Celebrating 40 years of success in the food world, with more to come

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The pandemic has seen an unprecedented disruption in the Canada’s food world that has encompassed every facet of the country’s sustenance cycle – everyone from the restaurant and hospitality industry to the farmers, the food purveyors and suppliers of what we put on our table every day, has been directly impacted by the global events of the past 19 months.

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Challenging doesn’t begin to describe the crisis COVID has created not only locally, but around the world. Yet many companies have pivoted to ride out the storm – with great success.

Ontario’s Farm Boy grocery chain stands out, considered one of the country’s fasted-growing food retailer, and successfully celebrating its 40th anniversary this week.

From the small, 300 square-foot produce store in Cornwall, Ont., which opened back on Dec. 2, 1981 to the latest location on Front St., in Toronto, Farm Boy now has 42 locations across Ontario, and employs more than 5,600 staff.

And word is – there are more stores to come in the new year.

In 2018, the company was acquired by Empire Co., with Farm Boy’s founder along with its CEO remaining in their current roles to see to the company’s continuous growth.

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Named one of Canada’s 50 Best Managed Companies, the chain’s success is a testament to the founder’s vision of a customer-first initiative, along with providing fresh, organic foods and chef-inspired meals, not to mention close to 2,000 branded products. In fact the company’s known for its butcher quality meats, artisan cheese, fresh dairy and private label products, not to mention made-from-scratch sweets.

What’s the secret to the company’s success? “We owe our success to our loyal customers but also to our dedicated team members and the valued partners we’ve had the privilege of working with over the years,” explains Jean-Louis Bellemare, president, and founder of Farm Boy. “Without them, we wouldn’t be where we are today and we truly can’t thank them enough.”

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Here are a couple of favourite recipes from the company:

Eggnog French Toast

3 large eggs

1 tsp. vanilla

Pinch sea salt

4 Tbsp. butter

1 1/2 cups prepared eggnog

1/4 tsp. ground cinnamon

10 slices thick crust toast bread

Pure maple syrup

Icing sugar and fresh berries

In medium bowl, whisk eggs, eggnog, vanilla, cinnamon, and salt. Dip bread slices in egg mixture and let bread absorb it completely. Melt butter in large frying pan and cook bread until golden brown on both sides. Serve dusted with icing sugar, drizzled with maple syrup, and sprinkled with berries.

After Dinner Hazelnut Hot Chocolate

1/4 cup whipping cream

2 cups whole milk or milk of choice

6 Tbsp. chocolate hazelnut spread

2-3 Tbsp. decaffeinated instant coffee

2-3 Tbsp. hazelnut liqueur (optional)

Cocoa powder for dusting

In medium bowl, whisk whipping cream until stiff, about 5 minutes. Reserve. In medium saucepan, combine milk, chocolate hazelnut spread and instant coffee. Bring up to a simmer and whisk until instant coffee is completely dissolved and mixture is hot. Take pan off the heat and add hazelnut liqueur, if using. Pour into 4 espresso cups and top with whipped cream. Finish with a dusting of cocoa powder.