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Straight Outta Garden by Knox Your Socks Off Hot Sauce Co.
The development of this condiment began in the Lynnwood Ogden Community Garden, where generous neighbours donated their extra produce to Andy Knox to craft a harvest hot sauce. Now an annual special release, the Straight Outta Garden hot sauce is made with locally grown ingredients at peak ripeness. The recipe shifts each year, and a portion of sales goes to the garden that makes it possible. Released in late summer or fall in limited quantities, this sauce sells out, so plan ahead. —C.C.
Available at local retailers. knoxyoursocksoff.com
Crunchy Brownie Bites by Goodbake
With Goodbake’s crunchy brownie bites, it’s like the company took the best part of a brownie (the crispy edges) and turned it into little popcorn-sized nuggets you can mindlessly munch on. Before you know it, the entire bag is gone! Sisters Claudia and Kezia Pasaribu craft the brownie bites without gluten or nut ingredients. —C.T.
Available online and at retailers including selet Safeway locations, goodbake.co
Chocolate Salted Caramel Cookie by Biscettes Cookie Company
Deidre Lotecki, the pastry chef and owner behind Calgary bakery Sweet Relief Pastries, turned a love of cookies into Biscettes Cookie Company. The chocolate salted caramel cookie has a decadent chocolate base — think brownie territory — that is topped with creamy caramel and finished with sea salt from Vancouver Island. This salty-sweet cookie hits all the right notes for me, though the birthday cake and red velvet cookies are also popular with Biscettes’ customers. —C.C.
1516 6 St. S.W., 403-454-6200, biscettes.com
Salted Almond Crunch Bar by Made By Marcus
I have fond childhood memories of the nut-coated, chocolate-dipped ice cream bars from the mall. This Salted Almond Crunch Bar is the elegant, grown-up version. Light sea salt ice cream is dipped in milk chocolate caramel and topped with slivered almonds. While the Earl Grey Royale and Malted Chocolate Honeycomb bars are equally tempting, this sweet-salty one is my favourite. —C.C.
Five Calgary locations, madebymarcus.com
Ponzu Sauce by Koko Japanese Eatery
Ponzu is one of those condiments that is an incredible flavour enhancer to have on hand. I love this bright, citrus-forward soy-based sauce drizzled on grilled salmon or as a dressing with cold noodles. Koko Japanese Eatery on 17th Avenue S.W. bottles and sells its housemade ponzu, which is the same ponzu used in its kitchen and at sister brand Ryuko. —C.C.
620A 17 Ave. S.W., 825-882-3208, @eatkoko.co
Chorizo Verde by Odd Sausage
Since 2021, Odd Sausage has been crafting small-batch sausages inspired by cultures around the world. With 20 sausage flavours in pork, chicken and beef, there’s a lot to explore. The chorizo verde first caught my attention with its fresh flavours from the poblano and serrano chilies, spinach, garlic, cumin and cilantro. It’s great pan fried for breakfast tacos or made into a hash with potatoes, avocado and a crispy fried egg. —C.C.
5524 1A St. S.W., oddsausage.ca
Ice Cream Sandwiches by Sunshine Ice Cream
Larissa Costella has been dreaming of artisanal ice cream sandwiches since declaring it her business idea in a SAIT entrepreneurship class. Costella’s rotating flavours are inventive and fun, yet familiar and nostalgic. The Ginger Sparkler is a staple, built around her Gran’s cookie recipe that she learned to bake at age three or four. Available for dine-in and take-out at Salt & Brick after 5 p.m. —C.C.
Salt & Brick, 211 10 Ave. S.W., @sunshine.icecream.yyc
Resonant Blend by Paradigm Spark
David Kim is well known among coffee aficionados for his meticulous approach to the coffee process. An award-winning barista, Kim operated Paradigm Spark as a shop-within-a-shop at Eight Ounce Coffee before opening his own stand-alone storefront in December 2025. While Paradigm Spark is best known for exceptional single-origin coffees, the Resonant house blend is worth seeking out — a medium roast with notes of roasted nuts, dark chocolate and brown sugar, it’s full-bodied with a low acidity and a lingering sweetness. An exceptional cup. —C.C.
104, 422 11 Ave. S.E., paradigmspark.com
Chocolate Hazelnut Butter by PB and J YYC
On a weekend visit to Crossroads Market, the self-serve nut grinder at PB and J YYC’s stall immediately caught my eye (there’s also one at the Kensington location). The chocolate hazelnut butter is freshly ground to order with 80 per cent dry-roasted hazelnuts and 20 per cent vegan chocolate chips. With no added sugar, the sweetness comes from the chocolate itself. Think Ferrero Rocher, but in spread form. Enjoy it on toast, but, honestly, a spoon works, too. —C.C.
1, 1145 Kensington Cres. N.W., 825-733-4889 and Crossroads Market, 1235 26 Ave. S.E., pbandjyyc.ca
Shaft Zero by Shaft Espresso Cocktails
As a fan of the Shaft cocktail, I was intrigued by the Shaft Zero. This alcohol-free spinoff delivers the same creamy, coffee-forward flavour without the booze. Made with Brazilian cold-brew espresso and a drop of liquid nitrogen for a smooth, velvety mouth feel, I love that it’s not too sweet. This local brand also offers an alcoholic version of the Shaft made with premium vodka and coffee liqueur. —C.C.
Available at multiple retailers. drinkshaft.com
Pickled Green Tomatoes by The Little Noodle Shop
During harvest season in Calabria, families used everything on the farm — including the green tomatoes left over after sauce season. Too firm for sauce, but too precious to discard, they were pickled using the same process as pickled eggplant. Tony Migliarese’s grandmother kept the tradition alive in Canada and it’s now carried forward in his restaurants. Crunchy, tangy and garlicky, these pickled green tomatoes appear on the menus at Migliarese’s restaurants DOPO and Penny Crown, and are available by the jar at The Little Noodle Shop, his eatery at Crossroads Market. —C.C.
Crossroads Market, 1235 26 Ave. S.E., thelittlenoodleshop.com
Sausage Danish by Mari Bakeshop
Growing up, I always zeroed in on the hot dog buns whenever we visited Chinese bakeries. So, when Mari Bakeshop opened with its sausage Danish, I was smitten right away. It gives me that same nostalgic feeling, just in a flakier, more buttery, more grown-up package. The juicy beef sausage is nestled into the pastry like it’s lying in a buttery little bed, and is finished with a ketchup-and-mustard drizzle and parsley, which really seals the deal. —C.T.
103 St. Matthew Square N.E., 403-214-0629, and 207, 225 6 Ave. S.W., 403-264-8992, maribakeshop.ca
Frozen Cherry and Greek Yogurt Croissant Danish by Good Bread
This take-and-bake item has quietly earned a permanent spot in our freezer. The croissant gets properly flaky and crisp in the oven, while the tart cherries and creamy Greek yogurt filling keep it bright and balanced. It scratches my dessert itch without feeling heavy. Bake one at home for something special for very little effort. —C.T.
8303 Fairmount Dr. S.E., 587-295-0887, goodbread.com
Scotch Fire Spicy Mayonnaise by Scotch Fire Hot Sauce
Prince Gray and Vincent Miller were working together at Krazy Jerk Jamaican Restaurant when they developed a house hot sauce that customers loved so much, they started asking to take bottles home. Scotch Fire Hot Sauce was born. The brand makes other condiments, too, including this spicy mayo. Creamy and well-balanced, the mayo is made with its signature Scotch bonnet hot sauce, garlic, paprika and pink peppercorn. —C.C.
Available at various restaurants, retailers and markets. scotchfire.ca
Garlic and Chile Mac ‘n’ Cheese by The Cookbook Co. Cooks
The made-in-house, grab-and-go meals at The Cookbook Co. Cooks make for delicious and convenient freezer staples. The garlic and chile mac ‘n’ cheese has been a bestseller since its launch in 2018. It’s comforting and familiar, but with extra garlic and subtle chili heat that elevates it. Reheat in the oven at 350°F for crispy, bubbly edges and a kitchen filled with the aroma of garlic. —C.C.
722 11 Ave. S.W., 403-265-6066, cookbookcooks.com
YYC Mix by The Vegan Popcorn Company
The Vegan Popcorn Company’s YYC Mix is basically the Calgary version of a Chicago popcorn mix, and I’m obsessed. It was born at a market when a guy grabbed two samples — one Canadian maple and sea salt, one hot buffalo butter — and put them in his mouth at the same time, saying, “That’s delicious,” and walking off like he didn’t just spark a whole new flavour. Owner Tracy Titherington ran with it, played around with the flavours, and this mix of the company’s hot buffalo butter, basic butter, and Canadian maple and sea salt flavours was born. —C.T.
Available at various retailers and markets. theveganpopcorncompany.com
Alfajor Cookies by Quel Cookies
These beloved South American treats feature two cookies sandwiched together with rich dulce de leche. Calgary’s Quel Cookies makes a beautiful version, with flavours including classic, coconut chocolate, lemon poppy seed and dark chocolate. Look for rotating seasonal creations like pumpkin spice and cranberry orange. —C.C.
Available online and at select markets. quelcookies.ca
Anna’s Select Pork Neck Stew by Roy’s Korean Kitchen
Gamjatang, or Korean pork neck stew, is deeply comforting, warming you up from the inside. Chef Anna Jeong makes this stew the traditional way — slowly simmering meaty pork bones, then seasoning the rich broth with doenjang (soybean paste), gochugaru (chili powder) and garlic for a savoury depth and gentle heat. It’s available for dine-in and takeout (fresh and frozen) at Roy’s Korean Kitchen. One frozen portion serves two when paired with a few sides — Chef Anna recommends adding boiled potatoes to soak up the broth alongside the fall-off-the-bone pork. —C.C.
#170N, 8500 Macleod Tr. S.E., royskoreankitchen.com
Tiramisu Parfait by Canela Vegan Bakery & Cafe
I didn’t expect to fall for a vegan tiramisu, but Canela’s tiramisu parfait fully got me. The combination of the vegan bakery’s housemade vanilla cake, mascarpone, espresso, cocoa, a little amaretto liqueur and whipped cream hits every texture and flavour perfectly. It’s not too bitter, not too rich, just super balanced and sneaky addictive. —C.T.
1319 9 Ave. S.E., 403-226-4199, and 208 4 St. N.E. 403-226-4199, canelayyc.com
Borough Signature Cake Collection by Borough Bar & Grill
Borough Bar & Grill quietly launched a cake program in December 2025, and it deserves more attention. Led by Kevin Yang, corporate pastry chef for Murietta’s Hospitality Group, the program offers six-inch whole cakes that can be ordered through Borough’s patisserie with one week’s notice. The wide selection of flavours includes whipped salted caramel, blueberry thyme (pictured here), strawberry shortcake, carrot cream cheese and more. —C.C.
4011 University Ave. N.W., 403-210-0201, boroughbar.ca
Roper’s Hold 20 Year Canadian Rye Whisky by True Wild Distilling
The story behind this whisky is almost as good as the whisky itself. Originally distilled and aged in Southern Alberta, it ended up in New York State to be bottled and sold — until True Wild co-founder and CEO Bryce Parson found it and brought it home. Back in Alberta, it was put into New American Oak and Okanagan Valley Wine casks to finish before bottling. The result is a rye whisky that delivers soft fruit notes of peach, apricot and melon with a finish of warm spice. —C.C.
Available at retailers and at True Wild Distilling, 3115 11 St. S.E. 403-245-8269, truewilddistilling.com
Mille-Feuille by Pâtisseries Louise
Walking into Pâtisseries Louise, I was struck by the refined aesthetic and the gorgeous pastries. Chef Louise Tondoh and her husband, Djim, grew up immersed in the art of French pastry in Côte d’Ivoire. The large-format mille-feuille — equivalent in size to two individual portions — features handmade puff pastry, pastry cream and homemade ganache. Made for sharing, though you may just want to enjoy one all by yourself. —C.C.
1002 9 Ave. S.E., patisserieslouise.com
Bedouin Chai by Masmiyeh
Fragrant with spices such as cardamom, cinnamon and rose petals, this Bedouin Chai is similar to masala or karak chai, but distinguished by the addition of wild Palestinian sage, which lends a uniquely herbal quality. Masmiyeh, named after founder Ahmad Yaghi’s family ancestral village, celebrates Palestinian food and drink through its products. This chai pays homage to Bedouin hospitality. —C.C
Available at markets and via @masmiyeh
Frozen Steamed Buns by Jen’s Happy Bun
There are so many things to love about this tiny shop that specializes in house-made soy products, pan-fried pies and steamed buns. There are bags of flour and soy beans everywhere, steam pots stacked high, and it’s instantly obvious the buns are the star of the show. Order them to eat right away or call ahead to inquire about frozen steamed bun availability for home. The best part? Every single bun is shaped, filled, pinched and sealed by hand. —C.T.
10089 Hidden Valley Dr. N.W., 403-460-7997, jenshappybun.com
Garlic Scape Pesto by Forge & Farm
This family-run farm in rural Foothills County specializes in hardneck garlic and artisan garlic products. As a permaculture farm, nothing goes to waste, including garlic scape — the seed stalk of the garlic plant that was historically discarded. Rather than wasting this vibrant, nutrient-rich product, Forge & Farm turns it into pesto. Made starting each July, the garlic scape pesto has a fresh flavour that is milder than bulb garlic. It’s beautiful on grilled bread or pasta, or stirred into dressings. —C.C.
Available online and at retailers. forgeandfarm.ca
Baklava by Phillistines Bakery & Sweets
Phillistines Bakery & Sweets is known for its kunafa and baklava, but the baklava absolutely deserves its own fan club. It’s soft, chewy, perfectly layered with crispy, flaky phyllo, and sweet in a, “Wow, this is balanced” way, not a “my teeth hurt” way. The bakery makes more than 22 varieties, including pistachio (my favourite), walnut and even chocolate baklava. —C.T.
3003 21 St. N.E., 587-968-6050, phillistines.com
Nacho Cheese Hot Sauce by Culture Shocked Inc.
I’ll admit, a hot sauce that tastes like nacho cheese gave me pause — but it works. This naturally fermented, vinegar-free sauce is less aggressively sour than most, with a blend of peppers including smoked chilies, garlic and a touch of fat-free yogurt that rounds out the flavour with a smoothness and gentle cheesy note. It’s a nice all-purpose hot sauce. —C.C.
Available online and at retailers. cultureshocked.ca
OG Carrot Cake by The Carrot Cake Company
This company makes four kinds of carrot cake, but the OG carrot cake is the one for me. No nuts, no raisins, just pure, classic carrot cake vibes and a cream cheese icing-to-cake ratio that feels spiritually correct. It tastes exactly like the carrot cake from bake sales that someone’s mom made with love. Grab it fresh or frozen, by the pan or by the slice, at Crossroads Market (look for the booth with the giant carrot hanging from the ceiling). —C.T.
1235 26 Ave. S.E., 780-812-1498, @the_carrot_cake_company
Fruit Shaped Desserts by Otie
Otie is one of my favourite bakeries for its exceptional pastries, and these remarkably lifelike desserts are a great example of why. Each one begins as a sphere of flavoured mousse that is shaped by hand into a perfect replica of fruit, with layers that can include chocolate shell, cake, compote or filling, depending on the flavour. There is a variety of rotating flavours but the lemon and raspberry matcha are staples. Delicately sweet and truly impressive. —C.C.
1125 Macleod Tr. S.E. 587-390-2440, otiebakes.com
Frozen Oxtail Pho Broth by Bee The Banh Mi
Inside Fresh & Local Market & Kitchens, Bee The Banh Mi makes a pho that lands somewhere between traditional northern-style and the more familiar southern-style version. The eatery’s frozen oxtail pho broth stays in rotation at our house — it’s clean, deeply layered, and so full of flavour. The oxtail brings a rich, beefy depth, but the broth still feels balanced and refined. —C.T.
12445 Lake Fraser Dr. S.E., 587-720-1406, beethebanhmi.com