Serving alongside our steakhouse, Alexander’s Patisserie stands out as a premier location for coffee, sweet treats, and a wonderful experience. Each indulgence is made with the highest quality ingredients and our assortment and flavors rotate to highlight the best of each season.
Anton SV Pâtisserie's Chef moved to the San Francisco Bay Area in 2012 with a love for baking that stems back to his family, who has been in the confectionery industry for more than 30 years. Though his day job is managing supply chain planning for a PC hardware company, he loves to travel and has lived in numerous countries. Throughout his travels and countries of residence, he has been searching for a French mille (meaning "thousand") crêpe cake of the caliber his family makes back home. Not being able to find anything close to that level, he started baking in his off time, working to perfect the classic cake based on his family recipe. From this passion — and the support of his family — Anton SV Pâtisserie was created, focusing on mille crêpe cakes, painstakingly hand-made with no less than 20 paper-thin crêpes seamlessly layered with cream, elegant and rich, yet light and nearly dissolving to taste. Sugar is balanced and subtle, resulting in a dessert that satisfies the sweet tooth but allows quality ingredients and texture to shine.
Located in Pescadero, a tiny country town along the California coast, lies a hidden gem. Since 1929, the family of bakers at Arcangeli Grocery have devoted themselves to making their famous fresh herb & artichoke breads for generations. Each bite is a taste of history and the local ingredients carefully chosen from family farms. Make no mistake, Arcangeli Grocery may be a small town bakery, but folks take road trips for just a single loaf of this bread!
Chef Joshua Felciano from San Francisco has an incredible passion for producing hand-milled flour. With his direct to farm sourced grain he crafts Fresh Pasta, and wood oven Pizzas. He works with local chefs and Retailers to produce custom recipes and goods available at many restaurants and stores in the Bay area. He also does catering, from In-depth Pasta Classes and Tasting Menus to 1979 Sourdough Wood Fired Pizzas from his Classic Ape scooter. On weekends you can find him at local farmer’s markets, and popping up all over in San Francisco.
We won many American Cheese Society awards, including blue ribbons for both our feta and fresh mozzarella, and our signature product is our hand crafted Fior di Latte. Belfiore was a pioneer in the U.S. for being one of the first producers of this fresh, delicate style of cheese, as many producers at the time were focusing on low-moisture mozzarella.
Bevri (which means “a lot” in Georgian) is the Bay Area’s only Georgian restaurant, famous for its hot gooey cheese bread khachapuri, juicy and flavorful dumplings khinkali, mouth-watering grilled meats and, of course, unique luscious Georgian wines. Georgia (Sakartvelo), a country at the intersection of Europe and Asia, is resting high in the Caucasus mountains. It lays on the shore of the Black Sea, between Turkey and Russia. Thanks to its location, Georgia has been influenced by a variety of eastern and western civilizations, resulting in a unique cultural heritage.
In the early 2000s, in Oakland, California, a slightly disaffected freelance musician and coffee lunatic, weary of the commercial coffee enterprise and stale, overly roasted beans, decided to open a roaster for people who were clamoring for the actual taste of fresh coffee. Now, more than fifteen years later, and thanks to the enthusiastic support of many loyal guests, Blue Bottle Coffee has grown to a network of cafes across the U.S., Japan, and Korea. We are still united by the simple purpose of getting great coffee to everyone who asks for it.
Bunches Los Gatos has been a town staple for many years. Run by a local couple, the flower shop has a wide variety of flowers ranging from exquisite bouquets, to dahlias, to sunflowers. The flowers are hand picked from a local farm in Watsonville and driven straight to the store for happy customers to bring home.
Beginning with our roots in the Piedmont Region of Italy, our family has been farming across the fertile soils of the San Joaquin Delta for four generations and over 85 years. We started out by focusing mainly on various row crops, alfalfa hay, and beef cattle production. In 2005 we decided to take decades of farming knowledge and establish a new venture in super high-density olive production. Today we farm 6-7 commodities on over 1000 acres including 150 acres of olives and 20 acres of vines.
Centonove is the creation of Restaurateur Pasquale Romano. His wife, Andrea is the day to day of the restaurant. The uniquely designed café and retail shop is the embodiment of their shared love of Italian food, wine and culture. Centonove is rooted in a passion for transporting our guests to Italy and bringing people together through wine and food. The staff takes pride in creating a warm and welcoming atmosphere that represents classic Italian hospitality.
Named Metro's best new coffee roaster in 2013 and Thrillist's top coffee company of the Bay Area in 2015, Chromatic Coffee is a San Jose favorite featuring organic, responsibly-harvested coffee beans from family-owned farms across Central and South America, Yemen, Ethiopia, and all over the globe — all of which is roasted by hand-made machines at their location on Lincoln Ave, San Jose. Their roasting profiles are carefully designed to showcase the natural beauty and complexity in each variety and cultivar they select. Chromatic is unique because they prize craftsmanship over ease and quality over convenience. They honor and fairly compensate for the fine work done by their producers, thriving to change the way the world enjoys coffee.
We promise to bring you the highest caliber ice to your door. We start by using an advanced 7 stage water filtration system to remove all impurities from the water. We then take a lot of time to produce our perfectly clear ice. Our ice batches are logged and recorded for compliance. You can find your batch number on your package.
Located in Santa Cruz, Companion was created in 2006 with the help of a supportive community and out of the love of hearty sourdough. In the early years Erin spent long days in the kitchen hand-mixing all of the dough, baking, packing and working the farmers markets. In 2010 Erin found a home for Companion and opened the Bakeshop doors on the Westside of Santa Cruz. For us, Companion Bakeshop is a love story. It is the story of a business that has so much heart and soul that it seems an anchor to our community.
Cowgirl Creamery makes cheese with heart. In 1997, we started with a dream shared between two college friends and business partners, Sue Conley and Peggy Smith: To celebrate organic practices and spotlight the craftsmanship of local sustainable agriculture in Marin and Sonoma counties. Today, we’re carrying the torch of the food revolution that started in our backyard. Organic. Farm-to-Table. Delicious, award-winning cheese. It’s in our DNA. And it defines our famous creations, including the beloved triple cream Mt. Tam.
Cream Co. was founded in 2016 to even the playing field between mainstream and farm-direct distribution. They source meat and forge partnerships that value quality over quantity, flavor over convenience, and transparency at every step. Today, Cream Co. distributes, directly markets, and directly invests in over 20 sustainable, regenerative and family-owned farms. They have built a team of industry veterans who care deeply about preserving the Bay's food community, and they continually invest in their processing facility to deepen their roots in Oakland.
I'm Michiko, the owner and head chocolatier of Deux Cranes. I'm a fourth generation Japanese-American who grew up traveling the world and my dream is to connect people through my art—which is chocolate and other treats. Deux Cranes creates chocolates and confections for the adventurous, curious, and passionate consumer. Our chocolates go beyond traditional dark, milk or white chocolates.
Once upon a time, and again and again, we gathered around the old kitchen table and dreamed of starting a business that would allow us to work together as a family. The business would be guided by the qualities of wisdom, wit, and kindness, rooted in the community that has nurtured us all our lives, and dedicated to producing goodness. After a world-wide search, we found our brewmaster, Michael, who shared our quest for excellence and elegance and also had deep roots in Santa Cruz. We respect tradition but are not constrained by it. Irrespective of style, all Discretion beers have a recognizable, essential quality that draws people to them. We are also the first Santa Cruz brewery to invest in solar power, harnessing the power of the sun to brew our beer.
Husband-wife team, Anjan and Emily Mitra, owners of DOSA, share a passion for the rich diversity of Indian cuisine and culture, which defines the experience they’ve created at their restaurants. DOSA is a renowned, San Francisco dining institution serving innovative and authentic South Indian cuisine with a world-class spice-driven cocktail program, and well thought out wine list paired for Indian flavors.
In 1920 SAPAR is established in Meaux, France. Through the years, SAPAR specialized in what it did best: Pâtés, leading to acclaim all over Europe. Fauchon in Paris, as well as the finest Gourmet Stores and Chefs all over Europe, were using SAPAR’s products.In 1985, Jean Claude Augé decided to establish Fabrique Délices to bring a major improvement to the American market. The two key ideas behind his philosophy were: Outstanding and consistent quality and unique and eye catching presentations. Fabrique Délices broke ground in 1985 in San Mateo as the United States subsidiary of SAPAR. With an extensive product line that includes blood sausage, duck confit and country pâtés, Fabrique Délices produces over 3,000 pounds a day. Among Pâtés, Mousses, Saucisson Sec, Magret, Duck Confit, Rillette, Garlic Sausage, Merguez, Saucisse de Toulouse, Boudin Noir, Boudin Blanc and other Specialty Foods.
Fantasia features some of the best coffee and tea beverages of Asian cuisine. It started in Cupertino and has been a hit and expanded to several more stores across the South Bay Area.
Walk through our doors and it feels as if you’ve entered a secret world of meaty wonders. The aroma of a crispy-skinned pork roast fills the shop, inviting you to try a bite. Our cases are filled with pâtés, salumi, sausages, roasts, and terrines–and when the meat counter crew offers you a slice of the fennel-flecked Sbriciolona and a piece of headcheese, it’s hard to say no.
Using French recipes and techniques, Fleur de Cocoa offers a variety of traditional French mousse cakes, tarts and pastries, as well as fine teas by Harney and Sons, coffee and espresso drinks with Verve Coffee Roasters beans, petits-fours, wedding cakes, favors, and hand-crafted chocolates.
National Award Winning Family owned and operated butcher shop since 1970. Specializing in custom cut meat & Award winning Smoked Meats, including, 30 Varieties of Sausages all made in house, Bacon and Awarded Best Ham in the United States! We have a full Deli on the premise that will make your mouth Water! 5 Unique and Amazing Marinades on Skirt Steak, Tri-Tip & Chicken!
GirlzWurk has come up with a unique solution for bee infestations in our South Bay community! When you call them to remove your bees, the bees are not just removed, they’re taken to a foster family in the local area. Foster families adopt the beehive into their backyards and allow space to repopulate a declining piece of our ecosystem. In addition to saving bees, GilrzWurk makes the most delectable microbatched honeys from these foster bee populations. Enjoy some delicious GirlzWurk honey in your next order while supporting the fragile bee population in our area.
The Gizdich Ranch is in the "core" of Watsonville's apple country on picturesque Peckham Road. This 4th generation, family owned and operated, agricultural business is testimony that what made America great is still viable. People who visit seem to realize how rare a successful business such as this are these days.
Mikayla, Gunnar, and Gavin are the 4th generation Glaums involved in the business. The three of them uphold quality control and compliance, while running the daily operations on the farm, in the egg processing room, and in the barn store. They have an eagerness to continue the legacy of the business, while making it their own
Opened in Mountain View, California, by Peter Taber and his family in 1974, Hobee’s menu of fresh and healthy entrées was so successful that Hobee’s expanded to five Silicon Valley locations. Hobee’s has attracted a devoted following of everyone from local students to tech titans, who flock to the California restaurant for its famous burgers, blueberry coffeecake, and breakfasts, which have earned it countless “best breakfast” awards.
To us, if food isn’t delicious, it doesn’t matter how healthy it is. That’s why we only make plant-based foods you’ll love, whether you’re a meat eater, a vegan or anything in between. The Hodo team works hard every day to create the most delicious foods imaginable. And while our flavors are rich and complex, making lunch or dinner with Hodo is simple. Just pop open a package, and you'll have an amazing meal in just minutes (if not seconds!).
Before she was the founder of Homeroom, Erin Wade got home from a long day as an attorney when she was hit with a craving for mac and cheese. She pulled out her dad’s family recipe and started cooking. That homemade mac changed the course of her life — and others’. It was truly a labor of love — Homeroom opened its doors on Valentine’s Day 2011 in Oakland with lines out the door. It’s become a favorite eatery among Bay Area locals and visitors alike, serving up made-to-order mac and providing a different way of doing business.
Impossible Foods began in 2011 with an ambitious goal: to drastically reduce humanity’s destructive impact on the global environment by completely replacing the use of animals as a food production technology. We intend to accomplish this mission within two decades by creating the world’s most delicious, nutritious, affordable and sustainable meat, fish and dairy foods directly from plants.
Eurydice Manning started James and The Giant Cupcake in the summer of 2008. She had always dreamed of starting her own business and most importantly, putting the magic back into food. Never letting this dream die, a trip to NYC to visit her best friend sparked an interest. There was a certain childlike excitement that she saw with people eating cupcakes that no other food had done. She wanted to bring that excitement back to the Bay Area, specifically Oakland, her hometown. She went back to the Bay Area and set her dream in motion. The outcome: Bringing the finest, freshest ingredients from local farmer's markets and using sustainable ingredients in her cupcakes. Eurydice thanks her grandmother for teaching her what a cake should taste like- 'Moist!' She hopes that you can taste that tradition in every bite.
When we told people we were going to ride motorcycles from Argentina to Alaska they said we were nuts. When we said we were going to create a whole new ketchup experience, again they said we were nuts. Along the way, the two friends cooked and made Judge Casey’s Ketchup, a recipe that had been handed down in Peadar’s family from his grandmother. It is a natural recipe with clean simple ingredients. They don’t like processed foods and especially dislike condiments with additives, preservatives, weird chemical sounding ingredients, high fructose corn syrup and any other JUNK!
juice co. LG was founded on the standard that health should not have to be compromised in today’s fast-paced lifestyle. In fact, it should be more convenient than ever. Juice co. LG is a hyper local juice shop focused on plant-based, organic options that will nourish your body.
Los Gatos Coffee Roasting Company has been specializing in sourcing and roasting the finest coffees of the world since its inception in 1982. As an independent craft roaster pioneering in the specialty coffee industry, the Roasting Company is known for setting high standards with its award-winning coffees. In the past, the coffee shop has hosted Saturday night concerts and open mic nights.
We’re the ladies of Maker, here to serve up award-winning wine for discerning palates and the good of human kind. Alcohol laws dating back to prohibition make it difficult for small wineries to get their wines to people like you — we’re here to change that. Now you can enjoy award-winning wine from small producers — shipped directly to you in svelte, sexy, single-serving cans. We started Maker to offer premium wine sans the snobbery. To highlight interesting varietals crafted by award-winning small producers. To tell the story of the producer that hand crafted your wine. And to package up “wine for one” in earth-conscious cans. Because we believe high-end wine isn’t just for the wealthy, distribution shouldn’t just be for the big guys, and great stories—like great wines—are meant to be shared.
Manresa Bread is a neighborhood bakery founded by Partner and Head Baker Avery Ruzicka, a 2020 James Beard finalist. Conceived in the kitchen of Chef David Kinch’s three-Michelin-star Manresa restaurant. Ruzicka mills 90% of the—primarily local—grains in house on 40” New American Stone Mill; sources high-quality artisanal and local ingredients; employs time-honored baking techniques; and uses natural fermentation processes to create a rotating selection of sourdough loaves and sweet and savory pastries.
At Marin French we’ve been passionate about cheesemaking since 1865. So, in 2015 we’re taking a look back over the 150 years we’ve spent here at Hicks Valley Ranch making our original, handcrafted soft-ripened cheeses. While honoring our tradition we celebrate the innovation and exciting awards our company is enjoying today.
Marin Kombucha was founded in 2015 by two brothers who were set on brewing the finest small batch Kombucha on the commercial market. We are ideally nestled between Napa Valley and San Francisco (Marin County!) where we happily brew the highest quality Kombucha, an ancient fermented and naturally carbonated tea. After years and years of his friends and family enjoying his unique and palatable fermented tea, he finally decided to give it a try (with a push from his younger brother) on a broader scale. What started in 2015 in a small commercial kitchen has slowly turned into our fully built out 7,500 square foot brewing facility distributing from coast to coast.
Monterey Fish Market, founded by Paul Johnson and Joan Steele in 1979, is based in San Francisco, California. They do their best to bring you the freshest seafood, captured and handled with care and respect. They have been setting the standard for quality and service since 1979.
At Mutari we begin by sourcing ethically traded fine flavor cacao beans directly from the farm & make all of our small batch craft chocolate in house. After hand sorting & stone grinding the beans, we make true to origin dark chocolate to enjoy in all forms.
We are a brother-sister duo that has always had an akin enthusiasm for food. After years of watching cooking shows, building up our gastronomic knowledge, and "test-kitchen-ing" bold and unique things, we started our own food venture. Creating unforgettable dishes for our loved ones has always been our goal; now we have the chance to bring something new to your table!
Oren Dobronsky worked in the technology sector but found one thing missing from the Bay Area restaurant scene: A big plate of authentic, creamy hummus – with fresh pita & mediterranean salads – just like back home in Tel Aviv. Thus, Oren and his wife Nancy opened Oren’s Hummus. With the success of the first location, Oren and Nancy decided that the lively casual concept should be expanded. They formed another couple and together the two couples have grown the little shop on University Avenue in Palo Alto into a Bay Area favorite.
In the late 1970's, Larry and Shelly Pearson were living in the Monterey Bay area with their two daughters, Stacy and Cara. Looking for a sustainable way to support their young family, they came across a small cookie store in downtown Carmel and were immediately interested in the concept. Shelly's artistic creativity paired with Larry's entrepreneurial spirit gave the Pearsons an opportunity to create something special.
In 2005, Annie and Craig Stoll annexed the space next door to their James Beard Award winning Delfina restaurant fulfilling a long time dream of bringing Neapolitan-inspired pizzas to San Francisco. The 600 square foot space was an instant neighborhood hotspot, and Pizzeria Delfina became the "darling of the San Francisco food scene." Since then, Pizzeria Delfina has opened four additional locations across the SF Bay area. Pizzeria Delfina is now seen spilling out crowds of Delfina fans onto the sidewalk as they wait for a seat.
Our family’s goal was to create something that would combine our mutual appreciation of farm fresh food, our love for the land where we were raised, and our desire to keep our family’s legacyalive for future generations. The dream was realized in August 2000, when the first wheels of Original Blue, California’s only classic style blue cheese, were made.
Pop & Bottle is based in San Francisco and was born from our discovery that delicious taste and health are not mutually exclusive qualities in food. For us, this revelation came in the form of pure, organic almond milk. We are now on a mission to bring this honest almond milk to a wider audience - with the aim to offer a simple measure towards a balanced and healthful lifestyle.
Carol LeValley & Josh Harris started Rustic Bakery on a whim in 2005. The couple found their passion for baking in a simple sourdough flatbread cracker that Carol would whip up for friends. They stopped at the San Francisco Ferry Building outlet of Cowgirl Creamery, and mentioned to owners Sue Conley and Peggy Smith that the cheeses deserved artisan crackers. The Cowgirls bit, literally, into a sourdough flatbread and immediately placed an order for 50 cases.
Shared Cultures is a small business in San Francisco naturally fermenting alternative soy sauces, misos, and seasonings. Inspired by traditional fermentation practices, we are reimagining our cultural food traditions with a modern approach. Our not-so-secret ingredient? Koji! A magical fungi capable of transforming flavors, making our products the ultimate versatile ingredient to any dish.
Our food is local and seasonal – we have always taken great pride in showcasing our Santa Cruz area farmers and purveyors. Our chef aims to let the colors, flavors and textures shine on the dish with little manipulation by the kitchen. The result? Beautiful, simple and delicious food.
Spiced Artisan Nuts are made with the freshest ingredients. Naturally gluten and vegan free. Full of Super Spices that assist with metabolism, digestion and memory. Spiced Artisan Nuts are handmade and creatively packaged to be shared and received. A diverse fresh nibble for the elegant cocktail party, hostess gift, favorite picnic spot, or next outdoor adventure. Great with hand crafted cocktails, your local brew, or any of your favorite California wines!
St. Benoit (“Ben-wah”) Creamery’s roots are in California. We've always been influenced by California’s amazing food scene. Sonoma County pasture-raised dairy, fresh local fruit from the farmers market (where we started), and the global flavors shape how we do things. If you’ve ever visited San Francisco, you might have seen us at the farmers markets when we were still in the ceramic crocks. Since then, we've been striving to bring the real food, real good yogurts to more food lovers across the West.
Stepladder Ranch is in Cambria, CA and was founded in 1871 and has been family-owned and operated for three generations. In addition to our farmstead creamery, we raise old spot heritage pigs for pork and grow Haas avocados, a wide variety of citrus and rare subtropical fruits.
Straits is a Modern Singaporean Restaurant and Lounge. Our menu explores and merges culinary influences from around Southeast Asia to derive a fare that is unique and complex in its fragrances and flavors. We're excited to partner with Locale to show you how the different combinations of Singaporean cuisine complement each other by ordering dishes to share. Enjoy!
Sweet Diplomacy is a 100% gluten-free bakery specializing in special diet-friendly baked goods with many dairy-free, paleo, and vegan options. Everything is hand-made from scratch in small batches with exceptional ingredients. Sweet Diplomacy's mission is to bring people together to celebrate world flavors and inclusive tastes.
Temujin foods were born from personal motivation to solve the dinner dilemma for our family. We were busy parents of three who found it hard to have a home-cooked meal for our family. We knew that we couldn't rely forever on take-out or frozen food options with all the preservatives. On dedicated weekends we would make dumplings and share the extras with our friends and neighbors. Soon the whole neighborhood fell in love with them.
Our food philosophy is to eat whole, unprocessed, nourishing foods. So we only use the best quality ingredients, straight from nature – and make the most nourishing and delicious nut and seed milks. Three Trees is the brand you can trust and rely on. Each bottle of Three Trees is the result of hundreds of hours from our team. We believe it’s important to nourish your body with fresh, whole foods.
While working in the best Michelin Star restaurant kitchens, including The French Laundry, Chefs Jason McKinney and Tyler Vorce loved incorporating truffles into their dishes. Sarah, who worked the front of the house at TFL, shared the Chef's love of truffles. Together, they were in awe of how one dish, made with fresh truffles and a few simple ingredients, could create special, ever-lasting memories for diners. The Chefs conceived and launched Truffle Shuffle as an honest truffle company to provide the finest truffle products and consciously sourced and traced fresh truffles. It is our mission to personally source the best-in-class truffles and create the finest truffle products in the world. We also serve and support our community by volunteering and donating a portion of our profits to 1% For The Planet, with hope of solving the world's problems, one truffle at a time.
While much has changed over the last seventy plus years, more has remained the same. The cultures, the care, the personal hands-on techniques, even the old curing rooms are the same. But most of all, the quality is the same that brought discriminating customers through the creamery doors all those years, and continues to make the little building on Second Street East a special stop for those who demand the finest. And we still make our cheess by hand in our founding building just off the Sonoma Plaza.
California-inspired Jewish deli food with roots in tradition and an eye on the future; for Jews who like food and food lovers who like Jews. We make nearly everything in house at Wise Sons, using the best ingredients we can source. All of our baked goods are made at our offsite bakery kitchen.
A & A Organic Farms sells and markets certified organic produce, representing small to mid-size farms. With over three decades of experience serving farmers, we specialize in sales and distribution, assist growers with crop plans, package design, and marketing strategies.
ALBA’s mission is to create economic opportunity for limited-resource and aspiring organic farmers through land-based education in the heart of the Salinas Valley. ALBA provides these farmers with land and 5 years of farmer education and enterprise development. Here, beginning farmers learn about proper farming techniques, business planning, and marketing. Typically, more than 30 farmers cultivate an array of fresh, organic vegetable crops.
Hank and Ellen Brokaw started their own farm back in 1967 and specialize in growing avocados. They intensively farm their orchards, individual tree by individual tree. After harvest, they vet each individual fruit, prepare it, and fast track it to Locale. The Brokaws’ stellar avocado quality has earned their avocados table space at some of the best and most well regarded restaurants in San Francisco.
It all started with a quarter-acre of strawberries founder Dale Coke planted on his property in Watsonville, California in 1980. Interested in organic farming for its environmental and social impacts, he was one of the founding members of the California Certified Organic Farmers, the first USDA-accredited organic certifying agency in the United States. By 1981, Coke Farm became a CCOF certified farm, supplying the nascent demand for organic produce that blossomed into a movement.
Corvus Farm is a small operation in Pescadero, California, dedicated to bringing customers the highest quality products while ensuring our farm animals are treated as partners in our endeavors. We raise pastured chickens, ducks, and quail for beautiful eggs. And we raise niche game animals for meat. We follow organic practices as we dedicate ourselves to regenerative agriculture.
ary Keehn, a self-proclaimed “serious hippie” and single mother of four, lived in a different world. In search of healthy milk for her children, Mary noticed a neighbor who had goats for brush control. She asked her neighbor if she could buy two of her goats and the neighbor replied with a grin, “Honey, if you can catch ‘em, you can have ‘em.” So a determined Mary went out with grain each day and eventually lured her first two goats: Esmeralda and Hazel. Those two goats turned to four and pretty soon Mary had, well, more. A lot of goats means a lot of milk, so Mary tried her hand at making cheese.
We provide the best wild mushrooms, fresh truffles, caviar and vanilla beans to the top Michelin Star restaurants in San Francisco and the bay area.
Fogline Farm has been in operation since 2009. In 2009, Johnny Wilson began leasing a beautiful 40-acre apple orchard in the Soquel hills above Santa Cruz. In 2010, Caleb Barron and Jeffrey Caspary joined the team. For 4 years, the farm grew in abundance as pasture-raised broilers fertilized the vegetable fields. Egg laying chickens and heritage hogs roamed the orchard keeping it clean of weeds and pests while fertilizing the trees. Fogline managed a CSA and grew their farmer's market presence. In 2014, the historic 100-year old Manildi Ranch was sold and the original family moved away. And so did Johnny and Jeffrey. Caleb took over ownership and management. The integrated management continued, but with the new owners arriving and a need to expand the livestock program, the need for a new property was on the horizon.
Full Belly Farm is a certified organic farm located in the beautiful Capay Valley of northern California. We are committed to fostering sustainability on all levels, from fertility in our soil and care for the environment, to stable employment for our farm workers. We strive to be good stewards of this farm, so that this generation and future generations may continue to be nourished by the healthy and vibrant food that we produce. Our farm has been certified organic since 1985, and we strive to continue to support local food systems and create a strong local food economy.
Happily located in the Valley of Hearts Delight since 1945 and nurtured by five generations of the Cosentino family, the farm has been called “ The Secret Garden” by the San Jose Mercury News. We have fruit year round and care for more than thirty types of peaches, including some old fashioned varieties that are truly fabulous. We also grow a diverse array of plums, prunes, nectarines, apples, apricots, figs, bush berries, persimmons, grapes, and more. Because of our warm days, cool nights, and the most fertile soil in California, the fruit grown here is mouth watering. We pick our fruit fully ripe, much riper then commercial growers giving our fruit the flavor it was meant to have. Our farming practices are traditional and environmental, and we are the last working orchard remaining in San Jose. We are thrilled to be part of the Locale network, and can also be found at our roadside farmstand at 4977 Carter Avenue in San Jose. Also on facebook at /CosentinoFamilyFarm and Instagram @CosentinoFamilyFarm.
At Journeyman Meat Co., we want you to know exactly where your meat comes from. We source our meat from farms that meet the industry’s highest standards. We can ensure that our handcrafted meat products come from quality sources, some right here on our estate pasture in Healdsburg, California, and our butcher shops feature meat from farms and extraordinary meats from across the West Coast. Just as our grandfathers gave their animals good food, clean water, and fresh air, our heritage breeds are fed an all-natural, vegetarian-based diet.
Celebrating sustainable, organic food and community through CSA, farmers markets, educational programs and seasonal festivities since 1995.
We are proud to be a certified organic by CCOF, one of the nation's oldest and respected certifiers. We diligently practice regenerative farming techniques including strict crop rotation, high crop diversity to support beneficial insects, and grow with absolutely no GMOs. We grow with bees in mind, and include practice that help support natural bee health along with our onsite hives. We are passionate about feeding people. Growing certified organic food for our community, creating the foundation for a strong community and a diverse and vibrant food scene in Santa Clara County. You can find our produce through 6 South Bay Farmers Markets, our year round CSA program, several produce retailers, and the South Bay's best restaurants.
The cows graze on the sweet grasses of Western Marin and Sonoma Counties in Northern California at the twelve family farms (including the Straus Dairy Farm) that supply our milk. These pesticide-free organic grasses which thrive in the mild coastal climate, are rich in beta-carotene, giving our dairy products their rich and unique Straus flavor. The cows are never treated with hormones or antibiotics.
Terra Amico Farms was started of a new desire to get our hands in the dirt and grow our own organic vegetables for our family and friends. After sharing our heirloom tomatoes with local chefs and neighbors, we received many requests to purchase our tomatoes. The farm was born. We now supply over 50 varieties of heirloom to local restaurants including Flowers and Hero Ranch. We also have an honor cart on the farm where people can come and purchase fresh, organic tomatoes 7 days a week.
Terra Firma, rare among California farms today, is as much about people as it is about produce. Our farm supports dozens of employees, some of whom have been with us since the beginning. People become part of the farm and their personalities come to define their jobs. They have been essential in making our farm what it is today.