MORE T H AN A FA R M DI S TI L L E R Y :
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DIGGING IN TO WILLIBALD’S NEW MENU BY CHRIS TIESSEN ‘Hey! Where’d you get that gorgeous wood-
Chef Byron Hallett preparing a spectacular
burning oven?’, I ask Willibald Farm Distillery
charcuterie board that TOQUE Partner Cai
co-owner Jordan van der Heyden – a wash of
Sepulis and I – along with Jordan, Willibald
curiosity and familiarity overtaking me. ‘I think
co-owner Cam Formica, and front of house
I recognize it.’ I am flooded by memories
manager Katie Irwin – will soon be enjoying
of my tenure as wood oven-fired pizza and
together. In the early afternoon. Before
bagel maker at Kitchener’s City Café Bakery.
Willibald’s newly-minted restaurant opens
At the corner of Strange Street and Victoria.
for dinner service. Cured pork belly. Coppa.
‘We actually got it from the former City Café
Lonza. Pork rillettes. Grainy mustard, pickled
Bakery location in Cambridge,’ Jordan replies.
beans and natural dill pickles. Willibald gin-
‘For a song.’ He pauses, before asking: ‘You
pickled apples. Plum and habanero jam.
know the place?’ I nod reverently, and saunter
All handcrafted in-house. Like just about
slowly towards the impressive piece of
everything at Willibald. I can feel my mouth
equipment for a closer look.
watering. Then. And now – writing this.
As I pass through the threshold separating
‘Hey man, I love your oven,’ I remark to Byron
Willibald’s gorgeous dining room from its
– albeit hesitantly, even sheepishly. Fanboying.
newly-minted professional kitchen, I spot
I can’t help it. This is, after all, the same Chef
