All of the fresh soups and entrees, fresh bread, muffins, and cookies sold at Reesor’s are made in our own premises on Ringwood Dr. right here in Stouffville. We have an amazing team of bakers and cooks who work together, talk about food together and who keep the kitchen and bakery humming. They are our key food producers working from early in the morning to make the best and most delicious food in small batches for true homemade taste.
Harley (above left) graduated from the Culinary Arts program at George Brown College. She and assistant Diana were cooking up and packaging our Spicy Black Bean Soup on a recent Monday morning.
Sandra brings her years of family cooking and professional baking to Reesor’s where she has been managing the bakery and kitchen for the past eight years. Sandra loves to bake and it’s her labour of love to make cinnamon rolls for you each week.
Joyce our head cook for the past nine years also gets to work on her canoe paddling technique while making our vegan chili. Maybe she has paddled to Newfoundland and back?
Pam started with us as a bakery helper and it turns out she has a unique gift for bread. She learned the art and science of bread under the watchful eye of Gail who taught her all things bread before she left us for full-time motherhood.
Lisa (at left) and Christina have 35 years of professional baking and cooking experience between them. Lisa likes “the challenge and the fun of the Christmas baking season at Reesor’s because it’s a chance to come up with new ideas that our customers will like.” Christina, who graduated from the Pastry Arts Management program at George Brown College and who is one of our newest staff members sums it up, “We take pride in our work and we are here to do a good job, but at the same time we are like family caring about each other.”