Why regulars keep coming back
Sliced to order, every time
Nothing sits pre-sliced in the case overnight. Every portion of prosciutto, mortadella, or smoked turkey is cut when you order it, so the texture is always right.
Bread baked by neighbours
The loaves come from a small bakery two streets over in Hintonburg. We take delivery six mornings a week and sell out most days by early afternoon.
A deli case worth lingering over
Rotating selection of house-made salads, marinated olives, imported cheeses, and seasonal prepared dishes. The case changes with what's good at the market.
News & Announcements
How to build a charcuterie board that actually works
A charcuterie board looks simple until you're standing in front of a deli case trying to figure out how much of everything to buy and whether the manchego goes with the coppa. After eight years of composing boards at The Daily Slice, here's what actually matters and what you can stop worrying about.
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Ottawa summers are short and people make the most of them. From June through September, a significant…
How to order deli catering for the first time
Ordering catering for the first time can feel more complicated than it needs to be. At The Daily Slice, most…
The hands behind it
Claire Hutton
Claire Hutton grew up watching her grandmother turn a single block of cheddar and a loaf of rye into something that fed a whole table. After a decade working in restaurant kitchens across Ontario, including four years as a prep chef at a farm-to-table bistro in Stratford, she opened The Daily Slice in 2018 with a deli case, a secondhand slicer, and a very clear idea of what she wanted: a neighbourhood spot where the food was honest and the portions were real. She still hand-selects the charcuterie every Tuesday morning and is quietly obsessed with getting the bread-to-filling ratio exactly right.