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  Breakfast Menu and Recipes
dot Bee & Bee ~ Bed and Breakfast
What some of our guests have had to say...

'Your backyard wine garden is the best in The County' -- David ~ Barry's Bay

'This was our first stay at a B&B and you set the level very high!! Charming hosts and wonderful breakfasts.' -- Jerome and Helene ~ France

'Breakfast was without a doubt the best I've had -- and I've been in MANY B&B's in my time.' -- Wendy ~ Ottawa

'De l'art dans le jardin, de l'art sur la table et dans les petits plats et de l'art dans l'accueil.' -- Marie ~ Brittany

'Comfortable beds. Amazing garden. Fabulous breakfasts. We even took pictures of the food!' -- Kathrine ~ Toronto

'Beautuiful garden! Fresh flowers in our room. Exceptional breakfast. We'll be back!' -- Dominique ~ Montreal

'Without question, breakfasts are among the finest I have ever enjoyed.' -- Gerry ~ Ottawa

'We loved this B&B.. I have never felt so at home... It was spotless clean, so nicely decorated, and the hosts are such wonderfully warm people.. Ok now, listen I would go back just for the breakfast alone ...IT WAS AMAZING ..and yes we took pictures as well of breakfast. I will be back again and again...' - Sarah ~ Toronto

Foodies have a field day in Prince Edward County!

With the explosion of award-winning wineries, artisanal cheesemakers, heirloom vegetable growers, and organic lamb and beef farmers ~ foodies are having a field day in Prince Edward County.

Our local producers not only sell their tasty wares to the public ~ but also proudly supply the myriad of sen~sational restaurants, Inns and Bed & Breakfasts here in The County.

These days we're serving up sweet and tender stems of our local asparagus ~ a compote of tangy ripe rhubarb ~ and our rooms are filled with armloads of fragrant lilacs!

first course

For the first course ~ we will provide fruit juices and yoghurt plus our homemade Maple Pecan granola ~ along with with coffee (our favourite Santropol blend from Montréal) or tea (black, green or fresh verbena).

There will also be a big bowl of fruit salad or an artful platter of fresh and fragrant local & tropical fruits ~ whatever is at its peak and most appealing ~ and served with a ginger mint dressing.

main course ~ a SAVOURY breakfast with a sweet touch

Perhaps an asparagus and brie quiche ~ or maybe a Frittata Jardinière ~ with thick slices of juicy tomato in a basil vinaigrette ~ and freshly baked scones scented with nutmeg, orange rind and vanilla ~ or home made blueberry muffins along side....

RECIPE ~ Bee & Bee ~ Frittata Jardinière


~ 4 small red-skinned potatoes

~ a handful fresh and very thin green beans ~ 1 small zucchini sliced thinly (salt, drain, rinse & dry)

~ 1/2 red pepper sliced

~ 3 sun dried tomatoes snipped into fine slivers

~ 4 jumbo eggs with 1 tablespoon cream

~ 1/4 tsp grated lemon rind ~ salt, pepper & nutmeg to taste

~ 1 medium onion, thinly sliced ~ several large fresh basil leaves torn

~ 1 cup gruyère or old cheddar, grated

~ Olive oil for cooking


Steam potatoes unti fork tender, cool and slice thinly.

Steam beans until done but still crunchy and cool.

Sauté zucchini and pepper in a large no stick pan in a small amount of olive oil, until well cooked.

Beat eggs with cream, add sun dried tomatoes and season with flavourings.

Sauté onion in a heavy ovenproof pan in a small amount of olive oil, until well cooked, then assemble the rest of the vegetables in layers over top.

Place potatoes around the outside - zucchini, beans and peppers in middle. Scatter with basil ~ cover with cheese and pour the egg mixture over all.

Cook 10 minutes on low-med heat to set eggs, then place under broiler and bake an additional 2 minutes, or until lightly bubbling.

Cool, garnish and serve with edible leaves, flowers, tiny tomatoes, bacon strips, or some of the sautéed zucchini.

Nuits de confort. et matins de délices

RECIPE ~ Bee & Bee ~ Plum & Cardamon Coffee Cake

The fruit bottom

~ 5 tbsp butter

~ 5 tbsp light brown sugar

~ 5 or 6 nice big plums halved and pitted (or substitute 2 cups coarsely chopped apple, pears, fresh pineapple or any combination you like!)

~ juice of 1 lemon

~ 1 tsp pure vanilla

Melt butter and sugar in a small no-stick sauté pan.

Add plums and simmer until fruit tender and sauce thick.

Stir in lemon juice and vanilla and set aside to cool.

The cake

~ 1 cup all purpose white flour

~ 3/4 cups sugar

~ 1/2 teaspoon each -- baking soda, baking powder and salt

1~ /4 tsp nutmeg

~ 1/2 tsp cardamom

~ 3/8-cup vegetable oil (between 1/2 and 1/3 cup)

~ 1 large egg well beaten

~ 1 tsp pure vanilla

~ 1/2 tsp grated orange (or lemon) zest

~ 1/4-cup whole milk (more or less to make 1 cup)

Preheat oven to 325°F.

Butter a 9-inch cake pan with 1 1/2-inch-high sides and add the fruit.

Whisk dry ingredients in a large bowl.

Mix wet ingredients in a large measuring cup. You should have aprox 1 cup.

Make a well in center of flour and add egg mixture all at once.

Fold together with a few swift strokes, until just evenly moistened. Drop in spoonfuls over fruit. Don't worry too much about making it even -- it will spread.

Bake for about 50 - 60 minutes. (Don't worry if it stays kind of flat. )

Cook until golden and tester in center comes out clean.

Cool in pan on rack.

To serve, dust with confectioners sugar and garnish with fresh mint leaves and pansies!

The Bee & Bee ~ located in the 1857 Welsh Hodgson House

The Bee & Bee is located in the historic Welsh Hodgson House ~ built in 1857 by mason Bob Welsh, and best known for its unusual brick pattern ~ 'Flemish style' row-lock bond.


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