Exploring Canada’s eastern provinces can be a delight with new scenes, tastes, and tactile experiences. One of the best things about travelling is the people you meet. They provide the real flavour, colour, and texture of a place. And it’s even better when the people you meet are on a blossoming path of transformation.

While New Brunswick is sometimes thought of as a ‘drive-through’ province — an expanse to get through fast on your way to Nova Scotia or Prince Edward Island — there are many reasons to stop and smell the roses…or the provincial flowers. In early summer, purple violets are easy to find, carpeting lawns and gardens. 

One very satisfying reason to slow down is to support social enterprises that cater to travellers (as well as locals). Hospitality hotspots, these food, drink and lodging options contribute to a brighter future for participants and help strengthen community ties.

In Perth-Andover, near the border between Maine and New Brunswick (175 km north of Fredericton), is a Tudor Revival home turned 13-guest room inn that laces hospitality with hope.

Upon entering Pathsaala Inn & Restaurant, you’ll spy vibrant artwork from around the world. Car-seat sculptures from Nepal, Freida Kalo portraits from Mexico, and heavy, carved doors and furniture from Indonesia.

You’ll also come across students diligently working in the kitchen wearing impeccable whites. Look out at the expansive garden at the back, and you’ll see young people bent down pulling weeds and picking edible flowers to be used on that night’s dinner plates. 

Pathsaala Inn & Restaurant is one of five campuses operated by Elephant Thoughts, a registered Canadian charity that focuses on providing educational skills programs for youth facing barriers.

The charity’s other facilities are in Ontario, and there is also a campus in Mexico. In Perth-Andover, culinary arts and hospitality, sustainable agriculture, green building, carpentry, and entrepreneurship are the streams offered to students.

Chef Ray Bear (Muskoday First Nation), who is Culinary Institute of America-trained, leads cohorts of 6-12 students through 12 weeks of cooking basics, plating, and serving.  The learning curve for connecting with guests starts with delivering breakfast, leading up to dinner at the 40-seat restaurant on Fridays and Saturdays.

“We work side-by-side, share, and have a connection. The goal is to build their confidence. Watching them come out of their shells is wonderful. And at the end, they have something to put on their resume,” says Chef Bear.

Dinner is an exquisite affair, especially if you choose the tasting menu. Chef Bear and his students are proud of the plates they serve. Resembling delicate pieces of art, they might feature mushrooms foraged that day, or freshly caught, seared scallops.

Breakfast is included for each overnight guest. Between serving Turkish Eggs (soft poached eggs, chilli oil, greens, seasoned Greek yogurt, and flatbread) or yogurt and fruit, student Melody Davies takes a moment to think about what she is learning. 

“I like the gourmet side of plating. Making it look beautiful,” she explains.

Fellow student Clover Percy says Chef Bear is a good mentor. 

“I’m learning, and I find it really accepting here,” says Clover.

If your next stop is Fredericton, the province's capital, head to the city’s north side for a pick-me-up at Neighbourly Coffee.

The social enterprise can be found at 12 Neighbourly Way and sits next to the tiny home community of 12 Neighbours.

Founded by Fredericton philanthropist Marcel LeBrun, the community comprises 99 tiny homes that provide shelter for people once unhoused. 

The coffee shop serves a variety of coffees, in-house baked pastries, sandwiches, and its famous sourdough bread. Some of its staff come from the community, including Melissa Heagnay, the prep cook lead. She is a tangible example of the operation’s success, blossoming from an unhoused client to a respected leader. Running around the busy café, she receives smiles and nods as she gives fellow staff directions.

Next door is Neighbourly Ventures, where community members get in touch with their creative side and have an opportunity to become entrepreneurs. The shop is filled with crafts and artisan items such as walking sticks made from driftwood, jewelry, and whimsical cat carvings.

Petra Hanes, also a community member, is the store manager lead. She specializes in making pillows, stickers, and coasters. Unhoused on and off for six years, the community training and encouragement have changed her life.

“I didn’t think I was going to survive this long. But now I have a place to go,” she says.

Drive further south, and you’ll come to Saint John, located on the Bay of Fundy. For a welcoming cuppa, head downtown to Catapult Coffee on Princess Street. The motto here is “Every cup goes further.”

Micah Hiltz is the café manager and head bean roaster. Sitting comfortably on a stool overlooking the street, he explains that the coffee shop is a revenue generator for a downtown mission called Outflow.

“Phil Appleby and Jayme Hall started the men’s shelter in the basement of a church 10 years ago. Outflow also does supper five nights a week for men and women. And we have a 24/7 drop-in centre with snacks, showers, and counselling.”

Although the founders had been to bible college, their work is not determined by any one denomination. The Catupult building is rented from the Anglican Diocese and also houses a pottery studio where volunteers make mugs for sale in the café. 

As a revenue generator, the coffee shop’s mandate is to employ people who face barriers.

“Maybe they’ve never had a job, or have a criminal record, and are stuck in a cycle. One woman from Somalia has been here since we opened seven years ago. Her barrier was being a refugee,” says Micah.

Just because it's a charitable operation and the money goes to a good cause, don’t think the coffee and goodies will be subpar.

Catapult takes pride in its roasted beans, trained baristas, and Italian espresso machine. They even have cold drip that takes 24 hours to extract. Baking is all done in-house. Cinnamon rolls are a favourite with clients, and the most ordered sandwich is a chicken bacon pesto combination. 

Pride in their product shows, as a consistent flow of customers lines up to order.

“We always want to serve the best coffee in St. John,” Micah says.

If you swing by the Area 506 Waterfront Container Village (down by the port), you’ll find Catapult’s second location, open from May to November.