Two Tillsonburg businesses receive county tourism funds

Taking part in a presentation to celebrate the Tourism Innovation Grant were, left to right: Crystal Van Roekel, Economic Development Officer Rural Oxford EDC.; Sarah Senior, Co-Founder GoodPud; Polly Senior, Co-Founder GoodPud and Erica Orleni, tourism officer with Tourism Oxford. (Jeff Helsdon Photo)

Jeff Helsdon, Editor

Two Tillsonburg businesses will be adding a little more taste to their operations thanks to Tourism Innovation Grants from Tourism Oxford, Community Futures Oxford, and Rural Oxford Economic Development Corporation.

The two local businesses – Good Pud and Makkink’s Flower Farm and Bakery Café - were among five businesses and two non-profits who will receive the grant. Each recipient receives a $3,000 grant to help develop and complete a new tourism project in 2026. Applications were reviewed based on several criteria, including creativity, ability to develop marketing skills, DEI, financial and community impact and market demand.

Sisters Sarah and Polly Senior, founders of Good Pud, plan to deliver a series of hands-on dessert demonstration experiences that celebrate seasonal, locally sourced ingredients that encourage multi-stop visits to Oxford County.

“We're over the moon to receive the $3,000 funding, it makes a huge difference to a small business like ours,” Sarah said. “Building on the success of last year's Big Cheese Days dessert demonstrations, we will use the grant money to roll out a series of monthly dessert demonstrations throughout the year, focusing on locally sourced ingredients and produce.”

The money will help purchase new equipment and fund marketing.

She explained that this year's Big Cheese Days dessert demonstrations will be held at Good Pud’s North Street location and will demonstrate how to make a Millionaire’s Cheesecake that combines Crowdie cheese from Woodstock’s Golspie Dairy with their own salted caramel sauce, topped with dark chocolate Good Pud. Participants make two desserts, consume one in class, and take one home to share. They also make Rhubarb Fool, a unique dessert without a Good Pud connection.

“The sessions are joyous - full of laughter and delicious sweet treats,” Sarah said. “Attendees last year traveled from as far as Huntsville and Windsor.”

Once Big Cheese Days are over in May, the dessert sessions will switch to Seasonal and Local, with an emphasis on local food that is in season.

“They are focusing on what is in season and what’s at its peak. We are surrounded by the most amazing food that is grown in the fields around us,” Sarah said.

She said the sessions help people connect more with their food.

“For us it’s very much about celebrating connections, and food and desserts and bringing people together,” she said.

Edible flowers

Hilde Makkink of Makkink’s Flower Farm and Bakery Café in Tillsonburg will use the grant to fund her new project, Bloom to Table. Visitors will discover how flowers can be used in food and drinks as they explore the flower farm through an interactive scavenger hunt.

Makkink gave examples of edible flowers, including marigolds, lavender, and bee balm.

With a bakery as part of the operation, and plenty of flowers, the concept of edible flowers is a natural one. She said plans are for a specialty drink with a flower in it and a sandwich with a buttery flavour made from flowers.

“The café and flower farm become one,” she said. “For me, it’s the biggest thing people aren’t aware how good certain flowers are.”

She promised a “special and unique experience”.