Our buyers visit farms, docks, and bakeries every week so the shelves stay tight, seasonal, and worth the trip. This is the live inventory — what is in stock today and what gets restocked on which day.
Each one was on a regional farm 36 hours ago. We do not buy from holding warehouses, so what you see is what we have. When it sells out, we wait until next week.
We work whole-animal with three pasture farms inside a 60-mile radius. Our butcher breaks down the carcass on Tuesday and dry-ages roasts in the back. Tell us how you want it; we will trim it your way.
Olive oils pressed by people we know, vinegars aged in oak, salt cured by hand. Our pantry buyer travels twice a year and brings back what we cannot find anywhere else nearby.
Naturally leavened. Three-day cold ferment on most loaves. We bake what we expect to sell, then go home — when the rack is empty, it is empty. Preorder by 6pm the night before to reserve.
Same-day delivery in twelve neighborhoods. Pickup is always free. The minimum order for delivery is $35 — most people are well past that on produce alone.
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