A third-generation butcher, Dietmar Lein keeps an immaculate fresh meat counter, and the charcuterie is excellent. Bratwurst, caraway-fragrant thuringer and Oktoberfest star in a fine show of traditional German sausages, but there are more contemporary styles as well, such as sun-dried tomato with basil. The Christmas season brings smoked goose breast and goose liver pâté—along with standard German baked goods—to a cake counter that is well supplied by Pfalzgraf of Barrie and other pâtisseries. Closed Sunday and Monday.