Dear Friends and Customers,

These are hard words to put out there because it makes it true, but after 10 incredible years serving the wonderful Danforth community, it is with a mix of gratitude and emotion that we announce the closure of our butcher shop. From providing quality meats to hosting unforgettable supper clubs, we’ve shared so many great moments—and none of it would have been possible without your unwavering support.

As we pause this chapter to focus on a new side endeavor, we want to sincerely thank each and every one of you for being part of our journey. Your trust, your conversations about food and basketball, and your loyalty have meant the world to us, and we will forever cherish our time here on the Danforth.

It’s not goodbye forever, but simply a “see you later.” We look forward to the new paths ahead, and we’ll always treasure the memories we’ve made together.

With heartfelt thanks,

Stock-in-Trade

Gather your friends for an evening to relish! We are excited to invite you to one of our popular supper clubs held right inside our butcher shop. We all have a background in restaurants, both on the cooking and service side, and we just love to welcome groups to our shop for a night of hanging out, eating, drinking, and chatting.

Bring home the comforting taste of curry in a Butcher’s Pie. Creamy and aromatic, this mildly spicy offering features local, free-range chicken slowly cooked in our house coconut curry sauce, with carrots, zucchini, and red peppers, tucked into a buttery house puff pastry shell.

A good ol’ turkey pie. Plump pieces of free-range turkey breast with peas, carrots, and diced potatoes are smothered in a delicious house-made sage gravy and tucked away in a buttery shell of our house puff pastry.

All of our meat is from small, local farms that steer clear of shortcuts, and are committed to the process of raising and caring for their livestock with dignity and without hormones, antibiotics, or genetically modified feed.

We honour the commitment with which our local farms raise the animals by using hands-on, time-honoured preparation methods, including handsaws and seam butchery techniques. Whether it’s fresh grind, steaks, chops, fillets, bones, broths, or even skin and fat, you can be sure that it is prepared with the greatest of care.

"6. Stock-in-Trade This east-end butcher, which recently added a Danforth shop to its Little India location, got its start in 2014, when three chefs—Tony Marinuzzi, BJ Verano and Jason Becker—left the restaurant business but didn’t want to stray too far from the kitchen..."