Children’s used clothing chain Once Upon a Child is coming to 201 Chain Lake Drive in Halifax. The new Bayers Lake location will be the latest for the American chain which operates hundreds of stores in the United States and Canada. They should open in late March for starting to purchase used goods and then open for purchase 6 weeks or so later.
Scientology Halifax posted their new cafe is under construction, I assume it will be inside their property on Joseph Howe across from Shoppers
The folks from Downtown Dartmouth darling The Canteen officially announced their new venture opening across the street from their restaurant late spring . Welcome The Town’s End Tavern
Totally Raw dog food is opening a storefront on Spring Garden where Rocky Mountain Chocolate (HMV) was
La Rozzi Bistro has opened on Gary Martin Drive in Bedford in the residential building on the corner of Innovation Drive. The menu has pastas dishes, nachos, fries and shawarma but with things like Fillipino influences like lechon (pork) as an option. They also intermittently have all you can eat specials involving Chicken Inasal, a grilled chicken dish.
Bomber Chicken is now open on Quinpool Road, offering menu items like ramen, fried chicken and deep fried mashed potaoes. They have taken over the former B-Well Sushi.
While elsewhere on Quinpool, BiOne moved across the street in the fall but it is now Busan Korean BBQ. If you still need a BiOne fix their location at 1030 South Park St. is still open.
Bootlegger in Halifax Shopping Centre is closing in early March
Oz Shoes has disappeared , the women’s shoe store in Granville Mall is emptied out
The RONA stores on Windmill Rd and in Bedford Place Mall are wrapping up this week. The Cole Harbour store is also closing but it will coming back to life this summer as a new location for Payaznt’s Home Hardware.
Flower or Flour?
Both are coming to Brunswick @ Cogswell
First up is Bloom 24, which is now open just in time for Valentine’s Day. This is from Sophie Li who her love of flowers didn’t come until she was in her twenties. Originally from Xi’an, China, Li says her father had serious illness which prevented him from working. “From then, he started to grow flower plants and bought lots of books to learn. He told me flowers and plants could make him peaceful and joyful just standing there and watching them.”
She moved to Halifax for her education and “I started to buy my own plants and buy flower bouquets occasionally to decorate my apartment, I found my daddy was right. You are happy to see your plants grow from seeds till they bloom, it is like you are taking good care of your roommate and this make you so proud of it.” says Li
“Then I had little dream in my heart, I will work a place surrounding by all the blooms and plants one day,” She graduated from university and then went on to study at floral design school learning multiple facets of the trade. She worked in different countries and a local flower shop where she gained experience and now it is the time for Bloom 24 “to bring fresh contemporary designs to my customers.”
“When I saw this location the first time, I’ve been in love with it. It has high ceiling which allow us to create more space-floral installation designs,” says Li.
Next door, Katherine Hosker is putting the finishing touches on Little Eden “the earth-friendly cafe and bakery” to open next week. “Anytime I walked by (the space) and peeked in the window I could see so clearly what I wanted.”
Hosker, originally from Alberta but living in Nova Scotia for the past six years, has been baking professionally since 2006. She has a post-secondary education in baking and pastry arts. Though the inspiration for opening a bakery came from a family reunion she attended when she was eight.
“My aunt owned a cookie company … so she had to stay in the city, which is why we all went to her. One of the days, she had to go in and make cookies and asked if I wanted to go in and see. I said ‘yes’, so she brought me in and put a chef’s hat, the size of me, on my head and showed me the big mixers … that vision of baking, of owning a bakery never left me,” she says.
The specialty of the bakery is yeast bread products – loaves, danishes, rolls, pastries. “But I’ve done everything from mass bread production to cake decorating to fancy desserts. I love all types of baking.”
Hosker’s goals are to minimize waste in the bakery and to source as much locally as possible.