Good Stock Foods is an Edmonton family owned and operated plant-based food market and food manufacturer with a focus on quality and nutrition. We specialize in making a variety of plant-based and dairy free cheeses, soups, sauces, curries, casseroles, burger patties and desserts, which are all ready-made to heat and serve.

Good Stock’s concept started with co-owner and red seal chef Michelle’s vision to transform people’s health by providing uncompromisingly delicious, nutritious and healthy plant-based food. Since opening our doors as a casual quick serve restaurant in 2017, our business has continued to evolve to meet the needs of our customers, which, pre-covid, was increasingly in ready-made frozen food.

Without being able to rely on dine-in service during the pandemic, we pivoted to focus primarily on our line of ready made food, which we offer in-store. We converted our dining room into a market and started offering delivery service and curb side pickup for the safety and convenience of our customers. In store, we also expanded our range of specialty plant-based products that are made locally by small businesses.

In addition to our food market, we have also expanded into food service and retail. Our flagship product “Prairie Melt” has been a great success as a dairy free meltable cheese alternative in local restaurants and markets.

This new business model allows us to focus on what we do best, which is the creation and production of plant-based, nutritious ready-made food. Many of our market customers tell us that they keep a stock of our items in their freezers to help with quick and easy, healthy, plant-based meals at home.

Our mission is to continue to expand our reach so that healthy plant-based food is easily available to as many people as possible.

It’s my mission to improve quality of life. I want to see busy people win their time back for what is important and I want to see them thrive. By making healthy food delicious and convenient, people can spend less time in the kitchen, less time sick and more time cultivating community and purpose.

I can imagine a world where needless suffering by chronic disease is mostly eliminated. When people understand the link between diet and disease, more people will live longer and healthier lives. Due to my own experience with chronic disease, I now view food as either contributing to disease or protecting you from disease. I hope to inspire others to view food in the same way.

I believe when you are healthier, you are happier, you are kinder and ultimately it makes the world a better place. I want to cultivate a community where people encourage each other to be their best because they are at their best. Eating plant based definitely benefits the individual but just as importantly benefits the environment we all live in.

I want to see more people feeling their best and treating themselves right because it creates a positive impact on the world. I pair plant based eating with fitness and I notice much better results, physically and mentally. When I’m running on clean burning fuel that doesn’t weigh me down, I’m eager to take on more and stay focused in pursuing my goals. I want everyone to experience this.

Michelle appears with Brian and makes chocolate mousse out of avocados on air

Petrolia residents eat their greens as new vegan restaurant Good Stock opens

Good Stock Foods announces nation-wide launch of Prairie Melt

Debbie proudly displays Good Stock Restaurant's 5 star rating from Happy Cow

New & Notable: Good Stock Restaurant

Dairy Alternatives are Booming! Explore the summer issue of Western Grocer with ethical and healthy growth of the market.

Michelle appears with Brian and makes holiday season inspired appetizers and dessert

Michelle describes her journey leading to the moment she created Prairie Melt and how you can experience it yourself.

Get the Squeeze on Cheese! With the Spring 2021 editorial where Brian makes the case for incorporating the Prairie Melt into your restaurant and bar.