We are re-opening for the 2023 season on Friday, March 17! Like the spring weather, we are starting slowly:
Open Fridays 4-7 pm
Open Saturday + Sundays 12-7 pm
Updates posted here and on Facebook + Instagram @peasantspantry
To join our team email email@example.com We're looking for another part-time front of house team member. 1-2 shifts per week available on Thurs, Fri, Sat or Sun. Potential for additional hours in summer if desired. Offering wage + perks (incl. benefits) + amazing customers + excellent staff meals ;)
Our team works hard to prepare our menu and charcuterie from scratch:
The menu features our specialty meats in classic deli fare, comfort foods and internationally inspired dishes. We make everything in-house, from the sauces to the meats, with emphasis 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 buns and pizzas to order in our woodfired oven.
We use traditional methods 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 resulting in most items being gluten-free.
Grab items for the bbq, easy meals and charcuterie boards:
Selection varies as we make and sell items daily - give us a call or pop in for today's assortment!
Select charcuterie also available at Stirling's Farm Market in Greenwich, NS.
Avondale Sky Vineyards
Bar M Ranch
Ciro's Roma Cheese Ltd.
Martock Glen Farms / Oulton's Meats
North Mountain Fine Coffees
Tanner & Co. Brewing
additional local farmers and producers
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. We started offering NS wine, beer and cider and celebrated with a special sold-out multi-course dinner New Year’s Eve. A brief closure in January 2020 wasn’t a vacation - Joseph built a wood oven and re-opened a few weeks later with an updated menu - all the favourites plus some new items, including made-to-order wood-fired buns and pizzas. The pizzas have been a hit as we continue to offer the full menu for take-out throughout the pandemic. 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.