It Happens Every Spring
There’s a moment every spring where it all becomes very real, very fast. The to-do list that felt manageable in February is suddenly due tomorrow, the team is coming together, the doors are about to open, and you find yourself thinking, how is it already time? We were just wrapping up October.
A 37-Year-Old Startup and a Whole Lot of Heart
And yet here we are, heading into our fifth season as owners of the Preserve Company. Adam and I used to joke that we had just purchased a 37-year-old startup, and honestly, four years in, that still makes us laugh because it’s not wrong. This place has been woven into the fabric of Prince Edward Island for 41 years now, and when we signed the papers in 2022 we weren’t just taking on a company. We were taking on four decades of connection, of guests who have been coming back year after year because this place does something to people. It’s the food, it’s the nostalgia, it’s something that’s genuinely hard to put into words. There’s a magic here that existed long before we arrived, and our job has always been to honour it while making it even better.
The Doors Are Open (Or About To Be)
Our gift shop has been open daily since the end of April, and our Peakes Quay retail location opened on May 8th. The restaurant, the Dining Room at the Preserve Company, opened yesterday. Every year that opening day still feels like the first one.
The People Behind the Magic
But before any guest walks through the door, there is an enormous amount of work that happens behind the scenes. This spring we brought on 100 Jambassadors across every part of what we do, front of house, restaurant, retail, back of house, kitchen, gardening, production, and content creation. Not all of them could make it to orientation on May 20th but so many of them were there, and honestly the energy in that room was something I won’t forget quickly. People showing up with intention and excitement and a real sense of fun. We don’t take that for granted.
Photo: Just a handful of our amazing staff at this year's staff orientation
We Spent the Winter Obsessing Over the Details
We also spent a significant part of the off-season quietly working on making things better. There’s a brand new cocktail and mocktail menu in the dining room that I am absolutely in love with, and a fresh new wine list to go alongside it. The dining room feels a little brighter when you walk in, because it is. We did some work in there over the winter. The gift shop has had a little refresh too.
The Things We’ve Been Dreaming About
And then there are the things that have been on my list since we bought this place. We’re expanding our Grab and Go offerings this year, perfect for those days when you want something delicious without sitting down. Our picnic program is getting an upgrade. And our Afternoon Tea is running daily this season, something I have genuinely wanted to get right for years. These aren’t small additions to us. They’re the vision we’ve been building toward, and it feels really good to finally see them take shape.
Why This Work Matters
Tourism is nearly a billion dollar industry on Prince Edward Island, powering jobs, strengthening communities, and helping fund the vital services that Islanders rely on every day. We think about that a lot. One of the things that makes the Preserve Company a little different is that we’re able to operate well outside the typical mid-June to end of September window that most Island operators work within. A big part of what makes that possible is the cruise ship season. In 2026, 85 ships are scheduled to call on Charlottetown, arriving from late April all the way through to mid to late October. Those ships bring visitors from all over the world who have just a few hours on the Island, and we want to make sure those hours are worth remembering. It also means we can keep our team employed a little longer, which matters to us and to the broader Island economy. That’s the kind of ripple effect that makes you proud to be part of this landscape.
See You Out There
Now we take a breath. Orientation is done, the gift shop is already humming, and the restaurant opened yesterday. This is the part of the season where everything we planned starts becoming real, and there is nothing quite like it. Five seasons in and it still feels brand new.
If you’re on the Island this summer, we’d love to see you. And if a cruise ship brought you here for the day, we really hope you find your way to us.
Here’s a little throwback on why we do what we do!
Lots of love,
Marsha
