My Tiny Cupboard is a 100% plant-based café located in Wakefield, QC. We believe a plant-based diet is the best way we can honour our bodies and our planet. We offer a wide variety of vegan meals and prepared goods, including our famous cashew-based ‘fauxmage’. While dining-in is closed due to our global pandemic, our kitchen remains open for delivery!
“Let food be thy medicine, and medicine be thy food.” Head chef and founder Helen Rudnicki was still a teenager when she learned the truth of these words. After years of ill health, inconclusive tests and visits to the doctor, she discovered that sometimes, it is our diet that ails us--and our diet that can be the cure. What we choose to put in our body can mean the difference between merely surviving and completely thriving.
Seeing the change a natural and balanced plant-based diet can make to body and mind firsthand, Chef Helen set out to learn how to share this blessing with others. She studied at the prestigious Matthew Kenney Culinary in Los Angeles and Maine, learning expert techniques for preparing plant-based foods rich in both texture and flavour.
After graduating from the program, Chef Helen founded My Tiny Cupboard as an online space to promote plant-based cuisine, experimenting with different recipes and developing her signature cashew ‘fauxmage’. In 2018, she brought My Tiny Cupboard from online to in-person, working with her partner Victor to open her café and restaurant in the space at 28 Chemin de la Vallée de Wakefield in Wakefield, QC. With their combined experience in professional baking, casual and fine dining, they've worked together in producing creative menus of mouth-watering plant-based treats, cheezes and food items. In the short time of being open, her little shop developed a reputation for delicious and healthy food within Wakefield and beyond.
Chef Helen feels honoured to have received this support and feels strongly about her mission of providing healthy, delicious, and 100% plant-based food for her community. She is constantly working on perfecting her recipes and developing new ways to inspire and delight.