Here’s a deluxe recipe of your grandma or, in my case, grandpa’s cretons. Cretons is a classic pork spread recipe originating from Québec, eaten for breakfast with a slice of toast. You might be asking, what the heck is black garlic? Just so that you can act real smart on your next food talk with your fellow foodie friends, it is not another variety of garlic. It turns charcoal in colour after maturing for 15 to 20 days in an enclosed environment kept between 60-70ºC and 70-90% humidity. The result is a more concentrated, sweet, umami packed flavour that’s also less harsh than fresh garlic. It so happens that I decided I wanted to do a batch of cretons today, so I just added some to the pot. If you can’t find it, you could replace by roasted or fresh garlic, or none at all!

There’s also a recipe for cretons in an amazing new book I got for my birthday by some obviously great friends titled FEAST: Recipes and Stories from a Canadian Road Trip. This cookbook is from the ladies behind They traveled all over Canada and collected recipes and stories from the people they met along their journey. It’s the perfect book to celebrate Canada’s 150th birthday with great food!

4 cups


2 tbsp duck fat
2 slices of bacon cut in small pieces
1 lb of ground pork
2 shallots cut in small pieces
2 cups of milk
1 cup of Panko style or regular bread crumbs
1 clove of black garlic, crushed (optional)
a little bit of freshly ground nutmeg
a pinch of cinnamon
1 tsp salt


Place all the ingredients in a big pot. Cook covered over very low heat for an hour, stirring once in a while to make sure nothing sticks to the bottom. Uncover and continue cooking and stirring until the liquid evaporates completely. If needed, add salt to taste. Refrigerate at least 3-4 hours, but it’s best to do it the night before. It will keep in an airtight container for 4 days in the fridge. You can also freeze part of it in small jars up to 3 months.

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Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.