Mustard is the colour of summer, like the sun.Where there’s grilled sausage, there’s mustard. Hotdogs—mustard. Ditto burgers. Here’s a sampling of just some of our finest.


We make our mustard right here on Baldwin Street. How’s that for low food miles? Our goal is to offer quality renditions of traditional styles made with our usual high standard of care.

Beer Hall Mustard

This and Sanagan’s bratwurst on a bun? That’s a fistful of flavour. Generous vinegar fruit and sweetness and a touch of grainy crunch to this concoction make it a real crowd-pleaser. Oom-pah-pah!

Old Yeller Mustard

You can take me out to the ballgame as long as I can bring Old Yeller. It’s like your main squeeze but with more flavour, less water, a touch of sweetness and a nice long finish. Hot dog!


Christine Manning runs this Toronto-based show with Royal Winter Fair award-winning jams, jellies, pickles and preserves.

Sundried Tomato Mustard

If a mustard can be delicate, this is the one. Tomato at the start followed by garlic/onion and mustard on the finish. This would be great in a vinaigrette or with cheese dishes.


Family owned since 1948. No additives or preservatives, 100% Canadian mustard seed, non-GMO. These guys are mustard.

Balsamic Fig and Date Mustard

Not yellow. More of a mud colour but don’t let that dissuade you. The balsamic gets things going followed by a touch of mustard bite all played off by the sweetness of the figs and dates. Try it with our pork nutmeg sausage, lamb merguez sausage or as part of a pork tenderloin marinade.

Honey Garlic Mustard

Assertive astringency, more than a breath of garlic and a gratifyingly bitter finish. A natural accompaniment to any sausage from the deli case.

Horseradish Mustard

Excellent, slow building heat but not overwhelming. Two powerful sensations in balance. Should be mandatory with every roast beef sandwich served in Ontario.

Dijon Classique Mustard

A bit of a jump-start for the palette. Some real heat without being obnoxious. Just starts to notify the sinuses that something’s going on. Lots of fun with grilled mustard chicken.

Sam Cuthbert and his Chewy Flapjacks

Here’s a story and recipe by one of our English cooks, Sam Cuthbert, wherein he explains the mystery that is the English flapjack.

As a recent arrival to Canada from the UK there's plenty to be confused about. Rubbish is garbage, a flat is an apartment and trousers are pants. But working in the Sanagan’s kitchen, where we share the language of food, I thought things would be simpler? Wrong! An aubergine is an eggplant, green onions are scallions, coriander is cilantro. And when I started describing what I call a flapjack to my Canadian co-workers, they were confounded. They said, “Do you mean a pancake?” Now I was confused. The British-style flapjack, a delicious oaty, chewy, sugary picnic snack is not so well known over here. So I set about changing hearts and minds one bake tray at a time.

Below is a flapjack recipe adapted from Felicity Cloake of The Guardian. Measurements were originally in metric but have been converted to imperial.


1 1/3 cup (300g) unsalted butter, plus extra to grease your tin

1/3 cup (75g) brown sugar

6 tbsp (80g) Lyle's Golden Syrup*

2 tbsp (20g) dark maple syrup

11/4 cup (200g) quick-cook oats

1 2/3 cup (250g) jumbo rolled oats (look for packets called "large oats", anything but quick oats)

1/2 cup (80g) raisins soaked for an hour or two in bourbon or dark rum

1/4 cup (40g) pumpkin seeds

Pinch of salt


1. Preheat the oven to 300F/150C (375F/190C if you prefer them crispy rather than chewy. Chewy is my definite preference.) Line a 9"x 9" baking tin with butter or baking parchment or both.

2. Melt the butter in a small pan with the sugar, syrups, and pinch of salt. Stir well to combine, then take off the heat and stir in the oats. Add the pumpkin seeds and raisins (don't add the leftover bourbon or rum, that's a treat for you to drink). Press evenly into the tin and bake for 30 minutes until set and golden. Allow to cool completely in the tin, but cut into squares a few minutes after they come out of the oven, before they harden.

3. Flapjacks will store in an airtight container for up to a week, but I wouldn't expect any to be left by then.

* Golden Syrup in Toronto can be found at many FreshCo. and Bulk Barn stores (cheap) as well as specialty British import stores (expensive). I've seen maple syrup and molasses combination recipes but never tried them myself.