Wholesale Bakery
Scones, pies, pasties, pork pies and cakes supplied to Ontario cafes, delis, pubs and caterers in frozen and bake-off formats built for consistent results.
For years our bakers have been turning out the things a British menu is built on: a scone that splits clean for cream and jam, a hand-raised pork pie with a proper crust, a sausage roll worth queuing for. We make them the way they should be made, and we supply them by the case to the kitchens across Ontario that want that quality on their own shelves.
Wholesale means you get the same baking our customers know us for, in formats that suit how you actually work. Take it frozen and bake off to order for that fresh-from-the-oven smell and finish, or take it ready-baked when you need speed and a steady hand behind the counter. Either way, every batch lands the same, service after service.
58 wholesale lines in this division · frozen and bake-off formats · contact for wholesale pricing.
Wholesale range
The one that started afternoon tea.
A proper plain scone, baked light and tender with a soft crumb that pulls apart cleanly. Split it warm and pile on butter, clotted cream and jam the way afternoon tea was meant to be. Simple, honest and endlessly versatile.
Sweet, plump raisins in every bite.
A soft, tender scone studded with plump, juicy raisins in every bite. The gentle sweetness means it’s just as happy with a smear of butter as it is with jam and cream. The tea-time favourite people quietly reach for first.
Sharp cheddar baked right through.
A savoury scone baked with sharp cheddar right through the crumb, golden on top and soft within. Warm it through, add a good knob of butter and it turns a bowl of soup into a proper lunch. Rich, cheesy and made for people who prefer their scone savoury.
Tart cranberry meets sweet white chocolate.
A tender scone shot through with tart cranberries and melting pockets of sweet white chocolate. The sharp fruit and creamy chocolate play off each other beautifully, making this the one that feels a little bit special. A more indulgent take on the tea-time classic.
Juicy blueberries in a tender crumb.
A soft, tender scone bursting with juicy blueberries that turn sweet and jammy in the bake. Warm it gently and the fruit almost melts into the crumb. Fresh, fruity and a firm favourite come the warmer months.
The fry-up isn’t finished without them.
A Scottish breakfast essential: soft, flat tattie scones made from mashed potato and made for the pan. Fry them in a little butter until golden and tuck them into the full fry-up alongside your eggs, bacon and sausage. Humble, comforting and proper.
What it is: A tattie scone is a soft, flat Scottish griddle scone made from mashed potato, fried until golden and served as part of a cooked breakfast.
The soft farl at the heart of the fry.
A traditional Irish soda scone, also known as soda bread or a farl, raised with baking soda rather than yeast for a soft, close crumb. Split and fried in the pan, it’s a cornerstone of the Ulster fry and a lovely thing warm with butter. Simple, rustic and made the way it should be.
What it is: A soda scone, or farl, is a soft Irish quick bread leavened with baking soda instead of yeast, often fried and served as part of a cooked breakfast.
Wholesale range
The Scottish loaf, light or well-fired.
A traditional Scottish loaf with a soft, close crumb and a proper baker’s crust, offered light for an even golden bake or well-fired for that deeper, darker, almost caramelised finish some folk swear by. It slices beautifully for toast under a scrape of butter and marmalade, and holds its own alongside soup, cold meats or a fry-up. This is bread made the way it should be, the sort that tastes of a Scottish kitchen on a Sunday morning.
Soft morning rolls, built for the breakfast bap.
Traditional Scottish morning rolls, soft and floury with a tender bite, baked light for a pale golden crust or well-fired for a bolder, deeper bake. These are the rolls a Scottish breakfast is built on: split one open, tuck in a square sausage, bacon or a fried egg, and you have the roll people grew up on. Made the proper way, they are as good with butter and jam as they are carrying the full fry-up.
Wholesale range
Tender sirloin, deep brown gravy, proper pastry.
Hand-cut sirloin steak simmered slow in a deep, savoury gravy, then sealed in proper short pastry. No fillers, no shortcuts - just tender beef and rich brown gravy, made the way a pie should be. The one people reach for when they want something honest and hearty.
Steak and potato in rich gravy, a meal in itself.
Hand-cut sirloin steak and soft chunks of potato in a deep, savoury gravy, wrapped in golden short pastry. The potato drinks up the gravy and makes it that bit more filling - a proper one-pie meal for a hungry table.
Sirloin steak braised in a rich, malty ale gravy.
Hand-cut sirloin steak braised in a rich gravy deepened with British ale, sealed in proper short pastry. The ale rounds out the beef with a gentle, malty warmth - familiar, comforting and full of flavour. A pub classic brought home.
Sirloin and earthy mushroom in a rich, savoury gravy.
Hand-cut sirloin steak and earthy chunks of mushroom in a deep, savoury gravy, under a lid of golden short pastry. The mushrooms lend a woodsy richness that makes an already hearty pie feel that bit more special.
Sirloin steak and sweet onion in a rich brown gravy.
Hand-cut sirloin steak with thick, sweet slices of onion in a deep, savoury gravy, wrapped in golden short pastry. The onions soften down and sweeten the gravy - a simple, honest combination that has fed British tables for generations.
The old-school classic - steak and kidney done properly.
Hand-cut sirloin steak and tender chunks of kidney in a deep, savoury gravy, under proper short pastry. Steak and kidney is a true British classic - the kidney bringing a rich, slightly minerally depth that gravy-lovers know and cherish. Made for those who want the real, old-fashioned thing.
Sirloin steak in a dark, velvety Guinness gravy.
Hand-cut sirloin steak in a deep, savoury gravy carrying the unmistakable richness of Guinness, sealed in golden short pastry. The stout adds a dark, almost velvety depth that makes this a proper cold-weather pie - hearty, familiar and full of flavour.
Sirloin steak and sharp, creamy Stilton in rich gravy.
Hand-cut sirloin steak with chunks of Stilton melting through a deep, savoury gravy, under a lid of golden short pastry. Stilton is England’s great blue cheese, sharp and creamy at once, and here it turns a classic steak pie into something quietly indulgent.
Comforting mince and onion, just like you remember.
Seasoned ground beef and diced onion in a deep, savoury gravy, wrapped in golden short pastry. Mince and onion is the humble, comforting pie of British childhoods - soft, rich and endlessly familiar. Simple food, done properly.
Tender chicken, peas and carrots in a homely gravy.
Diced chicken with peas and carrots in a smooth, comforting chicken gravy, under golden short pastry. Lighter than the beef pies but every bit as satisfying - a wholesome, homely plateful that suits just about anyone.
Creamy chicken and mushroom, pure comfort food.
Diced chicken and sliced mushrooms in a smooth, savoury chicken gravy, sealed in golden short pastry. A gentle, creamy classic - the mushrooms adding an earthy note that makes it feel like proper comfort food.
Chicken and sweet leek in a gentle, creamy gravy.
Diced chicken and soft, sweet leeks in a smooth chicken gravy, under a lid of golden short pastry. Chicken and leek is a gentle British classic - the leeks bringing a mild, oniony sweetness that lifts the whole pie. Homely and quietly special.
A proper hot curry, wrapped in pastry.
Diced chicken and vegetables in a hot vindaloo-spiced curry, wrapped in golden short pastry. The curry pie is a beloved British takeaway-shop tradition - all the warmth and heat of a good vindaloo in a handheld, bakeable pie. Not for the faint-hearted.
The full fry-up, baked into one handheld pie.
The full British fry-up in a pie: sausage, British-style back bacon, Heinz baked beans and egg, all baked into golden short pastry. Everything you love about a proper morning plate, made portable and warming. A genuine crowd-pleaser at any hour.
Creamy cheese, onion and potato in golden pastry.
A creamy blend of cheese, onion and potato baked into golden short pastry - simple, rich and completely satisfying. A meat-free favourite with real comfort-food credentials, as good hot from the oven as it is cold the next day.
Minted lamb, potato and turnip - Sunday roast in a pie.
Ground lamb in a rich, minted gravy with potato and turnip, sealed in golden short pastry. Lamb and mint is a quintessentially British pairing - the fresh mint cutting through the richness of the lamb just as it does at a Sunday roast. Hearty and deeply traditional.
A whole roast chicken dinner, stuffing and all, in a pie.
Diced chicken with peas, carrots and Paxo sage-and-onion stuffing in a smooth chicken gravy, under golden short pastry. It is a full roast chicken dinner folded into one pie - the stuffing bringing that unmistakable Sunday-lunch aroma. Comfort on a plate.
Christmas dinner, cranberries and all, in one pie.
Diced turkey with peas, carrots, Paxo stuffing and whole cranberries in a savoury chicken gravy, baked in golden short pastry. It is the whole Christmas dinner in one pie - turkey, stuffing and that essential tart burst of cranberry. A little taste of the holidays whenever the craving strikes.
Rich beef and vegetables under golden, creamy mash.
Ground beef and vegetables in a rich gravy, topped with a golden layer of creamy mash. A true British comfort-food institution - no pastry here, just soft potato over a savoury base, baked until the top turns crisp. The dinner that always feels like home.
A proper pie, built to feed the table.
When one pie needs to feed the whole table, we’ll build it to size. Tell us the occasion and we’ll bake a larger version of the pies our regulars already love, made the way they should be and cut like a proper centrepiece. A shared pie for Sunday tables, family gatherings and the days that call for more than a single serving.
Our steak pie, sized for the whole family.
Hand-cut sirloin steak in a deep, savoury gravy, baked into a full 8-inch round and made for sharing. This is the family-sized version of the steak pie our customers come back for: rich, hearty and generous enough to cut into proper wedges at the table. A cold-weather centrepiece, served the way a steak pie should be.
Steak and sausage, together under one golden lid.
Hand-cut sirloin steak and proper British pork links, baked together in a deep, savoury gravy under a golden lid. The sausage brings its own richness to the steak, making this a heartier, more indulgent take on the classic family-sized pie. A generous cold-weather round, made for sharing and second helpings.
Wholesale range
Award-winning pork pie, sized for one.
Seasoned pork encased in hand-raised hot-water crust pastry and set in a thin layer of savoury jelly, in a neat single-serving size. Our award-winning recipe, made the traditional way for a snack that eats every bit as well cold as it does with a spoonful of proper pickle. Small, handsome and endlessly moreish.
What it is: A pork pie is a British cold-eating pie: seasoned minced pork baked inside a sturdy hot-water crust pastry with a layer of savoury jelly, traditionally served cold with pickle.
Our award-winning pork pie, sized to share.
The full-sized version of our award-winning pork pie: seasoned pork in a hand-raised hot-water crust, finished with a thin layer of savoury jelly and a deep, golden shell built to be shared. Cut it into generous wedges for the table, a picnic or a pork-pie-and-pickle spread done properly. Hearty, traditional and made the way it should be.
What it is: A pork pie is a British cold-eating pie: seasoned minced pork baked inside a sturdy hot-water crust pastry with a layer of savoury jelly, traditionally served cold with pickle.
Wholesale range
The Saturday-at-the-football pie, done properly.
A double-crust Scottish classic: seasoned minced beef, peppered and spiced, packed into a firm hot-water pastry case built to hold its shape. The dished top is made to be filled, whether that’s a spoon of beans, a splash of gravy or a scoop of mash. Handheld, satisfying and endlessly versatile.
What it is: A Scotch pie is a small, round Scottish pie in a sturdy pastry shell filled with spiced minced beef, with a dipped top made for adding beans, gravy or mash.
Flaky puff pastry, savoury beef, gone in three bites.
Seasoned minced beef rolled in golden, buttery puff pastry and baked until the layers shatter and the filling stays juicy. A proper British bakery staple, warm from the oven or packed cold for later. The kind of thing that never lasts long on the counter.
The original sausage roll, flaky and warm.
Seasoned minced pork wrapped in light, golden puff pastry and baked until crisp and flaky. The traditional British sausage roll, with a savoury, well-seasoned filling that stays moist inside crackling layers. Best eaten warm, though few ever wait that long.
Scotland’s answer to the pasty, meat and onion only.
A Forfar favourite: seasoned minced beef and chunks of onion folded into puff pastry and baked into a plump, savoury half-moon. No potato, just meat, onion and pepper in a crisp golden case. Hearty, handheld and unmistakably Scottish.
What it is: A bridie is a traditional Scottish pastry, like a pasty but filled only with seasoned minced beef and onion, no potato.
Salty, savoury corned beef in flaky pastry.
Rich, salty corned beef with chunks of onion and seasoning, folded into golden puff pastry and baked until crisp. A nostalgic favourite that leans on the deep, savoury flavour of proper corned beef. Filling, familiar and made to be eaten in the hand.
Melted cheese, soft onion, flaky pastry.
A creamy blend of cheese, onion and potato folded into golden puff pastry and baked until crisp and molten inside. A proper vegetarian option that never feels like an afterthought, with the comforting savoury pull of melted cheese. Warm, filling and hard to put down.
A proper vindaloo kick in flaky pastry.
Diced chicken in a hot vindaloo-style curry with diced vegetables, folded into golden puff pastry and baked crisp. A warming, spiced handheld with real heat for those who want it. The pasty tradition given a fragrant, fiery twist.
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.
A full meal’s worth of beef and root veg.
The full-size traditional pasty: seasoned minced beef with turnip, potato and onion in a hand-crimped case, baked until deep golden. Bigger and heartier than the Cornish, with the classic root-vegetable filling that makes it a meal in itself. Proper Sunday-sized comfort in pastry.
Egg, sausagemeat, crisp crumb, cut and marvel.
A whole hard-boiled egg wrapped in seasoned minced pork, rolled in breadcrumbs and fried until deep golden and crisp. Cut it in half for the classic reveal of firm egg at the centre. A picnic and pub-plate legend, just as good cold as it is warm.
What it is: A Scotch egg is a whole hard-boiled egg encased in seasoned sausagemeat, coated in breadcrumbs and fried, eaten hot or cold.
The rich, offal-based classic, done the old way.
A proper old-school butcher’s dish: rich meatballs of beef, liver and kidney, seasoned and simmered in a deep beef and onion gravy. Full-flavoured and unashamedly traditional, the sort of savoury classic that’s getting harder to find. Serve with mash and peas for a plate straight out of a British kitchen.
What it is: Faggots are traditional British meatballs made from minced meat and offal such as liver and kidney, seasoned and served in a rich onion gravy.
Beans, mash and cheese in a crisp pie shell.
Comfort food in a Scottish pie shell: Heinz Beanz layered with creamy mash and cheese, baked until the top turns golden and bubbling. Familiar, hearty and just a bit indulgent, it takes the flavours of a favourite tea and packs them into handheld pastry. The kind of thing kids and grown-ups fight over.
What it is: Cheesy beaners are a Scottish pie shell filled with baked beans, mashed potato and cheese, baked until the cheese is golden.
Wholesale range
The tea-table classic, jam and cream and all.
Two light layers of butter sponge sandwiching a generous seam of raspberry jam and fresh cream. Simple, classic and quietly indulgent, it is the cake that has ended a thousand British afternoon teas. Made the way it should be, with nothing dressed up and nothing left out.
The whole Victoria sponge, sized for one.
All the pleasure of a full Victoria sponge in one neat, single-serve size: light butter sponge, raspberry jam and fresh cream. Perfect when you want the classic without cutting a whole cake. Just right with a cup of tea and no sharing required.
Choux, fresh cream, chocolate on top. Simple joy.
A soft choux pastry shell piped full of fresh cream and finished with a glossy layer of chocolate. Light, rich and gone in a few happy bites. A patisserie-counter favourite that never goes out of fashion.
Crisp pastry, cool custard, pure nostalgia.
A crisp, sweet pastry cone filled with smooth, cool custard. A nostalgic bakery treat that takes many people straight back to the corner shop of their childhood. Light, sweet and made for eating on the spot.
Chocolate cake under a coat of milk chocolate.
A moist chocolate cake wrapped in a generous coat of milk chocolate. Rich, unfussy and deeply satisfying for anyone who takes their chocolate seriously. The sort of slice that pairs perfectly with a strong cup of tea.
Jam, cream and coconut. A retro tea-time gem.
A soft round of white sponge layered with raspberry jam and fresh cream, then rolled in coconut. Sweet, pretty and a little bit retro, it is a British tea-time favourite with a soft coconut finish. Familiar to anyone who grew up with a cake tin in the house.
Big, soft and freshly baked. Flavours vary.
Big, soft, freshly baked muffins in a rotating choice of flavours. Tender crumb, generous size and the kind of everyday treat that goes just as well with a morning coffee as an afternoon break. Flavours vary, so there is always a reason to come back.
Soft sweet dough, a different flavour each time.
Soft sweet dough baked into a comforting tart, offered in a changing choice of flavours. Homely, generous and made for people who like their baking a little more old-fashioned. There is usually a favourite waiting, whatever the day.
Shortbread, jam and icing, topped with a cherry.
Two rounds of buttery shortbread sandwiched with raspberry jam, topped with smooth royal icing and crowned with a single glace cherry. Sweet, tender and instantly recognisable to anyone raised on a Scottish bakery counter. A wee treat that always disappears first.
What it is: An empire biscuit is a classic Scottish treat of two shortbread biscuits sandwiched with jam, iced on top and finished with a cherry.
Proper pastry tarts, a new flavour each visit.
Traditional sweet pastry tarts in a changing choice of fillings, baked the proper old-fashioned way. Crisp shell, generous filling and a different favourite depending on the day. Simple, comforting and made to go with a cup of tea.
Chocolate cornflake crunch, topped with mini eggs.
Crunchy cornflakes bound in rich chocolate and topped with mini eggs. A no-bake treat that every British child made at some point, and every adult still secretly loves. Sweet, crisp and unmistakably nostalgic.
Custard, strawberry and a glossy glaze in one bite.
A crisp sweet pastry shell filled with smooth custard, topped with a strawberry and finished under a bright glaze. Small, fresh and just the right size for one. A pretty little classic that looks as good as it tastes.
Flaky pastry, sweet currants. Small and moreish.
Flaky, buttery pastry wrapped around a sweet, spiced currant filling and baked until golden. Small, nostalgic and exactly the sort of thing people come back for. A proper Lancashire classic that has earned its place on the bakery counter.
What it is: An Eccles cake is a small round English pastry from Lancashire, filled with sweet spiced currants and made with flaky butter pastry.
We supply most of the range two ways so you can match the format to your kitchen, not the other way round.
Frozen for bake-off arrives raw and ready for your oven, with case counts and bake guidance on every line, for example steak pies at thirty per case, baked at 365°F for twenty-two to twenty-six minutes. You control the timing, hold the smell of fresh baking on your floor, and finish each piece to order. Ready-baked lands finished and packed in retail-ready packs, ideal when you want it on the shelf fast or you are working without a hot oven to hand.
Whichever you choose, the recipe and the result are the same. Contact for wholesale pricing and current case formats.
Our scones bake up tall and tender, ready to split for cream teas, breakfast service or a filled savoury. Plain and raisin for the classics, cheese for a savoury board, and blueberry or cranberry white chocolate when you want something that sells itself from the cabinet.
We also bake the regional bread that reminds people of home: Scottish potato scones, the soft flat griddle scone (a Tattie scone) that belongs on a fry-up, and Irish soda farls. Loaves and morning rolls come in the traditional Scottish light or well-fired, so you can offer the crust your customers ask for by name.
The heart of a British menu. Our 5-inch pies are built on hand-cut sirloin steak in a rich gravy, from the plain Steak & Gravy through Steak & Ale, Steak & Guinness, Steak & Stilton and Steak & Kidney, alongside chicken pies, a full breakfast pie of sausage, British-style bacon, Heinz beans and egg, and seasonal favourites like the Festive Holiday turkey pie.
The hot savoury case runs deep. There are Scotch pies (a Scottish hand-raised mutton-style beef pie in a crisp shell), bridies (a Forfar folded beef-and-onion pastry), Cornish and traditional pasties, and both beef and pork sausage rolls in flaky puff. And then the pork pies: our award-winning hand-raised pies in 3-inch and 5-inch, baked and ready to sell cold from the deli. For anything larger, we make custom pie sizes to order.
Contact for wholesale pricing and available case formats across the pie and savoury range.
A sweet counter people linger over. Victoria sponge layered with raspberry jam and fresh cream, chocolate eclairs, custard horns, Empire biscuits finished with royal icing and a cherry, and Eccles cakes, the flaky little currant-filled pastry the north of England grew up on.
There are strawberry tarts, madeleines with coconut and cream, muffins and sweet dough tarts in rotating flavours, and chocolate cornflake cakes for the younger crowd. Cased for catering or packed for retail, they give a cafe or deli a finished, home-baked look without a pastry section of your own.
We work with cafes and tearooms, delis and butchers, pubs and clubs, caterers and independent retailers across Ontario, from single sites to small groups. Whether you want three lines for a display counter or a full frozen bake-off programme, we will help you build a range that fits your space, your oven and your customers.
As an Ontario family bakery, butchery and grocer with nine stores, we bake this range every week for our own shelves, so you are buying from people who sell it, not just make it.
Wholesale & trade
Tell us what you sell and how you work, and we will put together a range, formats and wholesale pricing to match. Get in touch to request the current wholesale bakery list, case sizes and bake-off guidance for your kitchen.
