Fresh & Refrigerated
Our coolers are a short walk, but they're packed with the kind of finds that make a fridge interesting. Specialty dairy — A2 milk and cheese, grass-fed butter, lactose-free and artisan options — shares space with plant-based deli slices and cheeses, naturally fermented krauts and kombuchas, and sparkling botanical drinks for the road. It's everything fresh we think is worth the cooler space, chosen with the same label scrutiny as the rest of the store.
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The dairy shelf leans specialty. You'll find milk and cheddar made from cows that naturally produce only the A2 beta-casein protein — a label detail a growing number of shoppers ask for — alongside grass-fed and organic butters, aged cheddars and a lactose-free artisan goat cheese. Small Ontario creameries are well represented, so much of what's in the case travelled a lot less distance than the average grocery-store block of cheese.
Plant-based eaters get a full deli counter's worth of choice — oven-roasted-style deli slices for sandwiches, plus refrigerated cheese-style slices and shreds that melt into quesadillas and pastas. Nearby sit the ferments: small-batch kombucha, coconut-milk kefir and naturally fermented krauts made the traditional way, with live cultures and plenty of garlic and dill. Fermented foods have been part of everyday eating in kitchens around the world for centuries, and this cooler makes it easy to bring them home.
Cold drinks finish the tour — sparkling botanical beverages and single bottles of kombucha, ideal for trying a flavour before stocking up. From here, drill into the sub-sections for the full picture: dairy, dairy alternatives, and bread and wraps each have their own page. As with anything fresh, check the date on the label, get it back into the cold quickly, and give bottles of kombucha a gentle open — live cultures come with a little fizz.
