Our team works hard to prepare our menu and charcuterie from scratch:
Restaurant
The menu features our specialty meats in classic deli fare, comfort foods and internationally inspired dishes. Emphasis is on high quality and local ingredients.
Visit us to try one of our two-hand, two-napkin sandwiches, old-fashioned burgers, and famous hand-cut fries. Watch as we bake our breads and pizzas to order in our new wood-fired oven.
+Deli
We use traditional methods and locally pastured meat to make our own raw and ready-to-eat specialty meats. All cutting, curing and smoking is done in-house. We don't use fillers, giving our products a better taste and texture and result in most items being gluten-free.
Pick up something to grill for dinner or grab the perfect items for a charcuterie board to enjoy with friends:
Pâtés
Raw Sausages
Smoked Sausages
Bacon
Smoked and Cured Meats
Air Dried Salamis
LOCAL CONNECTIONS
We use high quality local ingredients from:
Bar M Ranch
Benjamin Bridge Winery
Blue Harbour Cheese
Bulwark Ciders
Centreville Hutten Farms
Cows Cheese
Grand Pre Wines
Klayhurst Farm
Laughing Whale Coffee Roasters
Martock Glen Farm / Oulton's Meat Market
Propeller Brewery
Tanner & Co. Brewing
That Dutchman's Cheese Farm
additional local farmers and producers
Look for us on the menus and shelves at:
Church Brewing Co.
Five Girls Baking
Maritime Express Cider Co.
Mother's Pizza
Planters Ridge Winery
Stirling's Farm Market
Tanner & Co. Brewing
The Stillwell Freehouse
OUR STORY
Joseph has been building his career in the Nova Scotia food industry for over 20 years, beginning with culinary training at NSCC Kingstec and Holland College. After working on the line at the original Acton’s in Wolfville, he went on to help run the kitchen of Halifax restaurant Fid, focusing on classic French cuisine with Asian influence, The Halifax Club, and Domaine de Grand Pré’s fine dining restaurant Le Caveau.
In fall 2011, he started his own business based on his interests in high quality local ingredients and classical charcuterie recipes and techniques. As chef and owner of Peasant’s Pantry, he built a small processing facility and began using local meat to produce over thirty types of charcuterie himself, selling them at the Wolfville and Tantallon farmers' markets and to restaurants in the Valley and HRM.
In spring 2014, it became clear that more space and staff were needed to keep up with the growing business. Joseph purchased and renovated the former location of The Highwayman restaurant, which had been vacant on Highway 12 in New Ross for several years. The vision for the relocation and expansion was a traditional deli: continuing to produce specialty meats plus butcher cuts and a menu for eat-in/take-out all under one roof.
The deli opened in time for Canada Day weekend 2014 and it was an exciting year as the vision became a reality. The menu offers casual, high quality food. Like the specialty meats, the menu features variety and is made in-house from scratch with emphasis on local ingredients.
At home in the welcoming and supportive community of New Ross, Peasant's Pantry is continually growing and improving. In 2019 we stopped selling at markets, increased our dining room seating and became licensed. Now offering NS wine, beer and cider all the time, we celebrated with a special sold-out multi-course dinner New Year’s Eve. A brief closure in January wasn’t a vacation - Joseph built a wood oven and re-opened with an updated menu with all the favourites plus some new items, including made-to-order wood-fired breads and pizzas. Joseph, his family and his team at the deli look forward to many more successful years of business in our little A-frame shop built on quality, consistency and taste.
