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Our Story started a few decades ago
it is based on real food, real ingredients for real people

Eat in or Take out

at the Spring Garden Market

At Bonne Cuisine a team of locally trained chefs and pastry cooks prepare gourmet foods from a variety of international cuisines. Gourmet meals, delectable deserts and baked goods can either be consumed in a delightful European style courtyard or taken out to be enjoyed in your own home.


We can come to you

offering full catering services

Bonne Cuisine offers a comprehensive catering service which we will customize to any event. Whether it be an intimate dinner party, a formal wedding reception or cocktail party for hundreds of people, our professional staff will ensure your event is both successful and memorable. Wishing to send a care package to new parents, a sick family member or surprise a friend, we’ll even bring it to their door.


Expand your Cooking Skills

with Margaret and her Staff

Bonne Cuisine’s School of Cooking is back by popular demand. Learn tricks of the trade, current trends and innovative recipes in a relaxed and interactive atmosphere. Designed for the beginner or the advanced cook, Bonne Cuisine’s cooking classes are as inspiring as they are comprehensive. Take a peek at our latest brochure for details on upcoming classes.

Eat in or Take Out

at the Spring Garden Market

Please choose a menu item from the above categories to open or download the Acrobat PDF version.

Bonne Cuisine Market offers a unique culinary experience in a charming European style courtyard. While you watch, our talented, locally trained chefs prepare all the food offered for sale from our various retail outlets. Our daily lunch specials receive rave reviews from regular customers. Any time of day you can pick up signature products from our deli, Bakewells Pastry Shop or something from our freezer to take home. Our friendly staff will be pleased to help you make selections.

Le Bon Café

Le Bon Café is a most welcome addition to the Market and is located in a bright and open corner of the Market and managed by a vivacious barista. In comfortable armchairs, customers can enjoy delicious, steaming specialty coffees or teas with tender, flaky breakfast pastries prepared on-site by three skilled pastry chefs.


Please choose a menu item from the above categories to open or download the Acrobat PDF version.

Named after a town in England, the Bakewell Tart is one of our signature products, and the only one offered in the city. Bakewells is one of the few remaining pastry shops manufacturing every single product from scratch with the finest ingredients. Watch our three accomplished pastry chefs prepare fabulous confections. Extraordinary wedding cakes, flaky pastries or creative cookies – at our shop, you can observe any work in progress. We offer gluten-free sweets and by arrangement dairy-free products.

We can come to you

offering a full catering menu

Please choose a menu item from the above categories, or download an Acrobat PDF version of our menu.

Bonne Cuisine takes pride in catering any type of event. From small intimate dinner parties in your home, to festive holiday receptions or elegant weddings for 300. We also specialize in corporate breakfasts, breaks and lunches for any organization. Be it traditional, trendy, formal or casual, our catering is tailored specifically to individual or corporate needs. We will respond quickly and efficiently to special requests, last minute orders and enjoy working with clients to provide whatever services are required to ensure a successful and memorable event.

Tricks of the trade

learn a few of our recipes at the cooking school

Please choose a menu item from the above categories, or download an Acrobat PDF version of our menu.

Improve your cooking skills and gain new inspiration. Bonne Cuisine School of Cooking was conceived in 1983 by Margaret Carson, proprietor. The school for both private individuals as well as professional chefs ceased to operate in 2000 when Bonne Cuisine’s Market opened. Driven by constant requests, classes have resumed and Margaret designs and instructs them to suite the needs and wishes of her clientele. Upbeat, current and loads of fun, the variety of topics to choose from provide tricks of the trade, where and how to source ingredients, camaraderie and of course, the recipes & samples of items made. Assisted by a former student of Margaret’s, Louise, she will ensure you that you will value your recipes forever.

Team Building Events – Cook, Eat & Be Merry

These events were initiated by a corporate client of Bonne Cuisine desiring a venue combined with an exciting activity to socially engage a group of local and out of province employees, some of whom have never met. Terry Provo, head chef, jovial and bursting with personality, leads these cooking extravaganzas with style and panache. Terry creates an easygoing and positive ambiance helped by a fantastic meal to enjoy at the end of the cooking blitz. These team building events are a regular occurrence for our corporate clients when they take place during evenings when the Mall is closed and a glass of wine can be enjoyed.     

Our Story started a few decades ago

it is based on real food, real ingredients for real people

Margaret Carson graduated from Surrey University in the UK with a BSc in Hotel Management and subsequently received training in the Culinary Arts in Hotel kitchens in both England and France. She developed a specialty as a Patisseur and has never lost her love of creating cakes and pastries and later qualifying as a chocolatier.

Margaret emigrated from the UK to Canada in 1978 with her husband, a Hotel Manager.

She immediately immersed herself in the culinary scene in Nova Scotia, preparing deserts for her husbands Hotel and becoming involved with the Nova Scotia Chef’s Association, an organization which in later years she was to lead as its President in which capacity she introduced National Chefs Certification to Nova Scotia.

Margaret spent a number of years as Chef Instructor at the Nova Scotia Community College and eventually started to run Culinary upgrading classes for young cooks and chefs out of the double kitchen in her large North end home. During this period she also entered and won numerous culinary competitions and awards.

Terry Provo joined Bonne Cuisine in 2002 as Head Chef. A graduate of the culinary program of the Nova Scotia Community College, Terry has spent the last 17 years continually developing his culinary skills in many hotel kitchens across the province, including the Digby Pines Resort, The Inn on the Lake, The Holiday Inn and The Citadel. Terry has also taught cooking classes to the public through programs offered by Sobeys and the Superstore. He is one of a few chefs to be trained in the Province and remain in the Province, dedicating himself to fine tasting food and customer service.

Mark Carson was appointed General Manager of Bonne Cuisine in 2008. A graduate of the Hotel and Food Administration (H.A.F.A) program at the University of Guelph, Mark spent 4 years at the Royal York Hotel in Toronto before being appointed Assistant Front Office Manager at the Park Hyatt Hotel in Toronto. He returned home to Halifax in 2008 to join the Family business to assist and promote further development.

Kandace joined the Bonne Cuisine team in the Fall of 2008 while completing a BSc. Dietetics at Mount Saint Vincent University. Kandace came to Bonne Cuisine to enrich her knowledge of fine foods and gourmet cuisine while learning about the business of food services. Upon graduating in 2010, Kandace assumed the full time position of Bonne Cuisine’s Office Manager and Catering Coordinator. Kandace’s experience in the catering business has taught her that exceptional food and impeccable service is the foundation of any successful event. With a passion for food & nutrition, Kandace believes that cooking with real food and quality ingredients is the key to staying nourished.


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Contact Us

Market Level
Spring Garden Place
5640 Spring Garden Road
Halifax, Nova Scotia
B3J 3M7

Retail: 7:30 AM – 5:30 PM Mon - Sat

Office: 9:00 AM – 4:30 PM Mon - Fri              (May vary due to catering)


7:00 AM – 3:30 PM Mon - Fri

8:30 AM – 3:30 PM Sat