About Salt & Brick


I am Herman, I work in my father’s restaurant, Salt & Brick and have made this site to learn about web developing and as a bonus – a little bit advertising for our restaurant.

More about our business:

A new addition to the food culture of downtown Kelowna

Salted Brick also has take-out available for home or a picnic in the park.

Featuring house cured meats (charcuterie), hand-crafted cheese from the Okanagan, California and in between along with wines from the Okanagan and the Pacific Northwest, Salted Brick is bringing a fresh new face to the food scene in Kelowna.

This talented chef not only brings the taste of pristine, old-world charcuterie practice to our table, he also represents the level of culinary talent that the Okanagan is now attracting. His rustic cuisine, using the highest quality ingredients created in-house or by calling on local artisans and ethical farmers, has left local palates happily wagging. Leizert, whose butchery skills were honed in Europe, utilizes the whole beast in all of its glory (lard is for sale by the jar!) – making this a true farm to table establishment. Eat in or or take away mouth watering salami, cheese and pickles, The Salted Brick is sausage heaven and my new happy place. – Jennifer Schell, Cookbook Author, Food & Wine Trails Editor.

Owned and Operated by Chef Mason Leizert

Formerly Chef of Vancouver’s boutique vegetarian restaurant The Parker.  Prior to launching the Parker, Leizert was Executive Chef at Boneta and Save On Meats and Corner Suite Bistro Deluxe all in Vancouver.  Jason has now moved to Kelowna to establish the finest charcuterie shop in the area.

Salted Brick is open

Sunday – Tuesday from 10:00 a.m. until 6:00 p.m. and Wednesday – Saturday from 10:00 a.m. until 10:00 p.m.