I have eaten the wonderful gingerbread with the sauce from both of these restaurants. It's the same recipe (the chef moved to Halifax). I'm hoping someone has the recipe for the cake and sauce that would share it with me.
Few things are cozier than a piece of warm gingerbread on a brisk, cold night. The beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add in hearty whole-wheat flour to give this a great base.