Zingerman's | Food by Mail | Gifts & Sundries
home > AmaZing Deals
AmaZing Deals
Overstocks. Closeouts. And sometimes, a startling act of generosity.
Special Wynad Pepper
small estate black peppercorns with tiger like bite
Peanut Butter Chocolate Clusters
Made with America’s best peanut butter.
Aulente Olive Oil
NEW! A sincere oil from Sicily.
Handmade Mug from Pewabic
One fine stein. From Detroit’s fabled Pewabic Pottery.
Vecchia 20yr Old Balsamic
Something special.
Bagnetto Rosso Sauce
works in summer, too
Balsamic Barrel of 10yr Balsamic
Regularly $400, now on sale for $300!
Milk Chocolate Gianduja Bar
Regularly $25, now on sale for $12.50!
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Turning Beans Into Bars
Columbus was the first European to
experience cacao. He came across
it in 1502 on his fourth voyage to
the Americas, most likely in what
we now know as Honduras. History
has it that he paid little attention to
on special the brown beans. At the time cacao
$15.00
was consumed as a drink-beans
were toasted, coarsely ground and
then mixed with hot water, ground
chiles and toasted corn meal (as a
thickener). Seventeen years later
the conquering conquistador Cortes
came to the Aztec court of
on special Montezuma, where he discovered
that not only could cacao be
$13.00 consumed as a beverage, but that
cacao beans were also used as
currency. The image is too hard to
turn down-for the first time ever,
some Spaniard must have thought
on special
to himself, "money was actually
growing on trees." Cortes seized
$24.00 the moment, seized Mexico and
brought cacao back to Europe in
1528. More
Making More of Your
Food Thoughts on
on special Becoming A Mindful Eater
$29.00 - Look. I don't want to make eating
great food seem like some sort of
religious epiphany. I mean, it's
pretty clear in my mind, that in the
end it's really just food. In the
scheme of life there's lots of bigger
ethical issues; people struggling for
on special survival are hardly worrying
$60.00
whether the meal they've just been
served is flavorful as can be, nor
whether it was made to traditional
recipes. People who face hunger
every day, who fight to find food
for survival's sake need assistance,
support. More
on special So, What Is Great Flavor,
$14.00 Anyways?
- I like to have each eating
experience be something of a
voyage of discovery; lots of
interesting little notes peeping out
around the corners of my mouth as
on special
I eat. A full flavored food should be
like a good essay; it ought to have
$300.00 an intriguing introduction, a good
bit of body in the middle to keep
you going, and an engaging,
memorable finish (more about that
in a minute). Food writer and
coffee connoisseur Tim Castle calls
on special
it, "a string of sensations." It starts
with an enticing, sensual scent that
$12.50 beckons the eater, calling her
closer to an incoming indulgence
the way a great perfume pulls the
attractee toward the wearer. Then,
once the introductions are out of
the way, it continues into a series
of small, but succulent, little
interactions with your taste buds.
The more interesting little flavor
notes you find in the food, the
better the flavor. That is, is they're
in balance. More
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home > Monthly Food Clubs

Monthly Food Clubs

Zingerman's Food Clubs.
Great gifts that keep coming, month after month, so your sentiments aren't forgotten. Yeast In Bread: The
Untold Story
- When I tell folks that many of
Zingerman's breads are made
without the addition of commercial
yeast, they give me a bit of a
strange look. To many of them,
bread without yeast is
Zingerman's Z Club unimaginable. "Must be...matzoh,"
A gift for the adventurous eater: the z club. $175.00
I've heard more than once. But
there's a difference between
matzoh-which is unleavened bread,
and leavened bread made without
the addition of packaged,
commercial yeast. More

Zingerman's Monthly Rare Olive Oil Club Care and Handling of

"Best Overall" food club - Wall Street Journal
$125.00
Zingerman's Coffeecake Club
A food club for their sweet tooth.
Zingerman's Bread
- Before I get into this somewhat
touchy subject, let me say first and
foremost that bread is made to be
eaten. You're best bet is to buy
what you're going to eat in a day
or two and then come back for
more when you're done. If you
want to keep a loaf of Zingerman's
$99.00 bread for more than a few days,
your best bet is to freeze it. More

15 Things That Make for

Better Tasting Baked
Goods
Zingerman's Bread Club - 1. Butter Tastes Better
Monthly bread delivery, for the love of loaf. $60.00 You can't tell just from looking at a
cookie or a piece of cake whether
it's been baked with butter or
shortening. The bottom line on
baked goods' flavor is that butter
tastes better. It's also about ten
Zingerman's Coffee Club times more costly, so more and
more commercial bakeries are
Addiction by mail. $96.00 shifting towards less expensive
shortenings or margarine. You can
taste and smell the difference-pull
apart a Zingerman's Bakehouse
cinnamon roll and stick it right up
to your nose. The sweet, rich scent
Zingerman's Brownie Club of butter is right up front, followed
by the soft smell of the cinnamon.
a brownie a month keeps something away, i'm not sure what, Shortening, on the other hand, has
but something! $90.00 no aroma to speak of. Good pastry
should smell good. More

Zingerman's Bacon Club

First shipments resume in October. Reserve yours now. $99.00

Cheese of the Month Club

Reserve now! First fromages fly in October. $69.00

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home > Olive Oil

Which oil is best for you?

"The country's leading olive oil purveyor." Corby Kummer, Atlantic Monthly Magazine
To help you sort out what may
seem to be an overwhelming array
of olive oils, we've separated them
Italian Olive Oils into four categories, No one
category is "best." Rather, we
Oils from across Italy, including Sicily, Puglia, Tuscany, the Riviera and more. suggest you sample oils from each
of the groups - each can and should
take its turn on your table. I often
french olive oils have four or five oils at home, using
each where it will best fit the flavor
Many olive groves faded in Provence, eclipsed by vineyard plantings and vacation homes. Here are a of the finished dish. Different days,
few oils from makers who have stayed-or started-making the sweet, delicate oil the south of France is different oils. After all, you wouldn't
known for. drink the same wine everyday,
would you?

spanish olive oils

A finely edited selection of a few of Spain's best olive oils. Light &
Elegant

more great oils from other countries Best on salads, fish, seafood or any
dish that requires only subtle flavor
Greece, South Africa, New Zealand, Chile & Australia. enhancement.
Try Roi or Alziari

california olive oils

During the last decade a whole new energy and enthusiasm for pressing great oil has emerged in Buttery & Silky
California.

Olivey, fairly soft, buttery. Great on

gifts of olive oil salads, vegetables and grilled
chicken.
Gift boxed collections of great olive oil, plus our much-lauded olive oil club. Try Castelas, Savignola Paolina,
Maussane-Les-Alpilles

Assertive but
Smooth

Emphatic, fruity (like an olive),

green, a hint of pepperiness at the
back of the tongue. Wonderful on
bitter greens, pasta, drizzled into
soups, stews onto grilled meats.
Try Morgenster, Olave, Tenuta di
Valgiano, or Podere di Pillore

Rustic & Fruity

Oils that pack a punch. These are

my personal favorites, but they
aren't for everyone. If you like your
oils with distinctive, deep, earthy,
grassy flavors, try one of these.
Marta's Oil, Moleon, Zingerman's
Oil, Pasolivo, or Yellingbo

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home > Vinegar

Tradtional, naturally converted, well-aged vinegars. Trying, Buying and

Enjoying Better Vinegar

How do most people in the food

balsamic vinegar business choose which vinegars will
Small batch, extra aged balsamics from Modena and Reggio-Emilia in Italy. go onto their shelves? In our
experience they often start with the
appearance. Nice bottle? Nice herbs
inside? They'll take it. We've found
beyond balsamics that all that's likely to get you is a
Barrel-aged wine and fruit vinegars from Europe and North America. nice centerpiece for your dining room
table. What we want in a vinegar is
what we want in all of our food: flavor
and integrity. How do we find it?
gifts of vinegar
Sweet and sour sentiments. 1. Was it made from great wine?
The better the wine, the better the
vinegar. The best vinegars of all are
vinegars made from varietal wines.
Check out our vinegar list and you'll
see some pretty well-known names:
Cabernet, Cava, Chardonnay and
Sherry.

2. Was it converted naturally?

The slower the conversion from wine
to vinegar the better it'll be. If you're
looking for superior vinegar, you want
one that's been made using the
traditional, all-natural Orleans
process.. Skip the stuff made using
the all-too-common industrial
shortcuts. We want the old-fashioned
stuff. Wooden barrels are partially
filled with wine. Holes are drilled to
allow air to move naturally through
the barrel. Bacteria known as
"acetobacters" convert the alcohol in
the wine into water and acetic acid. 4
to 6 weeks later you've got good
vinegar. The flavor is fuller, it's
smoother, and it just plain tastes
better.

3. How long was it aged?

The longer the aging, the better the
vinegar. As in the crafting of great
bread, well-aged cheddar, and so
many of the world's best foods, time
is a critical ingredient. How long has
most vinegar been aged? Not very.
Check our vinegar list and you'll find
most everything we've got has a
minimum of six months in wood.
Why? The longer the aging, the
smoother the flavor, the softer the
edges, the more enjoyable it is to eat.
Many have six years, some 25, 40,
even 200 years of aging.

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home > Cheese

Lovingly Matured By Our Full Flavor Fanatics Six Steps To Selecting

Superior Cheese

1. Go for Flavor First

Gift Boxes of Cheese For me, as always, flavor comes first.
Hand cut and air shipped to cheese lovers all across America. At Zingerman's, we want the stuff
that's so savory and so delicious that
you can't help but shake your head
with amazement after eating even the
Zingerman's Creamery Cheeses thinnest sliver. Why would anyone
Made by John Loomis in our own Ann Arbor creamery. want anything else?

2. Stick to Traditional Cheese

American Beauties These days, doing things the old-
fashioned way is hardly the norm;
The undiscovered artisan cheeses of North America. finding traditionally made cheese is
often a challenge of significant
proportions. But hey, it's a challenge I
relish. What I'm talking about is
British Cheese cheese made much as it was a
Selected just for us by Randolph Hodgson & crew at London's famous Neal's Yard Dairy. hundred years ago, long before fancy
looking factories messed with old-
time flavors and textures.

Dutch Cheese
3. Take Home Hand-Made Cheese
Featuring the single cheese of Holland. Ninety nine percent of the cheese you
see on North American store shelves
these days is made in factories, using
French Cheese modern, hands-off, cost-saving
techniques. Though the results may
Well crafted cheeses from some of France's finest small producers. look fine, the flavor of these
commercial candidates is almost
always severely lacking. I
wholeheartedly believe that hand-
Italian Cheese
made cheese is almost always going
Here's where you find our select Parmigiano, our most popular cheese. to be more flavorful.

4. Request Raw Milk

Mountain Cheeses A hundred and fifty years ago all
cheese was made from raw milk.
Full-flavored, extra-aged cheeses, cut by hand to order.
Today this has become a real rarity.
Less than 20 percent of France's
cheese is still made from raw milk,
Spanish & Portuguese Cheeses and the stats decline from there as
you move through the rest of Europe
A few cheeses that rarely leave the Iberian peninsula tasting this good. and North America. Instead, most
modern cheeses are made from milk
that has been pasteurized—heated to
Handmade Butters kill bacteria. The process was a boon
for liquid milk sanitation but a real
A few great, traditional butters from Europe & America. problem when it came to crafting
flavorful cheese. While there are
certainly exceptions, the most
flavorful cheeses are still, more often
than not, those made from
unpasteurized, raw milk.

5. Choose Cheese from the Right

Region
Call this geographical correctness if
you like. But unlike the excesses of
political correctness, this isn't just
about language; the source imposes
its mark on the ultimate flavor of the
cheese. Look at it like this. As an
agricultural product the flavor of a
traditionally made cheese is
completely contingent on the area in
which it was made: the soil, the
minerals, the geology are all unique
to each area. The plants, which grow
in that self-same soil, are being eaten
daily by local dairy herds.

6. Get It Cut to Order

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It's not that I'm down on

convenience. It's just that I know I'm
more likely to get a tastier piece of
cheese if the person behind the
counter cuts it especially for me. Hey,
everybody likes to feel special, right?
But seriously, the bigger issue is that
cut-to-order cheeses will almost
always taste better than a wedge that
has been cut from the same wheel
but sealed in plastic for eons.

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home > Hearth Baked Breads

Plain and simple, we love everything

about great bread: we love to bake it,
Great loaves, all baked by us at Zingerman's. we love to eat it, we love to sell it. We
Featured as one of Top 12 "Best Mail Order Bread" sources in America. love that extra bit of enjoyment it
House & Garden magazine adds to the otherwise routine aspects
of daily life. And we don't ever like to
be without it.

Gifts of Bread 1. It's Full of Flavor

Great bread is all about flavor. Lots,
Gift boxed collections of our lovely loaves, ready to send to any kitchen in America. and lots of flavor. Flavor that fills your
mouth and lingers long after the loaf
itself is gone.
Original American Breads
Classic – and novel – American loaves. 2. We Count on Crust
Real bread has crust. It always has
and it always will. We work hard to
put real crust on each and every loaf
European Countryside Breads of Zingerman's Bakehouse bread. We
want a crust you can sink your teeth
Rustic, hand made, hearth baked loaves made in classic European styles. into, a crust that protects the inside of
the loaf, just like it was meant to.
Toward that end we bake almost all of
Jewish Breads our breads on the stone hearth in our
steam-injected ovens. For us, good
Made the way Jewish loaves were eighty years ago. crust is a must.

3. It's Made with Great

Sweet Specialty Breads Ingredients
A little bit of chocolate never hurts, right? You can't make great food without
great ingredients. It's often a surprise
to most people just how few
ingredients go into our Zingerman's
Special Bakes Bakehouse breads. Many of our
breads are made with nothing more
Unique breads with limited availability. Clear out your freezer and stock up on these while you can.
than flour, salt, and water. So these
few ingredients must be of the
highest quality. Our flours are
unbleached and unbromated. Our
water is filtered. Our salt is sea salt.

4. Time is on Our Side

You won't see time on the ingredients
list (though maybe it should be), but
one of the most critical components of
getting the full flavor we love is time.
Although it's an increasingly
expensive ingredient, we insist on
allowing ample time for our dough to
develop for a really long time. Some
loaves take up to 18 hours to develop
completely. Only with time do our
doughs get the opportunity to develop
the complex flavors that make good
bread such a treat to eat.

5. Bread That Tastes So Good You

Just Want to Eat It Plain
We set out to bake loaves that are so
good that people plan their meals
around the breads, instead of the
other way around. We want our bread
to be so flavorful, so aromatic, so
downright delicious that you'd sooner
skip the rest of the meal than be left
without the bread. No meeting or
meal at Zingerman's is complete
without bread. We hope it becomes
an essential part of your eating as
well.

6. The Only Taste That Counts Is

Yours: We Guarantee It
At the end of the day, the only taste
that really matters is yours. If you

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don't have as much fun eating this

bread as we do, we want to replace it
or refund your hard-earned money.

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home > Sweet Stuff

Sweet Stuff

More Baked Goods, Made by Zingerman's

Gift boxes of the breads & pastries that were rated No. 1 in America by Zagat's Online Sources, 2008.

Sweet Specialty Breads

A little bit of chocolate never hurts, right?

Chocolate Covered Things

Spanish figs. Calabrian clementines. California almonds. And more.

Confections & Truffles

Caramels, taffy, and other treats. Plus the best all-natural fruit gummis you've ever had.

Chocolate Bars
An edited selection of a few bars worth biting.

Honey
"To find our favorite monofloral honeys, contact Zingerman's." - Saveur Magazine

Jams, Preserves, Conserves

Great fruit preserves from Europe and America.

Licorice Lovers' Lair

Not for the faint of heart.

Sweet Sauces & Spreads

Featuring America's best peanut butter.

Hot Cocoa
Silky, sexy chocolate drinks.

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home > Edible Add-ables

The Real Story on Wild

Rice
- Although we've been selling it at
Zingerman's for years, it's only in
the last 12 months that wild rice
really stirred my culinary passions.
The tasty results of our far--and not so far--flung visits to small food makers. I started out to do a bit of
research, hoping to add a small
sidebar on the subject to
Zingerman's Guide to Good Eating
(my book in progress). More
tapas
A well-edited collection of open-and-serve delectables. Want to Improve The
Enjoyment of Your
Eating? Start by buying
preserved vegetables better ingredients.
- "I never said to anybody I was a
Pickled, sun dried or simply cooked and canned. brilliant cook. But my business
depends on getting great
ingredients. The people who
zingerman's house roasted coffee produce those ingredients allow
restaurants to keep going."
Featured as "one of the top four craft roasters in America." - Travel & Leisure Magazine Myrtle Allen, the woman behind
the revival of great cooking in
Ireland. If you were only going to
make a single change to your
slow dried pastas and rare grains shopping and eating routines, I'd
Hard-to-find, easy to cook. tell you to start out buy buying
better tasting raw ingredients.
Nothing-other than deciding to dine
only in four star restaurants-can
superior sauces improve the quality of your
The tastiest "fast food" I know. consumption and the enjoyment of
your eating more quickly. Sound
too good to be true? It isn't. For a
small amount of additional effort
cured meats and salami and a bit more money, you can
Cured and cooked meats from Europe and America. make an enormous difference by
taking this simple step. More

Guide To Olives
something fishy - The history of the olive is a long
Fine tinned fishes. Finally, some convenience food with real flavor. one, dating back to Biblical times.
The olive branch was the symbol
shown by God to Noah to indicate
the end of the flood. According to
sea salts, sugars & spices Greek mythology, the olive tree
was a gift from the goddess Athena
The great-tasting basic building blocks of your home cooking. to the people of Athens. In fact,
olive trees were cultivated in Crete
and Assyria over 5000 years ago.
varietal honeys And the olive itself has been eaten
and enjoyed by all the peoples of
"To find our favorite monofloral honeys, contact Zingermans" - Saveur Magazine the region for thousands of years.
Throughout the Mediterranean, the
olive has always been highly
valued; olive oil was used as fuel;
Olives as a preservative; as an analgesic;
Hand picked, naturally cured. and as a perfume. Olive wood was
used for construction and
decoration. More
jams, preserves, conserves
Great fruit preserves from Europe and America.

a small universe of tea

A finely edited collection of our favorite fine teas.

mustards
Magnificient mustards, clearing sinuses from Germany to Germfask.

more edible addables

The kinds of food you might not have heard of, but you probably don't want to miss out on.

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Hard goods closet

Books, dishes, soap, olivewood cutting board, hard-to-find knives, and more.

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home > Fresh Finds

Fresh Finds
The latest results of our travels. Fresh finds of great, old traditional foods (plus a few new ones). Caveats for the Careful
Bread Buyer
- One challenge with which we've
become intimately familiar over the
years at Zingerman's is the way
the marketplace will eventually
work to replicate anything it
Pofi Vinegar perceives to be "successful." The
A vinegar so secret it didn’t even have a name. $20.00 interesting part of this copying,
though, is that no matter how
much people say that they're going
to replicate the original, they
almost never really do. While it's
easy to say that something is "just
as good," it's very, very unusual to
Pickled Asparagus find anyone willing and able to do
all the work that's really required
New! Pickled asparagus from New York. $15.00 to make a product as good as the
original. What people will do is
replicate the superficial stuff: ad
copy, appearance, packaging. Of
course when you taste the stuff,
the flavor-which is what counts-it
consistently comes up far short.
Miller's BBQ sauce from Ohio And let's face facts, eating ad copy
New! Sweet little sauce from Ohio. $10.00 just doesn't quite cut it. More

Making More of Your

Food Thoughts on
Becoming A Mindful Eater
- Look. I don't want to make eating
Rangpur Lime Syrup from California great food seem like some sort of
religious epiphany. I mean, it's
New! Turbo boost for cocktails and more. $12.00 pretty clear in my mind, that in the
end it's really just food. In the
scheme of life there's lots of bigger
ethical issues; people struggling for
survival are hardly worrying
whether the meal they've just been
Cristal Peppers from Spain served is flavorful as can be, nor
whether it was made to traditional
New! The pinnacle of pepper eating. $30.00 recipes. People who face hunger
every day, who fight to find food
for survival's sake need assistance,
support. More

So, What Is Great Flavor,

Peanut Butter Chocolate Clusters on special Anyways?
Made with America’s best peanut butter. $13.00
- I like to have each eating
experience be something of a
voyage of discovery; lots of
interesting little notes peeping out
around the corners of my mouth as
I eat. A full flavored food should be
like a good essay; it ought to have
Merken Pepper from Chile an intriguing introduction, a good
The essential spice of Chile & the Mapuche. bit of body in the middle to keep
$10.00 you going, and an engaging,
memorable finish (more about that
in a minute). Food writer and
coffee connoisseur Tim Castle calls
it, "a string of sensations." It starts
with an enticing, sensual scent that
Barcelona Chocolate Bar from Vosges beckons the eater, calling her
One summer vacation alternative. $8.50 closer to an incoming indulgence
the way a great perfume pulls the
attractee toward the wearer. Then,
once the introductions are out of
the way, it continues into a series
Feta from Greece of small, but succulent, little
interactions with your taste buds.
A feta for all occasions. $11.00 The more interesting little flavor
notes you find in the food, the
better the flavor. That is, is they're
in balance. More

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Aulente Olive Oil on special

NEW! A sincere oil from Sicily. $24.00

Costa Rican Santa Elena

September 2008 Coffee of the Month, roasted by
Zingerman’s. $25.00

Gift Boxed Fresser Gingerbread Coffeecake

Back for Fall. $50.00

Seigneurs de Baux Olive Oil

New! First time in America. $40.00

French Summer Pudding

Mo’s favorite preserve. $24.00

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home > The Great Unknowns

The Great Unknowns

Old favorites, new stars, and a few things that defy classification.
High on Heavenly Honeys
- Up until a year ago, I don't think
"We really like their homegrown approach and locally-owned flavor, but we also love their
it ever dawned on me just how
excellent taste for unusual foods." little I understood about honey.
Faith Hopler, Apartmenttherapy.com Like almost everyone, I know I got
the basic mechanics of the stuff:
bees fly around to flowers to get
nectar, pick up pollen, return it to
the hive where they turn it into
honey. And of course I've always
known that bears like honey-like
Moutere Grove Olive Oil most every other kid in this
country, I read my Winnie the
Oil from down under. $35.00 Pooh. So, "Isn't it funny how a bear
likes honey. . . buzz, buzz,
buzz, . . . I wonder why he does?"
Tigger, you may recall, decided he
didn't like honey, but what can you
do? And before you give bears too
much credit for good taste, my
Mostarda d'uva recent research has taught me that
Snow cone sauce. $18.00 although Pooh didn't make any big
pronouncements, bears also like
eating bees. More

Want to Improve The

Enjoyment of Your
Zibibbo Grape Jam Eating? Start by buying
better ingredients.
Former wine grape with a new purpose. $12.00 - "I never said to anybody I was a
brilliant cook. But my business
depends on getting great
ingredients. The people who
produce those ingredients allow
restaurants to keep going."
Myrtle Allen, the woman behind
Wild Artichokes in Olive Oil the revival of great cooking in
The return of a favorite. $29.00 Ireland. If you were only going to
make a single change to your
shopping and eating routines, I'd
tell you to start out buy buying
better tasting raw ingredients.
Nothing-other than deciding to dine
Camargue Rice only in four star restaurants-can
improve the quality of your
Looking for something off the beaten food path? consumption and the enjoyment of
We've found some rare, almost-unheard-of red your eating more quickly. Sound
rice from the Camargue region in southern France $10.00 too good to be true? It isn't. For a
small amount of additional effort
that's really excellent. and a bit more money, you can
make an enormous difference by
taking this simple step. More

Guide To Olives
Square-cut Olivewood Board - The history of the olive is a long
one, dating back to Biblical times.
Tackle your serving needs with this elegant, rustic The olive branch was the symbol
and durable olivewood board. $55.00 shown by God to Noah to indicate
the end of the flood. According to
Greek mythology, the olive tree
was a gift from the goddess Athena
to the people of Athens. In fact,
olive trees were cultivated in Crete
Tea Rose Petal Jam and Assyria over 5000 years ago.
And the olive itself has been eaten
The most unique jam you’ll find on our shelves. $11.00 and enjoyed by all the peoples of
the region for thousands of years.
Throughout the Mediterranean, the
olive has always been highly
valued; olive oil was used as fuel;
Peppermint Rosebud White Tea Blend as a preservative; as an analgesic;
and as a perfume. Olive wood was
The best warm-weather, sweet-soother tea in our used for construction and
collection. $15.00 decoration. More

http://www.zingermans.com/Category.aspx?category=great_unknowns (1 of 2) [9/3/2008 7:28:26 PM]

 Zingerman's | Food by Mail | Gifts & Sundries

Vollkornbrot Loaf
Traditional wheat-free German bread. $7.00

Licorice Chocolate Bar

Chocolate and licorice, Italian style. $10.00

Sweet Yellow Brazilian Coffee

Most popular and Brad’s favorite. $25.00

Violet Mustard
A rainbow of mustards from western France. $12.00

Wild Fennel & Anchovy Condiment

Kick yourself now, not later. $13.00

Heather Honey with Whiskey

Scottish Highland honey, blended with Highland
whisky. $29.00

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