A Little Bit of a Change

Hello and welcome to the brand new Preservation Society website! I realize that it actually looks quite like the old one, but it is indeed brand new. You can still find all my upcoming workshops and events in the menu, but all the products of yore, which haven’t been on sale for nearly a year now, are gone. In their place, however, will be recipes and tutorials so that you can preserve food yourself the Preservation Society way. Now that’s exciting!

So stay tuned for new (and old– I’m taking requests!) recipes coming soon, as well as a Canning 101 tutorial for getting started if you’re new to the game (or even if you’re an old hand– I have a lot of revelatory techniques that can save time for even seasoned canners). That said, you’ll have to bear with me, as I’m not exactly a professional photographer.

If you’re new here, please head to the ABOUT page for a little more info. Otherwise, see you soon, and feel free to use the comments to let me know what you’d like to see here.

xo Camilla

5 Comments

  • Marie BOLDUC

    So happy for you and this website. I will be looking in regularly, Camilla. Hope you are healthy and well, and in fine spirits.

    (P.S. Next time you’re in Montreal, you may want to pop in a new Thai restaurant whose cooking is a-ma-zing: Pumpei, two doors East of Bottega on Saint-Zotique. You’ll love it.

    • Camilla Wynne

      Thank you so much, Marie! And I’m definitely going to check out Pumpei– the owner and I almost opened a place together a long time ago! I love his food.

  • Sébastien Gauthier

    Hello! A bit late to the party, but I would be forever grateful if you shared your recipe for Bombe Matin… I was disappointed that it wasn’t in your recipe book, but at least that was the only disappointing thing about that amazing book. Even if you don’t want to share that particular recipe, thank you for all the other ones!

    • Camilla Wynne

      Hey! I will absolutely post that recipe, but not until January when the Sevilles come back. So glad you like it.

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