General Archives - Fifendekel

Fundraising? Check this out.

Web3 Client — Wed, 07 Jan 2026 04:43:48 +0000

Kitchen Witches A Ready-to-Run Fundraiser by Fifendekel Pie Shop Café Big flavour. Simple choices. Serious fundraising. Kitchen Witches™ is a professionally baked pie fundraiser designed to be easy to run, easy to sell, and easy to succeed with. Perfect for schools, teams, clubs, and community organizations looking for real results without volunteer burnout. Why Kitchen Witches Works ✔ Trusted local bakery with a loyal following ✔ Frozen & baked — perfect for later ✔ No inventory risk ✔ Simple menu = higher participation ✔ Limited production dates create urgency Your group collects orders and payments. We handle the baking, freezing, and delivery. The Fundraiser Menu (10” Pies) Fruit Pies – $23 each • Apple • Blueberry • Cherry Pot Pies – $30 each (family size) • Chicken • Beef Optional Add-On (limited quantities): • Individual Beef Pot Pie — made without gluten ingredients (gluten-wise*) Individual Vegetarian – made without gluten ingredients • Individual Chicken *Made without gluten ingredients. Not a gluten-free facility. Your Fundraising Return Your organization earns 20% of all sales Fundraising Target Example: • Goal: $2,000 earned for your club • Required sales: ~$10,000 • Approx. 380–420 pies sold (mix of fruit & pot pies) Many groups exceed this goal with strong promotion. Should you have a small group with a lesser dollar goal that is not a problem. Currently, we do not have a minimum requirement for orders. How It Works 1️⃣ Choose your fundraiser date 2️⃣ Collect orders & payments (2–3 weeks) 3️⃣ We bake, freeze & deliver — one coordinated pickup day 📦 Pies arrive frozen & baked 📍 Simple distribution for your volunteers Bonus Value Some groups may also receive Fifendekel gift coupons equal to 5% of total sales, ideal for prizes, incentives, raffles, or resale at face value. Book Early — Production Is Limited Kitchen Witches fundraisers run on a limited production calendar. Dates fill quickly. Contact Jacquie at 780-719-3231 or email to fifendekelcatering@gmail.com

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Happy 70 Anniversary Mom and Dad

Web3 Client — Sun, 09 Jun 2024 04:36:09 +0000

Gordon met Ann at a Youth for Christ function where she was an usher. When they decided to get married Ann was too young to sign the wedding license without her parents’ consent. Luckily for all of us her mom signed the papers. On Thursday, June 10, 1954 Ann and Gordon tied the knot. The high that day in Edmonton was just over 18 degrees Celsius (but of course in 1954 weather in Canada was measured in Fahrenheit). Just 4 days prior Edmonton experienced a record amount of rain. Gordon’s father passed away suddenly just prior to the wedding. Gord suggested the wedding be postponed but Ann really didn’t want to start plans all over again so the wedding went ahead at Central Baptist Church in Edmonton. It was the same church where just one week earlier Ann’s brother’s wedding took place. Lilacs and sweet peas adorned the church. The bridesmaids wore custom made pink dresses. Gordon’s niece, Marg and Ann’s sisters, Elma and Alice stood up for Ann. Gordon’s friend, Sam and Ann’s brother Bert and some relative stranger, Bill who was boarding at the house stood in at the last minute and stood up for Gordon. Maureen, a family friend, was the flower girl. Wayne, nephew to Gordon was the ring bearer. Reverend Fifer (now isn’t that close to Fifendekel) performed the wedding service. Iva Spratt was the organist and Irvin Strauss, the wedding singer. Ann made pink aprons for everyone in the youth group and it was the youth group that served the supper in those pink aprons prepared by Ann’s Aunt Minnie and Uncle Gus. The menu consisted of delicious fried chicken, beautifully decorated tortes and they fed a very large group of wedding guests. Getting away from the wedding was quite the ordeal. Bert, who had driven taxi, was in charge of driving Gordon’s 1952 Hudson Wasp to the Highland’s area where they had parked a truck to make their get away. That’s how things happened at weddings in 1954. Brides and Grooms were followed by guests as they made their exit. Bert got lost but eventually found the truck. Ann and Gordon honeymooned in Banff for the weekend making their way home through Jasper. They returned home to Fort Saskatchewan. Those early years were difficult. Health, finances, were challenges. Together they tried their hand at a few different careers. Gord worked for Esso in Redeater, Ann worked in Edmonton for a dry cleaners. They later bought a dairy quota and rented a farm to try their hand at running a dairy while their family grew to two boys and three girls. In 1965 (or close to then) they moved to Edmonton where Gordon and his brother-in-law Elmer bought in to a Pacific 66 service station and long haul trucks for Atco and Trans Canada. Eventually Gordon started framing houses and then building spec homes , usually duplexes. He worked with his father-in-law, his brother-in-law and then with his brother through his construction phase. Ann took on a sales position with Johnston Walkers, in the ladies dress department, worked at Imperial Bake and serve for her brother-in-law , painted the house Gordon built and eventually bought a yarn shop located originally on 124 street. The Edmonton Yarn Barn stayed with the family in name for many years even after Fifendekel came to be. 70 years is a remarkable number of birth years let alone a marriage. Daily they worked side by side and went home together every evening together. They became inseparable. We at Fifendekel all know Gordon and Ann as mom and dad whether they were born into the family or chose to become a Fife employee. We are all family here because that’s how mom and dad want it. Congratulations on 70 years.

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Wicked Thai

Web3 Client — Thu, 01 Feb 2024 06:23:42 +0000

Can’t make it in on Tuesday’s or just want to make a bowl of Wicked Thai at home? Wicked Thai Soup: * note using uncooked chicken is better 1 1/2 lbs Chicken breast or boneless thighs chopped ( or 1.5 – 2 cups pre cooked chopped chicken) If using uncooked chicken add 1 1/2 Tbsp olive oil saute till cooked. Add: 2 tsp. Ground Ginger or 1 Tbsp fresh grated ginger 3 Garlic cloves or 1 1/2 tsp garlic powder 1 Lrg Red Pepper finely chopped 1 med Red Onion Saute till onions are translucent add: 3 Bullion cubes- chicken flavour 3 Tbsp Red Thai curry paste 1-2 tsp Fish Sauce 1/2 cup chopped cilantro or 1 TBSP cilantro paste 2 green onions chopped 1 cup sliced mushrooms Add: 1 can (13.5oz) Coconut milk or Coconut Cream.( depending on how creamy you want it) 6 cups water Add 1 1/2 – 2 cups cooked rice or add 1 cup uncooked and simmer till rice is done. Let Soup Simmer for at least 1/2 hour if adding precooked rice. * If you want more zing add 2 Tbsp lime juice, be careful not to bring soup to a rapid boil otherwise the soup will curdle. (You want it at a low simmer.) * If you would like the soup thicker you can add a cornstarch slurry to thicken up. Approx: 2 Tbsp cornstarch with 4 Tbsp water.

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Smoky Meat Balls (Facebook Live)

Web3 Client — Mon, 29 Jan 2024 00:50:30 +0000

If you joined Monique and Jacquie on Fifendekel 51 avenue Facebook Live for Smoky Meatballs. Here is the recipe : Smoky Meatballs: 1 1/2 lbs 2/3 cups 1/4 cup- 1/2 cup 2 tsp 2 tsp 2 tsp 2 tsp 1 Hamburger Bread crumbs Chopped onion dehydrated Garlic Powder Chilli powder Smoked Paprika Liquid Smoke Egg Make meatballs using a spoon or a scoop and cook in oven at 375 convection for 10-12 mins for non-convection cook more to 12-14 mins Sauce: 1 1/2 cup 2/3 cup 2 tsp 2 tsp Bottled Chili Sauce ( Heinz or no name) White Sugar Balsamic Vinegar Liquid Smoke Mix together and pour over cooked meatballs and put into a covered dish and place in the oven and cook at 225 for 1 – 1.5 hours. Serve and enjoy.

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It Takes A Team

Web3 Client — Sat, 11 Feb 2023 04:11:36 +0000

We are 40!

Well the travelling birthday parties were as mom said ‘successful’. Thank you to all who came to enjoy our food and our company. Stay tuned there will be other events. It really was about celebrating you. Our customers. We could have spent dollars on media advertising but we felt providing you , our customers, with Fife Bucks to spend as you wished was a better way to celebrate. After all, it’s your dollars that have kept us in business for 40 years. Remember those coupons expire March 1.

As I hang out at the office today I am reminded of the oh so many unpredictable issues that can arise when in business. The till and all point of sales equipment are ‘down’ at one location. One delivery driver is away sick. A late order for 30 bag lunches came in and they all want soup Oh, and yesterday one furnace had to be shut down and staff at one location had to close early because there was an area wide power outage. The good news is after being shorted turkey for over ten days we were notified we have an order coming in today. Yay! Of course it takes time to roast and slice but there is hope. And we can always go far on hope.

Our staff members are amazing. Whether it’s the office staff or those friendly faces you see behind the counter. They take a deep breath and do what needs to be done. They are resourceful. We often laugh at the time Anita had had enough with customer contact. She ran into the walk in cooler. Closed the door and just screamed. They come up with delicious ‘twists’ to their lunches. It might be as simple as adding Parmesan cheese to their tomato basil soup to whipping up a strawberry rhubarb cinnamon bun. We’ve had people like Donna who called Fife their second home for over 20 years. We have others spend their first year or two out of high school before going back for their post secondary only to return to come back for a visit and that turkey sandwich they miss. We couldn’t do it without them and we thank them for showing up and smiling every day.

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Birthday Party Celebrations This Week – Join us

Web3 Client — Sun, 29 Jan 2023 18:46:28 +0000

Join us Wednesday Feb 1 at 9114-51 avenue/ Thursday, Feb 2 at 12028-149 street/ Friday Feb 3 at 10646-170 street/ Saturday Feb 4 at 3434-99 street. Celebrate with us! 40 – seems like only yesterday. Here it is! Our 40th year kicks off February 1! It seems like only yesterday Dad and Jacquie, and baby Brock, were sitting staring at each other waiting for customers. Why would people who have never been in the food business dare to enter the realm of health regulations? How would anyone fund a business like that when banks are very apprehensive to loan any dollars to restaurants? Well that is where creativity and ingenuity reined. Did you know in the early 1980’s you couldn’t get a loan for anything (interest rates were double digit) but you could get money to buy a few head of cattle? And did you know that when you sold said herd, at a profit I might add, you didn’t have to repay that money for at least a year? Of course that seed money combined with Dad’s ‘passion’ , most would call it an addiction, for auction sales set up that little shop on 118 avenue. And, to supplement the income, or lack there was for a few months mom set up her knitting machine sales and lessons in the little lean-to on the back of the ice cream shop. Fifendekel’s growth is really like the hair shampoo commercial. One person came in, loved the experience and told their friends. They in turn told their friends. And so on and so on. It’s been our best form of advertising and growth still to this day. We were reminded the other day about our ice cream pies. Now that was a labour of love. They took many hours to create and the products made them a higher price point product. But they were delicious. A favourite-mint ice cream on a chocolate crumble crust. It wasn’t until Barb entered the company full time that sandwiches became our ‘bread and butter’. Barb left Edmonton Northlands to open what is still our location at 9114-51 avenue. That system of ordering sandwiches you see today was then new and unique in the world of Canadian sandwich shops. Today it is an expectation that you would not see your sandwich being made. She is a woman great at systems and frankly she put Fifendekel ahead of the curve. That turkey and beef you see on the sandwich board is roasted in a Fife kitchen. Those eggs are boiled and peeled by our staff and, the veggies? Yes they are sliced daily by our staff. Over the years much has remained the same when it comes to how we prepare the food but when we have the opportunity to make your lunch even tastier and fresher we are willing to go through the growing pains of change. One of those changes you will find in the next few weeks is our locations switching to Thiels Greenhouse|Naked Greens, Green Leaf Lettuce. Grown just a few miles East of Edmonton in Bruderheim the lettuce for your sandwich will be fresh and inviting. Our staff swear it makes their sandwiches taste even better. We’ve been slowly working on the change but procuring seeds and of course growing the crop have meant only test trials at some of our locations. But before the end of February it will be a regular addition at every location. 9114-51 avenue, 12028-149 street, 10646-170 street, 3434-99 street .

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Fifendekel is 40

Web3 Client — Wed, 18 Jan 2023 05:14:37 +0000

Forty Years! It seems like only yesterday we were scooping up 20 plus flavours of ice cream in our little 12 seat Fifendekel on 118 avenue and 42 street. Many of you know Fifendekel for our sandwiches, soup and pie. Some of you still remember us for our ice cream cones, milkshakes and the original three kinds of pie. We opened our doors February 1983. Ice cream is not a big seller in February in Edmonton. However, by summer people would line up down the street for a cone. Guys from the race track would drop in and buy a pie and ask for a fork and eat the entire pie right then and there. We spent over a decade of summers at Klondike Days and scooped thousands of cones every day of the fair. The green and pink emblazoned the Fifendekel raft in the yearly raft races. We have so many memories to recall and that’s what we want to do all year long. Dad will be turning 93 this year and mom is 89 and 1/2 years young and we want to be able to celebrate with them and with you. So join us as we revive some of the things we did in the past, celebrate the now and try a few new things this 40th year. We can’t bring back all those ice cream flavours at one time; we just aren’t set up for that anymore. But, we will have three changing flavours at each location all year and, of course, vanilla because “a la mode” is truly the best way to eat a slice of pie. We are starting off the year by taking our birthday party on the road so to speak. Wednesday, February 1 we will be at Fifendekel 9114-51 avenue. Thursday, February 2 at 12028-149 street. Friday, February 3 at 10646-170 street. Saturday, February 4 at 3434-99 street. On the day we are celebrating that location will have free tea and coffee, $4 sandwiches and $4 pie and ice cream. Mom will be there from 11:30-1:30 signing cookbooks (bring in your copy or purchase one at Fife). Dad will be sampling his cinnamon buns and muffins. (He was known as the bun man having had a weekly bun run to some of Edmonton’s great offices. PCL even invited him back last year to do an encore). Of course there will be cake and plenty of smiles, draws for free lunch and other Fife goodies and events. We are even going retro with our pink t shirts and green aprons. Drop in at one location or do the circuit. We are looking forward to kicking off our 40th year with you. Why a birthday party? Well the birth of Fifendekel brought with it the beginning of grandchildren. They grew up at Fife and their birthdays were celebrated at Fifendekel with cake and ice cream. It’s just the way it was and it’s time for another birthday party. Looking forward …. we are hosting a catering open house on Wednesday, March 1. If you do the ordering for staff lunches and meetings plan to check out what we have to offer. To register please call our catering hotline 780-465-4444. (The open house will take place at our 99 street location from 5-7. Preregistration is required).

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Customer Appreciation Day.

Web3 Client — Tue, 13 Sep 2022 13:02:09 +0000

We just want to say thank you. Drop in today (Sept 13, 2022) and enter our draw for a pie a month for a year. Our feature is priced ridiculously low for you to enjoy. There are free lunches to win over the lunch period. Coffee is complimentary today. And thanks to Bar O A flower farm we have some beautiful bouquets for some lucky customers. Thanks for supporting us – we appreciate that support and YOU.

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Dine In Returns

Web3 Client — Mon, 01 Nov 2021 05:59:01 +0000

We are so excited to have people dine in, enjoying their coffee, engaged in conversations and bringing back that vibe we miss when it is strictly takeout. As a quick service restaurant we can offer dine in to those who are fully vaccinated or can produce a negative COVID 19 test that was taken less than 72 hours prior. To those who are taking lunch to go there is no need to produce your vax pass. All patrons must wear a mask unless eating and seated. November’s feature pie is Saskatoon Rhubarb. A western favourite topped with a delicious crumble topping. Try your slice, warm, with a scoop of vanilla ice cream. Other ‘of note’ happenings in November are rotating pop ups with Angela from Fox and Willow who will have many locally made items for sale with some of those items the handiwork of our staff. So, pop on in from 10:30 – 1:30 on November 22 at 9114 – 51 avenue, November 23 at 3434-99 street, November 29 at 12028-149 street and November 30 at 10646-170 street and stock up on unique gifts while grabbing your lunch. Pie a Month for a Year Certificates are available for holiday giving and of course a gift card, you choose the amount, is a great stocking stuffer. We’ve all been enjoying cooking and baking at home over the past 2 years, one of the positives of the covid crisis, and Fife has a fantastic line up of retail items you can use at home for your baking: cinnamon bun dough, sunflower bread dough, pie pastry, pie kits, stuffing, muffin mix, scone mix, brownie mix, vanilla and chocolate cream mix. Then there are order ahead turkey dinners. A limited amount are made each week and available at our 149 street location. Order ahead directly from the location at 780-454-5503. Speaking of 149 street, the current art display features the work of Lucy Cook. Her work is bold and bright. What a perfect place to have your coffee, in the Loft at 149, surrounded by Lucy’s pieces. Fifendekel is open from 9-3 Monday – Friday at all four locations. 9114-51 avenue, 3434-99 street, 12028 – 149 street, 10646-170 street Saturday we are open at three locations (51 avenue, 99 street, 170 street) from 9-3. And remember coffee is complimentary on Saturdays with a food purchase. Pre order your catering or even your lunch up to 10:30 on the day of your order call 780-465-4444. After 10:30 we ask that you come on in to the location. The line really does move quickly.

At Fifendekel we know you are looking for fast, friendly and flavourful options.

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What’s the new COVID Plan Fife?

Web3 Client — Mon, 20 Sep 2021 00:56:57 +0000

Well folks, it’s time to make some decisions. The following are the new temporary measures (we hope this whole thing is temporary). Effective September 20 until some date in mid October we will suspend dine-in and only offer Takeout, Curbside Pick-up and Catering Delivery service. Until that time all customers must mask and distance but we will not require a Vaccine Passport until we do resume dine-in. And, we will give you notice as to when you can come on back and enjoy your coffee at our table. In the meantime, you can grab your lunch and take it back to work, have your own tailgate party in the parking lot (while still following government rules) or let us bring your order to your car. We also offer catering delivery. To place a catering order call 780-465-4444. That’s the number to call to pre-order your pumpkin pies as well. (Hint Hint) It might be time to turn your thoughts back to home baking. We have so many options for you. Frozen pastry for your pies, Frozen Sunflower Dough . Frozen Cinnamon Bun Dough, Pie Kits, Muffin Mix, Scone Mix……we can help you excel at baking.

Open Monday – Friday 9-3

12028 – 149 street, 10646- 170 street, 3434- 99 street, and 9114 – 51 avenue.

Saturday’s Fife is open at three of our locations (51 ave., 170 st., and 99 st.)

Drop in and know that we are smiling under those masks.

Sandwiches, Soup, Salads, Chili is back M/W/F, and Beef Stew T/TR

and Pie, remember the pie.

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