Our Story
From global farm stays and roadside food trucks to a hidden fridge stand on Pender Island, Fridge of Wonders was built on one simple belief: life is too short to eat boring food.
What began as a personal journey toward health, flavour, and connection has grown into a vibrant line of handcrafted ferments, hot sauces, cultured dressings, and pantry staples designed to make everyday meals feel alive.
From the Wild to the Kitchen
I’ve always been a food lover, even if I never expected it would become my life’s work.
My path here wasn’t exactly straight. I studied Outdoor Adventure & Tourism, spending more time learning in the wild than in a culinary classroom. But long before any of that, my real food education started at home, watching my mom cook everything from scratch and learning that the best meals are never just about the recipe. They’re about fresh ingredients, curiosity, and what happens when people gather around a shared table.
In 2012, my life partner Yaniv and I set off on a four-year journey around the world. We travelled on a shoestring, work-exchanging on remote farms, immersing ourselves in local food cultures, and tasting ingredients and techniques we had never encountered before.
Along the way, we also faced unexpected health challenges. That experience changed everything.
It led us into the world of fermentation, old-world food wisdom, and the incredible power of real, living ingredients to support healing from the inside out.
The Boler Years
When we returned to Canada in 2016, our kitchen became our lab.
We started experimenting with bold ingredients, slow fermentation, and vibrant global flavours, rediscovering our health through the foods we were making with our own hands.
Once we realized how dramatically these flavours could transform even the simplest meal, we knew we had to share them.
In 2017, that idea rolled into the world in the form of a tiny green Boler trailer we turned into a food truck called The Happy Camper.
At festivals and farmers’ markets in Kamloops, we served real, affordable food inspired by flavours from around the world. The menu was mostly plant-based, always wheat-free, and rooted in the belief that healthy food should feel joyful, inclusive, and deeply satisfying.
Those years taught us something important:
people are hungry for food that feels both exciting and good for them.
How the Fridge Opened
Life shifted, as it tends to do.
A new home on Pender Island, two children, a growing vegetable garden, and a changing family rhythm invited us to rethink what this business could become.
Yaniv was ready to lean deeper into his love of building, while I wanted a way to keep sharing bold, nourishing flavours with our community in a way that fit family life and island living.
So Fridge of Wonders began in the most humble and magical way possible:
as a little fridge stand at the end of our driveway in Magic Lake.
It quickly became a hidden neighbourhood gem, stocked with fresh ferments, sauces, seasonal creations, and all kinds of colourful surprises.
That little roadside fridge captured everything I love most:
real food, curiosity, local connection, and the joy of helping someone discover a flavour they didn’t know they needed.
What We’re Building
Today, Fridge of Wonders has grown far beyond the original fridge stand.
We’ve traded the Boler for a 20-foot trailer that now serves as our fully certified commercial kitchen and flavour lab, allowing us to scale production while staying true to our small-batch roots.
Every jar, bottle, and pantry staple is still crafted with the same care:
real ingredients, slow methods, bold flavour, and a healthy respect for what fermentation and thoughtful food can do.
As the Fridge of Wonders finds its way into more kitchens beyond Pender Island, our mission stays the same:
to help people turn everyday nourishment into something vibrant, healthy, and full of wonder.
Because healthy food should never feel restrictive.
It should feel joyful.
It should surprise you.
It should make you want another bite.
Bring Wonder Home
Whether it’s a forkful of Superkraut, a drizzle of cultured dressing, or the preserved lemons that save dinner on a busy Tuesday, our hope is the same:
to help your kitchen feel more creative, more confident, and a whole lot more delicious.
