In the early aughts, Irene Costello and Joan MacIsaac discovered something magical in Effie's (Joan’s mother) generations-old oatcake recipe. It was a buttery, lightly sweet, and salty biscuit that Effie brought to Massachusetts in the 1950s. These exceptional oatcakes were too good to keep to themselves.
Together, they have crafted small-batch biscuits that honor the farmhouse tradition while bringing simple pleasures to cheese boards everywhere. From simple oatcakes to exciting
In the early aughts, Irene Costello and Joan MacIsaac discovered something magical in Effie's (Joan’s mother) generations-old oatcake recipe. It was a buttery, lightly sweet, and salty biscuit that Effie brought to Massachusetts in the 1950s. These exceptional oatcakes were too good to keep to themselves.
Together, they have crafted small-batch biscuits that honor the farmhouse tradition while bringing simple pleasures to cheese boards everywhere. From simple oatcakes to exciting varieties like Gruyère, Effie’s Homemade continues to share the warmth of a recipe that began in one Nova Scotia kitchen.
