Loose leaf Speaking…

One of the most exciting developments here at The European Pantry is our TEA BOX organic loose leaf teas.  We have been partnering with Organic Connections to build the best loose leaf tea collection in Niagara.  Our collection includes a choice of 20 black, green and herbal base teas. You can create your own personal blends with an additional 20 spices, herbs and fruits.  Jacqui will specially measure and mix to your specifications and keep your unique recipe on file to refill the same or adjust in the future.

Or you can try Jacqui’s special house blends:

  • Summer Bouquet Green
  • Gingersnap Cookie Honeybush
  • Rootbeer Rooibos
  • Orange Creamsicle Grey
  • Smores Black
  • Ms. Grey

If looseleaf isn’t your cup of tea,  we will have your tea in a bag: choose from 50 types.

Come on in! We have something for everyone!IMG_3745


It Took a Little Boy….

How the Dutch ended up with chocolate sprinkles on their bread

Although the Americans have their chocolate “jimmies”, the French “dragees” and the Italians “confetti”, there is no other nationality besides the Dutch who generously sprinkle their sandwiches with “little mice”.  Before you begin to imagine cute miniature chocolate mice running over sandwiches, you should know that “muisjes” euphemistically means mouse droppings!

IMG_3417According to the blogger Rina Mae Acosta, one of the reasons UNICEF rated Dutch children as among the happiest children in the world is because they have “hagelslag” – chocolate sprinkles on bread for breakfast. How did one of the most pragmatic groups of people in the world get the idea of sprinkling bread with chocolate?

If you search the city archives of Amsterdam, you will discover that in 1919 a particularly severe hail storm season inspired B.E. Dieperink, the director of the Venco candy company , to make sugar coated anise seeds to sprinkle on bread. Dieperink’s creation was named hagelslag which literally means hailstorm. Grocers and confectioners img_6542around the country were soon weighing out the delicious treat into paper bags for Dutch children to take home and sprinkle on their sandwiches.

Not to be outdone, the DeRuijter confectionary company christened their own version of hagelslag  in 1928.  They offered the public four flavours: lemon, raspberry, orange and anise. Ten years later, Cees and Piet De Ruijter pulled off a marketing coup img_6540when they arrived at the Soestdijk Palace on the occasion  of Princess Beatrix’s birth to present the new Dutch royal parents, Princess Juliana and Prince Bernhard with special orange geboorte muisjes.  The tradition of serving “birth sprinkles” on rusk to celebrate the birth of a new child dates from this special event.

But how did all these flavoured candy sprinkles evolve into chocolate sprinkles for our sandwiches? The answer illustrates the power of children as consumers.  A little five year old boy began to write letters to VENZ, a chocolate company  owned by “H. deVries en zonen” (H. deVries and sons)  asking for chocolate sprinkles. It is said he wrote quite a few img_6536letters. Enough letters to make Gerard de Vries, one of those sons, spend many evenings experimenting.  Finally in 1936, he puzzled out the mystery of how to make real chocolate hail with just the right look. Of course, there were no machines to produce such a product so after devising the right recipe “Meneer Ger” then had to find a way to make his product in large scale. By the 1960’s chocolate sprinkles had become  such a large part of the VENZ business that most of their other products were no longer worth bothering with.

While the original creator of hagelslag, Venco, remains known for their licorice products around the world, both DeRuijter and VENZ continue to produce not only chocolate sprinkles but also a growing assortment of similar products that children and many adults still sprinkling on their bread today.

So when you enjoy a slice of white bread generously topped with chocolate “hagelslag” think of a little boy who wouldn’t take no for an answer!

Some more to the story….

Joren sent us a message that has injected a bit of mystery into the story of hagelslag.  According to Joren his ancestor, Gerrit van Voornveld, the original founder of Venco invented hagelslag much earlier than the above account.  Below in Joren’s comment you can find a link to a 1910 advertisement for hagelslag. He also says that the word “hagelslag” appeared in Dikke van Dale, a Dutch dictionary, in 1914.  I am wondering if these are not so much conflicting accounts as two versions of the same origin: the romantic “official” advertising story and the longer complete story of a product that didn’t become popular immediately.

Is there anyone who has a copy of this dictionary to check if the 1914 definition refers to a bread topping or to a hailstorm?  Perhaps it would be possible to confirm the year that Holland was plagued by hail? Can anyone confirm the date for when chocolate hail came on the market?

The story continues……


Did you know?

  • Chocolate sprinkles are enjoyed all around the world nowimg_6538
  • Chocolate sprinkles must contain a minimum of 34% cocoa to be called “hagelslag”.  If they contain less they must be called cacaofantasie meaning pretend chocolate.
  • In Belgium chocolate sprinkles are literally called mouse droppings: muizenstroontjes
  • Most chocolate sprinkles now produced in The Netherlands are UTZ certified meaning they are made from sustainably sourced chocolate

A Great Pair

IMG_6048As I walked through the Welland Farmer’s Market this morning I stopped to chat with Sarah from Angels Gate Winery in Beamsville. She was sampling their 2013 Gamay Noir so I took a bit next door to our store to introduce it to the cheeses we are sampling today.IMG_6047 The Gamay Noir greeted our Chevre Noir like a long lost family member!  So I popped back to the market to introduce them more officially. Sarah described the Gamay Noir as bursting with red plum, raspberry and blackberry up front, IMG_6051complimented by subtle undertones of toast, cedar and cherry.  Although some people grab for a safe Reisling during the summer months the fresh fruit notes of the Gamay makes it an excellent hot weather choice…especially paired with an aged goat cheddar like the Chevre Noir.

Come on out to the Welland Farmer’s Market Saturday mornings.IMG_6050 Enjoy a taste of wine at Angels Gate’s wine table, meander through the displays of fruit and veggie vendors, and listen to a bit of music.

Then walk next door to The European Pantry to sample our cheeses and meats.

A trip to the Welland Farrner’s Market isn’t complete without a visit to The European Pantry!

The Tea Box

When I visit a certain friend, an offer of tea means looking through her tea box. The anticipation of something new makes those cups of tea extra exciting.  Here at The Pantry we are unveiling a new line of hand blended organic teas. We mix of small batches of special blends that you won’t find anywhere else. We will also try to recreate a tea that you once had and can no longer find.

Our tea blends are crafted using more than 10 different tea bases and over 15 spices and fruits.  Last week we created Gingersnap Cookie Honeybush tea for a special tea gift donated to Welland’s Rose Festival Day in the Park. It is now available at The Pantry.

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Go Hungary!!!!

There’s a celebratory mood in  Welland’s Hungarian community after Hungary’s Eurocup victory! We can feel the excitement as people are calling and coming into 59124_1616205210915_7658038_nThe Pantry to get Hungarian flags, pins, keychains, etc. to proudly proclaim their heritage…after all not everyone has a nagymama like this lady who can embroider a Hungarian costume!

Come in and get yours!

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Blues Festival

As in music, the blues in the cheese world are an acquired taste but they also promise complex enjoyment. We have assembled a play list of tastes. Check out our blues line up:

  • Cambozola is the opening act, a gentle intro into blue culture. Technically this is a hybrid cheese, that combines the rich creaminess of a triple cream French IMG_2699Brie and an Italian Gorgonzola…a union that was composed in Germany. Due to its high moisture level the cheese collapses as the Pencillium Roqueforti is injected leaving the mold to develop in isolated pockets instead of veining the entire cheese.
  • St. Agur follows Cambozola in the line-up. It is made from cream enriched milk of cows that graze on the mountainous pastures around the village of Beauzac in the Auvergne region of central France. Developed using Pencillium Roqueforti in 1988 after years of trial and error, St. Agur offers a soft spreadable cheeseIMG_2355 that strikes a harmonious balance between creamy and tangy notes. During the maturing process in a moisture and temperature controlled environment the cheese is “pierced” multiple times to “feed” the mold with oxygen creating a perfect fusion of veined blue and creamy paste.
  • Extra Creamy Danish Blue subtly raises the tempo of our cheese concert. Although intended by Mariun Boel to mimic the more ancient French Roquefort, the synthesis of Pencillium Roqueforti with creamy Danish milk resulted in a milder gentler variation of the classic. There are few modern voices that can match the smokey tones of Satchmo. The same must be said about efforts to match the nuances of a classic like Rocquefort. Terroir cannot be duplicated. That said, new stars are always on the horizon.  Mariun Boel created an equally mesmerizing cheese.
  • Another modern cheese that owes its culture to Pencillium Roqueforti is Roaring Forties Blue but from there on it represents fresh improvisation on the blues theme. Roaring Forties owes it name and terroir to the strong 100 km/hour westerly winds that wrecked many ships off IMG_5638the coast of King Island south of Melbourne, Australia on the 40th latitude. In the 15th and 16th centuries the seeds in straw mattresses from ships that floundered onto the shores of this island  germinated to create lush unique pastures. Today the island’s dairy cows feed in these rich pastures and on sea kelp. Unlike Roquefort which is wrapped in foil to slow the growth of the pencillium after maturity, King Island Dairy diverged further from the classic blue by maturing the cheese in a wax coating. The resultant cheese is full-bodied but milder and sweeter with a nutty flavour.
  • As we build momentum we come to the classic Roquefort PDO; its name is Protected by a Designation of Origin. To be “true blue” Roquefort, a cheese must be made with milk that comes from Lacaune, Manech or Basco Bearnaise sheep. It must also be aged in the Combalou caves in Roquefort-sur Soulzon. Pencillium Roqueforti is native to these caves and although P.R. is  a common saprotrophic fungus found in decaying soil the world over, nothing can match the exact environment and strain found in this locale. Roquefort dates back to 1070 A.D.making it a golden oldie.
  • Shropshire Blue: although a relatively modern cheese originating as recently as the 18th century, Stilton is another time-honoured blue. It is also a cheese of protected origin of designation. Only 7 dairies located in Leicestershire, Nottinghamshire and Derbyshire are licensed to produce it. Stilton is formed in cylinders but not pressed.This leaves air pockets so once the Pencillium Roquefort is injected into the curds, it can grow deep into the core. The cheese is rotated as it matures thus helping the mold grow while maintaining the crumbly texture of the cheese. Because it is a protected cheese, other cheese producers who wish to benefit from its popularity must by necessity invent a variation on the same theme. The invention of the fifth cheese on our play list this Saturday, Shropshire Blue has been credited by the web to both an Andy Williamson and to a Dennis Biggins. The likely winner of that debate is Andy Williamson who worked at Stuart Castle Dairy in the 1970’s where the cheese first made its debut. At that time it was called Inverness-shire Blue or Blue Stuart. When the band of cheese makers at Stuart Castle broke up the cheese wasn’t heard from for a while until its tune was revived back in Stilton’s  East Midlands territory by Long Clawson in Leicestershire and two more dairies in Nottinghamshire. It is coloured a deep orange and described as slightly sour, sharper than Stilton but creamier. Personally I find it milder than Stilton. I would describe it as a blue cheddar.
  • Our crescendo is Valdeon. I have not been able to isolate a date of origin for this intense blue but as I loosened its sycamore leaf wrapping it was clearly intoning an ancient song.  Given that it uses Pencillium Roqueforti, I suspect that it doesn’t predate the classic Roquefort but this is an old IMG_5790 IMG_5791 IMG_5788cheese. Cow and goat’s milk from the municipality of Posada de Valdeon in the Northwestern Spanish province of Leon is blended in secret proportions. The rind is coloured by the leaves it is wrapped in. The paste of the cheese is thoroughly marbled with blue. Although this is probably the cresendo of blues in its intensity, I found the blue didn’t overwhelm the complex flavour of the cheese.

Taste, enjoy and review these blues with us. Our line up of French, English, Danish, German, Spanish and Australian blues should appeal to a varied audience. We are developing pairing recommendations for these amazing blues.  Do you have a wine to recommend?

Wines that Play the Blues right here in Niagara!

Foreign Affairs Winery in Vineland recommends their:

  • Cabernet Franc ’07
  • Vinceró Recioto-style ’08
  • Gran Q ’10
  • Temptress ’12

Riverview Cellars Estates Winery along the scenic Niagara River suggests their:

  • Riesling Icewine
  • Vidal Late Harvest

 Malivoire Wine suggests we try their Guilty Man Red with Shropshire Blue & for Roquefort and St. Agur:

  • Musqué Spritz
  • Riesling icewine

We are going to have to check that out!