SQIRL

Scottish salmon, creme fraiche, shallots, preserved Meyer lemon, capers, chives, sea salt.

Our no-mayo chicken salad with Mary's organic chicken, our housemade sunflower tahini, chopped herbs and preserved Meyer lemon. 8 oz 6.5 oz

Sweet potatoes marinated with koji & topped with furikake. Vegan.

Our house lightly smoked salmon on a bed of Shu greens with castelvetrano olives, blush tomatoes, Easter egg radishes, Weiser fingerling potatoes, furikake, fresh herbs, curly scallions & shallot vinaigrette.

Our Sqirlly take on a classic Greek salad. Organic chopped Romaine topped with perfectly cooked barley, Nicoise olives, pepperoncini, marinated French sheep feta, Kong Thao Farms tomatoes and camelina seed vinaigrette. (vegetarian) (Prepackaged and ready to go! Sorry, no mods!)

Crisp greens, pulled chicken, provolone, castelvetrano olives, chickpeas, cherry tomatoes, sweet pickled peppers, provolone and shaved parmesan.

Straus organic milk, Straus organic cream, sea salt, citric acid. 12 oz

8oz vegan tapioca pudding made with coconut milk, cardamom and orange zest!

A classy and classic chocolate pudding with organic cocoa nibs. Contains dairy.

A seasonal rotation of house-made farmers market pickles such as: carrots, onion, caulflower, cucumber. Sweet and crisp. Perfect with a bagel topped with lox. Comes in a reusable glass jar.

Crisp & sweet, tart, old-fashioned. We get our Gravensteins from Walker’s Apples, a family farm in Sebastopol that’s over a hundred years old! Jessica used to drive up in her Prius, fill her car up, and drive back down—now, we fly there, rent a jeep and drive back down. Lee Walker’s an ancient creature who lovingly hands us his apples in a quick farmer-to-city gal transaction. We believe true love’s what keeps their farm going and going...

Made from delicate Gravenstein apples we drive back every August from Walker, a family farm in Sebastopol that’s over a hundred years old. Crisp, sweet and tart, these Gravensteins yield the best apple butter we’ve ever tasted, its texture pure silk, and now combined with comforting fall & winter spices to call in the cooler, holiday months and nourish the soul.

About the Fruit Blenheim’s hail from Europe about 200 years ago, flourishing in the garden at Blenheim Palace in England (birthplace of Winston Churchill!); they became U.S. imports in the 1880’s, arriving in California and spiking in production during WWI until a halting of imported dried fruit from Europe mobilized Sacramento and Santa Clara valleys to begin growing hefty amounts of them. Today, Blenheim production is quickly decreasing by the thousands do to the uprooting of trees to make room for commercial development; additionally, due to their minuscule shelf life, major chain grocery stores more than often opt for the more shelf-stable varietals of apricots.

Notes: Rich apricot, zing, almond-roundness. About the Fruit: Perfectly named, this apricot is gorgeously golden in color with an over the top sweet apricot flavor. Precocious, setting full crops even in the 2nd year. Golden Sweet apricots are a great canning apricot as it carries a balanced tart-sweet finish.  We marry this fruit with their Noyaux, hand cracking the Apricot kernels for their 'almonds,' which we first toast and then steep into the preserve as it cooks.  Origins: Masumoto just planted their 80 acre orchard with Apricots a couple of years ago and this is the first year they've had a large enough crop for us to receive this fruit.  We couldn't be more honored to conserve this fruit and share it with you. Ingredients: *Golden Sweet apricots, *cane sugar, *lemon juice *Certified organic

Notes: Sour patch Kids, Tart, Limoncello About the Fruit: An interspecific fruit born in Modesto, CA in the late 80's. Apricot & plum, sweet & tart, they might just be the best of both worlds. 2024 marks the first year we have produced this jam and it's not the last. For those folks looking for Less Sweet, this is it, the perfect balance of sweet and tart and it's the favorite of guests and the Sqirl team at large. Origins: Frog Hollow is a 280-acre farm home to thousands of trees that produce peaches, nectarines, cherries, apricots, apriums, plums, pluots, mulberries, pears, olives, persimmons, quince, apples, meyer lemons, blood oranges and more. They are certified organic with CCOF (California Certified Organic Farmers) and are committed to regenerative practices. Ingredients: *Leah Cot Apriums, *Cane Sugar, *Lemon Juice, Lemongrass *Certified organic

Origins We get our plump blackberries from Pudwill Farms, the only farmer we know who harvests large amounts of berries and who’s always at the Santa Monica Farmers Market, rain or shine! Our lemon verbena comes from the lovely Windrose, a fifty-acre farm and habitat owned and operated by the lovely Bill & Barbara Spencer, in Paso Robles, CA.

We all know everyone loves the combination of strawberry and rhubarb (which is actually a southern-originating combination—something that Jessica saw a lot of in when she lived in Atlanta), but in California when Trevino Farms showed up at the market with bright, tender stalks of rhubarb just as the ripest most plump blueberries from Pudwill are coming in, we thought—why not marry these two seasonal beauties and see what happens? The result: a textured jam full of just the right amount of sweet and acid notes. It’s surprisingly…wonderful.

About the Fruit Moro blood oranges are the earliest ripening of the blood orange varietals and have beautiful dark orange-red rinds with deep purple fruit and minimal seeds. They are thought to have originated at the beginning of the 19th century in the citrus-growing area around Lentini (in Sicily).

The end of Summer is upon us and our newest combination of Le Grand nectarines from Masumoto Family Farm and toasted peach leaves, results in a richer, nuttier nectarine jam. The most summery of nectarines, the Le Grand is enormous and meaty and dense as well as a clingstone, which means its flesh clings to the pit, i.e. it’s harder to can, but too extraordinary in flavor and juicy in texture to not make into a jam. Its a fleeting variety, just around for a week. Notes: Zing, Caramel, Concentrated Nectarine. Ingredients: *Le Grande Nectarines, *cane sugar, *lemon juice, *Peach Leaves *Certified organic

Masumoto's extraordinary Gold Dust tangy-sweet peaches are married with Zab's St. Augustine Datil Pepper Hot Sauce for a Southern-style kick. Spread in a Havarti sandwich, add a sweet & spicy dollap to go along with your eggs, bacon & morning toast or have it dance with a protein at dinner time.

Notes: Juicy, fleshy, salivating. About the Fruit: Sun Crests are a midsummer ripening peach known for their drip-down-your-chin juiciness. They are citrusy sweet with an orange-red skin and are iconically known as the peach that inspired David Masumoto’s gorgeous publication Epitaph for a Peach.

Bright, buttery, festive. About the Fruit The Warren pear tree was named for Thomas O. Warren, a founding father of the North American Fruit Explorers (NAFEX), who discovered this gem in Mississippi, in 1976. The Warren pears are sweet, spicy and very juicy, buttery, silky flesh with no grit. Origins Even with praise from Alice Waters and Martha Stewart this pear is rarely grown and the only folks we've been able to get this pear from is Frog Hollow. We got Farmer Al to send down a shipping container this year of both the rare Warren Pear and his entire Quince crop. Folding in our seasonal spice blend, the pinkish-hued Pear and Quince Butter and deliciously fall. Perfect with a cheese plate, or potato pancakes (latkes!), this 2021 addition to our canning roster is here to stay. Ingredients Warren pears*, cane sugar*, quince, lemon juice*, fall spices *certified organic

Discovered--legend has it--in 1976 in a post office parking lot in Mississippi, the Warren Pear melts us with its sweet juiciness and buttery texture. We marry it with, if you can believe it, passion fruit from a 6th generation farmer, for a unique twist highlighting how it can taste both winter and summer all at the same time.

Notes Sweet n' spicy, honeyed. About the Fruit Valencia Pride Mangoes are the fleeting gems grown by Wong Farms in the Coachella Valley. (They used to grow the tomatoes for our tomato jam before this genius desert farm turned to mangoes as their main currency!) Turns out this unrivaled sweet, honeyed and floral fruit with an almost stringless texture transforms into one of the most supremely delicious jams. Married with the only US grown and organic Gochugaru - a mild yet bold Korean red chili flake - it's a flavor we dreamt up for our collaboration with Fritz Coffee in Korea yet it's so good it's now here to stay. Ingredients Valencia Pride mango, *cane sugar, *lemon juice, *gochgaru *Certified Organic FARMERS: Wong Farms, Lakehouse Farms

Nectar-sweet, plummy, florid. About the Fruit The Mirabelle varietal is a specialty of the French region of Lorraine, which has an ideal climate and soil composition for the cultivation of this fruit; it known as the perfect jamming plum, as it is sweet and tiny, and often baked into pies and cakes. Origins Andy of Andy’s Orchards, who also grows Reine Claudes, grows a minuscule number of Mirabelles (de Nancy), and they make a gorgeous jam. In France, 70% of commercial production goes to make a rich plum jam, but here in the states it's impossible to find….except right here! Ingredients *Mirabelle plum, *cane sugar, *Sorrento lemon juice *certified organic

Viscous, jolly rancher, holy. About the Fruit This complex hybrid plum has roots in Japan, but was ultimately bred in 1906 by Luther Burbank, a California horticulturist known for developing over 800 varieties of plants! Origins While we used to get our Santa Rosas from Flora Bella (RIP our favorite trees!), and then we procured a little from Andy’s Orchard last year, we were able to get a good amount this year from Ken’s Top Notch who grows a ton of wonderful stone fruit varieties! With hardly any shelf life, we immediately cook them in jam pans with flowering thyme because they’re both vibrant at the same point in time—so why not have a conversation. “Holy stone fruit! This is the jam." - Quote from the old copywriting Ingredients *Santa Rosa plums, *cane sugar, *Sorrento lemon juice, *flowering thyme *certified organic

Sweet tomato paste, Umami, lemony-floral About the Fruit + Origins: With wonderful acidity and sweetness, these Early Girl tomatoes grow near the Salton Sea alongside the creamiest Valencia Pride Mangos. We marry these tomatoes with lemony-floral toasted coriander for a savory chutney-like jam, which we use it at our cafe spread thickly on a perfectly toasted baguette surrounding Bleu Monte Cheddar and wild arugula. Ingredients: *Wong Farms Early Girl tomatoes, toasted coriander, *can sugar, distilled white vinegar, salt *Certified Organic

Tart, Creamy, aromatic. Origins We get our raspberries from Pudwill Farms, the only farmer we know who harvests large amounts of berries and who’s always at the Santa Monica Farmers Market, rain or shine! Our organic Tahitian vanilla beans come from Heilala, which, added to the delicate raspberries creates a beautiful aromatic fusion. Ingredients *Raspberries, *cane Sugar, *Sorrento lemon juice, *Tahitian vanilla bean *certified organic

Aromatic, dulcet, bright. About the Fruit Seascape strawberries are big and juicy and their plants bear fruit over a long season, which makes them perfect for our most popular jam! Rose Geranium, which finds itself most often distilled for use in the perfume industry, is instead steeped in the seascape strawberries for a day, pulling beautiful rose scents and notes into the preserve. Origins Since we order so much, the lovely ladies at Guitierrez Farms hand deliver our strawberries weekly (during the season), while the rose geranium comes from Windrose Farms or Jessica’s backyard. Ingredients *Seascape strawberries, *can sugar, *Sorrento lemon juice, *rose geranium *certified organic

What else can we say? This is the crowd favorite of jams. We get our strawberries delivered to our door from the wonderful Guitierrez Farm, while our rhubarb is harvested by Elva Galiano from Trevino Farms.

A spunky addition to our lineup, in a very limited quantity this year, made from Satsuma plums we've gotten from our friends at Apricot Lane (the farm is less than an hours drive from the restaurant!) partnered with one of our favorite jam additives, Shiso! Makes for a wonderfully vibrant & classy concoction.

Gem & Sqirl, or rather Flynn and Jess, are old friends who've come together under the banner of hard to source local fruit. With Flynn's palate & our farm relationships, we've put together an out of the jar jam consisting of an oddball lime from our oldest farm collaborator and rhubarb from the only CA rhubarb farmer we know. Farmer: Rancho Del Sol & Mendoza

Lacto-fermented Yuzu Citrus from Mud Creek Ranch. We let the Yuzu ferment for 8 weeks and then blend the rind, pulp, and liquid for a delicious fermented addition to your meal. Usually you'd find this with Meyers but we did this same process with Yuzu and it's incredible -- (Think yuzu Kosho -- we even add some of our hot sauce (or the mash for a similar experience). Use with rice, with a subtle fish, add to roasted vegetables, or use as a salt replacement... A little goes a long way :) There is very little of this and once it's gone...it's gone until next year.

Lacto-fermented Calamansi from Mud Creek Ranch. We let the Calamansi ferment for 8 weeks and then blend the rind, pulp, and liquid for a delicious fermented addition to your meal. Usually you'd find this with Meyers but we did this same process with Calamansi and it's incredible. There is very little of this and once it's gone...it's gone until next year. THIS PRODUCT IS ALIVE. A PROBIOTIC RICH, LACTO-FERMENTED PRODUCT. GUT HEALTHY AND VIBRANT.

Sqirl's preserved Meyer Lemons - Fermented 1.5 months & pureed! Same recipe since 2011. The entire citrus is blended - a little goes a long way. Use with couscous and fresh herbs - use with a dressing or cooked with chicken! The taste of fresh, preserved Meyer lemons cannot even compare to the flavor of in store versions! 7.75 oz

Please meet Sqirl's first Yuzu Kosho, a traditional Japanese seasoning we made by fermenting organic yuzus from Rancho Del Sol and blending with chilis and sea salt into a bold, citrusy paste. Its aromatic flavor from the yuzu fruit mixed with the bitterness of the yuzu peel and slight spice of the chilis WOWs every dish, elevating the flavors of salad dressings and soups, to even simply topping your sashimi for one earth-shatteringly glorious bite.

Sqirl's iconic lacto-fermented hot sauce that started it all. Found in our sorrel pesto rice bowl, alongside the new school, and part of the crispy rice salad dressing. It's Brat All Year Round. Ingredients: White Vinegar, Lacto-Fermented Jalapeños, Sea Salt.

Chef Sandra's Spicy Stuff is a brilliant sweet and spicy balanced hot sauce made from lacto-fermented Habanero and Carrot. We serve it at the restaurant with our hash and it hits with our breakfast sandwich! Ingredients: White Vinegar, Fermented Habanero, Fermented Carrot, Slat

A rainbow of munchies perfect for an anytime snack 🌈 White not-too-sweet Mulberries, Dried Cherries, Santa Barbara Pistachios, Arnett Raw Almonds, Shasky Farms Red Walnuts, Chopped Pecans & chocolate covered Sunflower seeds! Packed in a reusable glass Sqirl jar.

Make our famous buckwheat pancakes at home!

A balanced mix of Shasky Farms Red walnuts, Arnett Farms Raw Almonds & pistachios, cashews, and chopped pecans. great on-the-go or with-a-cocktail

Straus organic milk, Straus organic cream, sea salt, citric acid. 12 oz

Piquillo, fermented nardello, garlic, shallot, nutritional yeast, horseradish, celery seed, cashew, Thai chili, olive oil, salt

The perfect companion to any snack or meal, tahini whipped with organic lemon juice and garlic to create a bright & creamy dip, sauce & spread.

Medium heat salsa made from chiles exclusively grown in the Hatch Valley of New Mexico from family owned farms. Harvested only once in the fall each year.

A very fresh, classic salsa that tastes like your mom just made it with produce from the garden. First place winner in the 2020 Battle of the Salsas. Jesusita’s Salsa Fresca was established in January 2015. They're a family-owned business that was founded on the premise that producing a quality product is first priority. The salsa recipe has been meticulously perfected over the years since 1985. Jesusita's is located in the Northeastern New Mexico community of historic Cimarron, New Mexico, which is situated where the Rocky Mountains meets the Great Plains.

Habanero roasted tomato salsa combines the heat of habanero peppers with the hearty, savory flavor of roasted tomatoes and a blend of herbs and spices. Great for topping your favorite Mexican dishes, such as tacos, burritos or enchiladas, adding warm spice to your meal. Use our salsa as a marinade or dressing to give a bold accent to recipes.

Made with freshly harvested tomatillos. Medium heat. Would be great for enchiladas and breakfast tacos.

Nutrient dense, small batch cantina style salsa! Made in Hollister, CA using all local ingredients from organic & bio-dynamic farmers! An exciting new way to salsa. We're stoked on this new addition

The cornerstone of Rogue Jerky, blending smoky hickory with sea salt, garlic, and onion, enhanced with a daring rosemary twist. It’s our spin on the classics, transformed and elevated, Rogue style—bold, with an artisan’s touch. Discover the bold flavors of the North with Rogue Jerky Co.'s Signature Hickory Beef Jerky.

Compare it to a pulled pork jerky! Sweet spicy and chewy. With extra red pepper flakes, and just as many healthful benefits as shiitake, fans of this vegan, gluten-free snack will rejoice. The perfect trail snack for mushroom foraging or hikes, without any of the fat and cholesterol of meat jerky. Produced by hand in the Far West Fungi kitchen, from organic tree oyster mushrooms grown on their family farm.

Giant beans in a simple tomato sauce. A great ready side dish or on the go snack!

The ultimate on-the-go snack! Delicate, early harvest Sultana grape leaves filled with creamy-textured Italian rice. Sweet and tender with fresh herb flavors and a burst of lemon.

Tutu’s Tortilla Chips started out as a simple recipe by Elizabeth Birchard that she shared with friends and family for over 10 years. Hand made in La Quinta, CA!

Tutu’s Tortilla Chips started out as a simple recipe by Elizabeth Birchard that she shared with friends and family for over 10 years. Hand made in La Quinta, CA!

notes of sharp english chedda and springy onion, what's not to love!

Imported from Spain, Torres Potato Chips are light and crispy with bold flavors. Fried in high quality Spanish extra virgin olive oil

Handmade with potatoes grown by local Spanish farmers, these crisp Torres chips are infused with the distinctive nutty tang of cured Manchego cheese. Cooked according to old-fashioned tradition and seasoned with black pepper and garlic, this premium bag of potato chips is one of the select few you could serve with fine wine when you're entertaining. Famous in Spain for their award-winning foods, Torres has handcrafted artisan snacks since 1969.

Pickles are known for their freshness and their sweet and sour touch, another tribute to the ingredients and flavours of Spais Tapas. Between sourness and freshness. Try them and enjoy an authentic experience!

Sconset Sea Salt is inspired by the quaint and magical seaside town of Siasconset. As you can see, the lighthouse is also a salt shaker! The crisps have a unique texture that is best described as a flaky and layered croissant with a soft crunch.

A perfectly crunchy smokey sweet BBQ chip! americana at its best

Each flavor is named after and inspired by the unique beaches and events on the island. Steps Beach Salt & Vinegar is inspired by the iconic stairway that leads to one of the more unique beaches on Nantucket. As you can see, the vinegar bottle is also a message in a bottle! The crisps have a unique texture that is best described as a flaky and layered croissant with a soft crunch.

Hand-cooked in small batches using Irish potatoes, these potato crisps are seasoned with fresh Irish shamrock and tangy sour cream.

Crunch into these Korean seaweed chips for a yummy, salty snack. These chips, also known as Kim Bugak, are made with a traditional method of roasting and frying for the best flavor. Each chip features a layer of fried rice and seaweed for the ultimate crispiness. These seaweed chips are enjoyed as a snack or side dish in Korea. Add them to the top of soup for a crispy texture.

Crunchy and airy mochi bites coated in sweet and savory turmeric and yellow curry flavor!

Traditional Japanese rice cake transformed into light, crunchy bite size snacks in authentic savory flavors. Fermented umami with a hint of sweetness.

Vegan and gluten free solar-popped popcorn from the great state of New York! Some describe it as tangy, some as cheesy! Goes great with a good beer/glass of wine or on your couch with a movie you've already watched 7 times.

Tehachapi Grain Project, Red Fife country bread.

Tehachapi Grain Project, Red Fife country bread.

Sqirl's housemade seeded Danish rye is finally for sale as a half loaf to take home!

The Baguette we use at Sqirl for many different things :)

A slow-baked, darkened (sometimes blackened) version of the original.

All-butter charcoal crackers, with a crumbly texture and delicate flavour. A stylish partner for cheese. The perfect way to dress up a spread.

Made from a blend of gluten-free cereals, tapioca, buttermilk, extra virgin olive oil and sea salt. Serve with Pecorino or any hard cheese.

Nutty buckwheat and hemp hearts caramelized together in the oven create a tasty and toasty bite. Dappled with rich walnuts, delicately sweet figs, and finished with a breath of thyme and pepper, they’ll be gone so quick you’ll join the clean shelf club!

Olive & Za'atar Crisps achieve a perfect balance - nutty almonds and sesame seeds mingle with rich olives and a warm Za'atar spice medley. There’s earthy buckwheat mellowed with a touch of honey. Perfect for dipping in your favorite hummus or try topping with whipped feta and smoked fish.

These wafer thin crackers are made down under and they are deliciously thin and light and flavorful. Topped with cracked black pepper. The fact that they are thin, makes them a very good partner for cheese, pate, and dips or any topping you can think of.

These wafer thin crackers are the perfect vehicle to transport a delightful bite of cheese. Thin, crispy, subtly flavored to not overpower the cheese, they'll help you create the perfect bite. Gluten free, too!

A gourmet spin on a classic taste with flavors harvested directly from the Mediterranean region. This versatile crisp can effortlessly complement your favorite toppings and dips.

Sea salt + olive oil crackers. Perfect amount of crunch. Friends with all your favorite cheeses and dips.

Organic genmai (brown rice) + tamari crackers. Such a yummy and wholesome bite-sized snack. Macrobiotic! Gluten Free! Contains soy.

Authentic Mexican Tortillas made from 4 simple ingredients: Organic Cassava Flour, Water, Organic Coconut Oil, and Sea Salt Won't Crumble or Break | Soft and Pliable FAQ's: How do I heat my tortillas? **To ensure that your tortilla is soft and pliable, please heat before you eat. See "How to heat my tortilla" video. How should I store my tortillas? **Because our tortillas are gum and preservative free, we recommend you refrigerate upon arrival (20 days) or freeze for up to six months. My Coyotas Tortillas arrived with a melted ice pack. Are they still okay to eat? **100% yes! All Coyotas tortillas are still safe to consume even if they arrive at room temperature or with a melted ice pack. Please refrigerate or freeze upon arrival to extend shelf life. Can I freeze Coyotas tortillas? **Yes! Coyotas Tortillas maintain their quality, texture, and flavor when stored in the freezer and will not stick together. Our tortillas can be heated directly from frozen.

Martelli pasta is much more than a vehicle for sauce. What makes Martelli pasta exceptional is the taste - the earthy flavor of quality wheat - and its satisfying density. It can be enjoyed with just a drizzle of olive oil, but be sure to cook it al dente! Martelli pasta is made from top-quality semola manually worked into a dough using cold water. The dough is cut with traditional bronze dies, and the pasta is air-dried for 40-52 hours. These processes give the pasta a rough surface and special porousness, perfect for catching pasta sauce. Compared to industrial pasta - oven-dried in under an hour -the artisanal, slow drying process used by the Martelli family allows the pasta to be digested much more easily and keeps you full for longer.

Martelli Pasta is a family-run business located in Lari, a small medieval village near Pisa, that has been making pasta using old-style traditions since 1926. Only the best Italian durum wheat semolina, cold water and bronze dyes are used to produce this exceptional artisan pasta. Thanks to its unique texture Martelli pasta holds sauce exceptionally well.

Born out of the award-winning Flour + Water in San Francisco’s Mission District, Flour + Water Foods was developed by our co-chefs Thomas McNaughton and Ryan Pollnow to bring restaurant-quality pasta + Italian-inspired products to your home table. Crafted with certified organic, North American Semolina grains and artisanal bronze dies, our dried pasta line was perfected in our Test Kitchen with the same time-tested techniques used in our restaurants. The bronze-die extruding process creates noodles with textured, porous exteriors that soak up every ounce of sauce, and emulate what you’ll experience on our block in the Mission.

nfused with red chili pepper powder, these linguine are gently spicy and serve as an excellent base for arrabbiata sauces, seafood sauces, or any sauce complimented by a little heat. Since 1860 Antico Pastificio Toscano Morelli has been a family-run company creating high quality pasta. They utilize an artisanal method of reincorporating wheat germ into their pasta, which is normally stripped away from the wheat. This gives their products a high level of Vitamin A and D, as well as protein.Extruded with bronze dies and dried at low temperatures, this pasta is made with the highest standards, respecting traditions that go back generations.

Produced with Tuscan durum wheat semolina and processed using artisan methods. This pasta releases an amazing, distinctive fragrance of Garlic, Basil and wheat germ during cooking, which makes it deal for serving with simple light sauces such as Garlic, Oil and red chilli.

Wheat semolina ball pasta, perfect for pasta salads (like our Tuna Pasta Salad!).

Made with the best rice and cornflour available and local spring water, bronze-drawn and slow-dried at a low temperature. Finally, gluten-free pasta that doesn't taste like gluten-free pasta! La Fabbrica della Pasta uses only the best rice and cornflour, combined with the water of secular and clear springs of Mount Vesuvius of Gragnano. They are both gently kneaded together and pressed through bronze dies. The extraordinary processing is completed by a long and delicate drying at a low temperature, which keeps the flavor, color, and roughness of the drawn pasta intact. The production is finally completed by a refined, valuable packaging, most of the times completely manual, as the centenary tradition dictates.

High in protein and minerals, Edison Grainery's organic quinoa pasta is a fantastic alternative to traditional pasta.

Hand-pulled dried noodles made using traditional 36+ hours aging and pulling method which originated in Banshu region more than 600 years ago. The main ingredients are wheat grown locally in Hyogo Prefecture, low iron content soft water from clear Ibo River, and salt from Ako, Banshu. Made with simple ingredients, carefully selected top-quality materials, and the artisanal techniques of skilled craftsmen. Each noodle is made of 24 strands of dough braided into a rope-like pattern, which prevents the noodle from overcooking and results in a smooth and firm texture. Sustainable and ecologically-friendly packaging.

Short-grained and chubby, this popular Italian rice variety comes from the Lombardy region. Its center holds up well during cooking, while the outer part of the grain will become creamier than the other varieties, making it ideal for risottos.

Grown with the environment in mind! USDA organic and fertilizer-free. This single origin premium Koshihikari rice is grown organically in the Sacramento Valley by a fourth generation rice farmer. Koshihikari is widely-known in Japan for its sweet flavor, pillow-soft texture, and translucent moonlight white grain. Professional chefs often favor this rice for its softness – it feels like you can taste each grain. This rice is also known for being one of the hardest rice varieties to grow organically – its unique shape and growing time are unfavorable to most rice farmers. Luna Koshihikari Organic Rice is paving the way for future farmers not only by committing to growing premium rice locally, but also by growing pesticide-free, milling using water-saving and energy-saving techniques, and using solar power to support their operations. This very special bag of rice is guaranteed to elevate any dish and support local and organic farmers along the way!

Medium grain for all your fluffy couscous needs!

Make our famous buckwheat pancakes at home!

IYKYN! These beans are the BEST. Ready to eat. Best in salads, stews, blend into dip. Buttery & meaty.

A slightly nutty-flavored classic bean, essential for Middle Eastern, Mexican, and European cooking. If you are used to canned Garbanzo beans, these Garbanzos will be a revelation. Firm yet creamy, with an addictive flavor and texture. New-crop harvest ensures quicker cooking and fresher flavor. Unlike most of Rancho's other beans, Garbanzos aren't indigenous to the Americas, but they love them so much and the imported crops tend to be so old and dusty that they make this one of their California crops.

Hand Picked (dry farmed) Tuscan Blend (CA) Extra Virgin Olive Oil grown by SLW Family Farms. Tuscan blend = Frantoio, Leccino, Pendolino, maurine

The Tagaras olives are harvested completely by hand with wooden ladders propped carefully in the trees so as not to damage tender branches. The olives are then washed and immediately cold pressed under careful supervision. After pressing, the unfiltered extra virgin olive oil is left to decant in stainless steel tanks allowing sediments to rest at the bottom before it is bottled in the Tagaras can. The can provides protection from light and oxidation, helping to preserve the freshness and vitality of the oil. Tagaras unfiltered extra virgin Manaki varietal olive oil is vividly fresh and peppery with a long buttery finish.

This buttery, unfiltered olive oil is made exclusively from Taggiasche olives harvested from trees planted in the hamlet of Stellanello in the hills above the seaside town of Liguria’s Alassio. Harvest occurs from November through March and the oil is cold-pressed in the Armato family’s “frantoio” using the traditional stone mill. The resulting first-press olive oil carries a luscious gold tint with a sweet and subtle fruit taste. It is an ideal and versatile choice; perfect for just about any kitchen. Vintage: 2021

Exception sesame oil is hard to find. Don't skimp on high quality, well made, rich, deep, savory, nutty, delicious sesame oil. Store in dark place; don't store in fridge. 300ml

This vinegar was made by blending the kombuchas we brewed during the year and further fermenting and aging them together in new American oak barrels crafted by artisan coopers in the Adirondacks. This unique and ephemeral combination is a living record of us and our brewery during this year. This single origin vinegar has been slowly fermented and aged in new American oak barrels crafted by artisan coopers in the Adirondacks. Enjoy as a digestif, in a cocktail, as part of a special dish and whenever life calls for delicious vinegar.

A lighter & brighter vinegar made from drinkable rosé. Great for a mignonette and for dressing vegetable or fish salads. 375 mL. Aged 4 months in oak barrels. VERY LIMITED QUANTITIES Camino was a restaurant in Oakland, CA made famous by the giant cooking hearth and use of 100% organic, local ingredients. We closed the restaurant in 2018 but continue to make Camino Vinegar--the only vinegar we used at the restaurant! Camino Vinegar is made from drinkable wine that is aged a minimum of 4 months in oak barrels. Each batch is dated with the barreling date and each batch is a little bit different. Hope you love it!

Red wine vinegar from our friends Russell Moore and Allison Hopelain. 375 ml

A traditional Spanish pantry staple. Aged in American Oak with Jerez wines from Palomino Fino. Clean and bright with great aftertaste.

The base of this vinegar is simple: pesticide-free rice + spring water. Then the sake is slowly fermented into rice vinegar, using 5x the minimum amount required by law! Such a good addition to salad dressings and sauces. 500ml

WHAT IS A PAWPAW???! Pawpaws are the largest growing fruit native to North America! They're also TROPICAL in flavor! Think banana-mango-citrus! There might be some in your backyard! Medium acidity, medium sweetness Fruity and caramely, with notes of mango, banana, passion fruit, and butterscotch Versatile; can be used basically anywhere you would use honey and/or an apple cider vinegar.

Flavor Profile: Medium acidity, low sweetness. Tasting Notes: Earthy and fruity - Think French oak and blackberry. Kitchen Pairings: Think of this like a very robust red wine vinegar; anywhere you'd apply red wine vinegar, this will be a more lively, elegant substitute.

Oro Nero is a versatile and well rounded balsamic vinegar. Its perfect harmony of acidity and sweetness, while offering more bite than the Vigna Oro, is sure to please every palate.

You may have seen them at the farmer's market! This ACV is absolutely one of its kind, and you can absolutely taste the difference. Much smoother than your typical ACV, fantastic for shrubs. From Cuyama: Cuyama Orchards vinegar is made exclusively from our own organic apples grown on our estate in the upper elevations of the Cuyama Valley of California. Which means we make our vinegar with some pretty awesome apples! The ”Orléans Process,” or “Slow Process” for vinegar production, dates back to the Middle Ages. In this traditional method of small batch vinegar production, vented oak barrels are used as production vessels to slowly ferment cider to vinegar over a period of months. The fermentation takes place only on the undisturbed surface of the batch under the “Mother.” A process that cannot be rushed.

100% organic extra rich barista milk - gluten free, peanut free, GMO free.

Better for your coffee. (Made by coffee professionals.) Better for the planet!! (One of the too few organic oat milks in the world.)

Arguably one of the best butters in the world. Beurre de Baratte butter made the old-fashioned way; churned rather than extracted with a centrifuge. This is their Doux version - lightly salted.

Silky smooth, indulgently creamy and deliciously thick. Perfect spread thickly over a warm scone with a dollop of strawberry jam. The essential ingredient to a traditional English cream tea. Why not also try with fresh strawberries, berries or on pies as an indulgent alternative to whipped cream.

Straus organic milk, Straus organic cream, sea salt, citric acid. 12 oz

Bijou is hand-shaped button of cheese with dense center and wrinkled Geotrichum rind. Bijou evolves with time, gaining a sharpness and complexity after thirty days. This petit cutie comes in a 2-pack and is picnic ready! Winner of several awards!

Cubes of soft goat cheese marinaded in olive oil, peppercorns, fresh thyme, and garlic.

Soft sheep's milk cheese from Jumilla, Spain with fluffy texture similar to cream cheese. Rich, sweet, and mildly sheepy flavor. Use as is or in any number of cooking applications.

This PDO Sheep's Milk Feta is hand-made by the nuns at Holy Cross Monastery in Greece. Rich in flavor & extremely smooth. We can guarantee you've never tried a feta like this.

Imported by our friends at Tagaras, this halloumi is hard to find and extremely special. Hand-made by Nuns at the Holy Cross Monastery in Greece with the highest quality sheep's milk. Fry and serve with tinned sardines or fresh greens and snap peas.

Aged for two years, this premium quality Parmigiano Reggiano will enrich any meal or dish. Parmigiano Reggiano began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time.

It Italy, Pecorino Romano is synonymous with Locatelli. Pecorino Locatelli is produced from Sardinian sheep milk and aged for at least 9 months. It is salted and rubbed with olive oil by hand during the aging process. After 9 months, experts examine the wheels and ensure that they have the correct texture and aromas. Sharp, tangy, and nutty. a kitchen staple

This cheese has warped the minds of the Sqirl team. Can you call it gourmet? Maybe not. Is it the cutest thing you've ever seen in the dairy section? Probably. Is it tasty? Absolutely. Think firm and bouncy American cheese meets cheddar. Compact, portable.... IN A CAN? We're putting this in our late night grilled cheese and pocketing it for our picnics. for more info: https://www.youtube.com/watch?v=Tvml4s85dak

IYKYK! This cheddar had a cult following because of its unique flavor profiles. Creamy semi-hard cheese rubbed in espresso & lavender. Sounds weird, tastes amazing. Made in Utah!

Signature nutty and butter-rich flavor profiles. Firm with some crystallization. Pairs well with almonds, fig spread, hoppy beers & Malbecs.

The famous cheese owes its name to the valley of the river Emme in the canton of Bern. Cheese production can be traced back to the 13th century in this location. Nowadays, Emmentaler AOP is produced in around 111 village creameries from fresh, untreated milk, sourced from cows who eat grass and hay and are never fed any silage feed. Around 12 liters of milk are required to make one kilogram of cheese. Additives and genetically modified ingredients are strictly forbidden. The Emmentaler cheese-making process is an old tradition, using pure cow's milk and a maturation period of at least four months. This process allows the rind to develop in an entirely natural manner, enclosing an ivory-colored, mild, slightly nutty-tasting cheese with cherry-sized holes. Emmentaler from Switzerland is a delicacy on every cheese platter, a popular dessert cheese, and is a perfect melting cheese for warm dishes. It won the Silver medal in the World Cheese Awards.

Our award-winning “Cardona” cheese made with fresh goat milk is aged and then soaked in Wollersheim Winery Port for a vibrant purple rind and slightly sweet flavor. A Wisconsin collaboration you have to try!

A well-aged white cheddar made better in Iowa. Creamy, nutty, a bit sharp, and has those decadently crunchy aging crystals throughout. Perfect to melt too!!

Experience the liquid gold rush from the hills of San Francisco with Wagon Wheel, a versatile, snackable cheese at its glory when melted down and forged into your favorite meal. Born from the sunshine of California’s rolling golden hills. Wagon wheel is our most versatile and snackable cheese. At room temperature, it’s approachable and delicious. When melted, we call it Liquid Gold. Designed by chefs for chefs (originally on Zuni Cafe’s pizza menu), Wagon Wheel is a washed rind cheese crafted from organic cow’s milk and aged for a minimum of 75 days as 15 lb wheels.

A collaboration between the USA & Holland! The sheep's milk shines with sweet notes of caramel and vanilla. Aged 3-5 months for a semi-hard texture.

cheese from SOUTH AFRICA?!? Klein River has an impressive roster of cheeses in all forms, but Gruberg takes the cake. A brushed rind alpine style cheese that offers nutty, earthy and rustic flavors.

A legit manchego. 100% sheeps milk + aged at 6 months = nutty salty caramel greatness. this cheese begs for one of our fig jams

Mt Tam Triple Cream is a luxurious cheese produced by Cowgirl Creamery in California. Made from organic cow's milk, it features a creamy, buttery texture and a rich, full-bodied flavor. Named after Mt Tamalpais in Marin County, it pairs beautifully with crusty bread, fresh fruit, and a glass of wine, making it ideal for cheese boards or gourmet snacks. Organic, soft ripened triple cream cheese from Petaluma, California.

Peter Schaner - one of the most wonderful farmers we've had the honor to work with over the last ten years has the most extraordinary eggs. Make breakfast the best!

Cesare Casella is the prosciutto whisperer. Exclusively from rare-breed heritage pigs, pasture raised by small farmers across the U.S. 3oz

Decadent dry cured duck prosciutto. Silky with the perfect amount of fat.

Dry-cured and rubbed with five different Spanish paprikas. From there, the pork loin is massaged to help the paprika penetrate the meat for an optimally tender texture. Finally, the Spanish Lomo is aged in its casing for four months in a dry room to trap the aroma. We recommend using a very sharp knife or a commercial meat slicer to slice the Spanish Lomo very thin like you would prosciutto. As our very own Chef Pascal Besset says, "It will melt in your mouth."

Brooklyn Cured antibiotic free Bresaola! Seasoned with porcini & black pepper.

Super thin sliced mortadella w/ pistachios imported from Italy! Perfect for sandwiches, topping pizza, frying up, or eating straight out of the package.

Earthy and rustic, sophisticated, yet totally accessible, the “Campo Seco” is a dry cured salami made simply with high-quality pork and hand-raked sea salt. Intended to demonstrate the power of simple, excellent ingredients, Campo Seco is versatile and long lasting, pairing deliciously with a wide variety of cheeses, fruits, and condiments. It is also a graceful complement to pasta, risotto, scrambled eggs, and your favorite wine. Take it to a party or take it home. For those who appreciate the simple things, this charcuterie is for you.

All Natural Beef Dry Salami In Eastern Europe, there is a style of salami called evreyskaya that’s so revered it is often reserved for holidays and momentous occasions. It’s all beef, seasoned simply with garlic and black pepper. There are no secret ingredients to hide behind—what makes the sausage stand out is its purity. And Red Bear’s version is so good that they’ve called it Holy Cow, named for the proper response to tasting it. Red Bear is based in Chicago, Illinois, and all their meats are farm-raised, hand-trimmed, and crafted in small batches. There’s no fillers, there’s no hormones, there’s no nitrates or nitrites—just good, clean meat. When it comes to purity and quality, Red Bear bares the gold standard.

Our Smoked Beef Salami is is inspired by the history and culture of New York City delis. It's naturally smoked and seasoned with our favorite deli spices. It's great for snacking on the run or eating with your favorite mustard and pickles.

Spicy smoked paprika from the La Vera valley in Western Spain is the key flavor to this delicious dry cured sausage. Garlic, pork and salt are the only other ingredients to this all natural sausage. It is not flaming hot as you might expect in some Mexican cuisine, but rather, spicy. These classic pork chorizos are seasoned with hot smoked Spanish paprika. It is a spicy version of the signature smoked paprika which makes Spanish chorizo unique in the world. These sausages are fully dry-cured and ready to slice and serve with your favorite cheese and wine - or simmer them in red wine for an incredible appetizer.

These prize pigs native to Spain produce the most luxurious ham on the planet. Silllllky Smoooooooooth.

This dry-cured sausage is made with Ibérico meat and in the traditional Spanish way with pimentón and garlic. This gives the chorizo an exquisite aroma, low acidity and intense flavor. The traditional Spanish curing method for their sausage starts with the grinding of pure Fermin Ibérico pork and marinating it with natural sea salt, mild pimentón, olive oil and garlic. After resting for 2 days, it is then pressed into casings, after which is air cured for a minimum of one month. During this time the meat acquires a firm texture and develops an exquisite aroma.

Boquerones are fillets of fresh anchovies that have been marinated in vinegar, vegetable oil, salt and spices just like in all the tapas bars of Spain.

This fiery orange roe has a bright and silky pop. The subtle, sweet flavor makes a vibrant and delightful garnish when added to a wide variety of dishes.

Add umami to your recipes! Make your own caesar dressing! squeeze on a saltine!

Capitaine Nat' only uses organic ingredients and wild caught fish! They're based out of the south of France and are certified via Friend of the Sea. Anchovies packing in a sardine style of packing. The perfect appetizer over toast.

A new favorite! This top tier French company makes tinned fish as good as their iconic packaging. Anchovies in a sun dried tomato & crème fraîche sauce. Perfect for crostinis or a naughty pasta dish.

Our market buyer Michelle is eating these on a Clark Street baguette and generous pat of butter, finished off with Daybreak Seaweed Salt. Unlike the vinegar-marinated white “boquerone” style of anchovies, these anchovies are fried in olive oil “a la Donostiarra” with garlic and cayenne pepper. Uniquely, these anchovies are not packed tightly to the brim with fish. This is a trademark of Basque brand Olasagasti, who feel that using a larger tin gives the anchovies space to move and become covered in the marinade of olive oil, garlic, cayenne, wine vinegar and salt. Use the leftover oil to sauté your vegetables and proteins.

Caught between June and July by the Concarnois purse seiners on the Atlantic coast, the fresh sardines are carefully selected to fill these boxes in limited editions. Notice to collectors!

Sardines packed in olive oil with pork CHORIZO! Made in france with a spanish TwangGGG

Capitaine Nat' only uses organic ingredients and wild caught fish! They're based out of the south of France and are certified via Friend of the Sea. Steamed Sardines packed in organic Olive Oil with Lemon

Delicate flavors of herbes de provence with tender steamed sardines from france.

Capitaine Nat' only uses organic ingredients and wild caught fish! They're based out of the south of France and are certified via Friend of the Sea. Steamed sardines packed in an organic olive tapenade.

The Olasagasti company was founded in the 1920's on the Basque coast, and has always followed the artisan methods of traditional fishing and canning. Their bonito del Norte white tuna is the prized tuna of Spain and fished off the coast of the Cantabrian sea in the period between June and November. (120g)

This is going to blow your mind. Buttery and complex. Silky. Perfectly fatty. You won't be able to go back to regular tuna every again. Almadraba tuna. Thick neck cut of high quality chargrilled with holm oak and canned using the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil. The new gold standard for tinned fish. Abel Alvarez is not a chef; he’s is an artist, an innovator, and above all a grill master. Simplicity is king at Gueyumar, where the ingredients are minimal, local, & intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed.

Mackerel w/ chili and peppers from France. Always packed by hand. Would make a great tuna salad style sandwich!

Not too spicy, but a good amount of kick! Open the can to find whole herbs and veggies. Great with grilled veg like cauliflower and carrots.

Mediterranean mackerel in creamy french mustard. Lovely turned into a fish salad with hard boiled eggs.

Mediterranean mackerel packed in french white wine. Lovely sautéed with butter and capers!

Its remote location in the North Atlantic, clear waters, cool steady temperatures, strong currents and protected fjords make the Faroe Islands the perfect place for salmon. Here people have lived off the ocean for centuries and have strong traditions for respecting nature’s resources. This is also reflected in high standards for sustainability in local fish farming. This FANGST salmon has been flash grilled and preserved in cold pressed rapeseed oil.

Rich, sweet caramelized onions, reduced with sharp vinegar and a unique mix of spices leave this tender trout fillet bursting with flavor straight out of the tin. Trout is a freshwater fish, well known on the Portuguese menu. ABC+ sources theirs from the Rio Coura, in the north of the country. Rich in minerals, protein, vitamins, and flavor, this heavy hitter is a favorite in any sauce it shares. The Onion Relish sauce is prepared in small batches to ensure that caramelization takes place slowly and evenly before the addition of spices, sugar, and vinegar. Packed in tins with olive oil from Portugal, this meal is a party for all invited.

Simplicity at its tastiest. This dish will leave you feeling light, bright, and full of life. Sharp garlic and bitter parsley play with the tender trout to create pick-me-up worth sharing. Trout is a freshwater fish, well known on the Portuguese menu. ABC+ sources theirs from the Rio Coura, in the north of the country. Rich in minerals, protein, vitamins, and flavor, this heavy hitter is a favorite in any sauce it shares. Aglio Olio is a simple and creamy sauce where the fresh flavors of garlic and parsley take center stage. Complimenting each other, yet never hiding the taste of the fish. A perfect bite of herbal, uplifting summer.

Imagine the trout’s habitat, the purity of the crystalline water, its richness in oxygen. Imagine the best smokehouse, sharpened by handcraft tradition and guaranteed by technological means. Imagine the delicious olive oil coming into play to complete a spectacular combination. Imagine and keep on imagining, until the you have the opportunity to try it out! -Jose Gourmet

Experience a unique blend of flavors with La Curiosa's Codfish Paté with Raisins and Caramelized Onions. This artisanal paté balances the salty richness of cod with the sweetness of raisins and caramelized onions, reminiscent of the traditional Galician empanada. Perfect for appetizers or as a gourmet addition to your favorite dishes, this paté is crafted without additives or gluten, making it a wholesome choice for all.

Amongst the most sustainable species one can tin, garfish (Belone belone) is a long and slender, needle-like fish known for its striking, silver skin, unique flavor, and firm texture. If you enjoy sardines and mackerel, this offering in Portuguese olive oil is a must-try addition to your next tinned seafood spread. We recommend first trying them on grilled toast with piquillo peppers or giving them a quick batter, deep fry, and dowsing of lemon juice for a crispy, umami-rich appetizer.

Squid in its ink with a slight touch of charcoal and a spectacular ink sauce, dense but delicate. Truly a conserva from another planet. The new gold standard for tinned fish. Abel Alvarez is not a chef; he’s is an artist, an innovator, and above all a grill master. Simplicity is king at Gueyumar, where the ingredients are minimal, local, & intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed.

Tender small scallops by Ati Manel. Packed in "Caldeirada Sauce"- a sauce inspired by Portuguese fish stew. Red with a tomato and pepper base. mmmmmmmmmmmmmmmmmmmyum

Meaty, plump, and perfectly balanced, these rich, sweet, and spiced mussels are as timeless and delicious as it gets. Made in Galicia in the old way, the sauce is a spicy twist on a classic escabeche, a medley of oil, vinegar, and pepper that predates modern Spain and harkens to a time when southern Iberia was part of the Islamic Empire called Al-Andalus (which became the name Andalusia). It is bursting with tradition and flavor. We enjoy them tossed with fusilli and green olives or toothpicking them straight from the tin. TASTING: bouncy, umami, bright, rich PAIRING: rioja, verdejo, whipped feta INGREDIENTS: Mussels, Sunflower Oil, Wine Vinegar, Red Pepper Garlic, Bay Leaf, Spices, Salt

Sardines, mussels and squid come together for a refined and unique taste. This delicious ferrigno sea hodgepodge is canned by hand in the ferrigno workshops located in port saint louis du rhône, provence. Suppliers are carefully selected to promote a more responsible method of fishing in order to preserve the natural resource. Prepared by hand and with care, the recipes of the ferrigno sea hodgepodge are created with respect for the product. Here, our seafood is accompanied by ingredients from organic farming.

Naturally smoked tuna blended into a smooth pâté. Upgrade your tuna sammy or munch with crackers!

Yellowfin tuna with rosemary EVOO and Calabrian Potatoes. Carefully sourced under traditional Calabrian preservation methods. Use in your nicoise salad or add straight to pasta. Ready to eat out the jar!

Fresh Japanese seasoned mackerel seasoned with sweet salty miso. canned and ready to eat with steamed rice.

These olives are salt cured first, then re-hydrated in olive oil. A much more intense "olive" flavor is present (perfect to throw into the end of your braise)! 1lb bag

Abruzzo olives packed in EVOO with sliced lemon. A perfect martini olive.

Domaine Des Vignes Cornichons are pinkie-sized, briny, crunchy gherkins that provide a pop of juicy flavor. These tasty treats are a French-style snack, a key ingredient in sauces and a perfect sidekick to salads and sandwiches. Pair this with meats and spicy French mustard for the perfect charcuterie platter.

A seasonal rotation of house-made farmers market pickles such as: carrots, onion, caulflower, cucumber. Sweet and crisp. Perfect with a bagel topped with lox. Comes in a reusable glass jar.

Tony Packo's Sweet Hot Pickles & Peppers are the perfect snack for those who love the combination of sweet and heat. Made with fresh cucumbers, peppers, sugar, vinegar, and a blend of sweet and spicy spices, these pickles and peppers offer a unique and flavorful taste. The perfect blend of sweet & hot... the tastiest pairing you'll ever find in a jar!

2021 Good Food Award Winner! Upstate New York is a perfect region for garlic growing. The garlic flower, or scape, has little to do after being cut off to let the underground bulb grow big. This deliciously fun and crunchy scape pickle is created with all NY scapes and a special combination of immune boosting flavorful spices.

Crisp & skinny wild cucumbers. Great flavor in the brine.

Pickled green tomatoes are about as southern as drinking sweet tea out of a mason jar. With a nice sweet beginning and a tart, earthy under layer, you will finally understand what it’s like to have a true bread and butter pickle. Pickled with sweet yellow onions, turmeric, and toasted chili flakes, our Mean Green Tomatoes leave you with an explosion of flavor. These are a big hit on a burger or cuban.

Tony Packo's Sweet Hot Jalapenos are a spicy and flavorful condiment that adds a kick of heat and sweetness to any dish. These jalapenos are sliced and pickled in a blend of vinegar, sugar, and spices, giving them a tangy and slightly sweet taste that balances out the heat. The peppers themselves are firm and crunchy, with a dark green color and a slightly wrinkled texture. They have a medium level of heat that is balanced by the sweetness of the pickling liquid, making them a versatile ingredient that can be used in a variety of dishes.

From the taco truck to you! Raw fermented spiced carrots, jicima, onions & jalapeno.

Basilicata—just like the regions of Calabria and Puglia—is identified by the omnipresence of peppers in its cooking. The Belfiore family of Masseria Mirogallo hand-picks these 2 to 3 inch-long peppers and carefully packs 50 to 60 peppers into a jar along with wine vinegar and extra virgin olive oil produced entirely at their farm. These peppers may be small in size, but they pack a punch of bright, sizzling heat (their name is derived from the word diavolo, meaning "devil" in Italian, after all). One bite will ignite your taste buds, fire tingling your lips and palate before culminating in a pleasant sweet finish.

Harvested on the Aeolian Islands off Sicily’s northeastern coast, these plump, meaty capers are a world apart from the usual tiny nonpareils. Picked and preserved in olive oil flavored with oregano, bay and vinegar, they pack a bright, balanced herbal flavor—none of the sharpness of most capers. Capers are a great way to season your pastas, salads, chicken dishes. Give them the extra salinity love they deserve!

Salina capers—grown on the island of Salina, just off the northern coast of Sicily—are heralded for their fragrant bouquet and delicate crunch. These prized flower buds are hand-harvested at optimal plumpness, then carefully sorted. The capers are set to dry for a few days in the sun, and then packed under sea salt where they undergo lactic fermentation. After 10 days, the capers are cleaned and packed again under new sea salt to age for an additional two months, allowing their floral flavor to blossom. They are then jarred and preserved in a brine of wine vinegar, water, and salt. Caravaglio Capers are a pantry powerhouse and excellent flavor booster. Spoon these briny, tangy capers straight out of the jar over grilled swordfish or braised chicken. Add a spoonful to tomato sauce or make a classic Puttanesca. Sprinkle over roasted vegetables like cauliflower and potatoes.

"We don’t just make preserves though. We are here to preserve the disappearing art of preserve making. " Yumé Boshi is a small food producer located in Oakland, CA. They make Japanese preserves the way Japanese grandmas used to -- in small batches, using traditional and artisanal methods. Tangy and salty--Umeboshi is a savory plum pickle made of fiercely tart ume plum, colored naturally by red shiso leaves. We achieve our soft texture, bright tartness, and beautiful red color from authentic traditional methods. A Japanese meal staple, long regarded as a folk remedy for hangover and morning sickness. Eat it with steamed rice, add to soups and braises, or use it in sauces. Stronger taste than your usual pickle; a little goes a long way!

Characterized by their flat shape, borettana onions are perfect for grilling. The result is a deliciously sweet and tangy onion, perfect as a side dish for grilled meat.

Possess the finest tomatoes of Liguria year-round in your pantry. The Armato sun-dried tomatoes are juicy and sizeable. Perfect for antipasta, dips, salads, sandwiches....late night out of the jar.

Buttery yet bright and nutty artichokes from Liguria.

Our handcrafted Organic Sauerkraut is unpasteurized and abundant in friendly, living microorganisms - a powerful aid to digestion and assimilation. Made with Celtic Sea Salt brand sea salt, and absolutely delicious, it's packaged in glass jars. Gold Mine's fresh sauerkraut is recommended by doctors! We attribute its sweet, mouth-watering flavor, in part, to the fact that it is entirely handmade in small batches and aged in special ceramic crocks that allow it to foster the growth of friendly flora in a safe environment. Independent lab testing shows 7.8 million CFU's of live lactobacillus and bifidobacterium species per gram. That's 468 million per ? cup serving! Try our sauerkraut in a nori roll, as a side dish with dinner, or just as a snack.

Handcrafted with love in California! This vegan kimchi is traditionally fermented for an extended period of time to enhance the flavor and the probiotic benefits which are known to help improve digestion, reduce body-wide inflammation, enhance cognitive function, balance hormones, support the immune system, increase energy and aid in weight loss. Sourced from certified organic farmers to ensure the ingredients are clean and free of harmful pesticides and also to support and chemical free future for our children. Fermented in micro-batches, they hand cut the vegetables and NEVER ferment in plastic to ensure no contamination from plasticizers. They never use sugar or vinegar in the process, it’s all wild fermentation!

The perfect dill pickle! A little sweetness at the beginning, a little heat on the back end, and crunchy all the way through. We’ve taken cucumbers and brined them in a bath of vinegar, toasted chili flakes, garlic, sweet onion, fresh dill and yellow mustard seeds to create a dill pickle with layers of flavor.

Sqirl's preserved Meyer Lemons - Fermented 1.5 months & pureed! Same recipe since 2011. The entire citrus is blended - a little goes a long way. Use with couscous and fresh herbs - use with a dressing or cooked with chicken! The taste of fresh, preserved Meyer lemons cannot even compare to the flavor of in store versions! 7.75 oz

Lacto-fermented Yuzu Citrus from Mud Creek Ranch. We let the Yuzu ferment for 8 weeks and then blend the rind, pulp, and liquid for a delicious fermented addition to your meal. Usually you'd find this with Meyers but we did this same process with Yuzu and it's incredible -- (Think yuzu Kosho -- we even add some of our hot sauce (or the mash for a similar experience). Use with rice, with a subtle fish, add to roasted vegetables, or use as a salt replacement... A little goes a long way :) There is very little of this and once it's gone...it's gone until next year.

We sell our Meyers and Yuzu just in their natural, puree form - perfect with fish, brassicas and rice - a little going a long way in citrus notes and as a salt replacement. We wanted to see what would happen if we married the Kishu Mandarin with our Jalapeño ferment (what we use for our hot sauce). The result is something similar in color to a Yuzu Kosho (Japanese yuzu pepper paste), yet it has a softer texture as we do not strain out the gut healthy liquid - meaning it can be mixed into a rice or vegetables with ease or added into a sauce as a layering ingredient. It's FANTASTIC!! There is very little of this and once it's gone...it's gone until next year. *Refrigerate upon receipt and use until the last drop!*

Please meet Sqirl's first Yuzu Kosho, a traditional Japanese seasoning we made by fermenting organic yuzus from Rancho Del Sol and blending with chilis and sea salt into a bold, citrusy paste. Its aromatic flavor from the yuzu fruit mixed with the bitterness of the yuzu peel and slight spice of the chilis WOWs every dish, elevating the flavors of salad dressings and soups, to even simply topping your sashimi for one earth-shatteringly glorious bite.

Lacto-fermented Calamansi from Mud Creek Ranch. We let the Calamansi ferment for 8 weeks and then blend the rind, pulp, and liquid for a delicious fermented addition to your meal. Usually you'd find this with Meyers but we did this same process with Calamansi and it's incredible. There is very little of this and once it's gone...it's gone until next year. THIS PRODUCT IS ALIVE. A PROBIOTIC RICH, LACTO-FERMENTED PRODUCT. GUT HEALTHY AND VIBRANT.

Sqirl's iconic lacto-fermented hot sauce that started it all. Found in our sorrel pesto rice bowl, alongside the new school, and part of the crispy rice salad dressing. It's Brat All Year Round. Ingredients: White Vinegar, Lacto-Fermented Jalapeños, Sea Salt.

Chef Sandra's Spicy Stuff is a brilliant sweet and spicy balanced hot sauce made from lacto-fermented Habanero and Carrot. We serve it at the restaurant with our hash and it hits with our breakfast sandwich! Ingredients: White Vinegar, Fermented Habanero, Fermented Carrot, Slat

Small batch hot sauce made with Datil pepper. So good.

The same hot sauce made famous at Alta restaurant, now available for home cooks. A tangy blend of ripe fresno chiles, salt and sugar, this sauce is perfect on everything, from eggs to beans to fried chicken.

A classic Spanish accompaniment for canned seafood! Made with paprika & vinegar giving a bright and tangy (but not spicy) flavor to your preserved seafood delights. Great on almost anything else too!

Vegan! Miso alternative to mayo. Go crazy on salads, sandwiches, crudité. Also a yummy condiment for meat eaters too. Idea: Miso deviled eggs??

A smoother, creamer mayonnaise made with rice vinegar rather than distilled vinegar. A common household condiment in Japan!

Made with only quality pure ingredients in the south of France!

Huisman Zaanse Molen Mosterd is a classic Dutch mustard, very flavorful with larger than usual pieces of mustard seed. This is one of Holland's best selling mustards. It is simply the best! This mustard is ground by the mills at Zaanse Schaans in the Netherlands.

French classic mustard. Imported by wine importer, Kermit Lynch. So funny--this mustard is "allocated" much like the rarest of Burgundy wine. We try our best to get our hands on as mush as possible...because it truly is the best!

Award winning BEST BURGER SAUCE. Originally created for a restaurant hamburger topping, Bacon Jam has grown into the headliner for Midwest Fresh. A gooey bacon and onion marmalade/relish, that has more uses than we know about. -think off the grill. Bratwurst, cheese burgers, grilled fish, sauteed vegetables, easy to make into a crust or topping, and great as a dip. This is the best burger sauce in Indiana and the Midwest. Also used for Bloody Mary’s and recently renowned for use on Charcutterie boards. Will be the spotlight at any gathering or grill party. 2019 LUX Life Best Burger Sauce 2019 LUX Life Leading Artisan Purveyor 2020 GOOD FOOD Awards Finalist Made in United States

Made from seawater and seaweed, both sourced from the Seto Inland Sea, Hakata Salt’s Moshio exhibits a mildly salty flavor with a gentle bitterness from nigari (bittern) and umami from seaweed. This unique salt is crafted by using a traditional, previously abandoned production method—soaking Hondawara variety seaweed in seawater, naturally thickening it in salt fields under the sun to make brine, and then boiling it down. The salt boasts elegant layers of flavors and a fine, delicate texture. To appreciate its beautiful flavor, it’s recommended to be used as a finishing salt for dishes like grilled fish, onigiri rice balls, cold tofu, and carpaccio.

MUSO’s Wasabi is not made with horseradish or dried powder. It is made with genuine Real WASABI from the major production area of authentic wasabi(Wasabi Japonica) in Japan. Its carefully selected all natural ingredients give the real experience of the sharp & pungent flavor of real wasabi.

The savoury flavour of fermented Chinese black beans is almost indescribable – but we’ll have a go. First, there’s a fruitiness that develops rich, smoky, miso-like undertones. Then bam! That back-of-the-throat-warming chilli kicks in. And before you know it, you’re in love. No messin’, this spicy stuff’s a game-changer. Ingredients: Chinese black beans (soya), Black sesame seeds, Gochugaru, Chilli flakes, Crispy garlic, Sichuan pepper, Cinnamon, Star anise, Organic raw cane sugar, Tamari, Sunflower oil, Sea salt Made in Ireland The savoury flavour of fermented Chinese black beans is almost indescribable – but we’ll have a go. First, there’s a fruitiness that develops rich, smoky, miso-like undertones. Then bam! That back-of-the-throat-warming chilli kicks in. And before you know it, you’re in love. No messin’, this spicy stuff’s a game-changer.

Peanuts, sesame, chilli: a perfect trifecta of taste. A dollop of this umami goodness gives life to stir-fries, it’s an egg’s best friend, and the backbone the avocado never knew it was missing.

Mama Teav’s Hot Garlic is a wholesome mixture of spice-laced organic ingredients and garlic all swimming in chili oil, which makes for an unsuspecting wave of spicy, sweet and savory flavors in each bite. Top your rice bowls, fry your eggs in it, go crazy and throw it on your pizza- endless possibilities GF & Vegan!

An everyday cooking paste that’s spicy, savory and a bit sweet. Good for marinating, zhuzhing, dipping and mixing. Add to anything that could use a punch of flavor. A little goes a long way.

Like umeboshi (salt-cured, sour ume plum), this ume plum paste is incredibly versatile and can be used for a variety of dishes. Use it to make dressings and sauces, splash a little on steamed or stir-fried vegetables, add a dash to soups or braises, and even garnish hummus, pasta and pizza. Being a paste, it’s easy to use in cooking, so you can be even more creative. For example, spread the ume plum paste over meat, then bread and deep-fry it to make ume plum flavored cutlets. You can also mix it into dessert and cocktails.

Omiso's young yellow artisanal miso paste is always comes with a strong koji aroma. It’s made with organic soybeans from USA and flecked with bits of fresh organic rice koji for a country-style texture. Naturally fermented (no temperature control to expedite the fermentation process). Pairs with: vegetables, meat, fish, chicken, tofu, and more… Ingredients: organic koji cultured rice, organic soybeans, sea salt, spring water

Good news for Soy-free people!! Super high Koji ratio and reduced salt. Naturally sweet. Great for poultry and veggies

Peperoncino Piccante in Olio d’Oliva or hot peppers in olive oil are fresh peppers that are crushed, mixed with olive oil, and left to macerate for months to develop create a spicy, salty, and smoky flavor that can give anything a kick of complexity. IASA’s Hot Pepper is made from a Campanian pepper varietal named Amando, commonly called “Amante” by locals. Inspiration: A perfect pizza topping, or add a spoonful in marinades, aioli, and sauces. About the Producer: IASA (Ittica Alimentare Salerno) was one of the first companies in Italy to preserve the bounty of anchovies brought in by local fishermen from the deep blue waters of Cetara on the Amalfi Coast. Today the di Mauro siblings continue to guard tradition in packaging this locally-caught delicacy. The unmistakable flavor of IASA products offers an authentic taste of the Mediterranean. Region: Campania Size: 3.5 ounces

Ingredients: tomatoes The perfect pomodoro sauce as is, or a great tomato base to any homemade sauce. 19 oz

Bright and lively with a kick! A passata (strained tomato puree) cooked with Diavoletto peppers. Ideally paired with shapes--i.e. penne and rigatoncini.

When crafting their canned tomatoes, Bianco Dinapoli hand-selects only their best sun-ripened tomatoes to capture the bright flavors and juicy texture of California-grown tomatoes at their peak. A pantry staple for any kitchen, whole peeled tomatoes can be crushed by hand for an authentic Italian pasta sauce, blended for a hearty tomato soup and chopped for a spicy shakshuka egg dish.

Savory, smooth tomato sauce made with fresh flavors of basil and vine-ripened tomatoes. Five simple ingredients, including extra virgin olive oil, bring a decadent layer of flavor without any artificial ingredients or fillers.

Magical tomato paste. WOW. Extracted from Sicilian tomatoes, this tomato paste is powerful, deep, and dense. Both savory and sweet. Just a tad will bring a superb taste of dried tomato to any recipe calling for tomato paste. Or for über decadence, serve with a cheese plate. Or spread on a sandwich. Outstanding!

Genovese Basil Pesto from San Giuliano is made with the best ingredients from the Ligurian region: delicious Genovese Basil DOP, extra virgin olive oil, Parmigiano Reggiano DOP, Pecorino Romano DOP, crispy Italian pine nuts, garlic and a bit of salt. This pesto is creamy with an intense flavor.

Hand-chopped sundried tomatoes, hot peppers, porcini mushrooms, anchovies, and garlic are combined with olive oil to create this umami-packed condiment with a delightful crunchy texture akin to chili crisp. Sisters Giovanna and Ida Conforti developed Pestosino Calabrese amidst the uncertainty and fear of the first COVID-19 lockdown, which abruptly halted their nascent company’s production just a month and a half after opening. With unwavering creativity and determination, they created a delicious product that became a symbol of Calabrian resilience, sourcing all the ingredients exclusively from their home region. Giodà’s Pestosino Calabrese is your go-to flavor enhancer. Whether you add a spoonful to beans or tomato sauce, spread it on sausages or tuna fillets, or savor it with pecorino, pasta, or grilled cheese—every bite will transport you straight to Calabria!

Add umami to your recipes! Make your own caesar dressing! squeeze on a saltine!

Akin to a red onion “jam”, this mostarda balances both sweet and savory notes, boasting a flavor profile that pairs wonderfully with lamb or cheese. Caramelized onion fans may enjoy it alone as a treat spread atop crackers.

Introducing Miso Caesar – a dairy-free Caesar dressing that blends heart-healthy avocado oil, non-GMO chickpea miso paste, zesty lemon, and hints of garlic and dijon. Elevate your culinary creations with this versatile dressing, perfect for enhancing a classic Caesar salad, transforming a humble chicken wrap, or lending an irresistible drizzle to your favorite grain bowl.

Creamy from the sesame paste and toasted sesame oil, yet tangy thanks to the ginger and pineapple juice, you will crave this flavor combination. Simply dress your kale salad or use it to make a sauce for your noodle dish for a simplified weeknight dinner.

Made in house by the fine people of Sqirl Famously used on our popular Avocado Toast! Toasted white & black sesame seeds, sumac, espelette pepper, brown sugar, salt, oregano, mushroom powder, citric acid

In 1882, Thomas Bland founded the Maldon Crystal Salt Company to take advantage of his hometown’s unique location in a lasting way. His high-quality salt flakes were quickly embraced by gourmet chefs in London, as well as places that were farther flung. Today, Maldon Crystal Salt remains family-owned, just as it was more than 100 years ago. Many of the company’s techniques for panning salt remain largely unchanged as well. In 2012, Maldon was granted a Royal Warrant of Appointment, or the right to place the royal seal on products, by Queen El

Hard Sugar Cubes More dense than regular sugar cubes, these cubes take longer to melt. Hold between your teeth while you sip your tea!

Throw into soups and stocks for added depth and flavor, or rehydrate in hot water to use in sautés.

Locally grown oregano from the hills around Alassio is dried to reveal the herb’s intense aromatics – a formidable seasoning. Intensely scented and wonderful when used in sauces, soups, pizza and salad dressing.

Hot red peppers seeded and dried to provide the oomph! in any dish. Perfectly spicy, super floral and fresh.

Essential ~*umami*~ flavor base for any Japanese broth-based dish: miso soup, noodle soups, ramen, etc. Made with shiitake mushrooms + kombu seaweed.

Japanese 7 spice adds *zing* to miso soup, rib seasoning, etc. Takanotsume ("hawk's claw") peppers, golden + black sesame, sansho, dried yuzu peel, shiso, poppy seeds.

"We don’t just make preserves though. We are here to preserve the disappearing art of preserve making. " Yumé Boshi is a small food producer located in Oakland, CA. They make Japanese preserves the way Japanese grandmas used to -- in small batches, using traditional and artisanal methods. Furikake is a savory Japanese condiment often sprinkled as a seasoning on steamed rice or onigiri rice balls. This Ume Shiso Furikake is packed with a delicious, distinct umami flavor that makes it perfect for adding a unique bite to any grain, vegetable, or meat dishes. Also use it as popcorn seasoning, mixed into compound butter, or on boiled eggs. Shelf-stable. Avoid direct sunlight and a warm/hot environment. Ingredients: ume plums, red shiso leaves, sesame seeds, Alaskan konbu seaweed from Day Break Seaweed Company

Wasabi Furikake is a savory sprinkle that has been enjoyed in Japan for over 30 years. It features premium “hon wasabi” (literally meaning “real wasabi”) grown in pristine streams in Shizuoka Prefecture, Japan’s top wasabi-producing region. The pungent sensation coming from the wasabi stems creates a perfect harmony with flavorful and aromatic ingredients, including toasted sesame, bonito flakes, nori seaweed, rice crackers, matcha green tea, and soy sauce. The different types of crunchiness of this furikake add an enjoyable accent to a dish. When sprinkled over freshly cooked rice, the steam rising from the rice brings the appetizing aroma straight to your nose.

MUSO’s Wasabi is not made with horseradish or dried powder. It is made with genuine Real WASABI from the major production area of authentic wasabi(Wasabi Japonica) in Japan. Its carefully selected all natural ingredients give the real experience of the sharp & pungent flavor of real wasabi.

Aneto 100% natural chicken broth made with free-range chicken and fresh vegetables simmered over low heat for over 2 hours, just like the ones homemade!

Aneto 100% natural broths are made with fresh vegetables simmered over low heat for over 2 hours, just like the ones homemade!

Grass Fed beef bone broth made with an organic blend of veggie flavorings. Great for sipping or cooking!

Hand harvested & sorted from Greece! Strong, floral, herbaceous and tingling, this thyme is best friends with lemon, garlic and olive oil, a combination capable of taking plain roasted potatoes to another level. Ideal for brining chicken, marinating lamb and pickling vegetables. You can also crumble a couple of thyme blossoms in your herbal infusions: they get along well with peppermint and they have digestive, antiseptic and antioxidant properties.

Hand harvested & sorted from the island of Crete! One of the main differences between common sage (Salvia Officinalis) and its Greek rival is the latter’s more vigorous taste and fragrance. Interestingly enough, it tends to smell stronger when it grows in arid soils. Gentle, fresh and flowery, our sage brings a balance to strong flavours such as poultry, pork roast and herbed butter. This variety makes a mark even when used in very small quantities. Add leaves at the beginning & discard before serving. Alternatively grind along with coarse salt and black pepper to sprinkle over a butter, sage and anchovy bruschetta.

Harvested by hand and small batch made, vanilla beans are the cured fruit of orchids. St. Croix Brand Pure Vanilla Extract features Madagascar-grown vanilla planifolia. It has a traditional, deep vanilla flavor and aroma profile.

Originally a mix we put together for our hash, we realized it had another wonderful seasoning purpose this year, and are letting you in on it. Sprinkle on your popcorn, spice up your vegetables, you wont be sorry! Ingredients: Smoked Bay Leaf, Toasted Sesame, Nutritional Yeast, Sea Salt, & MaltVinegar Powder

Mendocino Coast Kombu Firm blue-black blades and sumptuous flavor.

Sprinkle some Mediterranean flair on your meals with our Natural Sea Salt Flakes from Messolonghi! Harvested from Greece's Sparkling waters, these crunchy little gems add a vibrant kick without hogging the spotlight. Perfect for Jazzing up Meats, Veggies, or even Desserts - because who says salt can't be sweet? Elevate your culinary game and let your taste buds take a seaside vacation! Elevates: Meat, Vegetables, Seafood, Pasta, Cocktails and Sweets!

Origin: Guatemala Process: Washed Tasting notes: Dark chocolate, orange, melon Grown on a small family farm in the Sierra de los Cuchumatanes, this coffee is vibrant, complex and full of life, yet produces an overall clean cup, as you’d expect from a washed coffee. Notes of melt-in-your-mouth dark chocolate followed by ripe orange. Mellow notes of Chardonnay and melon on the finish. Medium acidity with a juicy mouthfeel. Roasted just north of what we consider a light roast to bring out the complexity, but with careful consideration not to impart any roast-y characteristics on such an exceptional quality crop.

Tasting Notes: Honey, Fig, Balanced Origin: Peru, Cajamarca Farm/Co-op: La Conquista Process: Washed Elevation: 1850-1900m Varietal: Bourbon, Catimor Sourced By: Crop to Cup

Tasting Notes: Caramel, Plum, Creamy Origin: Colombia - Huila Farm/Co-op: El Vergel Process: Washed, E.A. Decaffeination Elevation: 1500m Varietal: Caturra Sourced By: Coffee Quest

beautifully clean, fruited coffee at a low price point from a nearly bygone era. We're thrilled to have a coffee like this, and we have enough to roast both as filter and a single-origin espresso. Esperanza's delicious apricot and subtle tropical and citrus flavors make it a slam dunk.

From our Friends at Prodigal: "We secretly love blending, and our Boulder Blend combines our headline coffees to create what we think is a perfect balance of acidity and fruit. We think a great blend is better than the sum of its parts, and we're thrilled to offer such a blend every week." Process: mixed Region: various Variety: mixed Roast level: Filter/Omni Roast

Kenyan coffee season is officially upon us! Kicking things off is Thunguri AA, a classic Kenyan profile with flavors of cranberry, raspberry, and a winey acidity prized in coffees from this region. Prodigal went above and beyond to rush-ship this coffee to us, preserving the quality of this ultra-fresh green coffee.

Marine notes / Fresh cut grass / Umami Kettl's Sencha Jou is spring picked and incredibly fragrant with a rare depth of flavor and vibrant green color.

Toasted brown rice is blended with steamed green tea and stone-ground matcha green tea powder to make an extremely full-bodied, deep, creamy and sweet Japanese everyday green tea with extra caffeine. The toasted rice imparts sweet nuttiness, while the steamed sencha lends clean vegetal notes. This is a great introduction to Japanese green tea that’s easy to brew and pairs well with any meal. Medium level caffeine Organic toasted brown rice, organic green tea, organic matcha powder

England's favorite tea! A popular British blend of the finest Assam, Ceylon and Kenyan teas which produces a rich and refreshing flavor. Includes 40 bags

A hand-crafted tea with pure bergamot oil. Free from synthetic flavourings. Full bodied and rich with citrus notes. Enjoy on its own, with a twist of lemon zest or a dash of milk. A British classic made without compromise.

Ingredients: TGFOP orthodox Assam tea CTC Assam tea Bay Leaf Cardamom Ginger Clove Caffeine: Medium Full bodied Assam flavor, with warm and spicy highlights, slightly astringent Warming and soothing; Great in both hot and cold weather This tea combines the benefits of all its base spices. It is known to be anti-inflammatory and pain relieving.

Kettl's deep roasted Soba Cha in loose leaf! 100 grams of premium Nagano soba yields ~ 15 cups of sweet and nutty cups of caffeine free cups. Naturally Free or gluten and caffeine.

20g Naturally Caffeine free Light, delightfully fragrant, sweet Relaxing, delightful pampered feeling, promotes a feeling of well-being Rose has a high level of vitamin C, polyphenols, and antioxidants like quercetin and ellagic acid. Known to help in alleviating PMS symptoms, in treating mild urinary tract infections, preventing kidney stones and promoting good kidney health. Rose tea helps improve hair and skin, helps in clearing acne, boosts immunity, relieves stress and anxiety.

This delicious blend captures the health benefits of turmeric as well as the delicious and complex qualities of ginger and citrus. Perfect for soothing frayed nerves and warming your belly. Organic ginger, organic orange peel, organic licorice root, organic turmeric, organic lemongrass, organic lemon oil Caffeine free!

ingredients : organic chamomile, organic lemon balm, organic calendula flavors : lightly floral and earthy herbal qualities : relaxing, “chill,” calming instructions : 1 teaspoon per cup of water, brew for 5 mins

Bonomelli’s Chamomile Filtrofiore contains whole camomile flowers rich in essential oils and active ingredients, carefully selected to offer you a drink with an intense aroma and unmistakable flavour. It comes from the selection of the best chamomile cultivations in Italy and around the world, where the experience and skills developed in over 100 years of history now allow Bonomelli to follow every stage of the production chain, from field to cup. It is ideal for pleasant moments of natural relaxation: chamomile promotes relaxation and psychophysical wellbeing.

100% organic leaf & stem yerba mate from Brazil. If you don't have the traditional tools to make, it can always be made in a french press!

A rainbow of munchies perfect for an anytime snack 🌈 White not-too-sweet Mulberries, Dried Cherries, Santa Barbara Pistachios, Arnett Raw Almonds, Shasky Farms Red Walnuts, Chopped Pecans & chocolate covered Sunflower seeds! Packed in a reusable glass Sqirl jar.

A balanced mix of Shasky Farms Red walnuts, Arnett Farms Raw Almonds & pistachios, cashews, and chopped pecans. great on-the-go or with-a-cocktail

Koeze has been handcrafting Cream-Nut for over 90 years. Using only fresh Virginia peanuts and sea salt, you can taste the tradition of our remarkable heritage in every jar.

A delicate yet addictive spread of chestnuts and vanilla. Use in frostings & fillings, bake into cakes and cookies- just try not to squeeze the whole tube into your mouth. A must buy.

Premium single-sourced origin 100% roasted & pressed sesame seeds. Soon is certified Women Owned (by "three hard-working sisters who love to eat and who value health, convenience and quality" who are "ensured by the ancient sesame and the communities that harvest this enchanted seed"). 16 oz

A medley of sunset colored raisins from local heroes K&K Ranch. 1lb Bag

Jenny + Blair Bunn raise row crops and cattle on their family farm, Turtle Creek, located in Newsoms, Virginia. Coming from generations of farmers, they pride themselves on supplying the best peanuts their land can offer. These are roasted in pure peanut oil and lightly salted. 1lb

1/2 A Loaf of Brioche, 1 jar of Strawberry Rhubarb Jam, Two cups of housemade ricotta (It's a build-your-own Famed Ricotta Toast set!) Serves 4.

A classy and classic chocolate pudding with organic cocoa nibs. Contains dairy.

8oz vegan tapioca pudding made with coconut milk, cardamom and orange zest!

Sqirl's Oat + Seed Granola. Nice crunch, light and not too sweet. Vegan and sugars are maple and coconut only. Eat within a week or two or receiving. Ingredients: Oats, Pumpkin Seeds, Puffed Millet, Sunflower Seeds, White Sesame, Black Sesame, Maple Syrup, Olive Oil, Coconut Sugar, Salt, Cinnamon, Cardamom.

Puffed Millet Granola with dehydrated fruit mixed in. It's gluten free, vegan, and has an extraordinary texture and crave-able, why can't I put this down quality. Other than with your yogurt/milk - I love it on Ice Cream. Eat within a week or two or receiving. Shouldn't be a problem....!

A rainbow of munchies perfect for an anytime snack 🌈 White not-too-sweet Mulberries, Dried Cherries, Santa Barbara Pistachios, Arnett Raw Almonds, Shasky Farms Red Walnuts, Chopped Pecans & chocolate covered Sunflower seeds! Packed in a reusable glass Sqirl jar.

Shortbread butter cookies with rich matcha green tea and toasted black sesame seeds

Shortbread butter cookies with roasted pistachio, fragrant rosewater and aromatic cardamom. The grand Soug rumbles with the sound of nomads and traders. Unleash the herbed pine sweetness amidst rosy tones. A taste of Berber life awaits. Ingredients: Unbleached wheat flour, butter, cane sugar, pistachio, cardamom, dried rose, rose water, natural flavor, sea salt.

no artificial ingredients & low sugar! great when you're hungry and in a crunch.

Delish apricot jello - whenever have you seen THAT flavor??? Perfect treat for a warm day.

Our popular nutritious sesame brittle is now available with the famous Greek pistachios from the island of Aegina! Pasteli with Greek Pistachio is produced using locally sourced sesame seeds and the finest Greek honey on the beautiful island of Crete. With the use of special roasting techniques, this Pasteli has excellent nutritional value-rich in vitamin E, calcium, phosphorus, potassium, magnesium and iron. Both crisp and lightly sweetened, Pasteli with Greek Pistachios is the perfect energy-boosting snack! Ingredients: high quality sesame seeds, sugar, glucose , pistachios, pure Greek honey Gluten-Free, No Preservatives 100g/3.5oz Product of Crete, Greece

The ultimate charcuterie and cheese accompaniment. The entire thing is edible! So delicious and makes every bite so beautiful to look at. Hapa Honey Farm is a beekeeping family with hives in and around Orange County and Los Angeles.

Orange Blossom honey is always one of the taste test favorites. This beautiful light amber colored honey is sweet with a definite subtle scent of orange blossoms and citrus, it’s on the top of the honey list for many.

A delicate yet addictive spread of chestnuts and vanilla. Use in frostings & fillings, bake into cakes and cookies- just try not to squeeze the whole tube into your mouth. A must buy.

Nutella who? A decadent chocolate hazelnut spread made with olive oil, puffed quinoa, and crunchy almonds.

Maple syrup is only made in certain snowy forests when spring breaks. Our syrup comes from 100-year-old trees in the Northeast Kingdom of Vermont — it is the sweetest stuff nature produces. The Cantor family boils and bottles all of their syrup right on their farm. They tap their trees and the maple sap flows down to the Sugarhouse where it is boiled gently over a wood fire, just as it has been for generations. Just a few days later this Grade A Amber Syrup is poured into beautiful glass jugs. Use for pancakes, waffles, desserts, glazing hams, or just drinking by the spoonful!

You know those amazing Japanese sodas with the marble? That's the flavor!

Japan's favorite candy! The extraordinary combo of springy soda-flavored gummy and fizzy tablets!

simply....the best! Have you ever seen acai flavor?! insane!

Like a ripe, juicy mango fresh off the tree, this delivers a burst of tropical taste with every bite.

juicy big strawberry flavor packed into a chewy cube

Kolsvart's candy has become the Sqirl favorite - perfect texture and refined flavor - this one an ethereal bright elderflower, kind of like the mysterious white gummy bear...

Kolsvart's candy has become the Sqirl favorite - perfect texture and refined flavor.

These fruity flavored fish are vegan, gluten-free and made with all natural ingredients. Kolsvart donates a portion of proceeds towards preserving local waters. Eat a fish, save a fish!

Can't afford a Cadillac? Here's the (yummy) next best thing.... mixed fruit flavors

Yummy vegan Danish gummies formed in the shapes of hearts! fish! and water drops! Berry flavored. VEGAN! Organic! GF! Lactose free!

A magical world of Danish sour gummies! In the shape of lush flowers and silly rabbits with a rich taste of fruit and sprinkled with sour sugar crystals. Organic! GF! Lactose free!

A universe of soft, juicy organic fruit gummies with a note of honey in the shapes of elves, butterflies, owls and many more magical creatures. Organic! GF! Lactose free!

Enjoy a taste of the tropics with Tropical Sours candy! A mix of three delicious flavors per bag: Lime Twist, Tropical Punch & Pineapple Paradise. -91% less sugar per 50g vs. leading traditional candy equivalent -No artificial sweeteners -Only 3g of sugar per 50g bag -No added sugar Delicious Candy You Can Feel Good About -Smartly-sweetened with high-quality stevia -Delicious candy without the use of sugar alcohols (erythritol, maltitol, sorbitol and xylitol) -Made without major allergens as ingredients (no tree nuts, peanuts, wheat, soybeans, milk, eggs, fish or shellfish) -Plant-based goodness -Gluten-free low sugar gummy candy

Orange flavored stringy candies that give the same satisfaction as eating string cheese (the CORRECT way of course)

A Traditional Japanese Hard Candy with floral designs! These candies are perfect to enjoy with green tea and we encourage you to enjoy a relaxing tea time!

These tingly, chewy treats are an enjoyable alternative to anti-nausea medicine. Whether you’re treating a belly ache, a bout of nausea or simply indulging yourself, always have these classic, yummy ginger candies in your stash. Sweetened with pure can sugar. Great for nausea.

C. Howard Company Inc. was started by Charles Howard, of New York City in the early 1930's. Mr. Howard , in search for a "unique and different flavored candy", concocted a delightful confectionary mint called, "Choward's Violet", in a small industrial loft on Broadway. These tart guava mints will put a pep in your step :)

C. Howard Company Inc. was started by Charles Howard, of New York City in the early 1930's. Mr. Howard , in search for a "unique and different flavored candy", concocted a delightful confectionary mint called, "Choward's Violet", in a small industrial loft on Broadway. The lemon mints are like a fresh glass of Lemonade :)

Läkerol Original - this classic Swedish sugar free pastilles which dates as far back as 1909 is still a bestseller, it soothes and refresh your throat and breath with a taste of licorice and menthol.

Tom Bumble Nutty is a swirl of organic crunchy peanut butter, pure Madagascar vanilla, organic sugar, wrapped up in fair-trade dark chocolate. ~Vegan!~

Pretzel shortbread with salted caramel and dark milk chocolate A best seller! salty pretzels paired with soft caramel - the dream combo - enrobbed in dark milk chocolate :)

For this bar, Cuna de Piedra has chosen the hibiscus flower harvested by the indigenous community “Numa Gamaa Ski Yu Me'Phaa”, from whom they have learned a special kind of devotion to Mother Earth, and a true understanding that the whole is greater than the sum of its parts. · The members of the Me'Phaa community have been cultivating the creole Hibiscus tree for centuries. This is the variety that was originally introduced by the Spanish galleons on the Pacific route from Manila to Acapulco, and is known for being particularly robust and aromatic.

Made by Manoa Chocolate this vegan Hawaii Sea Salt Bar is made with 72% dark chocolate and Hawaiian Sea Salt. Made in Hawai'i on the Island of Oahu. Ingredients: cacao, organic cane sugar, cocoa butter, and sea salt. Gluten Free, Soy Free, Dairy Free

Sustainable harvested & produced in Brazil by Luisa Abram. Party like it is Carnival—this showboat bar packs a plant-powered punch. Coconut milk makes it a venerable vegan version of Luisa Abram Dark Milk Chocolate. A tropical taste vacation awaits with lively flavors, a lustrous texture, and a festive finish. Made especially for vegans, BBQ lovers are also nuts about this genius bar.

Freeze-dried tangy cacao pulp topped onto 60% dark heirloom chocolate. Taste the starter ingredient with the finished product.

Hundreds of fresh Indian Alphonso mangos, transformed into a subtle white chocolate. The Alphonso mango is the king of mangoes because without a doubt it’s the richest in regards of sweetness and ripest during the Monsoon season fitting in perfectly with this delicious collection. Ingredients: Cocoa butter, cane sugar, Alphonso Mango and Skim milk powder. Health: Contains dairy

Smooth and creamy organic dark-milk chocolate made with rare Amelonado cocoa beans grown by a pioneering women’s cooperative in Eastern Congo. A sprinkling of crunchy toasted buckwheat elevates the rich aromatic flavours and gives a deliciously contrasting texture. All packaging is plastic-free. Outer packaging is printed on sustainable card. Inner film is home and industrial compostable. Ingredients: organic cocoa mass, organic raw unrefined cane sugar, organic cocoa butter, organic whole milk powder, organic toasted buckwheat (7%)

Pump Street Bakery, known for their passionate attention to detail with bread and pastry, has shifted this same passion and dedication to small batch, handmade chocolate. Using only family farms and cooperatives across the world, Pump Street selects only the finest, high-quality beans and tailors each batch of chocolate to offer the most delicious and satisfying chocolate experience. By maintaining small batches and customizing the chocolate making process to each batch, the results are truly outstanding. Choose from single origin bars from across the globe and bars with added ingredients that are both unexpected and transcendent. Keep an eye on this brand, the quality of these bars are going to make waves. 72% dark chocolate Made from cacao beans harvested from the Sambirano River Valley in Madagascar 70 grams Handmade from bean to bar in Suffolk, UK Bright, fruity berry flavors with pleasant acidity

A unique combination of our two signature (and favourite) products: dark chocolate and sourdough. Our sourdough crumbs and a touch of sea salt add crunch and a smooth, malty flavour to the Ecuadorian chocolate.

Teh Tarik ("pulled tea" in Malay) is a widely beloved beverage in Singapore. Prepared with black tea and sweetened condensed milk, skilled brewers “pull” the mixture between two cups, creating a fluffy froth. The lengthy pulls create subtle changes to the flavour and temperature, resulting in the perfect brew. This 51% dark milk chocolate is a chocolate version of the beverage. Made with pine-smoked Darjeeling black tea from Gopaldhara estate in India and cacao sourced from Hacienda Limon estate in Ecuador, you can savour the essence of Teh Tarik anytime. Ingredients: Cacao butter, cane sugar, cacao, milk powder, tea leaves

From Regal Plantations in the southern Indian state of Tamil Nadu, producers Karthikeyan Palanisamy and Harish Kumar grow the cacao that Dandelion uses in this bar intercropped with coconut and nutmeg trees. The plantation is visited by tigers from the preserve next door and elephants who pull a snack from the coconut trees at the expense of the cacao plants underfoot. Tasting Notes: caramelized banana and Chocolate crémeux.

Indigenous people are responsible for more than half of the coffee production operations in Mexico. Promoting the coffee that comes from these small communities means supporting and strengthening their economic growth, and their collective power as producers. · Buna is a Mexican coffee company that works directly with indigenous, family-run operations. They are known for being closely involved with all parts of the process, from bean to brew. For this bar, Cuna de Piedra uses their Dalia blend, which features rich caramel notes that complement their Comalcalco, Tabasco 73%.

Experience the irresistible aroma of bergamot, a small yellow citrus fruit that has been used for centuries in perfumery and confectionery. Known for its unique essential oil, this fruit was first introduced to France by King Stanislas, and has since become a beloved staple of French culture. To create these exquisite treats, sugar is carefully heated over an open flame. After cooking, the essence of bergamot is incorporated, and the mixture is gently poured onto a luxurious marble table to cool before being hand-cut. The tin's lid shows Place Stanislas, a symbol of the fruit's royal origins.

Everything about Les Anis de Flavigny Mints, from the design of the tins to the candy itself, is steeped in tradition, folklore, and symbolism. This delicately flavored French candy is manufactured in the picturesque village of Flavigny, Burgundy, by a small family-owned company using the same recipe since 1591. Tradition states that a Roman traveler brought a magic seed back from Syria to modern-day France. The little piece of magic, the aniseed, was later cultivated in the village of Flavigny-sur-Ozerian, coated with sugar and offered to guests as early as 1591. Today, a team of twenty-five villagers still produce the famous Les Anis de Flavigny candy using the traditional methods passed down from generation to generation. Delicate Anise flavored mints in a beautiful and large decorative tin. Perfect for the coffee table.

Made with special citrus harvested in Japan. Yuzu is a very tart citrus that is less acidic than other members in its family. Yuzu Candied Peels exhibit a soothing aroma and a pleasant bitterness. Use as a garnish in cocktails, decorate cakes, top your granola, eat alone!

Loaded with our award winning goat milk caramels made right here on the farm with fresh, raw, creamy milk from our herd of goats that are insanely spoiled and treated to the freshest pasture in the summer and organic hay in the winter. These caramels are the best in the world, we promise! Flavors: Sea Salt & Vanilla Maple Creme Chai Cocoa Latte Brown Butter Bourbon Cider Honey Wild Chocolate Mint Raspberry Rhubarb

Loaded with our award winning goat milk caramels made right here on the farm with fresh, raw, creamy milk from our herd of goats that are insanely spoiled and treated to the freshest pasture in the summer and organic hay in the winter. These caramels are the best in the world, we promise!

Tiny egg-shaped chewy muscat flavored gummies coated in a thin layer of chocolate. A wild flavor ride!

Tasting Notes: Creamy biscuity chocolate with a refreshing citrusy aroma Yuzu is an incredibly aromatic citrus fruit that has the ability to brighten any dish and is commonly used in traditional Japanese cuisine. Chewy dehydrated yuzu peel with sea salt flakes on a bed of creamy, biscuity Tanzania 54% Dark Milk Chocolate makes for the perfect refreshing afternoon snack with a cup of tea.

Made in Dubai. Not too sweet with a lovely quinoa crunch.

Potomac’s take on one of the classic duos: chocolate and coconut. I start with my award winning Duarte, Dominican Republic 70% dark chocolate, and add organic coconut to craft this rich and decadent bar. When tasting, the coconut brings a richness and sweetness to the chocolate, with the coconut flavor building towards the end.

Hazelnut praline mixed in milk chocolate.

Initially rich, a satisfying melt releases hints of sweet, juicy berries. Serendipitously for a Jamaican bar, it rounds into a distinctive honeyed rum finish. Bean to bar chocolate handmade in Suffolk, UK. Award-winning - **Academy of Chocolate Awards - Silver - Plain Dark Chocolate Category

The eye-catching pink chocolate bar by Comptoir Du Cacao is made from Ruby cocoa beans puree and is elevated with freeze-dried raspberry slices to double on luscious aromas. Ruby cocoa beans are a unique purple variety bursting with sweet undertones and fruity flavors.

Counoise from the region of Santa Clara Valley, California. **Only 223 cases made** From the producer: 10.6% abv | strawberry jam, watermelon jolly rancher, fruit punch ~Organic.

Concord from the region of Hudson Valley, New York. Kiddo's juice box, but fizzier (& 9% abv) ◡̈. ~Certified Organic.

Grenache Noir + Cinsault + Syrah from Swartland, South Africa. **Only 375 cases made** "The nose has complex aromas of raspberries, red cherries, fresh anise, and underlying proteas and roses. There is so much freshness to this wine. The palate is ample, but by no means heavy with bright acidity, crunchy tannins and a stony, petrichor-ish minerality. A briny olive note peers on toward the lengthy and firm tannin finish." ~Organic.

Baco Noir (a hybrid wine!) from Sonoma Coast, California. "Known for it’s radical acidity, Baco Noir is a seedling of the late 1890’s from Folle Blanche pollinated by a wild American vine VITIS RIPARIA. I often think of Baco Noir as a brighter alternative to Zinfandel. The acidity cuts through rich foods like pork belly or lamb but the darker berry and tobacco character also make it a great match with bitter dark chocolate." ***Under 50 cases made***

Montepulciano from Abruzzo, Italy. 250ml can made by Cirelli! 'Plums/Cherries/Thyme' Pizza Wiiiiiine.

Mostly Valdiguie with Petite Sirah + Carignan from North Coast, California. From the producer: "The nose is raspberry, bramble, and sapid, white strawberries. The palate is high acid and clean with a crunchy, rhubarb finish."

País from the region of Itata, Chile.

A mix of 32 old grapes varieties, from 70 to 100 years old: Mollard, Espanenc, Grand Noir de la Calmette, Barbaroux, Grec Rose, Alicante, etc. from the region of Hautes-Alpes, France. From the importer: 'A small project by a young couple rehabilitating a forgotten vineyard in the Hautes-Alpes region. Their field blend includes grapes that were believed extinct! Super cool.'

"While it appears to be simple, fun and fruity at the onset, serious complexity emerges with some time after opening. This depth comes from the ground that makes up Buttafuoco’s original historic hillside, which has been written about in centuries past, along with neighboring steep vineyards on the same south-facing ridge."

Mourvèdre from Paso Robles, California. **Only 77 cases made!** From the producer: "Earthy aromas on the nose with lifted notes of raspberry, bramble, baked plum, and cloves. Deep red fruit on the palate, followed by a spicy nutmeg finish. Pairs well with rib roast with savory herbs".

Sangiovese + Montepulciano from Lazio, Italy. Bright + dried red and blue fruits, herbs, gummy candy - a delicious bottle.

Tara is credited as the 1st known commercial Native American winemaker of only a handful in the world. ‘Camins’ means ‘Path’ in her wife Mireia‘s natice Catalan and references how the two met and have now fulfilled their dreams of making wine in Tara’s ancestral homeland.

From the maker: Sometimes the most challenging ferments end up being the most fun. It’s light bodied, aromatic, juicy, & complex. Perfectly for any festive occasion with loved ones. Made up of mostly Mataro (aka Mourvedre for you grape nerds) from Amador County.

Slarina from Piedmont, Italy. From the importer: "Slarina is slice of Principiano’s bottlings that emphasizes extreme drinkability, due to its low alcohol and the bursting black and red berries. Slarina is a rare grape, and it is a grippy thing! In Principiano’s hands it becomes more spunky and fun than mouth dry-tannins, as most versions tend to do."

From the importer: "Crafted from small clusters and berries from the family’s oldest Schiava vines for a more concentrated wine—not a bad idea given Schiava’s tendency toward lightness. It’s named after Martin’s great grandmother, whobrought the family to St. Magdalena."

Zweigelt + Blaufränkisch + St. Laurent from Burgenland, Austria. Juicy blue + red fruit, equally perfect with a slight chill at a picnic or easy lighthearted drinking on a chilly Los Angeles evening.

Poulsard from Côtes du Jura, France. A light wine best served chilled with grilled meat and/or charcuterie. From the producer: "Red fruits and strawberries to wild sloe berry aromas."

An inky-hued, spicy wine with a perfume of dried purple flowers and wet earth, and a gentle minerality all makes this an ideal chilled red and a unique treasure of it's region. Blueberry jam in a bottle.

This wine is a tiny production bottling of juicy, yet crunchy, grenache. Perfect with a little chill, shared with friends and burgers in the backyard.

"Almost like a spritz in its drinkability but with depth and joy at each sip." Originally from the French Caribbean island of Martinique, Pascal now makes natural wine from his own tiny parcel of Cabernet Franc in the Loire. Decant for maximum pleasure!

Altesse from the Marestel vineyard within the wine region of Savoie, France. Dupasquier is a fifth generation Domaine that makes killer Altesse wines. This particular vineyard is high in elevation and offers a ripe, honeyed, floral, and nutty expression of the grape with beautiful age-ability. This is not a wine for the faint of heart - it demands some time to reflect and admire (and perhaps some of your favorite grilled fish).

Fié Gris from Saint Bris within the wine region of Burgundy, France. A forever favorite. For many, Goisot represents one of the greatest values in the region with each and every vintage. Always mineral-driven, contemplative, and mouthwatering. ~Certified biodynamic.

Riesling from the region of Lower Mosel in Germany. The grapes come from 75+ year old un-grafted vines. Dry! ~Organic.

Tocai Friulano + Ribolla Gialla + Chardonnay from Napa Valley, California. From the producer: "SMELLS LIKE APPLE AND CITRUS BLOSSOMS, WET STONE AND BEESWAX TASTES LIKE LEMONS, PEACHES AND SEA FOAM"

Chardonnay + Savagnin from Côtes du Jura, France. ~Organic

Tocai Friulano from Venezia Giulia within the region of Friuli, Italy. Mitja is the wine hospitalitarian from the legendary agriturismo, La Subida, one of the most magical places on earth. Bright tree fruit + mineral + spice. ~Organic.

Melon de Bourgogne from Mouzillon within Loire Valley, France. Drink with light fish!

Description: 100% Muscat de Sitges from Catalonia, Spain. Pithy, floral, spiced stone fruits. **Only 317 cases made!!** *Orange

Trebbiano from Abruzzo, Italy. 250ml can made by Cirelli! "Lemon peel / white peach & pepper" Beach wiiiiiiine!

Romorantin from Cour-Cheverny within Loire Valley, France. Ripe, nutty, golden and bold.

Macabeu from Calce, France. Fresh + salted yellow fruits.

This Chardonnay comes from organically farmed Linda Vista Vineyard. The grapes are direct to press to be fermented and aged in amphora on lees for 10 months

This Silvaner wants your attention. A lot of wet stone with some brioche & almonds. The grapes grow on limestone, clayish Keuper and are harvested from an uncut vineyard. Completely to its advantage, the grapes are much smaller and more robust as a result.

Chenin Blanc from Stellenbosch, South Africa. Think: stone fruit, beeswax, dandelion, honeysuckle. Produced by Mick & Jeanine Craven, a husband-and-wife Aussie + South African world-traveling couple dedicated to making site-specific, thoughtful wines in South Africa (specifically Stellenbosch). **Only 300 cases made!** ~Organic.

100% chardonnay from Rhineland-Palatinate, Germany. German Chardonnay aged under voile!! Textural and bright, in a category of it's own. ~Certified Organic. ~Biodynamic.

Ribolla Gialla from Friuli, Italy From the importer: "The Adriatic sea is only 30 km away and the vineyards have been there since ages; the oldest is 70 years old. Ocean breeze and minerality are combined with a gentle creamy texture given by the lees."

Chenin Blanc from Loire Valley, France. Sunny yellow apple skin + lemon plum.

Nutty, mineral, white flowers, salt :).

Frizzante Fortana from Romagna, Italy. From the importer: "Beach vines! Beach wines! Tart red cherry, sea salt, high hats riffs of bitter quinine."

Slightly Sparkling Chhardonnay from Jura, France. Fizzy Baked apples in a can!

Sparkling Chardonnay from the region of Jura, France. Classic bubbles for any occasion!! A "jovial aperitif"

Auxerrois + Pinot Noir + Chardonnay from Alsace, France. Winemaker, Sebastien, got his sparkling chops at Vouette et Sorbée in Champagne - his crémants are of incredible quality as a result. Bright, textural, and bone dry.

Montepulciano from Abruzzo, Italy. "This Rosato sits in that magical nomansland between rosé and red wine. Easy going and fruity, but at the same time herbaceous and structured. Bold enough to accompany any meal and refreshing enough to bring to a spontaneous picnic at the beach." 250ml can made by Cirelli! *Rosato

Nebbiolo-based Rosato from Lombardy, Italy. Floral with tart red fruit + a more medium weight. A perfect Rosato for dinner - especially if you're grilling!

Dornfelder + Regent from the region of Franken, Germany. From the importer: It’s only a touch over 10% alcohol, yet the wine is precocious and fruity, yet then layered and shimmering with an oily herbal quality, sexy pine needles and a very clean minerality. The wine is silken and feels like it could get opulent, yet it presents with a slinky, serpentine acidity that keeps is all in check. This is superb; a rosé, it seems to me, to drink with richer foods while the sun sets earlier in the day." *Rosé

Verdelho from McLaren Vale, Australia. "Vibrant orange in color, unfined and unfiltered so the wine has an appealing cloudiness. Heaps of ginger spice, tangerine, orange peel, baked pears, and hints of toffee apple on the nose, with a compelling full palate, textural and soft with bright orange pith, mandarin crunch, and soft brioche and caramel notes." *Orange ~Certified Biodynamic.

The Avesso macerates for five months with 10% whole-cluster, while the Azal is directly pressed. Everything is done in stainless steel with half a kilo of ground chestnut flowers added at the pressing of both.

Frappato from the region of Sicily, Italy. (“Frappato” is an indigenous Italian grape variety primarily planted in Sicily, known for its lightness and floral qualities). Strawberries + cream in a bottle. ***Small production, around 500 bottles.*** *Rosé ~Organic.

Uva rara + Barbera + Pinot Noir + Croatina + Riesling from Lombardy, Italy. From the importer: "Sfera Rosso is a chilleable red, with a nice fruit component of red and black berries and a medium body structure, defined by very gentle tannins and a spicy, black pepper finish in the aftertaste. It’s a perfect match with any kind of Pizza and grilled meat in a summer BBQ, but also a nice pairing with raw Tartare or Carpaccio."

Nero d’Avola + Frappato with a splash of Zibbibo from San Michele di Ganzaria, Sicilia. A bold and ALWAYS delicious rosato made each year alongside olive groves, prickly pear, fruit and almond trees. Deep in color and enjoyment. “Our Rosato is a mix of traditional grapes that capture the Sicilian style of Rosato. It's refreshing and full of Mediterranean flavors. The blend of Frappato and Nero d'Avola brings in the playfulness and structure, and a bit of Zibibbo adds a subtle flowery touch. Perfect for relaxed moments, as an aperitif or combined with seafood.

Rkatsiteli from Kakheti, Georgia. Rkatsitelia is a Georgian grape variety that dates back to 3000 B.C.- one of the oldest known grape varieties in the world! Think orange peel + quince. Grippy with high tannins. Bold, amber color.

A multi-vintage cider made in the traditional method (maple syrup was used for the secondary fermentation)! A dry and delicious apple sparkler from Vermont.

A wild + dry sparkling grape/Gravenstein apple cider from Santa Rosa, California. The Gravensteins are dry-farmed and certified organic at the Hallberg Butterfly Gardens. Unfined, unfiltered and undisgorged, with delicious natural sediment.

a zero-zero cider with stone fruit flavors, floral notes, and a buttery cream finish.

Sparkling cider. 80% Pigeon apples mixed with 20% Bramley.

A semi-dry cider made from fruit from trees in and around Neunkirch, refreshing.

Brewed by Fair State in collaboration with Bottle Logic in the summer of 2019, with the intent to create a sumptuous tapestry of luxurious flavors so decadent that we could declare with a straight face that this was their finest stout, stuffed with their second finest stout. Truly, a dish even Moe Szyslak ( https://youtu.be/ut6MSMqxmlE ) would be proud of. This is a 12-month bourbon barrel–aged imperial stout with ridiculous amounts of toasted coconut, vanilla beans, and caramelized cocoa nibs.

This beer was originally developed for export to the North American market. It is a brew based on Kuri's “Hideji Stout.” It uses Miyazaki-grown chestnuts, and features a flavor rich in nuts, herbs and sweet chestnuts along with an aroma of espresso and brown sugar from roasted barley. The chestnut is the most ancient fruit in Japan. Charred chestnuts have been found in and around archaeological sites of the Jomon Period (10,000 - 200 B.C.) settlements. Japanese chestnuts are widely used in preparing Japanese cuisine, and a special dish made of chestnut is served as a New Years tradition.

Marlene​ – traditional Berliner Weisse with historic yeasts. Named after the icon Marlene Dietrich. Fermented with Brettanomyces strains from up to 50 year old bottles. Closer to the historical original is not possible. Slightly sour, fruity, sparkling and wild.

the champange of brewskies

a dortmunder-style lagerbier blended with ancient appalachian sea salt

In the late 1800s, Vienna brewers made three versions of their amber lagers. The highest alcohol version was called Marzen or Fest Bier. The lowest alcohol version was called Abzug, which means "discount" or "reduction" in German. These beers were the Austrian version of session beers. Heater's version tips the scales at 3.75% alcohol by volume. It's crisp, refreshing, with a nice floral Saaz hop nose, a malty palate, and a clean finish.

Hazy IPA made with Mosaic, Citra, Simcoe and El Dorado Cryo hops. A well balanced IPA with a nice spicy fueled nose that turns into a mouthful of tropical fruits highlighting passionfruit.

Dreamless is a 4% unspiced traditional Witbier(white ale). Fruity esters in the aroma, hints of bright orange peel. Crushable

Northern Lager is brewed with 100% malted barley and select Maine-grown hops. 4.5 ABV

Lunch is a special whale that has been spotted off the Maine coast since 1982. She has what looks like a bite taken out of her fin, which adds to her unique character. We dedicate this beer to her determination and persistence. Keep on swimming! Aromas of caramel, orange, papaya, grapefruit, and underlying floral notes, with hints of onion and garlic.

"After a few years of home brewing in our garage, my brother and I decided we should open a brewery so that we could share our beer. In 2009, we started with a one barrel system and worked on a single recipe, over and over, until Peeper was born. And now we have enough to share." Aromas of peach, orange, lemon, grapefruit, and melon. Notes of pine, raspberry, and strawberry. Underlying malt grain sweetness.

Table Saison Brewed with Oats Naturally Conditioned with Honey 4.6% abv Cellador Ales is honored to join more than 190 other breweries in contributing to the We Love LA initiative, which is helping to raise funds for United Way in its effort to support those impacted by the devastating wildfires in LA this January. A portion of the proceeds from the sale of our “We Love LA” beer will be donated to the United Way’s Wildfire Response Fund.

Rustic Wheat Ale w/ Guavas Naturally Conditioned with Honey 5% abv The intoxicating aroma of guavas ripening in the late summer sun is one of my favorites! We’ve captured that essence and canned it with the return of “Rolling,” a crisp and refreshing farmhouse wheat ale aged in oak barrels with pink guavas.

Nigori Sake from Paris, France!!! "Nigori sake is a cloudy sake with a rich taste of rice."

Yuzu Sake from Paris, France!!! "A dry style of yuzu sake with no sugars added. The yuzu brings out the freshness, acidity and slight bitterness of the citrus. Complex flavor with hints of mint."

"Brewed by one of Japan's only female brewery owners and tojis. A fruity nose of lime and melon with bold hints of fennel, white pepper and allspice. The flavors gravitate to ripe cantaloupe and anise while the minerality from the soft water is evident in the finish. A natural match for sweet, succulent shellfish like lobster and scallops, but surprising pairings like bittersweet chocolate work, too."

Tokubetsu Junmai 900ml "Savory and rustic style with smoky, nutty aromas. Flavors of melon, orange, and clove spice."

"Harada is made by a micro-brewery of only 4 brewery workers. The small facility is refrigerated year-round so they can replicate winter and make sake all year. The rice polishing ratio is 80% meaning, 80% of the grain remains which would typically taste robust and earthy but this one is fresh and fruity."

"Natural red aperitif, inspired by the Venetian heritage and our love for Nature. Handmade in small batches, blending wines from the Lake Garda area and single botanical macerations. The natural color is extracted from Hibiscus and Monarda flowers. No artificial colors or flavorings: Just Nature inside! Gentian gives a bitter aroma that perfectly matches with Rose, Sweet orange and Red Pepper to create a unique floral taste. Enjoy on the rocks, in a spritz, a paper plane, or in a paloma with your favorite tequila or mezcal."

"To reproduce the style of French Vermouth, a very ancient noble wine is used: Vernaccia di Oristano “flor”. • straw yellow with amber reflections • aromatic with notes of helichrysum and pompía • dry and fresh, aromatic persistence with salty notes"

" Primary Botanicals:18 including mirto leaves and berries, cinchona, bitter orange, Roman artemisia, grapefruit, aloe, gentian, rhubarb, bay. Blend of Piedmontese Cortese and Sardinian Moscato, plus 18 individually infused botanicals for as long as 120 days before blending. Bright and herbal, persistent bitter finish with amaro-like characteristics. Manhattan game-changer! 15% sugar, or half the usual amount."

"Our rosé wine, made of 100% Sangiovese grapes, is the back-bone for the production of this Vermouth, which is realized thanks above all to the cooperation with the historic Bordiga distillery in Piedmont. In the recipe we’ve been trying to enhance the typicality of Tuscan wine using the following botanical herbs: angelica, orange, gentle wormwood, wormwood, cardamom, coriander, cassia, dittamus, fennel, gentian, lavender, Kina, mint, quassio, rose, sage, rosemary, elder, satureja, linden, thyme, violet. The result is a perfect combination between the Piedmonts’ tradition and the Chianti aromas. Drink it pure, straight at room temperature or on ice with lemon zest or, even better with kumquat."

"This classic vermouth type is based on Piedmontese white wines, including Moscato and Cortese, and infused with a wide range of different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid, with an excellent balance of sweetness and bitterness. Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious. We drink it with a splash of soda water as an aperitivo, and you should too. Half bottles are ideal for home use, to make sure the vermouth stays fresh. Keep refrigerated once opened."

From the importer: "The base wine is unsulfured, certified-organic Moscato from Vittorio Bera e Figli. Some of the key botanicals are two types of quinine, vanilla, lemon zest, clove and cinnamon.

Made with a base of organic orange wine made from moscato grapes

From the importer: "The base wine is Grignolino from several different growers including Cascina ‘Tavijn. Some of the key botanicals are wormwood, gentian flower & root, rhubarb, chinotto (bitter oranges picked green), sweet orange, galangal and vanilla."

The base wines are unsulfured, certified-organic Moscato from Vittorio Bera e Figli and unsulfured, certified-biodynamic Cortese from Cascina degli Ulivi. Some of the key botanicals are wormwood, chinotto (bitter oranges picked green), gentian flowers, thyme, oregano, marjoram, basil and lemon zest.

"The Vermouth Sec is brand-new, created by the second generation of Verganos. It differs from the other four Vergano classics in two main ways. It is the first one with a non-Italian wine base, in this case estate Romorantin from their close friend Thierry Puzelat of Clos du Tue Boeuf in the Loire Valley. And the sec is the first whose extract is prepared from mainly fresh, seasonal, organic ingredients--as opposed to the usual dried botanicals that permit year-round production. It takes about a year to build. The Verganos pick and prepare the following ingredients for the sec extract: citrons for their fresh peels in January; wild elderflower and acacia flowers in spring; raspberries in July; fig leaves at summer's end (used fresh and dried); and the almondy kernels from inside fresh peach pits."

Everything YOU want to eat, and more!

“This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.

Our smile Sqirl graphic printed on a 7 oz coffee cup from Steelite International. Designed to be used with our saucer, but available with or without its drip catching partner. Designed by Alec Battistoni in Los Angeles, CA and printed on Steelite drinkware from England.

Custom "SQIRL L.A." lettering printed on a 3.5 oz espresso cup from Steelite International. Designed to be used with our smile saucer, but available with or without its drip catching partner. Designed by Alec Battistoni in Los Angeles, CA and printed on Steelite drinkware from England.

Sqirl's Iconic Everything I Want To Eat Bowl. OMG! Back In stock yet only for a fleeting moment.

Limited Release Spiritual Objects (Luc Fuller) for Sqirl HL #19500 Bowl. 5 5/8 in diameter. Holds 14 oz. Rounded edges to prevent chipping. Perfect for side dishes, your morning granola & yogurt, cereal, berries, snacks, eggs & more.

Bread and Butter 6.5" dish with printed quote from iconic Los Angeles architect, Reyner Banham: "You might wonder what I'm doing in Los Angeles which makes nonsense of history and breaks all the rules." We love these in a set of four--the perfect housewarming gift!

Currently Sold Out (Again!). Email us at info@sqirlla.com to be placed onto the wait list. xx A 10 inch plate from Steelite in England, a bit of the Sqirl Cafe life come to light upon the shelves in your very own cupboard. What are they looking at? You? A bird? The future of Sqirl?

Two variations, two truths. What do you believe? These fine plates from across the pond might just shake you to your core. Made by Steelite International in England.

Two variations, two truths. What do you believe? These fine plates from across the pond might just shake you to your core. Made by Steelite International in England.

A dark chocolate brown tote adorned with a dancing chef and our mission. Perfect bag for carrying 1-3 books of jam-centric literature. On a 12 oz. canvas tote. Designed by Alec Battistoni. Using FAVORIT by our friends at Dinamo :)

Show your love for our city and crispy potatoes!

Original Pulltap’s featuring patented two-step hinge mechanism, a teflon-coated worm, a stainless steel frame, and folding knife.

Made in part from recycled razor blades! Stainless steel utensils (fork, knife,spoon, bottle opener) that easily clicks together for travel. Comes in recycled bamboo pouch. Perfect for any sort of on the go meal or picnic

The V60 dripper is renowned for its unique V-shaped conical paper filter, which promotes deep coffee ground layering and a nuanced extraction process. Water flows to the cone's apex, ensuring even saturation and a rich umami flavor. Made from clear, heat-resistant glass, it provides a captivating visual of the brewing process, enhancing the sensory experience of coffee preparation. Comes with Measuring Spoon!

Enjoy an Authentic Pour Over Coffee Anywhere You Like! Designed for Hario's V60 pour-over brewers, these cone-shaped white paper filters in size 02 are crafted to deliver a superior coffee experience. Each filter is capable of brewing one to three cups, providing a clean, flavorful, sediment-free brew. With 40 disposable filters per pack, they ensure convenient brewing and easy cleanup.

Are you looking for the perfect backpacking coffee solution? The brand new stainless steel Collapsible Pour Over is the answer. Highlight the nuances of your favorite coffee grounds while enjoying the great outdoors. The compact design is housed in an easy-to-store wax bag and comes with a custom reusable coffee sock. The BruTrek® Collapsible Pour Over is designed to eliminate single-use filters while brewing better coffee. The best part? At 6.5 oz, comfortably take coffee on your next adventure. The package comes with 2 CoffeeSock Reusable Coffee Filters, 1 Stainless Steel Collapsible Pour Over and 1 Wax Canvas Bag.

Ayurvedic toothpicks made from birchwood dipped in neem bark extract and other potent essential oils to stimulate the gums, remove food particles between teeth, and freshen the breath. Freshens breath stimulates gums all-natural toothpick connoisseur favorite! Neem is a great natural ingredient for optimal oral hygiene. Learn more in our post: caring for your teeth with the power of neem.