We’re visiting Elora for a much-needed mother-daughter getaway — something we haven’t done in more than a decade. Though we both live in Toronto, our busy schedules make it hard to find time for longer visits. But for the next two nights, Nora and I have nowhere else we need to be.

“You must be Madigan!” says Cecilia Bradley, a personal concierge at the Kat Florence Hotel. She then smiles at my mother. “And you must be Nora. We’re so excited to have you!”

A few hours before settling in beside the river, my mother and I had pulled up to the luxury boutique hotel in the heart of Elora, about 90 minutes west of Toronto. Before we even got out of the car, Bradley had our luggage in hand. “Don’t worry about your car; we’ll park that for you,” she said cheerfully.

Built in 1848 the original Commercial Hotel was a community hub and meeting place. Today, the meticulously restored stone building houses the Kat Florence Hotel, a luxurious destination that honours the building’s heritage while embracing a thoroughly modern vision for today’s traveller.

Instead of the typical hotel reception desk, we are greeted by a counter displaying meticulously crafted pastries under glass domes, treats made fresh daily by Chef Marc Collyer. Beside the delicacies sits a chilled bottle of Veuve Clicquot — a common theme of the experience. On the walls, display cases highlight sparkling jewellery featuring some of the largest gems I’ve ever seen.

The jewellery is the work of Kat Florence herself. Before making her mark as a hotelier, fine jewellery designer and gem collector, the sixth-generation Elora native enjoyed a typical Elora childhood. She remembers exploring the region’s landscapes and watching films at the Gorge Cinema, the theatre attached to the historic hotel she would one day restore.

The hotel has six suites: four in the main building and two within walking distance, each named after a gem. We’re in the 850-square-foot Paraiba Suite, with views of the Grand River. Small-town charm and history, however, are not the only aspects of Elora that Florence is keen on preserving.

A short drive away is the Kat Florence Reserve, a 100-acre (40 hectares) private nature sanctuary that is home to Florence’s personal residence and encompasses 2,500 feet along the banks of the Grand River. Reserve manager Theo Martin cares for the land, but it remains mostly untouched. Access is by invitation only for hotel guests. Florence purchased the property to preserve the cedar and spruce forests she grew up exploring, ensuring that this special landscape would be safe from development.

“The guests really like the chance to get into nature,” says Martin, the self-proclaimed “heartbeat” of the reserve. He maintains the minimally invasive network of trails for guests to amble along.

Of course, even a Kat Florence wilderness experience isn’t complete without champagne. While my mother and I sit by the river enjoying our bubbly refreshments, Martin prepares a small campfire beside a white sheepskin blanket and pulls out a fully loaded charcuterie board. “Anyone hungry?” he asks.

We begin with an amuse-bouche of lobster and crab topped with salmon roe. Next comes a tiradito (a classic Peruvian raw fish dish) of thinly sliced sea bass with sweet potato crisp, roasted corn and coriander, followed by doubles (a popular Trinidadian street food in which a spicy filling is sandwiched between fried flatbread). Tonight, Tyson has stuffed the mini “sandwich” with braised short ribs and chickpeas. Five-spice duck is served with succotash, hen-of-the-woods mushrooms and plantains.

We finish with mangoes and cream, a beautiful dessert featuring cereal panna cotta, passion fruit sponge cake and rum-compressed mango. Throughout the evening, our wine glasses never sit empty.

Although we begin the evening as strangers, the six of us soon find ourselves in lively conversation, covering everything from our favourite sandwiches in Toronto to which salon provides the best hair extensions.

Back in our room, my mother and I recap the day and chat about our plans for tomorrow as we get ready for bed. I fall asleep almost instantly — a Kat Florence food coma, indeed.

Born in Thailand and raised in Phuket, Chef Anthony graduated from Le Cordon Bleu Dusit in Bangkok before working in kitchens around the world. He’s cooked for the Thai royal family, collaborated with Michelin-starred chefs and competed on shows like Iron Chef and Master Chef. His love of sourdough, however, began with his grandmother’s pancakes, made using the starter recipe that now forms the foundation of his pizza dough. Even though I’m not much of a pizza fan, I can attest that these pies are extraordinary.

Florence and Kogen clearly agree. Regulars at his pizzeria in Bangkok, they helped him and his family relocate to Elora, where he and his wife wanted to raise their two daughters away from the big city. “Driving a stroller around Bangkok is not easy,” he says.

Tony’s Sourdough is a must-visit in Elora. But tonight, the pizza joint is transformed into simply Anthony’s, a private dining space exclusively for hotel guests.

“We’ll have to get our names written on these seats,” jokes my mother. We’re in the same spot as we were for lunch the previous day, once again observing Chef Anthony work his magic. Over the next hour, we dine on bluefin tuna tartare from P.E.I., langoustine grilled in the wood-fired oven, 24-hour braised beef short rib (no knife required) and an apple tarte tatin with salted duck egg yolk custard.

In less than 48 hours, familiar faces and warm welcomes have already made Elora feel comfortable. But we still have one last morning.