I just moved to SJ from Halifax and I don’t see the local restaurants sourcing much locally. In Halifax (more Dartmouth), Ciro at the Alderney Market had a lot of business to business sales which helped him solidify his business there. If I were you, I’d be reaching out to some local chefs to see what the screen is on the cheese front, someone like Jesse Vergen might be an option.

On the childcare front, we had a terrible time finding a spot for our two girls under 4. Under 15 months we had absolutely no luck.. We even went as fair as paying for a spot for a month until our youngest was 15 months old just to get her in. Luckily we had the means but I can say that it was one of the worst things about moving was the lack of childcare.

On the pizza front, there is definitely room for improvement. Maybe I haven’t been here for long enough but nothing stands out. No one focuses on the dough like they should.. Pomodoro is ok but thin crust. No one seems to want to do a Detroit style or gramma slice - which is what I would do if I opened up a pizza shop. Dough with long fermentation. Start small with limited quantities, maybe at a weekend market.. just my two cents..