Herma’s News – Pizza from Scratch, Chicken Recipe and Tipsy Cheeses

Behold, my friends, the spring is come; the earth has gladly received the embraces of the sun, and we shall soon see the results of their love! – Sitting Bull

Dear Customers,

Days are getting longer and birds are making their way back to us. Every animal is taking notice of the arrival of spring which is creating in us a feeling of hope and restless longing.

This Saturday is the first official day of spring, and also Happiness Day. We hope you will visit us Saturday as we commemorate this special time.

Celebrating Happy at Herma’s

Saturday, March 20th we will be offering free samples of Fraktals (100 grams) while quantities last. Customers on Saturday may also take part in a name draw which will make them eligible to win a Juicer for all natural, healthy drinks. We hope to see you on Saturday as we celebrate Happiness Day and the first official day of spring.

NEW at Herma’s

Wild Hibiscus Flowers in Syrup

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photo by Wild Hibiscus

Ruby red hibiscus flowers are gently preserved in syrup with a delicious raspberry and rhubarb flavour. These whole Hibiscus Flowers in Syrup are handmade in Australia. They delicately bloom as an elegant garnish in champagne, Kir Royals, Prosecco and Cosmopolitans. Each jar contains 11 flowers.

SAVINGS at Herma’s

The London Tea Co. Collection Gift Set

50% OFF, WAS $34.99 NOW $17.50

This bright pink, luxury embossed tea presentation tin contains a range of nine teas, including eight tea bags of each variety.

Ecologie Sponge Cloths

Buy one for $7.99 or three for $18.00.

Use these ultra-absorbent sponge cloths instead of sponges, dishcloths and paper towels. Each cloth can be used for over 9 months and is 100% compostable at the end of its life. Machine washable up to 200 times.

1 Sponge Cloth  = 17 Paper Towel Rolls = 5 Kitchen Sponges

Pizza from Scratch – Herma has all you need!

Find below all we have to offer at Herma’s for creating your own pizzas at home. A fun pastime for all!

The Flour

NEW Detroit Deep Dish Pizza Dough Blend – NEW Neapolitan Style Pizza Dough Blend – Organic Soft Wheat Flour Type “00” from Italy

More fine than other types of flour, “00” flour will create a dough that is more elastic and easier to shape.

Already-made Pizza Bread – Manoucher’s Fokachio Romana Round Flatbread

The Cheese – Bella Casara Buffalo Mozzarella

Buffalo Mozzarella is the most commonly used cheese for pizza both in Naples and the rest of Italy.

It contains a lot of moisture. Be sure to dry by dividing into 3-4 pieces and placing in a mesh strainer, covered, in fridge for 2 hours.

Also find Parmigiano Reggiano DOP and Pecorino Romano DOP for after the pizza is made.

The Sauce

Pomodoro San Marzano Tomatoes – Pizza Sauce – Sweet Cherry Tomatoes

Pomodoro San Marzano Tomatoes are the BEST for making pizza sauce.

It is easy to make your own sauce. Go to link below for recipe on making your own sauce.

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photo by Dreamfarm

The Toppings

Salami – Prosciutto – Chorizo – Bacon  – Stemmed Artichokes – Grilled Peppers – Olives (all types) – Sundried Tomatoes – Roasted Peppers – Dried Mushrooms – Anchovies

The Tools

Emile Henry’s Pizza Stone – Dreamfarm’s Scizza (slicer and spatula in one) – Pizza Cutters – Pizza Peels

Go to Blog…Dough, Cheese & Sauce

for more in depth look at making pizza from scratch and what we have to offer.

Go to the blog section of hermas.ca or click on the link below for more on making pizza from scratch…

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Herma’s Cheese Shop

We are drunk with happiness over the coming of spring. Below are some really festive “tipsy” cheeses expected to arrive in time for the weekend –  fit for celebrations.

Beppino Occelli with Fruit and Muscat Grappa

Aged for a year in Beppino’s ancient caves of Piedmont, Italy, this sheep and cow’s milk cheese looks festive topped with fruit and is wonderfully delicious aged with Moscato wine. This particular cheese—with its crown jewels of plump figs, bright, blazing apricots and golden sultanas—is really in a league of its own.

Occelli al Barolo

This cow and sheep’s milk cheese is coated with the marc of local Nebbiolo grapes enriched with Barolo wine. Marc consists of the skin, pulp, seeds and stems left over from wine production. The texture is melt-in-your-mouth creamy and the aroma is a mixture of fresh yogurt and wine. It is buttery, sweet and sharp with subtle flavours of red wine. Pair with a glass of Barolo wine and grapes!

Ubriaco Prosecco

This lovely cheese comes from the Veneto region in Northern Italy which is also the home of Prosecco. Affectionately called a drunken cheese, it is bathed in gallons of sparkling Prosecco along with skins, seeds, and leftovers from the winemaking process giving this cheese a unique sweet, delicate aroma of wine. It is best served in crumbles or thin shavings paired with a glass of Prosecco.

Ubriaco Pinot Rosé

Made in Veneto, Ubriaco Pinot Rose is aged over 10 Months. Soaked in La Jara Pinot Grigio Rosé, this beautiful cheese topped with rose pedals has a light fruity aroma that retains the subtle taste of wine.

Did you know?

The tradition of making drunken cheese (formaggio imbriago) dates back to World War I when farmers would cover their cheese wheels in grape marc to hide them from scavenging soldiers.

Herma’s Signature Products

Margaret suggests…

Not only does our Sundried Tomato Dip taste delicious spread on a cracker and as a dip for tortilla chips and veggies, let’s take it a step further…

Try our Sundried Tomato-filled Chicken Breast Recipe.

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  1. Cut a pocket into an ample chicken breast and fill it with our Sundried Tomato Spread.
  2. Use a tooth pick to close the chicken, keeping the spread from oozing out.
  3. Sprinkle generously with salt and pepper.
  4. Sear both sides until golden brown and sprinkle with paprika (optional).
  5. Bake in the oven at 350F for 30 minutes. Time in oven depends on the size of the chicken breast.

Herma’s NEW Spring Hours – Beginning March 22nd

Open 7 Days a Week, Monday to Saturday 9 a.m. to 5 p.m. and Sundays 9 a.m. to 4 p.m.

We hope you have a lovely weekend whether in the kitchen or enjoyed outdoors.

Stay safe and be well.


Meredith Ender

Communications Coordinator

Herma’s Fine Foods & Gifts