Seasonal seafood: a year-round guide — Westcoast Surfboard Workshop

2026-06-08 Most people think of seafood as constant — what's at the market is what's at the market — but actually, our coast follows a clear rhythm. Each species has a season, and eating them at peak means eating them at their best. Spring : Spot p… Read more »

Behind the brewhouse — Westcoast Surfboard Workshop

2026-06-08 Most people see the tap room. Fewer see the brewhouse. So here's a quick tour. The grain comes in 25-kilo bags — pale, crystal, Munich, chocolate, roasted barley. We mill it on-site (you can hear the mill from the patio on brew days), the… Read more »

Tips for first-time canoe trippers — Westcoast Surfboard Workshop

2026-06-08 Headed into Algonquin for the first time? Here's what we tell every first-time renter: 1. Pack light, then pack lighter. The temptation is to bring everything. Resist it. You'll be portaging, and every kilo will be felt. The cliché is t… Read more »

Why we mill our own flour — Westcoast Surfboard Workshop

2026-06-08 We grind every gram of flour we use. The mill sits behind the oven, runs every morning before the sun is up, and produces fresh stone-ground whole-wheat, rye, spelt, einkorn, and emmer. Why bother? Two reasons. First, flour goes stale muc… Read more »