Corner Peach

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Corner Peach A neighbourhood joint with a little class and a lot of sparkling w**e!
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NEW SOFT SERVE FLAVOURS! 🎃🍦🎃🍦🎃🍦🎃🍦🎃🍦🎃🍦🎃🍦🎃🍦🎃For fall, we have the triumphant return of our pumpkin-chai soft serve (vegan)...
10/16/2026

NEW SOFT SERVE FLAVOURS!

🎃🍦🎃🍦🎃🍦🎃🍦🎃🍦🎃🍦🎃🍦🎃🍦🎃

For fall, we have the triumphant return of our pumpkin-chai soft serve (vegan). On the other side Blake combined a couple old recipes to give you a brown butter-cream cheese flavour (and it is spectacular!!).

For the sundae we’re topping it with a nice dark caramel filled with all the PSL spices, and some homemade graham crackers.

These flavours also kill as an affogato or an iced latte float.

This is usually the last flavours we do before winter, some come enjoy the last of this years softserve with us!

CHICKEN LIVER MOUSSE FOREVER! Back on the fall menu with walnuts, hascap jam, and celery leaves. If you know, you know! ...
10/08/2026

CHICKEN LIVER MOUSSE FOREVER!

Back on the fall menu with walnuts, hascap jam, and celery leaves.

If you know, you know!

Special shout out to out number 1 chicken liver mousse fan Luigi Meliambro !!

As always, livers from Ian Walker 🏆

PRETTY PUMPED ABOUT THIS ONE PALS! This is our new pasta dish for fall! As you know, this summer we started making pasta...
09/30/2026

PRETTY PUMPED ABOUT THIS ONE PALS!

This is our new pasta dish for fall! As you know, this summer we started making pasta with our sourdough bread scraps. The toasted bread is blitzed into a powder and mixed with eggs to create a pasta dough. It gives the pasta this wonderfully toasty, nutty flavour. Sooo, what better then to pair it with more toasted nuts!

Inspired by Rolo’s iconic lasagna dish, Blake has done a layered sourdough bread pasta with roasted squash purée, goat cheese bechamel, brown butter, hazelnuts, and sage. It gets fired in the broiler till the edges get all crisp and toasty, and the insides are bubbling. These simple, classic flavours really work with the sourdough pasta.

Cant wait for you to try it!

IT’S CORN! 🌽🥧🌽🥧🌽🥧🌽🥧🌽🥧🌽🥧🌽🥧🌽🥧Y’all know how we feel about corn, right? We’re doing corn pie, with corn caramel, with some ...
09/26/2026

IT’S CORN!

🌽🥧🌽🥧🌽🥧🌽🥧🌽🥧🌽🥧🌽🥧🌽🥧

Y’all know how we feel about corn, right? We’re doing corn pie, with corn caramel, with some candied almonds and cornflakes. It’s a simple pate brise crust and the filling is the soft corn custard. It’s surprisingly subtle and obviously fun!

In the dinner menu now!

🌽 from our pals Rideau Pines Farm

#🌽🥧

FALL HARVEST BOUNTY! Just look at these colours! We’re switching things up for the fall menu. Here we have our lunch qui...
09/23/2026

FALL HARVEST BOUNTY!

Just look at these colours! We’re switching things up for the fall menu. Here we have our lunch quinoa bowl, loaded with braised beets and Swiss chard, fried tofu, chili crunch, goats cheese, and miso dressing!

Amazing beets from Three Birds Farm 🔥🔥

I hope everyone can get outside for a bit today! ☀️☀️☀️☀️ Maybe stroll over to our neck of the woods for a bite… just saying.

POISSON ET POIVRONS! 🐟🌶️🫑🎣🐟🌶️🫑🎣🐟🌶️🫑🎣🐟🌶️🫑🎣It’s pepper season - and boy they are bountiful this year! Blake is celebrating...
09/22/2026

POISSON ET POIVRONS!

🐟🌶️🫑🎣🐟🌶️🫑🎣🐟🌶️🫑🎣🐟🌶️🫑🎣

It’s pepper season - and boy they are bountiful this year! Blake is celebrating all the peppers with this beautiful new salmon dish.

Seared Atlantic salmon, with a nice crispy skin, sits a top a bed of saucy navy beans, braised slowly with white w**e. To order we add a pepper soffritto and some brodo, all simple flavours to act as a stage for the stars - the peppers. In this photo we have charred “baby sweeties” and pickled cherry bombs from Rideau Pines Farm and then these giant red shish*tos from Three Birds Farm (also charred). Tying it all together with a large dollop of salsa falsa; a brilliant Mexican sauce that uses a clever combination of boiled zucchini, tomatillos, and jalapeños, emulsified with oil and fried aromatics to mimic that velvety guacamole texture. Zucchini, tomatillos, and jalapeños all from our pals Three Birds Farm 🔥!

Fall harvest menu!!! There are a lot of great new things on the menu right now.

Come try!

YEAR 8 🤯🍑
09/04/2026

YEAR 8 🤯🍑

IT’S HAPPENING! BLUEBERRY-CORN SOFT SERVE IS BACK!!🫐🌽🍦🫐🌽🍦🫐🌽🍦🫐🌽🍦🫐🌽🍦🫐🌽🍦One of our staple flavours, imagined by the talente...
08/21/2026

IT’S HAPPENING! BLUEBERRY-CORN SOFT SERVE IS BACK!!

🫐🌽🍦🫐🌽🍦🫐🌽🍦🫐🌽🍦🫐🌽🍦🫐🌽🍦

One of our staple flavours, imagined by the talented Vu Duong back in 2018!

Wild QC blueberry (vegan) on one side and sweet cream corn on the other! We topp it with more fresh blueberries and caramel corn! It’s sweet, salty, fresh, and crunchy.

Available for lunch and dinner.
You can also order soft serve for take out from The Corner Store. We sell them in mini or regular sized cups.

I think this is our best version yet - so corny 😜.

Come try it today!

Also go see what Vu Duong is creating now, at his new restaurant Dinette Atomique !!

Local corn from Rideau Pines Farm ❤️

#🫐🌽🍦

08/20/2026

Little special roast beef “carpaccio” on tonight. It’s got all the nice things; pickled green tomato-aioli, comté, some spicy wild arugula, and pickled chanterelles (thanks Yannick La Salle !).

Also, as I was eating this I thought, “instead of this fork, I should be rolling this meat around a couple of fries.” Duh.

On till it’s gone, available at lunch and dinner!

Hey pals, Every year, at the end of the summer, we close for a week to give all of our hard working staff a little break...
08/18/2026

Hey pals,

Every year, at the end of the summer, we close for a week to give all of our hard working staff a little break!

This year it will be from:
TUESDAY, SEPTEMBER 1st - TUESDAY, SEPTEMBER 8th!

We’ll re-open with regular hours on WEDNESDAY, SEPTEMBER 9th.

Thanks so much for all your support this year!

Address

802 Somerset Street West
Dafter, MI
K1R7J9

Opening Hours

Wednesday 11am - 10pm
Thursday 3pm - 10pm
Friday 3pm - 10pm
Saturday 3pm - 10pm

Telephone

+16133026829

Website

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