Sips, Sweets & Snacks

Okay, so who doesn’t love a well-planned picnic right? I’m generally into dining outdoors in any capacity, but if printed blankets and cute paper plates are involved you can definitely count me in!

Apparently this coming Saturday is #InternationalPicnicDay, which in my mind means everyone, everywhere will be rushing out to their local park with colourful blankets and cooler bags stuffed with goodies. And if my vision is true -which I really believe it could be- what better time to share a super simple, extra pretty picnic recipe!

We love a good canapé at RAOP HQ, especially when Lavash crackers, some form of goat cheese, and locally crafted jam is involved. We combined one of our favourite flavours of Kitten and the Bear jam with the always-delicious Flax and Honey Lavash Crackers by Ozery Bakery (happy 20th anniversary guys!), slices of cheese and a drizzle of liquid honey, all topped off with an edible flower to finish our two-bite works of art.

This recipe is sure to be a crowd pleaser at any picnic you attend this Summer! Scroll down for full instructions //






Ingredients //

Ozery Bakery Flax & Honey Lavash crackers
Kitten and the Bear Plum & Rose Jam
Goat Brie
Liquid Honey (we used Nude Bee buckwheat honey)
Edible Flowers

Recipe //

Break up each cracker into two pieces. Spread approximately a teaspoon of jam across each one. Thinly slice the goat brie and place on top of the jam – drizzle with honey and finish it all off with an edible flower or two!





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Sips, Sweets & Snacks

It will still be a few weeks before we’re able to share all of the images from our glittery Pastel Christmas Par-Tea shoot, but in the meantime we’ll be sharing some of our favourite DIY’s and recipes so you end up with everything you need to host your own pastel holiday soiree. Sounds fun right? We thought so too!

No matter what time of year it is, a party isn’t a party without fancy food, and there’s no one better in the city at delicious bites than Kitten and The Bear. Makers of seasonal artisan jam, fresh buttermilk scones, and all sorts of other tasty delights, we teamed up to plan the Pastel Christmas Par-Tea together. Sophie and Bobby took over all of the savoury items for the shoot, and these mini-scone canapés were a truly drool-worthy addition to the menu. Created with handmade cheese from Salt Spring Island, festive Pear & Mulled Wine jam and mini scones from Kitten and The Bear’s shop, and topped with rosemary and rose petals, these bite-sized beauties are truly a show stopper at holiday parties.

Scroll down for full recipe…






Ingredients //

Kitten and the Bear Ready to Bake mini Buttermilk Scones (available at the Kitten and The Bear cafe)

White Juliette Goat cheese from Salt Spring Island Cheese Company

Kitten and the Bear Pear and Mulled Wine Jam

Fresh Rosemary

Fresh baby rose petals (optional)

Recipe //

It’s fairly simple! Bake your frozen mini scones using the recipe on the package. When they’ve cooled fully, Cut each mini scone in half, then lay them flat on a serving platter and add a small piece of cheese to each side. Top with a generous dollop of jam, a sprig of rosemary, and fresh rose petals if you feel so inclined!