About Houston's

Who We Are and How We Do It

Don Houston talks about the history of his thriving little Market

Don headshot

Both my wife Marg and I are Food Professionals. We have worked together in Industrial catering and Long Term Care and were/are accredited with The Canadian Society of Nutrition Managers. Prior to entering the food business, I operated a farm for a number of years; Marg also spent time on a family farm. So we both know the food business from the roots up. Besides that we love to cook and eat.

I started the business prior to retirement so I would have a post retirement occupation; the beginnings were very humble, selling baked goods and bacon from under an awning.

The business grew into more meat and sausage that I bought from the Mennonite community in Heidelberg. I worked in Kitchener and lived between St. Jacobs and Heidelberg and that is how I got connected to Stemmler Meats, a family owned butcher/deli in the heart of Mennonite Country.. 

For fresh meat and produce we operate somewhat like a market.  Fresh chicken, pork, bacon, & sausage come in every Thursday afternoon via refrigerated transport from Stemmler Meats in Heidelberg. I drive to Warkworth every Friday A.M for fresh beef and eggs. So we have fresh product Thursday through Sunday and close Monday and Tuesday.

We are open Wednesday with mostly frozen product – - bacon and some sausage is always fresh. We always have lots of frozen product for those who only shop on a monthly basis.Houston's sign at road

If there is a special cut of meat or deli product you need, we can order it for you on Monday and have it for you Friday. Our mission is to supply local food items that have been raised naturally without drugs and hormones and using humane practices. We have local Black Angus beef, local fresh eggs, local lamb, local cheese and butter, free run chickens (whole or cut up), pork, sausages, and bacon from our Mennonite suppliers and baked goods made from scratch without additives and preservatives.

So, that’s who we are and how we do it.