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Impact Kitchen's Heart
If you’ve ever wondered how Impact Kitchen has been able to open five locations, two virtual kitchens, and a catering program, the answer is it all boils down to a single department: the Commissary Kitchen.
The Commissary kitchen, located inside of the King Street East location (the OG Impact) is responsible for everything from the baked goods, to the soups and stews, to the grab-n-go items that fill the retail fridge. The team makes the food daily and delivers the orders to each location, to ensure that everything being served to the customer is fresh and delicious!
If you want to see magic, you need to see the team when they’re making our famous Chocolate Sea Salt Cookies (1600 per week!) to be sent out to all the locations. (Can you say ‘chocolate-y goodness’?)
Commissary has an entire pastry department that’s responsible for making the Almond Protein Brownies, Paleo Power Cookies and all of the other baked goods, along with any new items that get developed, like the Strawberry Chia Squares.
It wouldn’t be Impact without Bone Broth, and it’s the Commissary who makes it in large kettles, where it simmers for up to 24 hours before being bottled or used as the base of all the soups and stews. In fact, the Commissary makes up to 600 litres of bone broth every week.
The soups and stews themselves are made by the gallons in a large tilt-skillet and then sent off to each location.
The Commissary is also responsible for filling up the retail fridges with all of your favourite grab-n-go snacks. For example, they make over 300 packs of Paleo Chicken Tenders and over 200 Chia Puddings every week! Not to mention, plenty of other nutrient-dense items like the Collagen Puddings, Kale Slaw, Collagen Gummies and Overnight Oats!
Did you know that the Zesty Mexican Power Bowl contains 33 ingredients? Components like the Tostada Crumble (which is dehydrated to give flavour while preserving the nutrients of the walnuts), the Cashew Sour Cream and the Black Bean Mole, are made fresh in the Commissary kitchen.
Commissary is also where you can find all the dressings, like the Honey Lemon, Cilantro Jalapeno, and the Moroccan dressing being made!
New to Impact Kitchen is the Butchery Program, which allows Impact to grind and prep all their grass-fed beef in-house, for better quality and more sustainable products. Now all the steak, burgers and beef chunks (which are then added to the Beef Stew) are prepped in the Commissary kitchen, by expert butchers.
If you’ve ever wondered how Impact Kitchen has been able to open five locations, two virtual kitchens, and a catering program, the answer is it all boils down to a single department: the Commissary Kitchen.
The Commissary kitchen, located inside of the King Street East location (the OG Impact) is responsible for everything from the baked goods, to the soups and stews, to the grab-n-go items that fill the retail fridge. The team makes the food daily and delivers the orders to each location, to ensure that everything being served to the customer is fresh and delicious!
If you want to see magic, you need to see the team when they’re making our famous Chocolate Sea Salt Cookies (1600 per week!) to be sent out to all the locations. (Can you say ‘chocolate-y goodness’?)
Commissary has an entire pastry department that’s responsible for making the Almond Protein Brownies, Paleo Power Cookies and all of the other baked goods, along with any new items that get developed, like the Strawberry Chia Squares.
It wouldn’t be Impact without Bone Broth, and it’s the Commissary who makes it in large kettles, where it simmers for up to 24 hours before being bottled or used as the base of all the soups and stews. In fact, the Commissary makes up to 600 litres of bone broth every week.
The soups and stews themselves are made by the gallons in a large tilt-skillet and then sent off to each location.
The Commissary is also responsible for filling up the retail fridges with all of your favourite grab-n-go snacks. For example, they make over 300 packs of Paleo Chicken Tenders and over 200 Chia Puddings every week! Not to mention, plenty of other nutrient-dense items like the Collagen Puddings, Kale Slaw, Collagen Gummies and Overnight Oats!
Did you know that the Zesty Mexican Power Bowl contains 33 ingredients? Components like the Tostada Crumble (which is dehydrated to give flavour while preserving the nutrients of the walnuts), the Cashew Sour Cream and the Black Bean Mole, are made fresh in the Commissary kitchen.
Commissary is also where you can find all the dressings, like the Honey Lemon, Cilantro Jalapeno, and the Moroccan dressing being made!
New to Impact Kitchen is the Butchery Program, which allows Impact to grind and prep all their grass-fed beef in-house, for better quality and more sustainable products. Now all the steak, burgers and beef chunks (which are then added to the Beef Stew) are prepped in the Commissary kitchen, by expert butchers.
We hope that you enjoyed this behind-the-scenes tour. Oh, and if you haven’t downloaded the Impact App, be sure to do that here to order pick-up in advance and earn loyalty points!
