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Cookbook Collective / Mike Soucey

Cookbook Collective / Mike Soucey

Meet Mike Soucey. Mike has been instrumental in developing our beloved toast program in our cafes. If you have ever had the privilege of eating our infamous Honey, Hazelnut & Cream toast, you have Mike to thank. He is a super talented chef who we have been inspired by for many years. The recipe that he shared with us for this collection is one that you might have had before, hands up if you have had the Summer Pea toast we previously featured on our menu! The delicious mix of seeds and spices that was sprinkled on the top of that toast, is called Dukkah, and now you can make it right in your very own kitchen. Mike loves to top veggies and eggs in the morning with this seasoning, pair it with a cappuccino, and I can't imagine a more delicious way to start the day. 

Mike also heads up Marigold mfg. where he makes absolutely delicious fermented foods and Kombuchas. All three of our locations stock his kombucha and you can find Marigold at the farmers market with their assortment of fermented foods like Kimchi, pickles and hot sauce. YUM. 

As usual, we asked Mike a few questions and here is what he had to say: 

What are you inspired by? 

Seasonality. Having produce at peak times and flavor is about the best it can get for me.

Who in your industry do you admire, and why? 

Sean Brock is probably my biggest man crush right now. The fact that he cares so much about vegetables and their history is America gives me the warm and fuzzies.

What does community mean to you? 

Having two small businesses means the we solely rely on our local community. Meaning support from shoppers at the farmers market we sell at and the amazing restaurants we supply too. 

What role does coffee play in your life? 

Most times it’s a quick pick me up in the morning. On a day off, getting 20 minutes to sit and enjoy it is a rare treat I always look forward too.

What is your coffee order? 

A small latte or a brewed coffee (African single origins are generally my favorite)

What is your favourite meal, cuisine or snack? 

Meal: Fried chicken, pickles and beer

Cuisine: Mexican 

Snack: popcorn 

What is your favourite ingredient to cook with?

Whatever’s fresh from the garden.  

What is the inspiration behind this recipe? 

I generally need something quick in the mornings before work or going to the farm. Adding something as simple as this dukkah to wilted greens really makes it so much more memorable and satisfying. 
  • 2 tsp coriander seed
  • 1 tsp mustard seed
  • 2 tsp black sesame
  • 1 tsp sumac
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • S&P to taste 
(Feel free to add/subtract whatever spices, seeds, nuts you like)

Toast seeds and spices @ 350F for 7 mins until spices are nicely toasted and aromatic.

Bash spices up in a mortar and pestle or a food processor.

Season with salt and pepper. 



You can find Mike at: 



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