Back of the Spoon officially started in 2017.  Artist Erin Chromik had been making perogie casseroles whenever she would host parties and making them for other friends and events. Always the star of the party, word quickly spread and people started to ask if they could buy them.  As Erin’s concept began to grow, she decided to make it official and start to cook out of a certified commercial kitchen.

“The name Back of the Spoon is an homage to my Grandmother who would always tell us to stir with the back of the spoon when boiling the perogies so we wouldn’t tear the dough. The Mushroom Dill idea came from mixing together a few of my grandma’s Ukrainian recipes. They were always touching on the plate, so I decided to combine them and create a Mushroom Dill Perogie casserole.” – Erin Chromik

Erin and her team create each tray of perogies in her inspected kitchen in Calgary.  They do everything from peeling potatoes to making dough and sauce to assembling each casserole by hand.