The BonTon & Company mission is to bring together local producers and provide an experience where locals feel like they are travelling & visitors feel like they are local.
Despite the harsh climatic conditions, we strive to center our dishes around food raised, grown, or produced right here in the Yukon. With the support of our friends and neighbors, we are able to showcase local produce and maintain quality and freshness—even during the sub-arctic winter months.
While we draw inspiration from the food cultures of places we have traveled to and hope to visit, our primary focus is to highlight Yukon produce on every plate. We aim to offer the best of the Yukon, contribute to our community’s food culture, and provide a memorable dining experience.
Having an in-house butcher and charcutier allows us to fully utilize all of our locally sourced animals, ensuring nothing goes to waste. We take pride in finding creative ways to prepare our food, delivering both exceptional flavor and a unique experience that embraces the seasonal resources available to us.
The Company We Keep
We are able to maintain a locally-sourced menu all year long thanks to the efforts of regional farmers who supply us.
Utilizing the producers listed below, we can access the freshest ingredients while contributing to a more sustainable future for the Klondike.
Lastraw Ranch (Dawson)
Klondike Valley Creamery (Dawson)
Tr’ondëk Hwëch’in (TH) Farm (Dawson)
Kokopellie Farm (Dawson)
Axe & Crocus (Dawson)
Birch Hill Forest Farm (Dawson)
Lucy Vogt Farm (Dawson)
Klondike Valley Nursery (Dawson)
Sun North Ventures (Dawson)
Buckbrush Farm (Dawson)
Emu Creek Berry Farm (Dawson)
Earth Share Farms ( Whitehorse)
Bonton & Company was founded with a strong commitment to improving access to locally grown food and playing a role in creating a more sustainable food network.
Bonton & Company was founded with a strong commitment to improving access to
locally grown food and playing a role in creating a more sustainable food network.
Owned and operated by Shelby Jordan, this endeavor began in 2016 following a 15-
year career in environmental and renewable resource management. Seeking a more
tangible and community-oriented pursuit, she embarked on butchery training at
Thompson Rivers University and later studied traditional charcuterie at the Italian
Culinary Institute in Calabria, Italy. She then established BonTon Butchery &
Charcuterie, a small backyard workshop specializing in processing farm-raised and
hunted meats. This venture eventually evolved into Bonton & Company. Shelby’s
passion lies in the craft of producing traditionally made salamis, sausages, and
charcuterie.
Bonton & Company began as a one-woman backyard butcher shop and has expanded
to a team of people that are similarly committed to offering enjoyable dining experiences
and elevating our food culture. We have sought out staff that share our ethos and we
have been lucky to be able to draw on the strengths of our multi-talented crew that
share our vision of hospitality.