touch about wholesale supply and available formats, tell us what you need, and we will take care of the rest.
Good to know
A traditional Cornish pasty is defined by four simple fillings — beef, potato, swede (a golden root vegetable, sold here as rutabaga) and onion — seasoned plainly and baked raw inside a shortcrust pastry so everything cooks together in its own steam. It is sealed with a distinctive rope-twist crimp along one edge, which historically doubled as a handle for Cornish miners. That combination of ingredients, the crimp and the bake-from-raw method is what sets a Cornish apart from other pasties.
For the best result, warm it in a moderate oven (around 350F / 180C) for 15-20 minutes until it is piping hot right through the centre. Reheat from chilled, or from fully thawed if you have frozen it. We would avoid the microwave where possible, as the oven is what keeps the shortcrust crisp rather than soft. Let it rest for a minute or two before your first bite, since the filling holds its heat.
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