Sqirl Menu

The #1 ordered Item at Sqirl. Vegetarian, gluten–free. Kokuho rose brown rice tossed in our house sorrel pesto (nut free) brightened with preserved Meyer lemons and fresh dill, topped with our lacto-fermented hot sauce, marinated watermelon radishes, French sheep feta & a poached egg. See our add-on's and variations to dress it up!

A base of our sorrel pesto rice (nut-free) with seared medium Scottish salmon, honey-citrus broccolini, marinated kale, French sheep feta, preserved Meyer lemon, lacto-fermented hot sauce, fresh dill & crispy onions. Gluten-free. Does NOT come with egg.

The sorrel pesto rice bowl with added bacon, kale & avocado--the quintessential topping trio.

The sorrel pesto rice bowl that is 1/2 rice & 1/2 kale. A Sqirl regular favorite! (gf)

Vegetarian, gluten–free. Kale marinated in mustard vinaigrette, sorrel pesto preserved Meyer lemon, lacto-fermented hot sauce, watermelon radish, French sheep feta, poached egg. (This is a salad version of the sorrel pesto rice bowl!) *Add chicken sausage, bacon, halloumi, avocado &/or a double-egg for extra protein!

Vegan version of the sorrel pesto rice with kale & radish instead of the poached egg and feta (v,gf).

Vegan version of the sorrel pesto rice with kale & radish instead of the poached egg and feta (v,gf), PLUS AVOCADO!

Organic Brown Rice, Koji Sweet Potato, Shredded Carrot & Beets, Sunflower Sprouts, Pumpkin & Hemp Medley, Marinated Kale, lemon wedge. Ginger Carrot Vinaigrette

Crispy Kokuho brown rice salad with mint, cilantro, cucumber, scallion, lacto-fermented hot sauce (it's part of the dressing!), fried egg. THE OG!

Crispy Kokuho brown rice salad with mint, cilantro, cucumber, scallion, lacto-fermented hot sauce (it's part of the dressing!), fried egg, Meiji tofu.

Crispy Kokuho brown rice salad with mint, cilantro, cucumber, scallion, lacto-fermented hot sauce (it's part of the dressing!), fried egg and house-made pork sausage.

Crispy kokuho rose brown rice salad with mint, cilantro, cucumber, scallion, lacto-fermented hot sauce (not spicy, and in the dressing!). Avocado, mixed greens, no egg.

Crispy kokuho rose brown rice salad with mint, cilantro, cucumber, scallion, lacto-fermented hot sauce (part of the dressing--not spicy!), fried egg, avocado, mixed greens & pork sausage--have it all!!

Chicken and rice porridge made with free-rang organic chicken, Kokuho brown rice, tomato, dried lime, ginger, turmeric, & cardamom ghee, topped w/ frizzled onions and cilantro. Gluten-free (even the onions!). Remove the ghee to make dairy-free.

Avocado toast with Rick's avocados, hot pickled carrots, whipped garlic crème fraîche, scallion, house za’atar. Served on Sqirl's house made country. (Vegan option with sunflower tahini and bread toasted w/ olive oil!) ***now with more avocado!

A soft buttery 3-egg scramble served with griddled house ham, house-made Danish rugbrød toast, Shu greens & a side of our lacto-fermented hot sauce. There are many substitution options to make it what you want it.

A made daily fluffy pillow of a milk bun nestling a thick organic steamed egg, New School Cheddar, and a tomato + lacto-fermented Fresno jam.

Vegetarian. New ingredients daily. Served with Shu market greens.

Eggs with fine herbs, baked in skillet w/ roasted seasonal vegetables & served open face *Add comte +2 (V/GF) (Seasonal veggies subject to...the season!)

A delicate, technique-laden omelette filled with whipped feta, finished with chives, & accompanied by a side of Shu market greens. Vegetarian & gluten-free.

Simply a delight--our popular salmon rillette spread made with Scottish salmon, creme fraiche, shallots, preserved Meyer lemon, capers, chives, & sea salt over crunchy baguette toast.

A whole new take on the nostalgic latke that also moonlights as a big hash brown. Xoxo (Gf, Vegan) - Smoked: A smoked Marcona almond schmear topped with a house giardiniera (Contains nuts - Vegan) - Classic: Served with a hanged créme fraîche swirled with parsley juice and topped with Tsar Nicoulai trout roe and complete with a side of Frog Hollow Warren pear & quince butter - Essie’s: Served with a hanged créme fraîche topped with Tsar Nicoulai trout roe and complete with capers, dill and in-house beet cured lox

Such a delicious seasonal hash - Japanese Sweet Potato, Delicata Squash, Warmly Spiced Salsa Macha (gf, v, contains nuts). The Base Price is the Hash Only. If you want an Egg on it like the picture, or Pastrami (Same Pastrami used at Langer's!) please add it on for a most delicious meal.

A big latke hash brown crisped to perfection! Great to share. Served with house-made smoked tomato ketchup that makes you go, Heinz, Who?. (Gf, vegan)

A throwback to our famous pre-pandemic Larry David special but amped up. A salmon plate of the following: a quenelle of smoked salmon rillette and in-house beet cured lox. Served with a hearty dollop of trout roe, our Danish Rugbród toast, house pickles & a side of market greens. ((GET OUTTA HERE!!!!))

Our gluten-free buckwheat & cactus flour pancake topped with cocoa nib pudding, toasted coconut and fresh market fruit. Served with maple syrup.

One large pancake made with Camino rosé vinegar, topped with a house-made blueberry cherry 'jampote' & served with a side of jasmine-rose syrup. Add house ricotta for a truly decadent experience.

Thick cut, homemade brioche soaked in a custard for 42 and a half-hours. Brûlée finish and topped with a housemade mascarpone, poached seasonal fruit or strawberry jam, and maple syrup. Best one you’ve ever had? Without question

Fluffy house-made brioche toast lathered with our house-made ricotta, topped with our iconic seasonal jam. Make it a Rainbow!!!

Our default house-made brioche toast from Farmshop with Sqirl's housemade almond hazelnut butter & housemade jam of your choice. <3

Choice of house-madebrioche, seeded country or baguette toasted with butter and topped with your choice of seasonal house-made jam. ***Country and baguette can be made vegan.

House-made seeded Danish rye bread.

Fruit and granola parfait with choice of house made yogurt or milk.

Choice of Oat and Seed Granola or Puffed millet, Choice of Milk, and served with Fresh Market Fruit

A Sqirl OG classic--a thick brown rice whole milk porridge topped with crushed red walnuts and your choice of jam. Add house-made Nola and/or fresh fruit to really seal the deal. Can be served hot or cold.

Our vegan coconut tapioca pudding (made with coconut milk, cardamom and orange zest) topped with dried cherries, sunflower seeds & pepitas. (Photo shown with Added Fresh Fruit)

We use fresh market jalapeños (deseeded & destemmed) fermented with fine Italian sea salt for 6-8 weeks & blended with white vinegar, creating a truly tangy, rich, bright flavor.

Market Greens: Shu greens from the farmer's market mixed w/ our housemade tangy mustard vinaigrette. Kale: Kale from the farmer's market marinated in our tangy mustard vinaigrette and fresh squeezed lemon juice.

Half of a Rick's Produce avocado dressed with EVOO, Maldon sea salt, black pepper and a squeeze of organic lemon juice.

Seared Garden Of broccolini, finished with honey, citrus, and fish sauce.

Seasonal fruit hand selected by our team every Wednesday from the Santa Monica Farmers Market. Changes Weekly!

Choice of brioche, baguette, or seeded country

Organic free-range eggs from Chino Valley. Fried comes sunny side up; poached comes soft-poached. If you'd like modifications (like medium or hard), please leave us a note! *Note: we only scramble a side of three eggs. If you want scrambled eggs, please order that separately. Thank you!

Housemade juicy & bright breakfast sausage with a little kick. :)

Thick-cut, cured for 10 days in-house using brown sugar & molasses. Mmmm!

House beet-cured lox - the best lox possible.

Buttery Scottish salmon seared to medium.

Roasted then shredded pulled free range chicken (cold).

Kurobuta boneless pork leg cured in house for 10 days with brown sugar and molasses, then smoked and hand-sliced in-house.

Only the best Meiji tofu made locally in Gardena, CA.

Halloumi- the wonder cheese! Made of sheep's milk, its high protein and insanely delicious. We grill it on the plancha to a crispy golden brown. Salty and savory (perfect side to the Sorrel Pesto Bowl)! Comes with three slices.

Pure Wisconsin Maple Syrup from Little Man Syrup.

Jam... it's who we are. Choose between our current seasonal flavors. All made in-house.

Smoked tomato w/ an ancho kick!

House-milled using Fat Uncle Farms Almonds x Sunflower

100% pure sheep milk feta from the French producer Valbreso.

Sqirl's housemade sunflower seed tahini--bright and lemony! What we spread thick on our Woodstock sandwiches and massage into our chicken tahini salad.

Made by our pastry team: 8 ounces of classy and classic chocolate pudding with organic cocoa nibs. Contains dairy*

Watermelon radishes sliced thin and massaged in fermented mustard vinegar.

Simply steamed Kokuho brown rice.

Velvety, strong cold-brewed coffee from our nitro tap.

Espresso and H2O. Served hot or iced. 6 oz.

Double shot hot or over ice. *Note: all of our espresso shots are double.

One part espresso, two parts steamed milk. Can be made iced or hot.

Even amounts espresso, steamed milk, & foamed milk.

Equal amounts espresso & steamed milk.

Bee Energy honey swirled into dreamy espresso with your choice of milk.

Made with Demerara sugar and tastes like vanilla caramelized pecans.

Double shot, house-made almond date milk horchata, and cinnamon. Served iced or hot. No milk substitutes.

Bee Energy honey, Valhrona chocolate, espresso, cinnamon, served with out milk over ice!

A latte w/ espresso, cardamom ghee, honey and Maldon sea salt (served hot & with whole milk only).

A sweetened, shaken iced cappuccino.

Completely from scratch PSL. A syrup made with juiced Kuri squash with our custom spice blend. Topped either either a cream top, coconut whip, or sans whip. Fall has arrived!

Organic grapefruit juice, tonic water, espresso, ice.

Iced Americano where 'Strange Water' Coconut Water is subbed for water!

A double shot of espresso over ice with sparkling water. Want it sweet? Add house-made caramelized vanilla syrup.

Our house small batch drip with hot milk.

Espresso topped with a small amount of steamed, frothy milk.

Espresso, Valhrona dark chocolate, simple syrup & your choice of milk.

Americano w/ steamed milk.

Fresh-squeezed organic citrus from the Farmer's market.

Fresh-squeezed organic citrus from the Farmer's market.

Kiwi, Celery, Kale, Cucumber juiced up fresh!

Fresh-pressed organic turmeric, organic ginger, organic lemon and simple syrup.

Housemade grape lemonade, made with Concord Grapes from Murray Farms!

Twist on the Arnold Palmer w/ Gold Thread black tea and fresh-squeezed grapefruit juice.

Fresh vanilla bean, fresh-squeezed lime juice, simple syrup.

Tap Sparkling water topped with fresh pressed Ginger & Lemon juice, lightly sweetened with house Honey syrup.

Shaken cold “fizz” with almond milk, honey, ginger, lemon verbena, sparkling water and rose geranium powder

A light and refreshing drink made with market fruit, sparkling water, and Maldon salt.

Water kefir made from Organic Pomegranate Juice, and Japanese Sudachi!

Made with housemade almond milk and organic Medjool dates.

Mango lassi with organic Alphonso mango puree, housemade Straus whole milk yogurt, backyard toasted fig leaf and Hapa honey crunchy bee pollen. The best of the best.

Our dark Valhrona chocolate ganache, simple syrup and your choice of steamed milk.

Ippodo matcha in a latte style made with our housemade almond milk and honey. You may substitute this latte with your choice of milk upon request.

Ippodo Matcha shaken with water and ice!

Ippodo's Enishi-no-Shiro (high grade Matcha), Oat Milk and our House-made Strawberry Rose Geranium Jam served over ice!

Delicate Masala tea brewed in house with spices and served with honey and your choice of milk, topped with housemade rose geranium powder. Can be served iced (12oz) or hot (8oz).

Fresh-squeezed lemon and ginger juice mixed with farmer's market local honey and hot water. Perfect for a cool day and/or a regular heart-and-body-warming throat-coat. A customer favorite.

From none other than Henrietta Lovell of the Rare Tea Company.

(Otherwise known as a Cuddle) is a strongly steeped Earl Grey Tea with milk —Choice of Milk —Add Simple

Black tea from China. Add milk and honey to make "the works." +1

Cold-brewed iced Gold Thread (black) tea.

Kettl Japanese green tea.

Cold-brewed iced Kettl sencha (Japanese green) tea.

Muddled fresh mint tea.

Cold-brewed fresh mint iced tea.

Decaf coffee alternative blend of chicory, dandelion and clove.

Chicory Brew with honey and steamed almond-date milk.

Pure spring water from the heart of the Ouachita Mountains. Half liter.

Pure spring water from the heart of the Ouachita Mountains. Full liter.

Pure spring water from the heart of the Ouachita Mountains. Half liter. Bubbles.

Pure spring water from the heart of the Ouachita Mountains.

Famously EXTRA bubbly "Singha Soda water was first introduced in 1935. Originally produce with the blessing of the Thai Royal Family, word quickly spread about our soda water produced from deep artesian wells around Thailand. Today, we produce our soda water form 8 private wells."

Bright and refreshing, the perfect spring sipper! Jess Messer is an activist, a mother of three, and the head of Savouré. She is driven by her dream of spreading the beauty of Vermont and Québec through food while strengthening local food economies by creating delicious, thoughtful, handcrafted bubbly drinks that are made from real food grown where she lives. She works with area farmers and foragers. The herbs, fruit, and vegetables in Savouré products are local and organic to the extent possible. The whole food is used, in its unprocessed form; no extracts or essential oils or preservatives. It makes the process more expensive but yields a super tasty soda that is fresh and unique. Ingredients Water, local organic celery, yuzu juice, organic lemon juice, lemon zest.

Pure and not-too-sweet coconut water from Vietnam

The "Rolls-Royce" of Apple Juice from Basse-Normandie, France. Jus de Pomme Pétillant (Sparkling Apple Juice) is 100% natural apple juice, without added sugar, preservative or colouring. It is a healthy elegant drink, for young and less young alike. The apples are simply mixed, crushed and pressed, slowly and delicately so that the juice retains all the flavour and goodness of the apple. The juice is then clarified, pasteurised and carbonated. No sugar is added.

Made by a dear friend of Sqirl (Macklin Casnoff), this may possibly be the best apple juice you will ever try in your life. Sustainably harvested and naturally sweet/cloudy. Trust us....... no apple juice will ever compare.

100% pure squeeze Maui Gold Pineapple juice. Enough said.

For the toddler that prefers the finer things in life. "Alain was seduced by the Muscadelle grape variety in a winery in Gaillac. Its green wood and ripe pear notes are enhanced by its delicate bubbles." Alain Milliat- regarded as the "sommelier of fruit" by the industry. He produces traditional home-style juices & nectars that are characterized by authentic and natural flavors. No Alcohol - No Sugar Added - No Sulphites

Sparkling with pulp! Classic. Refreshing.

Crystal Falls kombucha from our Plant Therapy Series. The Plant Therapy Series offers the therapeutic support of traditional plant allies. Single origin organic green tea fermented in American Oak barrels using live active kombucha cultures and infused with Burdock, Lemongrass and Cardamom. A catalyst for cleansing and detoxifying the body and mind. Step beneath the crystal flowing falls, rinse off and make room for clearer days. Feel Notes: Clear / Cleanse / Invigorate

A tart and sunny sweetness resting on a bed of fragrant citrus peels. Pure Japanese Yuzu Juice and our classic kombucha is all that’s needed to make this booch one of our most alluring and uplifting flavors ever. ingredients: raw kombucha (filtered water, cane sugar*, green tea*, black tea, live kombucha culture*), and %100 pure Japanese yuzu juice. Our kombucha is handmade in Huntington Beach, California. It is NON-ALCOHOLIC, ORGANIC, RAW and PROBIOTIC, VEGAN, GLUTEN-FREE, HIGH in VITAMINS, ANTIOXIDANTS and NUTRIENTS, and is SUPER TASTY.

The coolest NA option out there! By Italian brewery BALADIN: A not too sweet soda of tangerine, bergamont, orange and lemon.

Ghia's signature bitter aperitivo, but spritzed!!! This one is a simple Ghia-Soda-Sprig-of Rosemary-Twist-of-Yuzu. Super drinkable. Super portable. Party or Picnic ready :)

The 'cult' drink of Italians. For lovers of cola. Not too sweet, but perfectly flavored with citrus, spices, and herbs, this sophisticated soft drink is the perfect thing to cool you off on a hot summer day or to enjoy with a midday meal. Lurisia Chinotto is a classic Italian soft drink, and once you try it, you'll understand that it truly is a classic.

Birch juice is rich in calcium, potassium, magnesium, fructose and phytoncides. Natural birch juice is an electrolyte and tastes sweet and tart - like a bright coconut water. This water comes from tapped birch trees in the Ukraine.

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.)

Sqirl's infamous secret sandwich that was once only an order you could verbal, but now visible to the world! Our gigantic B.L.T. comes on toasted housemade brioche and is stuffed with four strips of housemade bacon, kewpie mayo, Flora Bella heirloom tomatoes and Shu greens. Only available during Tomato Season! Add avo or a runny fried egg to make it INSANE. XO

Our Sqirlly take on a classic Reuban sandwich with pastrami-spiced Hodo yuba (organic, non-GMO tofu skin), fermented Jimmy Nardello Russian dressing (contains cashews!), b&b pickles & house sauerkraut, on toasted House Country bread. Vegetarian (can be made vegan without butter). Add melted comté for a real treat.

House-cured ham with comté, Beurre de Baratte butter, house whole grain brown mustard, radishes & fresh herbs on a toasted Clark St. baguette.

Hobbs smoked turkey, housemade bacon, house sunflower seed tahini mustard, Comté, and tons of alfalfa sprouts on fresh Bub & Grandma’s bread

Pulled free-range organic chicken, shredded vegetable with mung bean sprouts tossed in a sumac & @CAOliveRanch everyday extra virgin olive oil dressing between two slices of sesame-seeded Bub & Grandma's country toast slathered with house-made sunflower tahini (GF). *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Pulled free-range organic chicken, shredded vegetable with mung bean sprouts tossed in a sumac & extra virgin olive oil dressing + avocado between two slices of sesame-seeded Bub & Grandma's country toast slathered with house-made sunflower tahini (GF). *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Half a Rick's Produce silky avocado + shredded vegetables with mung bean sprouts tossed in a sumac & extra virgin olive oil dressing between two slices of sesame-seeded Bub & Grandma's country toast slathered with house-made sunflower tahini. *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Grilled Clark St. baguette with Sqirl's tomato & coriander jam spread on thick with melted Beecher's cheddar & market arugula. Vegetarian.

Sqirl's bright n' herby chicken tahini salad featuring our house-made sunflower tahini and preserved Meyer lemon on fresh baguette lined with market lettuce. A true tangy delight in every bite!

Looking for a simple pleasure at its most delicious? Smoked Hobb's Turkey, French Brie & Sqirl Fig preserve on Clark St. Baguette.

A Sqirlly take on tabbouleh. Finely chopped kale, cucumber, mint, cauliflower, crispy Kokuho brown rice, soaked currants & aleppo pepper tossed in a sumac red wine vinaigrette. (VO/GF)

Pulled free-range organic chicken, shredded vegetable with mung bean sprouts tossed in a sumac & extra virgin olive oil dressing (served in a bowl) with Shu greens, sunflower tahini (GF), and Avocado. *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Pulled free-range organic chicken, shredded vegetable with mung bean sprouts tossed in a sumac & extra virgin olive oil dressing (served in a bowl) with Shu greens & our house-made sunflower tahini (GF). *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Shredded carrots & beets with Mung bean sprouts tossed in a sumac & extra virgin olive oil dressing over Shu greens, topped w/ house-made sunflower tahini (GF), and avocado. Vegan. *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Smoked Yellowfin Tuna, Sunflower Sprouts, Persian Cucumber, Sunflower Seeds, 6 Minute Egg and Niçoise Dressing

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!)

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.

A Sqirlly Chop Salad with endive, cabbage, iceberg lettuce, pulled chicken, provolone, castelvetrano olives, garbanzo beans, cherry tomatoes, sweet pickled peppers, and shaved parmesan.

Chicken and rice porridge made with free-rang organic chicken, Kokuho brown rice, tomato, dried lime, ginger, turmeric, & cardamom ghee, topped w/ frizzled onions and cilantro. Gluten-free (even the onions!). Remove the ghee to make dairy-free.

Gooey, chewy sweetness with chunks of real honeycomb.

A fresh take on a classic PB&J! Rotating seasonal jam and tahini *nut free :)*

Peanut butter and house made marshmallow fluff. Made w/ Koeze Cream Nut butter. Gluten free!

You know when an oatmeal raisin hits the spot? When it has this perfect mix of crunchy exterior and soft interior? Well here it is and the pastry team is real proud.

Seasonal vegan loaf cake. A house favorite! Changes daily. Contains almonds, wheat & coconut. <3

Light & perfected breakfast scone w/ rotating daily seasonal flavor. Contains wheat & dairy. <3

Delicate and light, a Sqirl pastry since the beginning. Contains eggs, dairy & almond. <3

Featuring our new lamination! Light, Flaky, buttery - the best in Los Angeles.

Featuring our new lamination! Thick, flaky, buttery and filled with Valrhona chocolate

Croissant filled with an Aprium Lemongrass preserve, crème pâtissière and Frog Hollow Poached Apriums. OMG - only 6 a day.

Back by popular demand--Sqirl's famous pre-pandemic Malva pudding cake w/ Sqirl's rotating jam. <3

Rustic Apple Cider Donut tossed in cinnamon, sugar and nutmeg. Fall is here!

Looking for a simple pleasure at its most delicious? Smoked Hobb's Turkey, French Brie & Sqirl Fig preserve on Clark St. Baguette.

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!)

A Sqirlly Chop Salad with endive, cabbage, iceberg lettuce, pulled chicken, provolone, castelvetrano olives, garbanzo beans, cherry tomatoes, sweet pickled peppers, 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 Pint (16 oz) of Sqirl's famous Chicken and Rice porridge with stewy tomatoes, lots of black lime and 27 other ingredients. Just heat at home!

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.&nbsp; 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.&nbsp; 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. &nbsp;We couldn't be more honored to conserve this fruit and share it with you. Ingredients: *Golden Sweet&nbsp;apricots, *cane sugar, *lemon juice *Certified organic

Ollalieberries and Robadas ripen at the same time, together creating a major time stamp of Summer's emergence, preserved beautifully in this jar. A tangy, rich, delightful blend of berry and stone fruit.

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.

The iconic wild boysenberry only available one week during the year from Murray Family Farm! So special!

Notes Sweet acid berry, anise, citrus About the Fruit Forbidden Fruit Orchards produces exquisite Jewel and High Bush varieties of blueberries organically - one of the rare farms to do so in California. Refraining from growing blueberries that are shelf stable/market friendly, instead they pick to order opting for flavor over portability. We only use blueberries from Forbidden Fruit Orchards and we're proud to do so. Origins Modeled after our go-to blueberry cobbler recipe, the combination of summertime blues and freshly picked tarragon just seem to go together, like old friends. One of Sqirl's original jam recipes that has stood the test of time. Ingredients *Wild Blueberries, *Fair Trade Organic Cane Sugar, *Sorrento Lemon Juice *Tarragon *Certified Organic FARMERS: Forbidden Fruit Orchards, Rancho Del Sol, Colemans

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.

The “Bing” cultivar was derived in 1875 from a cross between one of our favorite varieties, the Black Republican, and the sweet forward, Royal Ann. History is not in agreement as to who is fully responsible for the development—some say it is both the horticulturist, Seth Lewelling, and his Manchurian Chinese foreman, Ah Bing. Others believe it could have been Ah Bing himself, while others say Leweling named the fruit in Bing’s honor due to his long service as his orchard foreman. Origins: What a wonderful, bright yet purpled, plump cherry. Jessica’s not sure why she hasn’t used the fruit until this year—her only thought being that is as popular as it is prolific and it couldn’t be as great as everyone says it is. But, you know what…IT IS! And so is the story of its cultivar! Ingredients: *Bing cherries, *cane sugar, *lemon juice

Brooks cherries were developed by Paul E. Hansche at UC Davis in 1969. They are a cross between rainier and burlat cherries. Seen as an improvement to the bing, they offer a sweet-tart flavor with hints of blackberry. Ingredients: *Brooks cherries, *cane sugar, *lemon juice *Certified organic

Sqirl welcomes its first ever limited edition Concord Grape Jam made from 100 lbs of organic Concord grapes from Flora Bella Farm. Can you believe that 100 lbs of grapes will yield only 96 jars of jam? Dawn Birch says this is their most flavorful crop yet and she’s right. They’re bursting with iconic grape flavor! We first hand-deskin; we then slightly warm the fruit and press through a sieve to remove the seeds, only to be married back with the skins and sugar and then cooked down to create a thick jelly-like consistency that is whole fruit. This is not the juice with 100% sugar by weight plus pectin jelly you find at the store. We really can't get over it!!!

The newest, sexiest jam. Oh-Lah-Le! Olallieberries...the mix of everything good in this world. Things you've never even heard of, but now know are beautiful. Dewberries, Blackberries, Raspberries, Youngberries, Dewberries. Rare - These berries are available for 3 weeks from one farmer only. Lucky us...lucky you.

Every year a British man named John Mattingly calls me to say that his Sevilles are ready to be picked. He has THE ONLY Sevilles in Southern California. We drove to John's House, as we've done for the last 5 years - and John greets us in, what appears to be, the same pair of sweatpants / plaid shirt tucked into them combo that we've seen in years past. John also sports a handlebar mustache thick enough to be a contender at the World Beard and Mustache Championships. We all go over to the tree, and using the pickers and baskets, we muscle the 100 pounds or so off the tree by throwing them into the pool (where they wash) followed by a removal by pool skimming. It's a process just to get them to Sqirl so imagine what the 2 day process is for making the jam....! We don't have much. If you're into traditional marmalades, here's an excellent example of one.

This jam is an eccentric ‘creamsicle': Cara Cara Orange + Vanilla Bean. It may not seem like that strange of a fruit or marmalade, yet the first Cara Cara was discovered at the Hacienda Caracara in Valencia, Venezuela in 1976 and is believed to have developed as a spontaneous bud mutation on a Washington naval orange tree. The Cara Cara is a mutation that botanists call bud sport. In botany, a bud sport is a part of a plant that shows morphological differences from the rest of the plant. The cause for these fantastic freaks is generally thought to be a chance genetic mutation. So thank your lucky stars that a Navel orange tree in Venezuela got a little freaky back in 1976, or else we wouldn't have been able to fold organic vanilla bean into these complex floral-forward beauties from Rancho Del Sol farms, and deliver it to you in a little glass jar.

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).

This is the first jam that Sqirl ever made! What’s more? It takes three days to make—cutting the fruit, letting it soak, juicing the rinds and turning it into pectin, then marrying the pectin back to the fruit—it’s a process, and a beautiful one at that! Then, of course, the addition of full pods of organic vanilla bean—it’s reminiscent of a Creamsicle…in marmalade form. Our Moro blood oranges come from Rancho Del Sol.

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

Creamy, buttery, wintry. 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 and we've been able to can more than ever before! The pear has a nuanced vanilla tone to it and with the addition of pure vanilla paste, this preserve is a honeyed decadent finish to toast, yogurt, or even atop of ice cream. Ingredients Warren Pears*, cane sugar*, lemon juice*, vanilla bean *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

Notes Juicy, balanced acid + sweetness, delightful. About the Fruit We get these mulberries from our friend Holly Flora, a brilliant florist who builds many of her arrangements directly from her farm in Ojai. The farm also contains established Oscar mulberries which we patiently await every year in order to make this brilliant and rare jam. Such a decadent ruby fruit preserved at its finest moment, a moment that is quite fleeting due to the fickle nature of this varietal. It's that time-in-a-bottle quality that drives us to attempt to preserve these tricky rarities year after year.

Ephemeral &amp; decadent mulberries in harmony with the iconic Slow Foods Ark of Taste Blenheim apricots. We took what may be two of the best fruits that come through our shop and tied the knot for a flavorful marriage. Farmers: Bettina Birch, See Canyon

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

Bright flesh, dreamy, saccharine. About the Fruit David Karp brought the true Greengage over from Europe and planted an orchard of its trees at Andy's Orchards around six years ago. Before that time, this fruit was not to be found in America! Now Andy’s has the largest Rein Claude plot in the country. Rein Claude Greengages are the traditional French plum used for jams, tarts, and eau de vie. Origins Whenever Reinclaudes come into season, especially in Paris, there's an immediate frenzy, making them almost impossible to nab. Lucky for us, our kind farmer-friends at the very Andy Orchards give us the first pick of the season! The quantity we received this year was very small, so we only have a limited number of cases—and the jam itself is exquisite. Ingredients *Reine Claude Greengage plum, *cane sugar, *vanilla bean, *Sorrento lemon juice

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.

Notes: Sweet tomato paste, Umami, lemony-floral Origins: Originally developed for Nancy Silverton, this jam has since become a Sqirl restaurant staple. Slathered insided a pressed grilled cheese sandwich finished with spicy arugula, some may say "that's crazy" while others know what's good. Add to a cheese plate and wait for your guests to say, "Where's that Tomato Jam from?!" You might not want to tell them as we only make a little of it each year. Ingredients: *Tomatero Farm Shady Lady tomatoes, toasted coriander, *cane sugar, distilled white vinegar, salt *Certified Organic

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.

Made with love by combining certified organic yuzu from Rancho del Sol with Rincon Tropics passionfruit. Enjoy the yuzu fruit in all of its forms (finely cut rinds, membrane, its pectin and juice-they gave so much of themselves!) and the sweet, gooey innards of the passionfruit to make a jam that is perfectly tart and floral.

About the Farm We’ve teamed up with Hapa Honey a family run beekeeping operation in Southern California to create a special new product - creamed strawberry honey. With an 18% final hydration, Sqirl's strawberry jam is blended into their award winning creamed wildflower honey for that perfect sweet addition to your cheese plate. Or can’t decide what you want on toast - now you can have them both! Ingredients 100% pure, Raw, Small Batch Creamed California Wildflower Honey, Strawberry Jam (strawberries, unrefined cane sugar*, lemon juice*), dehydrated strawberry* *certified organic

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.

Fresh market jalapeños (deseeded & destemmed) fermented with fine Italian sea salt for 6-8 weeks & blended with white vinegar, creating a truly tangy, rich, bright flavor. 100% of proceeds go to Women of Watts, a nonprofit dedicated to raising awareness as a community to end violence. Manufactured in Los Angeles.

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, Arnett Farms Dried Sliced Strawberries, Santa Barbara Pistachios, Arnett Raw Almonds, Shasky Farms Red Walnuts & chocolate covered Sunflower seeds! Packed in a reusable glass Sqirl jar.

Make our famous buckwheat pancakes at home!

House-Milled Sqirl Crunchy Almond Sunflower Butter

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.

A smokey & sweet salsa perfect for chips, quesadillas, burrito bowls.

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.

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.

Vegan, gluten free, HEALTHY! A flavorful and amazing anywhere anytime snack. Lemony and herb rich rice rolled into tender grape leaves. Hit it with some hot sauce!

Tart, Tangy and most importantly HOT HOT HOT!!!!! Made in Huntington Beach!

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!

A crispy, crunchy chip option! These Cape Cod chips are made with 40% less fat, so there's zero guilt when eating this tasty snack

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

With authentic black summer truffles. Be captivated by the intense aroma with sweet and fruity notes that will convert this snack into a real treat for the senses.

a great happy hour chip! seasoned with dehydrated caviar. top with more caviar. Ideal for pairing it with white wine, champagne or cava.

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.

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

A sweet & salty fun take on a maui onion chip!

Burts Chips have been making a premium range of award-winning snacks at their factory in Devon since 1995. Best known for creating these quality chips by real people using locally sourced thick cut British potatoes with real taste and proper crunch.

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.

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

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

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

Packed in a reusable glass Sqirl jar. 1LB Nearly hull-less and 100% delicious, this rare and wonderful popcorn pops up as white as snow and delivers a flavor like no other! The perfect contrast to bland commodity popcorn and its cardboard texture. The naturally red kernels are best prepared the traditional way with a pan, a lid and some oil, but you'll get fine results in an air-popper (but with a lower yield of fully popped corn).

1 pounds of California grown organic popcorn kernels.

Tehachapi Grain Project, Red Fife country bread.

Tehachapi Grain Project, Red Fife country bread.

Brioche loaf made in house everyday with the best ingredients possible - Cairnsprings flour, Straus dairy, and free range Chino Valley Ranchers eggs. Perfect for all your at home Famed Ricotta Toast & French Toast needs. Limited quality available daily.

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 :)

8 count of the classic!

8 pack of the classics!

Made in LA! You may have seen these at the farmers market. Made by La Gloria Tortillas with stone milled ground local Sonora flour from our friends at Tehachapi. .

Sqirl Jam has met its perfect partner. Toast them until they re golden brown and slather your favorite toppings on!

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

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

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.

A crunchy, savory, seed laden crisp made close by in Berkeley.

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.

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

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.

Experience the authentic taste of Southern Italy with our classic tarallini crackers, delivering the real taste of traditional Italian snacks in every bite. Baked with a special recipe passed down through generations, our tarallini embody the rich culinary heritage of Italy, ensuring a truly authentic flavorful experience. Using only the finest ingredients such as whole wheat flour, white wine, and olive oil, our Italian snacks are carefully baked in Italy to satisfy your taste buds. Each ingredient is thoughtfully selected for its taste, texture, and flavor, symbolizing the peak of Italian quality baking and culinary excellence.

Pizzocheri is a buckwheat + semolina pasta from the Italian Alpine region. The pasta itself is extremely flavorful, but is best when used in the dish: Pizzoccheri alla valtellinese (gooey cheesy pasta with potatoes and cabbage). A good recipe for it here: http://www.cookingwithgrandmothers.com/recipes/pizzoccheri-alla-valtellinese/

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.

The long holed Fusilli have a simple spiral shape. In ancient times the Fusilli were produced by twisting a spaghetti around a knitting needle. The long Fusilli bucati traditionally served with sauces. They also lend themselves well to making baked recipes. Many years ago, pasta production was completely manual; after the dough was ready, the next phase was the extrusion by using the old fashioned press, and finished by drying the pasta either with the heat of the sun or in a room heated by the antique stoves. Today, the pasta of Pasta Michele Portoghese is made using the traditional methods, but is guaranteed with state-of-the-art quality controls, hand selected grains and the perfect dose of durum wheat semolina.

Durum wheat semolina pasta - Bronze Die - Dried slowly at low temperature Bucatini, also called Perciatelli, are originally from Rome and have a round, elongated shape with a hollow center. It is famous for Bucatini all'Amatriciana, that is prepared using tomato sauce and guanciale, however this noodle is also excellent with vegetable sauces.

A colorful mix of pasta fit all naturally dyed with herbs and veggies. A perfect pasta salad pasta! Made in Italy with premium ingredients.

Listen. OMG. HFS. F Me. Wow. These. Are. Incredible. Made with local organic duck eggs, these egg noodles are just about as rich and delicious as something made with two ingredients can get . Perfect and rich enough to hold up to your big short rib ragus, bologneses, rich porcini sugos, yet simple enough to enjoy with butter and Parm. They’re like… well… if you could eat the sensation of being draped in a blanket made out of the softest silk velvet while in a hot tub that was the perfect temperature while getting a hand massage with your favorite slow jam playing softly in the background and being fanned by a cabana boy (or girl) with a huge banana leaf. Yah, I know, glorious, right? In 2024, our Duck Egg Noodles were named a Finalist for a Good Food Award by the Good Food Foundation, an organization committed to preserving, promoting, and amplifying the best packaged food products in the United States. Ingredients: Organic Semolina, Organic Local Duck Eggs

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

A special treat for those prone to milk related tummy issues! Small batch made with simple ingredients.

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

The Cordero family has been milling grains in Italy since 1958, specializing in flours for artisanal breads and pastas. Multi Cereal Fusilli - GLUTEN-FREE pasta with teff flour, amaranth and quinoa. High in fibre. Cooking 5/7 minutes.

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!

Milled from whole grain buckwheat, our stone-ground USDA Certified Organic Pocono Buckwheat Flour delights with a unique, delicious flavor to meet your baking needs. Bake cookies, pancakes, soba noodles and more. Try it as a primary flour or combine it with traditional wheat flour to add a rich, nutty flavor! • Ancient grain • Fat free • Sodium free • Gluten free Ingredients Organic Buckwheat. Buckwheat is not ready to eat & must be thoroughly cooked before enjoying.

Blue Corn Pinon Pancake Mix has been on the menu at the Historic Santa Fe La Fonda for over a decade. Now available to make at home!

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.

The Giant (Gigantes) Beans from Kastoria are a Greek variety of high quality, thin-skinned and very easy to prepare (short boiling time) beans, due to the unique combination of microclimate, soil composition, and traditional farming techniques used (Certified cultivation under the Integrated Management Crop system). The area offers a perfect ecosystem with top quality soil and excellent climatic conditions for growing beans. These dry giant beans are grown in small family farms, located around a gorgeous lake in Kastoria, in Northwest Greece. Farmers follow traditional cultivation methods with lot of manual work throughout the process of growing. It is no wonder the Giant beans' premium quality goes beyond anything mass-produced you have ever tried. Arosis is proud to call these beans "their own" because they embody their philosophy: to always produce goods of value, the right way, at the right time.

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.

A super mild European-style classic heirloom bean, known for its pairing with lamb but excellent as a pot bean and with roasted tomatoes. We owe a lot to France for developing the Flageolet from what were originally beans native to the Americas. It's ultra-creamy and dense and it stays whole despite a little rough treatment when being cooked. This mild, creamy bean is famous, and rightly so, for teaming with lamb or even fish, but don't let vegetarian options slip by. Roasted tomatoes and garlic mixed with the cooked, super creamy beans, topped with a drizzle of your very best olive oil, sounds like an end-of-summer highlight.

Sqirl's favorite bean! A classic chili bean that holds its shape through long, slow, cooking and exudes a generous, dark, rich broth. A really lovely cousin to the Anasazi bean, Vaquero have intriguing black and white markings, not unlike an appaloosa horse might don. The flavor is somewhat like the Anasazi but it's a little lighter. The real fun is the inky, black pot liquor. It looks cool and tastes great.

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

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

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.

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.

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.

Burro Superiore Fratelli Brazzale is a premium Italian butter made from high-quality cream. It has a rich, creamy texture and a slightly sweet, delicate flavor, perfect for spreading on bread, baking, or enhancing the taste of your favorite dishes. Brazzale is Italy's oldest dairy company, in uninterrupted activity for eight generations, producing cheese and butter since 1784.

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

Apple Cider Fromage Frais is a mixed milk spreadable cheese made from pasteurized goat and cow milk. It is mixed with apple cider syrup, cinnamon, agave and sea salt for a unique and wonderful flavor.

Award-winning, featured in the New York Times, Nexty Award finalist in the Dairy Alternative category, and loved by the Sharks on Shark Tank. Cave-aged for at least two weeks in our one-of-a-kind cheese cave and is meticulously tended to by hand daily. This is a one-of-a-kind, plant-based gourmet cheese with a creamy and mild center with a bit of funk from the healthy, bloomy rind grown in our cheese cave. CONTAINS: Tree Nuts (Cashew). INGREDIENTS: Organic Cashews, Water, Fine Salt, Fava Bean Protein, Enzymes, Cultures.

Named after one of the first settlements in central North Carolina, Snow Camp is a mixed cow & goat milk bloomy rind cheese. Released at only two weeks, the cheese has lush cream-like and butter flavors that deepen as the cheese ripens.

A decedent blend of cow, sheep & goat milks that ripens from the outside in!

Are you down with DOP? Short for “Denomination of Protected Origin Status,” the label guarantees that a particular product is produced, processed and packaged in a specific region of Italy, and according to tradition. Strictly regulated by the Italian government, it was designed to differentiate authentic and artisanal foods (think San Marzano tomatoes and Modena balsamic vinegar) from low quality imposters. So you know this Mozzarella di Bufala Campana Cheese by Luigi Guffanti is an entirely different breed, than those tasteless and stringy balls you’ll find in the supermarket. It all starts with pure buffalo milk instead of basic cow’s milk, in an area that’s been making mozzarella since the Middle Ages. Soft and elastic, distinctively musky, and creamy and moist with fresh milk, bufala mozzarella is best served at room temperature, since refrigeration masks the flavor and texture of the cheese.

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

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.

Its hard to go back to Parmesan once you've tried PIAVE! A cousin of parm with sweeter and nuttier notes. Use as you would a good parm. Famously championed by Nancy Silverton

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

From the land of Essex, a great cheddar in the cutest star shape! Featuring their deliciously smooth and creamy cheese, the Vintage Bruton Beauty is a multi-award-winning cheddar covered in an iconic burgundy wax. The cheddar is made to a traditional 90-year-old recipe and matured for up to 12 months. It has a rich depth of flavour with a wonderfully smooth texture. All of the cheeses are made using pasteurised milk and they are certified organic by the Soil Association. They contain no artificial preservatives, and they are suitable for vegetarians.

Caramelized Onion Cheddar Caramelized Onion Cheddar is a young, mild cheddar that is perfectly blended with caramelized onions that provide a savory-sweet taste that makes it pleasantly addictive. ​

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!

This California gouda is creamy in texture but slightly crystalized, delivering pops of complex flavor. You'll enjoy deep flavors of toasted hazelnuts, caramel, butterscotch and cooked cream

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

Point Reyes' Classic creamy Toma cheese infused with Schichimi Togarashi, a Japanese spice blend that contains nori, sesame, poppy, hemp seeds, chili flake, and ginger.

Páramo de Guzmán is an exquisite delicacy, capturing the imaginations of chefs and cheese fanatics across the world. Fresh raw milk from free-ranging Churra sheep is transformed into a beautifully aged cheese. Each wedge crumbles under the knife and each bite releases a story of the wild countryside and ancient traditions of Castille. This very special Páramo de Guzmán cheese has subtle aromas of rosemary, thyme and sage, the aromatic plants that fill the pastures of the Castillan meseta. This cheese was featured in The New York Times bestselling book, “The Telling Room: A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese.” This true story tells of Ambrosio, who resurrects the great cheesemaking traditions of his town.

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

Karst is an example of fine American "outside-the-box" craftsmanship. It is a natural rind cheddar that has Gruyere cultures added to it, creating the world's first Alpine/Cheddar hybrid. Karst is aged in real limestone caves. The earthy, nuttiness in this cheese is brought to life by these unique blend of cultures and complements the sharpness of the cheddar, making this cheese a staple for every cheese lover.

Also known in France as Boule de Lille, this cheese is very similar to Holland's Edam. Made from cow's milk, it has a dark orange, aroma less rind and goes well with beer. Originated in Nord-Pas-de-Calais, Mimolette's flavor gets stronger and its color darkens as it ages. This cheese is matured for 3 months before it is ready for sale.

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.

The secret behind the distinct flavour of our le Gruyère AOP Cave-Aged cheese lies in the exceptional ripening environment: a sandstone cave carved deep into the mountainside in Ursy, a small Swiss village. It is here that the cheeses are salted and aged at length, resulting in a premium quality gourmet product. This outstanding cheese is matured in our natural cave for a minimum period of 11 months. The result is a deliciously full-bodied cheese distinguished from its milder versions by a distinctive crystalline crunch, a hard crumbly and grainy paste and melting grains.

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!

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

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."

silky salty and savory. Use/eat as you would normal prosciutto!

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

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.

P. Balistreri Salumi is hand-crafted artisan salumi and charcuterie made with all-natural pork, sea salt, artisan spices and hand cut organic herbs in Southern California by Chef Pete Balistreri.

Brooklyn Cured's Pork Salami with Mezcal and Lime has won national awards for good reason. The flavor profile is smoky with lime, coriander (cilantro), and garlic. Recommended Pairings: Semi-firm cheeses (like Manchego, Asiago), pickled carrots and beets, green olives, corn tortilla chips

Garlicky 100% American wagyu beef salami has its roots in Japan’s tradition of breeding pampered, well-marbled cattle and early 20th Century Russian sausage making. It is all-natural sausage is as a bite crafted by two traditions: luxurious Japanese beef and Old World sausage-making. It’s sure to take your charcuterie board to the next level. Wagyu beef salami made with 100% American Wagyu Beef, antibiotics free, hormones free, fed vegetarian diet, gluten-free, milk-free MSG-free and 0g Trans Fat

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.

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.

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.

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.

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!

Les Mouettes d'Arvor tender and delicate sardines rich in Omega-3, naturally preserved in extra virgin olive oil, chili pepper, carrot and pickles for a well balanced flavor.

Probably the most decadent canned sardine? Steamed sardines, served with butter and camargue fleur de sel. Best if heated before eating. PERFECT for pasta!

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

This top tier French company makes tinned fish as good as their iconic packaging. Sardines with organic crushed tomato & EVOO. Hit it with some lemon and flaky salt for a protein rich snack!

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.

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

A delicious and innovative addition to the world of tinned fish, this green curry tuna belly is mouth wateringly good. Juicy pieces of yellowfin tuna belly are accompanied by a mild and exquisite green curry sauce. It can be eaten alone or with white rice, pasta or even in a salad.

Immerse yourself in a unique gastronomic experience with our Claro Tuna Pate with Mustard and Honey. This delicious pâté, made with selected ingredients, perfectly combines the flavors of the sea and the sweetness of honey, creating a symphony of flavors that will delight your senses.

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!

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

perfect for a bagel or crackers! mash it up with some of our preserved lemon and fresh herbs for a lively dip.

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.

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.

Mussels from Totten Inlet, WA are packed in olive oil, sherry vinegar and chorizo spices. Perfect on a baguette or cooked into paella and pasta.

The long, slender shape of their shell gives razor clams a unique texture and taste similar to octopus! Cooked over birch, beech and oak, they pair a mild sweetness with a little kiss of smokiness. 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.

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.

Smoky, Briny and Succulent Octopus from Alaska.

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

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.

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.

Pickles Marinated With Oak and Cherry Leaves is a different expression of pickled vegetables. These pickles is seasoned along with the usage of oak leaves and cherry leaves to create a mild taste. The oak leaves provide a rich and woody taste, while the cherry ones carry an element of fruitiness.

These are some of my favorite half-sours. Made in Brooklyn, giving major delicatessen vibes. These must be refrigerated! Fermented rather than vinegar brined. Rich in great probiotics.

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!

Korean Pickles. Classis trifect.. A little sweet & tangy, with some nice crunch & heat. Use this pickle juice for dipping savory dumplings or pancakes. Keep Refrigerated

Experience the bold and tangy flavor of Belevini Pickled Sorrel, a traditional delicacy from the lush fields of Moldova. Sorrel, with its distinct lemony taste and vibrant green color, is carefully pickled to preserve its freshness and unique flavor profile. Handpicked from the fertile soils of Moldova, Belevini Pickled Sorrel is a versatile ingredient that can elevate a variety of dishes. Add it to salads for a refreshing twist, use it as a flavorful garnish for soups and stews, or enjoy it on its own as a tangy and satisfying snack.

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!

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.

Fresh market jalapeños (deseeded & destemmed) fermented with fine Italian sea salt for 6-8 weeks & blended with white vinegar, creating a truly tangy, rich, bright flavor. 100% of proceeds go to Women of Watts, a nonprofit dedicated to raising awareness as a community to end violence. Manufactured in Los Angeles.

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

Clif Family's Jimmy Nardello hot sauce is made peppers grown organically on the Clif Family Farm. These vibrant Jimmy Nardello peppers are carefully nurtured using sustainable farming practices, resulting in a sauce that embodies their unique flavor profile. The peppers are harvested at their peak ripeness and transformed into a zesty hot sauce bursting with sweet and tangy notes. This versatile hot sauce can be used to enhance the taste of various dishes, from roasted vegetables and tacos to grilled seafood and sandwiches.

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

Omiso's Instant Miso Soup is a tasty, portable way to get your miso soup fix wherever you are. All you need is a cup of hot water (7-8 oz/ball). This 3pc Gift Box includes 1 Aosa Nori Seaweed, 1 Pink-peppercorn, and 1 Tororo Kelp miso balls. Vegan Item Keep refrigerated.

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.

These are the real deal- tomatoes from the famed Agro Sarnese Nocerino region of the Sarno River valley near Mount Vesuvius in Campagna. Deep red in color, these very special plum tomatoes are bright with acidity and carry a distinctive earthyness. Seasoned here with just a touch of basil, this jar needs little more before it's ready to become bolognase, arrabiata or even tomato soup. Casa Marazzo is a third-generation family business that preserves the flavors of a generous and unique territoir. Sitting in the shadow of Mt. Vesuvius, the volcanic soil is known to give extra sweetness to everything that grows in the region.

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.

The Wizard has taken a very well-known and beloved table sauce and given it his special, magical twist with the finest organic brews and seasonings. The Wizard crafted a delicious full-bodied, vegan and gluten free Worcestershire sauce using exclusive ingredients from his plant-based pantry filled with organic spices and seasonings.

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.

By chef Julia Sherman, author of Salad for President! The most FUN way to dress up your salad (or really anything honestly). The Coconut Thai Crisp is sweet salty and perfect (try not to finish the bag straight). Gluten free and high in protein! These would be awesome on top of some fish or in a peanuty noodle salad.

By chef Julia Sherman, author of Salad for President! The most FUN way to dress up your salad (or really anything honestly). Tastes like a freakin slice of pizza! Great for an arugula salad, or with some tomato and mozz.

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

K&K Ranch treasured plums turned into a chili salt using Fresno chili peppers. Made by K&K Ranch. All natural, no preservatives. Shockingly not very salty, reminiscent of Tajin

K&K Ranch treasured apricots turned into a chili salt using Thai chili peppers. Made by K&K Ranch. All natural, no preservatives. Shockingly not very salty, reminiscent of Tajin

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.

Prized for their golden yellow color and subtle balance of apricot, black pepper, butter, and earth notes, chanterelles are surprisingly versatile. They blend well with a variety of foods including omelets, meat, fish, soups, sauces and pastas. And they really shine when paired with aromatic fresh herbs like thyme and tarragon, bringing brilliant color, melty texture, and delicate aroma to every dish. To reconstitute, rinse with water to clean. Next, blanch in boiling water for 2-5 minutes or soak in lukewarm water, wine, or broth for 30 minutes before use. We recommend mildly seasoning and sautéing them to enhance their natural taste. Avoid overcooking to prevent them from turning chewy. North Spore dried wild mushrooms are wildcrafted and foraged from North American forests.

Morels are a culinary favorite due to their delicate, yet meaty texture. Harbingers of spring, they are often described as earthy, woodsy, and nutty with a hint of mild smokiness. (The darker, the smokier!) They are versatile and add great depth of flavor to any dish that includes them. A simple sauté of morels and asparagus is a seasonal favorite when they're both piled high at the farmers' market. To reconstitute, rinse with water to clean. Next, completely cover in warm water, wine, or stock for 30 minutes (squeezing them every few minutes towards the end to make sure they're not going mushy). When ready, press out the excess liquid before using, reserving the richly-flavored soaking liquid for soups, stocks, and sauces. Add hydrated morels directly to recipes, or brown them in oil or butter to bring out more flavor. North Spore dried wild mushrooms are wildcrafted and foraged from North American forests.

Fans of Oliveri’s Dried Porcini Mushrooms will love this umami boosting powder made from the same wild-foraged fungi. It’s now even easier to incorporate these coveted mushrooms’ meaty quality into any recipe to increase its depth of flavor. Similar to wild fennel pollen, porcini mushroom powder is often considered “fairy dust” among culinarians, supercharging tomato sauces, soup bases, marinades and dry rubs in an instant. For a quick way to enjoy the singular flavor of porcini mushrooms, try blooming a teaspoon or two of Oliveri Porcini Mushroom Powder with sautéed shallots and heavy cream to make a porcini-laced pasta sauce. Oliveri has been producing dried porcini mushrooms since the 1920s. Today, the family business is run by Emilio Oliveri, the founder's grandson, and continues to specialize in preserving the bounty of the Piedmont region.

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.

Boonville Barn Collective is a woman-owned farm that’s been producing unique chile powders for 10 years in the resource-rich Anderson Valley in Northern California. Farmed with organic growing practices and sun ripened throughout the season, these chiles were hand harvested in August 2021. Mild heat with a vegetal flavor. For best results and more potent flavor bloom in oil or fat.

This specific pepper from the south west of France is recognized by the AOP Label. Espelette pepper is known for its mild taste and its strong flavors developed by a long sun drying.

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.

An iconic little box that packs big flavor. Straight from England! Each box contains 12 vegetarian stock cubes to amp up sauces, soups and stocks.

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.

*2 Beans per package* Directly imported organic vanilla beans from women-owned businesses and cooperatives in Madagascar. Grade A Gourmet USDA Certified Organic Whole Vanilla Beans from Madagascar. Perfect for all baking, beverage, confectionery, fine-dining, ice cream, and prepared food categories.

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.

Nearly 850 smallholder family farmers surrounding the Werka village deliver freshly picked coffee to Testi’s Nensebo washing station in the Nensebo district, located in the West Arsi zone. Each farmer has an average of 2-5 hectares of certified organic coffee. In the washed processing, cherries are depulped within 8 hours of picking to avoid any natural fermentation. The mucilage covered coffee is allowed to ferment in water for 36 to 48 hours in the fermentation tanks, depending on the weather conditions. Once the fermentation is completed, the coffee is put through canals by moving water and manually cleaned by staff until all of the mucilage is removed and the running water is crystal clear. After fully washing, the parchment coffee is laid out to dry on raised beds under parabolic shade for 5-7 days until the moisture content comes down to 11 to 12%. The perfect growing conditions, and attention to detail all come together to produce a beautifully unique cup.

Process: Washed Varieties: Pink Bourbon, Geisha, Caturra Roaster's Tasting Notes: Orange / Peach / Grape From our friends at Prodigal "The Las Perlitas project sources and combines coffees that are otherwise too-small-volume to export on their own. Stephen from The Coffee Quest masterfully combines these coffees into a wonderful combination lovingly called Perlitas, little pearls. This 4th lot is a powerhouse of varieties: pink and yellow bourbon, geisha, and caturra. We just received this gem one week after milling - logistical magic that ensures the integrity of our coffees."

notes of summer peaches, currant, and white wine This coffee is a little different from our usual Prodigal bright & fruity - this interesting coffee is a little softer, subtler savory flavors, with classic big Kenyan body. Kiambu County rests on the slopes of the Aberdare Range, and Komothai is especially well-endowed with rich red volcanic soils. For over 60 years, Komothai Farmers Cooperative Society (FCS) has been producing quality coffee at their various washing stations across Kenya. Only red ripe cherries were selected before being pulped and fermented for 16-24 hours. No soaking is done during fermentation. Then the cherries were washed and laid to dry on raised beds for 14-20 days.

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

Beautiful Japanese matcha from IPPODO can be prepared hot or cold.

This blend of matcha consists of three different cultivars including Okumidori, Saemidori, and Yabukita. This blend comes from Yame, Japan where the matcha is known to taste differently than traditional matcha from Uji, Japan.

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.

Experience the Organic Yuzu Hojicha, a blend of organically grown tea and yuzu peel, crafted by Sencha-so. With a toasty aroma and refreshing citrus scent, this premium roasted tea offers a gentle sweetness, complementing the fresh yuzu notes. Reduced caffeine makes it perfect for any time, while its pyramid sachets ensure easy brewing. Each pack contains 8 sachets for a delightful, relaxing tea time. Steep for a minute in hot water or chill for a unique, instant relaxation

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.

Peppermint, Anise Hyssop, Tarragon Tasting Notes - Fresh, Sweet, Uplifting 30g

Roasted Buckwheat, Lemon Verbena, Tarragon, Orange Peel, Anise Hyssop Tasting Notes - Brown Rice, Candied Orange, Noyaux Mt Tamalpais is a toasty and verdant infusion that marries Roasted Buckwheat with garden herbs and bright citrus. The blend was originally created in collaboration with Permanent Collection and is inspired by the landscape of coastal Northern California. Mt Tamalpais, from which the tea is named, is the tallest peak in the region and always in view when communing with the area’s wild nature. We offer this tea as an homage to the land and all it holds. When you drink this tea, our hope is that you feel the resonance of this special place and harmonize with the grounding and expansive energy of a beloved mountain.

Mikan (Unshu Mandarin orange) is exceptionally juicy, sweet, and refreshing, and because of this, it’s the most popular citrus fruit in Japan. Featuring this beloved citrus and nutritious lemon myrtle, Ehime Mikan Herbal Tea is especially uplifting. Ehime-based and family-owned herb specialty company, Ehime Herb, crafts this special tea. They dry locally grown mikan slowly at low temperatures in order to intensify the sweetness and retain color. Additionally, they use quality herbs, including those grown in-house. Then they pack the blended tea by hand, which allows the use of larger pieces, thereby maximizing the character of each ingredient.

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.

from Pump: An elegant and pure dark drinking chocolate. Made in Suffolk using cocoa beans sourced from Hacienda Limon estate by the Guantupi River in Ecuador. We make 85% dark chocolate from the beans and then shave it into the perfect flakes for melting into warm milk. This yields a drinking chocolate with a rich flavour and silky texture.

A natural remedy packet for brewing in hot water. Made by our friend Nori of Sunshine Juice Japan there's: "IMMUNITY" is a miraculous mushroom, and "Chaga" is about 30 times* more effective than acai in antioxidant and immunity. "RECOVERY" has the effect of expanding blood vessels and improving blood flow with the ingredient "nitrate" of "beets" to promote fatigue recovery. "DETOX" has the effect of excreting excess substances in the body from the "chlorophyll" contained in the natural medicinal herb "SUGINA". "HANG OVER" has the effect of "curcumin" contained in "turmeric" promoting alcohol decomposition and activating liver function.

Freeze-dried fruit?? Light, airy, flavorful. The best part? its pure fruit! no added sugar, sustainably sourced, super healthy. We love it as a quick snack, but would be great as a crunchy PB&J add, on top of ice cream, or in cereal.

Freeze-dried fruit?? Light, airy, flavorful. The best part? its pure fruit! no added sugar, sustainably sourced, super healthy. We love it as a quick snack, but would be great as a crunchy PB&J add, on top of ice cream, or in cereal.

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

In the shell! Omg try not to eat these all at once. SLOW DOWN. Packed in a reusable glass Sqirl jar.

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

House-Milled Sqirl Crunchy Almond Sunflower Butter

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

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!

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

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, Arnett Farms Dried Sliced Strawberries, Santa Barbara Pistachios, Arnett Raw Almonds, Shasky Farms Red Walnuts & chocolate covered Sunflower seeds! Packed in a reusable glass Sqirl jar.

Take yourself on a romantic date! Salty sweet dark chocolate covered pretzels with Arnett Farms dehydrated strawberry slices.

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.

An Iranian all-time favourite snack. A thin layer of dried fruit with sour and salty flavors. Vegan & healthy! Tastes great wrapped around Walnuts.

A Firehook spin on a true classic - these homemade Crispy Graham Crackers are baked fresh to-order in small batches, using simple clean ingredients. Perfect as a not-too-sweet treat or enjoyed during s'mores making!

So simple. Sugar + Honey + Sesame

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.

This wildflower honey has won 1st Place in liquid honey for multiple years at the highly competitive Orange County Fair. Savor the nectar of the bountiful flora growing in beautiful Southern California. The diversity of blooms make each harvest complex and unique in taste and color. The bits of pollens from each bloom in this honey makes it sought after by those with allergies.

California sage blossom honey is lighter in color and thicker in viscosity. The flavor is elegantly floral and delicate with a long finish and can remind us of summer white peaches. Sage blossoms are highly dependent on rainfall, so availability can be very limited in low-rainfall years. This is a popular honey for almost everything. This honey is slow to crystallize. In a glass bear jar with adorable green bow tie.

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.

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.

Made from salt-cured blackcurrants, fresh hand-harvested blackcurrants and a very special raw tree honey from Forested. Kind of great for.....anything?? Ice cream, toast, chicken, lamb, salad dressing, yogurt.

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!

This Iranian sour candy is such a pick-me-up. Simple ingredients! Fruit puree, citric acid, salt.

An after school treat popular in Syria! Super tangy apricot leather that can be eaten as is or used in a variety of recipes (dilute it in water to make a bright juice, a common Ramadan drink).

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

Malibu Gummy Bears are a vegan / vegetarian fruity snack flavored with cherry and raspberry. These gelatin-free gummy bears are made with organic ingredients, colored and flavored with real fruits and veggies.

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!

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)

Mamma Mia! 'al dente' style sour lemon gummies! refreshingly tart

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!

BIM BOM is a clear, smooth ball-shaped hard candy that comes in pear, pineapple, strawberry, and tutti-frutti flavors! filled with a gooey center!

Handmade & organic! Hard candy with orange blossom honey from Sicilian black bee, mandarin and cardamom. Made in Sicily!

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.

the classic

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

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

The Violet Crumble Candy Bar has a shattering honeycomb centre covered in Dark chocolate. First created in Australia in 1913 by Hoadley’s Chocolates it is now owned by Robert Menze and still made in Australia, making it a truly Aussie Chocolate bar. Violet crumble bars are gluten free.

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 :)

The best cacao beans from the Mekong Delta are generously coated with creamy coconut milk and crispy flakes of popped rice. Marou bars represent an evolution of their craft. These single portion, pocket-sized bites are made for some serious on-the-go deliciousness. Vegan friendly, sustainably and ethically sourced. Pop a few in your bag and get ready for an adventure to the tropics!

A fruity, complex salted dark chocolate to end all salted dark chocolates. Made with single origin cacao from Zorzal Cacao, a farm and fermentary within a bird sanctuary in the Dominican Republic, and sprinkled with Peruvian pink salt sourced from Salt of the Earth Co. At 71%, these little bites hit the dark sweet spot: dark enough for those who those who like a higher intensity chocolate, light enough for those who prefer a perfect balance of beans and sugar. We think New York Magazine said it best: this chocolate has a “deep, dark, mysterious flavor with hints of cherry; and a finish as long as a David Foster Wallace footnote.”

Woman & Sister owned chocolate company from the Dominican republic! "Infused by hand with fine vanilla and chamomile tea. Our most delicate flavor, perfect for customers seeking a smooth, sweet, velvety chocolate bar. This bar accentuates the delicate flavors of Dominican cacao, with a hint of floral notes and a touch of warmth."

Woman & Sister owned chocolate company from the Dominican republic! "Our auyama cranberry chocolate bars give you a crunchy texture of auyama seeds and the tangy sweetness of cranberries. This unique blend creates a delightful contrast of flavor and textures. These bars are a true treat!"

The Parmesan Walnut and Fig Chocolate Bar brings a Mediterranean fusion of 24-month aged Parmigiano Reggiano, Turkish figs, and California walnuts with a touch of Tellicherry pepper in 62% Dark Chocolate.

Handcrafted with shade grown, stone milled Japanese matcha and Belgian white chocolate with toasted soba cha (buckwheat) from our friends at Kettl. Think Japanese Crunch Bar!

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.

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.

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.

Gianduja is a chocolate-with-nuts, but specifically a form in which the nuts are ground just like the cocoa, creating a whole. A kind of nut-chocolate hybrid shape, like a regular chocolate bar but with a softer consistency and of course a wonderfully nutty taste and soft mouthfeel, which is a really great treat with the better varieties.

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.

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."

Cinsault from Itata, Chile. The perfect liter to share. Tragically, nearly all of his vineyards were destroyed in the recent fires, so an extra reason to treasure this bottle as a special gem. Easy drinking. Perfect balance of smoky + bright red fruit. ~Organic/Biodynamic. ~Organic/Biodynamic

País from the region of Itata, Chile.

Valpolicella from Giare, Italy. From the producer: "Our organic Valpolicella reflects the authentic expression of the territory from which it comes. Crisp and fresh cherry, herbs and white pepper are its best expression." ~Organic.

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.

Carignan + Syrah + Grenache from Languedoc, France. Juicy red and blue fruit best served with a chill!

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."

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

Chardonnay from Napa Valley, California. ***42 cases made!!*** Winemakers Notes: "Our 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". ~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!

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

Dry Riesling from the region of Mosel, Germany. From the importer: "From his prime holdings in the village of Sankt-Aldegund from average vines of 60 years, ungrafted and on steep slopes. As the label indicates this wine is a calling card for Blue Slate (Blauschiefer), rocks pulverized into liquid form with a brisk and beautiful acidity. Totally dry or 'Trocken'."

Chenin Blanc from Swartland, South Africa. From the producer: "This is a very clear and bright expression of Chenin blanc, with aromas of poached pear, quince and lemon thyme. In the mouth the texture is fine bright acidity and wet stone notes."

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

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

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.

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.

Domaine Pierre Richard 'Harmonie' Crémant du Jura Blanc Brut NV for $29.00

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

Sparkling Zinfandel Pet Nat from Willow Creek, California. (The northern most planting in the state)! From small family-run producer with natural winemaking practices that non to the unique micro climates of Humboldt County & the Willow Creek AVA. Light & unfiltered, this is almost too easy to drink.... ~Certified organic.

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

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

Verdicchio, Trebbiano + Malvasia from Marche, Italy. Stone fruit and tea. ~Organic.

Skin-contact Müller-Thurgau from a legendary biodynamic producer in Switzerland. From the importer: "...maceration in amphora for up to a year. There is no added sulfur to this wine. Among the first orange wines ever made in Switzerland. The golden yellow color with greenish and amber reflections makes it an unconventional “orange wine.” Its aromas of of pear cider, herbs and rose petals, along with a dry palate and beautiful acidic structure make this is an easy-drinking skin-contact wine that also becomes more complex as it opens up."

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.

Touriga Nacional Rose blend from Lake County, California. Drinks like a light strawberry-rhubarb shrub :).

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."

An unprecedented field blend of over 100 different heirloom American hybrid grape varieties planted at the Filoli Historic House within the San Francisco Bay AVA. Direct to press. Bone dry. 10% ABV. Beautifully unconventional. All profits go directly to The Two Eighty Project Luscious aromatics: strawberry, rose petal and lime leaf. Lots of hard candy. Vibrant and mouthwatering. Nowhere else in the world does a wine like this exist. Set your alerts, it will sell out.

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 blend of Dabinett and Rhode Island Greening apples made in the Hudson Valley, New York. Fermented and aged for 10 months, then can-conditioned with local wildflower honey. And Wild Arc is so special!! A wife + husband team making wine and cider on a biodynamic farm in Hudson Valley, NY. This can drinks frothy and dry dry dry. Yummmmmmmmyyyyyyyy!

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.

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

American-style Pilsners are refreshing and complex blend of clean lager fermentation, sweet grainy flavor, and a solid American hop profile. Postcard Pils is brewed with a touch of flaked maize and US grown Mount Hood hops.

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.