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“All of us were reaching the 15-16 year mark in the business and it was becoming clear that we needed a challenge, we were ready to grow professionally. It was important to create a salon where we could bring our shared values to life, with our skills and hard work. The three of us wanted the same positive change, so we decided to take the leap together.”
“We are blessed to have very loyal customers. When we started in 2006, we were pleasantly surprised with the number of patrons that had been loyal for decades. Many shared stories of how they have been clients for 50 years and continue to this day.”
“ I enjoy the fresh pizzas and outdoor atmosphere of Il Vicolo (it translates to Ally, which is where it is tucked away and easy to miss, on Clarence, near Dalhousie). The wood oven is outside and super-fast. The ingredients are fresh and they have yummy drinks! “
“We believe that our work should improve lives and create opportunities. Our ideal clientele are businesses that have a clear sense of purpose, and not for profits that are the faces of change in our community.”
“We take pride that we’ve always butchered our meat on-site, which allows us to quality control what is coming in, and what we’re putting out.”
“My favourite part of the job is probably recipe development. It's fun to wake up in the morning and think about the type of beer you want to drink that day, then build a recipe and make it come to fruition.”
“Personally, I was getting burnt out with traditional practice and needed a change. It took some time and some soul-searching to figure what type of change was right for me, but mobile practice seemed to offer so much of what I was looking for that, in the end, I couldn't resist.”
“ I’m an author of children’s books but I’m also a father to two young sons that my wife and I adopted in 2013. Our bond as a forever family was formed over our mutual love of reading books and storytelling. I knew I wanted to tell stories after I won a storytelling contest in grade one telling Robert Munsch’s “Mortimer”.
