Have you ever thought of having Eggs Benedict on a Gewurztraminer English Muffin? Or, imagine a Pinot Noir Baguette with your favourite cheeses.

Perhaps Fettuccini made with Cabernet flour and Duck Confit.

Now, all of this is possible thanks to Vinifera For Life and innovator Mark Walpole. Together, they are marketing a product that has great flavour with all the "French Paradox" health benefits, but without the alcohol.

This uniquely Canadian flour additive is made using grape skins and seeds. Chefs, Bakers and innovative industry leaders are rapidly discovering this product, derived from the Ontario Wine Industry.

Our current product selection includes Cabernet, Chardonnay, Late Harvest and Icewine grape flour/powder which can be used in the making of breads and pastas.

Stay tuned for further developments and innovations from Vinifera For Life and Chef de Cuisine Mark Walpole.