Excerpt from Edible Toronto - Winter 2008/2009:

The farm-to-table philosophy has become popular with restaurateurs over the past few years, with many chefs pairing up with area farmers, both at local food events and in their own establishments. But one Toronto restaurant has gone one step further.

Ayse Akoner and Jens Eller of Marvellous Edibles now divide their time between Toronto, where they run a successful restaurant, a bakery and a catering operation, and their 100-acre farm near Owen Sound.

They didn't start out intending to be farmers. Akoner, who originally hails from Turkey, began with a little bakery and café on St. Clair East after training in pastry techniques at George Brown College and working as a pastry chef at various Toronto restaurants and hotels.

Eller began his career in his native Germany, training at Michelin-starred restaurants there and in Switzerland before coming to Canada.