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Such a fantastic stay here at Birds of a Feather. What an incredible view to wake up to each morning and lovely hospitality. Perfect...
- Reed & Jon
We really enjoyed our 2-day stay at your place. Thanks for giving us good information and what to see on our way to Tofino and...
- Agnes and Jean Jacques
Amazing location and perfect place to spend the night! Thank you for everything, will definitely be back!
- Gary and Meagan
Thanks for a wonderful stay in this tranquil and beautiful setting. You have created a beautiful space here!
- Margaret and Hugh
Absolutely wonderful place to spend our honeymoon! Great location, great view, great hosts. The day-long wine tour was a fabulous...
- Luke and Emily Zei
Such a beautiful place, lovely owners and great home. We love it here.
- Saskia & Travis
Amazing. A little piece of paradise, a great time of relaxation with a quiet and amazing view.  Will definitely return.
- Jeanie
Well, wasn’t it lovely! Birds of a Feather was, is a delightful surprise- the location and setting and the appointments are attractive...
- Dora and David Fletcher
A fantastic time was for myself and my 2 daughters. Will definitely be back if we return to Victoria. Thanks Dieter. 
- John, Makayla & Sibilla
What a wonderful, peaceful place - we enjoyed it immensely! The view and area are beautiful. I've appreciated your hospitality,...
- Simon, Alice, Nancy, Coreen

Meriwether House Refrigerator Roll Dough

BOOK DIRECT - Best Price

Set aside one cup of flour. In large bowl mix 5 1/2 to 6 cups flour, 2 tsp. salt, 1/2 cup sugar and 2 pkg. rapid rise yeast. Heat 2 cups water and 1/4 cup shortening to 125 to 130 degrees F. Stir hot liquids into dry mixture. Add one egg. Mix in enough reserved flour for desired consistency. Let rest 10 minutes and knead. Place in greased bowl and cover. Refrigerate at least 2 hours. Use as needed. Bake 12 to 15 minutes at 375 degrees.

For one dozen cinnamon rolls, roll out 1/2 of dough, cover with melted butter and brown sugar, and sprinkle with cinnamon. Roll dough up and cut into 12 pieces. Place in greased 9 x 13 pan and let rise until double, about one hour. When rolls are done prepare powdered sugar glaze and pour over top.