MEET THE CHEFS
A Little Bit About Who We Are And Why We Do What We Do
Loaf and Honey is owned and operated by Chefs Dustin Peltier and Rachel Isaak, they are partners in the kitchen as well as life. Drawing on each other's strengths they make an excellent pair in the kitchen.
Rachel Isaak has 19 years experience in kitchens. Starting when she was 15 years old, stopping only for short time to be a Nanny and again to go to school. She attended Red River Culinary Arts Program and apprenticed at Niakwa Country club mostly working at the Provence Bistro. She developed a love for the finer foods and where they come from. Growing up she would visit the family farm in Idaho every summer and began to develop an appreciation for the work and care the farmers put into crops and livestock. After a short break from the kitchen life she returned as a Pastry Chef for 7 years and developed a passion for baking and desserts. She greatly enjoyed the freedom to play and create. Rachel then started to run a small Cafe making everything from scratch. The Cafe is also a training facility for youth and people in need. She taught others kitchen and work skills to help them find a job. She enjoys teaching others about her passion and passing on her talents. She has continued to develop her baking skills on the side and is always looking for ways to challenge herself and grow.
Dustin Peltier has 21 years of experience in kitchens, being self taught. He grew up on a farm and remembers the days he had a salt and pepper shaker beside the garden, pulling the veggies out of the earth brushing them on his pants and enjoying the flavors. Heading into the city at 18, he started baking for Salisbury House and fell in love with the kitchen. From there he worked at a few restaurants around the city with the Winnipeg winter club being a highlight. Here he spent a year learning new techniques and skills. At the young age of 25 he started to manage kitchens and found the challenges of the job to be extremely rewarding. He got asked by a friend to open a new restaurant with him and loved being able to play with menus and started to source out local suppliers and farmers for products. From there he started to manage the catering/restaurant side of a local company and got to play even more with local ingredients. He then accepted a job at Chew as the sous chef and learnt a lot of new and exciting dishes. Then got an offer he could not resist from Prairie 360.
Together Dustin and Rachel created Loaf and Honey to chase there true passions. They want to connect people with real food in a new way and get people to come back to the days where they knew where the food they were eating was coming from. Every dish has a story. They own their own bees and are learning as much as they can about everything they use, visiting the farms and getting there hands dirty when they can. They want to amaze you with the flavors that can come from the ingredients around you and transform them for you in new ways.
Together with Dustin's Parents, they have began the new venture of taking on the cheese made by the Abbaye des Prairies Monestary in Holland Manitoba. It is a 60 day aged semi hard raw milk cheese that is hand washed and cared for everyday. They source their milk from a single family owned and operated local dairy.