Meet Levana, the Chief Cheese Monger (CCM) at Wegouda, your personalized charcuterie and cheese experience in the Lower Mainland. Wegouda guarantees fresh, seasonal, and personalized charcuterie boxes with a commitment to sourcing the finest ingredients, locally whenever possible. Levana’s passion for showcasing creativity through food and colours led her to create unique and carefully curated charcuterie boards. Wegouda caters to various dietary preferences and restrictions, ensuring a delightful experience for everyone.
What is your business called and what does it do?
Wegouda; your personalized charcuterie and cheese experience in the Lower Mainland.
The Wegouda guarantee ensures that each box is fresh, seasonal and personalized to your preferences. What sets Wegouda apart is our dedication to sourcing the finest ingredients, locally whenever possible, ensuring that each bite shows our love for bringing people together. From carefully selected cheeses to thoughtfully cured meats, every element in our charcuterie boards is a testament to our uncompromising standards. We can accommodate various dietary preferences and restrictions, including vegetarian, vegan, nut-free and gluten-free options.
These aren’t your run of the mill lunch spreads. Working with a small list of carefully chosen products, we source the freshest fruits, cured meats and cheeses and display them on rustic boards or boxes for those on the go.
What made you want to do this work?
I’ve always loved showcasing my creativity through food and colours. What better way to do it than with cheese and salami? two things I love.
Who are your clientele/demographics?
Whether it’s a birthday, anniversary, date night or a Monday pick-me-up, Wegouda has you covered with a wide range of custom charcuterie boxes.
What is the best part about what you do?
Working with customers to build their dream charcuterie board and watching their eyes shimmer when they first see it!
What is your favourite joke about your own profession?
What did Shakespeare say as he was making a cheese plate?
To brie or not to brie.
Where can we follow you?
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