What We Carry

We carry over one thousand cheeses from producers across the globe — and we’re especially proud to be in a region where so many talented cheesemakers practice their art. Local artisan dairies are among our most celebrated relationships.

Our selection spans fresh, soft, semi-firm, firm, and aged styles, across cow, goat, sheep, and mixed-milk varieties. Vermont and New England producers sit alongside farmhouse and cave-aged European classics, and distinctive imports from France, Italy, Spain, Switzerland, and beyond.

Our condiments line is built around the preserved traditions of the Mediterranean pantry: capers and caperberries, olives from Spain, Greece, France, and Italy, tapenades, artichokes in olive oil, harissa, pesto, chutneys, mustards, and much more.

On capers alone: we carry both the bud and the caperberry — the fully developed fruit of the same plant, larger, milder, and perfectly suited to an antipasto platter or a Martini garnish.

On olives: small Arbequinas from Spain, firm Hondroelia from Greece, crunchy French Lucques, concentrated Italian dry-roasted olives, creamy Greek Kalamatas, and sweet oil-cured Taggiascas from Italy. Each distinct in character, each sourced with intention.

Beyond olives and capers, our shelves carry tapenades, mushroom cream, sundried tomatoes, salsas, romesco, sugoloso, and condiments from small producers across many countries, in more variations than we could name.

We carry a large collection of single-estate olive oils. Artisan made in small quantities, some organic, some unfiltered, all of exceptional color, aroma and flavor.

Our Italian oils come from Tuscany, Sicily, Abruzzo, Liguria, and Umbria.

Our Spanish oils from Catalonia, Extremadura, Andalusia, La Mancha, and Murcia.

We also carry extra-virgin oils from Portugal, Greece, Tunisia, Australia, France, and the United States.

Beyond olive oil, we carry fruit and nut oils from the citrusy Agrumato oils of the Abruzzo to Austrian Styrian Kürbiskernöl to French nut and infused oils and light Italian grapeseed oil.

Our vinegar selection is equally considered: thick, deeply flavored balsamic from Modena, Spanish amber sherry vinegar via the Solera method, French Orléans-method wine vinegars, extraordinary fruit and vegetable vinegars, and ice-wine vinegar from Minus8 in Ontario. Saba, Vincotta, and Verjus round out the selection

We are especially proud of our artisan herbs and spices. This line is built around items you won’t find at a standard distributor:

• Wild Tuscan fennel pollen

• Javanese Comet’s Tail peppercorns

• AOC Piment d’Espelette from the Basque Country

• Middle Eastern Zahtar — a blend of sesame seed, sumac and thyme

• Wild Sicilian oregano still on the stem

• Chili threads from China

Salt is in a category of its own. From the classic Fleur de Sel de l’île de Ré to full-flavored Sicilian sale marino from Trapani, to seasoned Profumo del Chianti, to the lovely crispness of British Maldon flakes. Salt has an unsurpassed flavor, texture, and quality that cannot be found elsewhere in the kitchen.

Our preserves line covers the full range of what belongs on a serious cheese plate or specialty shelf.

Spain contributes membrillo — the tart, dense quince paste that pairs beautifully with Manchego and other firm sheep’s milk cheeses.

From Italy we carry Mostarda di Cremona, the ancient fruit preserve simmered in sugar syrup enhanced with mustard essence. Piquant and voluptuous, highly recommended with the cheese course.

Italy also gives us Fragolaceto, strawberries reduced with balsamic vinegar into something as good on ice cream as it is on hard cheese.

Vermont’s own apple cider producers contribute rich, tart, reduced cider products that are the very essence of apple. Small French producers export preserves of clementines, apricots, elderblossoms, rose petals, and wild strawberries, as well as creamy nut spreads from chestnuts, hazelnuts, and almonds.

English marmalade, citrus concoctions from Tunisia, Spain, and Italy, and tomato jam (with its thick, rich vegetable acidity) round out a line that goes well beyond the obvious.

Our cured meats line draws from producers we know and trust:

• Salumeria Biellese

• Charlito’s Cocina

• Vermont Salumi

• Red Table Meats of Minnesota

• Fra’ Mani

• La Quercia

• Jamón Ibérico Bellota from Fermin of Spain

• Molinari and Columbus Foods of San Francisco

• North Country Smokehouse of New Hampshire

• A Small Good in Maine

For fresh programs, we carry Berkshire pork, rabbit, lamb, venison, and poultry — including Heritage turkeys, local Vermont quail and pheasant, farm-raised partridge, squab, guinea hen, and duck. We also carry fresh as well as prepared foie gras, pâté, and a wide range of fresh sausage.

We leave it to other purveyors to market fresh vegetables. We are more than happy to limit ourselves to their preserved state.

Our vegetable line includes grilled vegetables in trays — artichoke bottoms and hearts, grilled eggplant, fennel, mushrooms, borettane onions, and zucchini.

Alongside those, we carry small-production Italian heirloom vegetables in extra-virgin olive oil, cipollini onions in balsamic vinaigrette, crisp white asparagus in brine, hearts of palm, and mixed marinated mushrooms.

Peppers are a particular strength:

• Red zesty peppadews from South Africa

• Smoky Chipotles in Adobo Sauce from Mexico

• Organic wood-roasted Morrones and Piquillos from Spain

• Long green Basque Piparras

• Roasted red and yellow Greek sweet peppers

• Hot cherry peppers stuffed with Provolone and Prosciutto

Our tomato range runs from glassed Italian heirloom Piennolo organic vine tomatoes and DOP San Marzanos to sundried varieties from California, Spain, Turkey and Tunisia.

We also carry dozens of dried chili peppers (Cascabels, Tepins, Habañeros and everything in between), whole and as a variety of chili and vegetable powders.

Baking Essentials is one of our deepest and most distinctive lines.

The line starts with chocolate — fine, single-bean, single-estate varieties from high-quality producers, alongside cocoa butter, pure cocoa powder, and a range of chocolate dessert cups, decorations, and garniture. We carry both European and American blended-bean chocolate for retail and foodservice programs.

Beyond chocolate, the line covers everything a serious pastry kitchen needs:

• Tahitian, Bourbon, and Mexican vanilla beans

• Pure extracts and floral waters

• Honeys, sugars, flour, and fruit and flower syrups

We carry candied fruit and flower petals, nut pastes, and pralines. There's also a French frozen fruit purée line spanning over thirty flavors, from classic Red Raspberry to Mirabelle Plum and Asian Kalamansi.

For specialty pastry work, we also carry all-butter pastry doughs and tart shells:

• Feuilles de Brick

• Kataifi Dough

• Strudel Leaves

• Fruit Glaze

• French Saf and Fresh Yeast

• Meringue and Malt Powder

• Frozen Egg Yolks and Whites

• Transfer Sheets

• Silicon Baking Mats and Parchment Paper

And just about every other essential the pastry kitchen requires.

Many products that are Asian in origin have become pantry staples — soy sauce, tamari, rice vinegar, miso, panko, noodles, and more. We carry a broad line of Asian products, and we are especially proud of our Mitoku Japanese artisan line.

Mitoku was founded to bring the very best traditional products of Japan to this country. Through Mitoku, we carry Johsen Shoyu, naturally aged for 18 months in 12-foot cedar tanks; Hatcho Miso, made in the same tradition for over 800 years; Brown Rice Vinegar aged for 12 months in 100-year-old earthen jars buried in the earth; and Tofu that was dried on rooftops in the snow, as it was done before the advent of electricity.

Through Mitoku we also offer

• Wild kuzu, buckwheat, and green tea noodles

• Aged vinegars from ume plums, organic brown rice, and Yuuki-grown yuzu

• Ise wild arame and organic Hijiki seaweed

• Organic barley, brown rice, and red rice miso

• And a number of distinct mirin, tamari, and ponzu

Pasta is one of our most exciting product lines. We carry an extensive variety of artisanal Italian pasta made in the Abruzzo — stone ground, formed with bronze dies that create a porous surface better able to absorb sauces, and air-dried for 36 to 56 hours. The line includes farro, vegetable, kamut, corn, whole wheat, and organic shapes.

We also offer a Vermont-made line of fresh pasta, including filled varieties and vegetable and herb flavored cuts.

Our bean and legume line is anchored by Maine Heirloom Beans and Baer’s Beans, which provide a distinctive range of home-grown varieties: Cannelini, French Flageolet, King Early, Marifax, Sulfar, Vermont Cranberry, and others depending on season and growing climate.

We also carry Umbrian lentils, Purgatorio and Borlotti Beans and Cierchie, baby butter Lima Beans, and Spanish Planchada Beans.

Our rice and grain selection is extensive. Rice alone spans green Bamboo, Bangladesh Kalijira baby Basmati, black Venere, purple sticky Thai, red Camargue, the rare and smoky Mahnomen wild rice of Minnesota, and many Italian risotto selections.

Grains include hand-rolled Tunisian couscous, Fregula Sarda, puffed Mediterranean couscous from Greece, Italian farro, kamut berries, steel cut oats, Job’s tears Japanese barley, and many varieties of Italian polenta.