Bacon & Mason, the self-described "microcharcuterie" and sandwich counter that opened in October 2014 from principals Olivier Vormus and Berlin "The Ethical Butcher" Reed is no more. Vormus tells Eater today that "it has been a wonderful adventure."
"I feel very blessed to have shared this dream with the amazing chef and butcher Berlin Reed by my side. He deserves all my gratitude and respect for having taken the chance to jump with me on this boat. Due to personal reasons (baby, family in Europe) I needed to end this chapter of Bacon & Mason. But it's not dead yet! I hope to continue its mission alone more on the catering and production side. So you will maybe be able to see Bacon & Mason in small events such as Puces Pop and other market/fairs in the near future with small batches of delicious charcuteries and porky creations. We are very grateful for all the happy customers who had the chance to tase our crazy creations and all the artisanal food producers in Montreal that we have worked with."
Bacon & Mason's space at 102 Saint-Viateur Ouest in Mile End will not stay vacant for long. Chef Samuel Pinard (La Salle à Manger, Pas d'cochon dans mon salon) will soon revive it as Farine, a bakery. More details to come.