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Founded in 1882, our operations include more than 50 locations across Canada and the U.S., with over 5,000 employees in various manufacturing facilities, distribution centers and corporate environments. Our mission is to be recognized for providing the best bakery solutions in North America. Weston Foods` Canadian operations are comprised of: Weston Bakeries, a producer of bread, rolls, bagels, tortilla and other fresh baked products under leading brands such as Wonder, D`Italiano, Country Harvest, Gadoua and Weston; Maplehurst Bakeries, a manufacturer of frozen baked products including bread, rolls, pies, cookies, cakes and other sweet goods; Colonial Cookies, a high-quality baker of private and control branded cookies for retail customers; ACE Bakery, a producer of high-quality bakery products using time-honoured European traditions and the finest ingredients with no preservatives.
All our products are "simply pure". They are grown according to methods used by our forefathers and harvested under close supervision, peeled by hand, dried in the shade, away from direct sun and stone ground. We pack all our products using modern equipment eliminating any contamination with foreign matter. A superior quality that you surely be pleased with.
Mowi farms Atlantic salmon in British Columbia using an integrated system of brood stock selection, freshwater hatcheries, saltwater farms and state-of-the-art processing plant. Our experienced sales and marketing staff works to ensure that our fresh fish reach consumers every day.
Wahlburgers is a casual dining burger restaurant and bar.
Three Twins was born in San Rafael, California in 2005 when Founding Twin Neal Gottlieb set out to craft delicious, affordable and accessible ice cream exclusively using incredible organic ingredients. Before writing the business plan for Three Twins Ice Cream, Founding Twin Neal Gottlieb was sharing an apartment with his twin brother, Carl, and Carl`s wife, Liz, who is also a twin. The trio dubbed their apartment “Three Twins” and when it came time to start the company, Neal knew just what to call it. Though it`s been a pretty great ride for more than a decade, that doesn`t mean there haven`t been some bumps along the way: landlords too nervous to take a chance on an ice cream entrepreneur with little money and limited experience, 90-hour weeks making and selling scoops and trying to keep a business afloat, cold, rainy winters (remember those?) with dismal sales.