ABOUT US
IMAGINE THIS
You’re standing in the verdant garden of our beautiful Inn. You hear the rhythmic beat of waves crashing on the rocky shoreline and the cry of seabirds circling overhead. You feel the refreshing, salt-tinged breeze blowing off the harbour. You see rolling meadows, green trees, and a breathtaking ocean view.
And it's a view you can see from every room of the Bread & Cheese Country Inn.
Amenities & Services
High speed Wi-Fi access
Restaurant
Cooked to order breakfast included
Local luxury toiletries
Parking
Ocean view guaranteed
Laundry service for guests
Packed lunches
Book exchange
Your hosts,
We are Paula Hanna (she / her), a native of the Okanagan Valley who grew up in the UK, and Pablo Martinez (he / him), born in Galicia, just on the other side of the pond. We are happy to be able to host travellers from around the world, and we are proud of having created a space where diversity and inclusion are encouraged.
Just freshly landed in the beauty of Newfoundland, we made it here all the way from North Vancouver Island, where we were managing a small lodge and restaurant in the indigenous community of Alert Bay.
Having lived in six countries across three continents over the last 20 years, we are thrilled to be able to use our knowledge of travel and hospitality to welcome visitors to its charm and share some of the traditions of Newfoundland. Our curiosity and our love of food means we also bring with us an international, eclectic vision of what comfort food should be.
Pablo says: "Starting my working life as an oceanographer took me to Namibia. I then moved to coffee trading, which enabled me to build my expertise in fair trade and organic produce. Studying a Professional Cook Certification gave me the push to put my skills to use preparing food for our Inn guests. Check out my Instagram to see some of my ideas for merging Newfoundland produce with Spanish preparations and flavours. Having been born on the Costa da Morte of northern Spain, I'm very excited to again be able to look out of my windows at the sea."
Paula: "My second career as a teacher and teacher trainer gave me the opportunity to work in a range of countries and with very diverse groups of people of all ages. Taking a culinary Certificate in Pastry Arts from the French Pastry School, has helped me to feed my love of making pastries, cookies and desserts. Now that I'm living again in Canada I'm getting back in touch with my Canadian roots, with the friendly folk and fantastic scenery of this beautiful country. Look for some of my tasty treats on my Instagram."
some of Our values and policies
safer place policy
We strive to make our Inn a safer space where everyone's emotional and physical boundaries are respected, as well as their identities and backgrounds, including pronouns and names. We won't assume or make judgments about anyone’s gender identity, sexual preference, survivor status, health status, economic status, religion, background, beliefs, opinions, etc. And we expect our guests to do the same.
We hope you always feel welcomed and safe, but if at any point you feel uncomfortable, let one of us know and we will do our utmost to address the situation.
PETs. do we hate them?
Nooo, we love pets! But due to legal imperatives, we are unfortunately not allowed to have guests bring their furry friends. As our Inn and our restaurant share facilities, and due to the local regulations, we can't accept pets on the premises.
Of course service dogs are welcome!
environmental policy
Both at the Inn and in the Restaurant we take protecting our environment very seriously. We understand how fortunate we are to live in such wonderful natural surroundings, and we want to keep it that way. Among our many efforts to reduce our negative impact on the environment, we:
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Built a well-insulated charming Inn which is energy efficient.
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Use technology to reduce the energy consumption, from smart thermostats to LED lighting, energy rating appliances, etc.
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We buy local food when we can, reducing your meal's footprint. From free range eggs to organic juice, local beef, locally farmed vegetables, etc, we put the environment at the forefront of our sourcing.
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We buy local, organic or environmentally responsible supplies whenever we can.
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We aim for a zero waste operation, reducing the amount of leftovers and scrap food.
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We have sustainable laundry policies, avoiding the use of phosphates and using scent-free cleaning products.
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We are a smoke-free environment.
© Dru Kennedy Photography