Local Suppliers
The culinary team at FATHOM is dedicated to supporting local. We bring the best seasonal and artisanal offerings that the producers in BC offer to every thoughtful dish that we create for your enjoyment.
Dallas & Luis are the owners of Ultimate Microgreens. Their hobby of growing greens turned into a business in 2019 when the two of them set out to provide truly tasty and nutritious greens year round within their community. They are able to produce greens year round thanks to their indoor, controlled environment, lending them the ability to grow a clean, pesticide free product. Since expanding from local street markets, now their product can be found at many local grocery stores as well numerous restaurants across town.
FED Urban Farm grows spray-free produce at the foot of the Bay Street Bridge in the heart of Victoria using over 3500 geotextile containers. The farm is a living example of how underutilized land can be transformed into vibrant, productive growing space. Run by FED Urban Agriculture, a charity that creates urban food systems projects that connect Victorians to local food, the farm provides a central hub for FED’s programming, which includes helping vulnerable populations grow food, establishing gardens on underutilized urban land, and creating low-barrier educational and employment opportunities. All proceeds from the farm go towards FED’s charitable programming.
At Bagga Pasta, we are committed to crafting gourmet fresh pasta that captures the essence of tradition. As a family-owned business, our commitment to authenticity and quality shines through in every product we make, while our relentless pursuit of excellent customer service ensures that every interaction leaves a lasting impression.
West Coast Mycology is a family-owned gourmet mushroom farm nestled in Metchosin, BC, on Vancouver Island, championing regenerative practices. Co-founded by amateur mycologist Robin Jackson and wildlife ecologist Dr. Melanie Clapham, the farm was born from Jackson's culinary expertise and passion for foraged foods. Transitioning from chef to mycologist, Jackson focused on community food security, launching the farm in early 2022. Specializing in wood-growing gourmet mushrooms like oyster, lion’s mane, and chestnut, they prioritize regenerative practices, using forestry and agricultural byproducts for cultivation. With a commitment to sustainability, they offer genetically unique varieties sourced from the wild and cultivated on the farm, aiming to provide a delicious, healthy, and regenerative gourmet food crop to southern Vancouver Island.