Well Seasoned Gourmet Food Store

New hands, same counter. On June 1, 2026, Well Seasoned changed owners. Angie Quaale, who led the store for nearly 22 years and wrote the cookbook Eating Local in the Fraser Valley, retired, and David Hoong took over. The Greater Langley Chamber of Commerce, which the shop belongs to, announced the handover.

Judging by the shelves, the weekly menus and the class calendar this fall, the store runs much as it did.

Three businesses under one roof

The shop. Specialty pantry food: oils and vinegars, salts and spice rubs, cheese, preserves, and the odd ingredient a recipe calls for that the supermarket never stocks. Gift baskets are built here too.

The kitchen. Gourmet-to-Go is the freezer-and-deli side: lasagna, braises, flatbreads, dips and single portions that change with the day. The weekly meal is a set three-course dinner with a new menu every week, ordered ahead and picked up Friday afternoon or Saturday before 5. The late-October menu was a coq au vin with squash velouté to start and sticky toffee pudding to finish. The kitchen also does party platters and lunch and corporate catering.

The classroom. Cooking classes run through the fall and into December, with several dates already posted for November. They tend to fill, so book from the site rather than turning up.

Tips for a first visit

• Come midweek in the morning if you want the case full and the store quiet.
• Order the weekly meal before its cut-off, which is posted with each week’s menu.
• Holiday dinners are pre-order only and have a deadline; watch the site a few weeks out.
• There’s plaza parking right outside.

We’ve written about the take-home side in our review. For more around the neighbourhood, see our Willoughby guide.