Brunch

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Every Saturday & Sunday from 10am-2pm, Suzanne Wall & Brooke Gagne host brunch at The Depanneur, with a focus on local & organic ingredients.

Our new & expanded Mix’n’Match brunch menu features:

Two organic eggs, any style
Double-smoked maple bacon
Homemade sausage patties
Sweet potato & chickpea cake
Fried Lake Erie smelts
Rosemary potato hash
House-made sourdough or walnut-raisin toast
Baby greens salad with apple cider vinaigrette
Cup of soup
Crispy French-toast fingers w/ Ont. maple syrup

Items are $3 each (includes HST)
You can also add any of these items to any special.

There’s always great hand-pressed organic coffee, a selection of teas, Ontario juices and fresh-baked treats.

Every month features different seasonal specials.

(Check our Facebook page or Twitter feed for specials & pics on the weekend).

JUNE Brunch Specials

Super Cereal
Organic buckwheat groats, hemp seeds, chia seeds, pumpkin seeds, sunflower seeds, dried cherries & fresh fruit, w/ regular -or- vanilla almond milk. (V, GF)
$7

Chickpea & Sweet Potato Cakes
with smoked peppers, onion-basil smear, red COLEslaw, organic baby greens, & choice of toast.  (V)
$12

Pan-fried Lake Erie smelts
with german-style potato salad, red coleslaw, house pickles, boiled egg, & organic baby greens. (GF)
$15

Mozzarella in Carrozza
Italian bread, tomato sauce, basil leaves, and fresh mozzarella, pan-fried, topped with a fried egg & extra sauce. Served with soup or salad.
$12

Omelette du Jour
with rosemary potato hash & baby greens
$12

Rhubarb Coffee Cake Muffins
$3

Homemade jam or chocolate-hazelnut butter (v)
+$1.50

Brunch June 2014

Meet the Brunchtresses

Suzanne Wall was born in Winnipeg and grew up in the southern Manitoba and Ontario Mennonite communities. Following tradition, she learned to cook and bake at her mother’s side and also gained a keen interest and commitment to the growing of food, skills sharing, foraging, wild foods, crafting and co-operation. Trained by the old guard at George Brown College in the 1990′s, and fine-tuned in variety of Toronto kitchens, Suzanne’s expertise includes baking and pastry, vegan/vegetarian/raw food and, of course, brunch. Suzanne will also be growing some of the greens, herbs and vegetables for the brunch menu in her allotment garden in High Park and in a newly-expanded green space at The Depanneur.

Brooke Gagne‘s been cultivating her skills in various restaurants around the city for over a decade, with the good fortune of being part of some top T.O. brunch crews at Pulp Kitchen, The Bellevue, Three Speed, and others. With a particular knack for amazing vegan, gluten-free and local fare, Brooke will be putting imaginative spins on classic brunch standards, as well as heading up a new specialty coffee and tea offering for The Dep.

Our Ingredients

Eggs:  Our brown eggs come via Sweda Farms, located in Blackstock, just east of Port Perry, and run by Marianne and Svante Lind. These cage-free eggs are not certified organic, but are fed GMO-free grains that are grown organically on nearby farms, even though all the farms haven’t gone through certification. Read about them here or meet the chickens yourself here.

Bacon & Sausage: After nearly 2 years of searching for a great, local, ethically-raised bacon supplier we’ve struck gold, thanks to the great new West-end butcher shop Custodio’s Meats and Eats on Roncesvalles. This double-smoked bacon comes from Perth Pork in Sebringville, ON from pastured Yorkshire pigs, on a farm that grows most of their own feed. As always, we finish our bacon with smoked black pepper and real Ontario maple syrup – we just got a lovely batch of dark amber syrup from Ian Roth in New Hamburg, ON (and have some extra bottles for sale too!).

Potatoes & Onions: Our spuds are being supplied by Henry Bakker of Field Sparrow Farms as part of a CSA program bringing local, organically grown vegetables and meats from the Amish and Mennonite farmers of the Kawartha region to Toronto

Bread: Our amazing homemade sourdough bread is made by Sara Lapel of Nice Buns Bakery, using organic Canadian flour.

Greens: A mix of organic baby lettuces (red romaine, green oak, red oak, green leaf, lolla rossa, red leaf, new red fire, little gem, tango, green romaine), organic baby greens (tat soi, spinach, red chard, green chard, red mustard, arugula, beet tops, mizuna), organic chicories (radicchio, frisée). Exact mix may vary. Imported.

Coffee: We use the fair-trade dark organic blend from Toronto’s iDeal coffee. It’s a rich chocolatey Nicaraguan Segovia, mixed with a crisp and clear Guatemalan Huehuetenago and the smooth long finish of a slightly lighter roasted Sumatran Gayoland. Well balanced and rich with a heavy body.

Dairy: Our milk, cream and butter (for toast, not necessarily for cooking/baking) are organic – either Organic Meadow, PC Organics or L’Ancetre, depending on availability.