|Zingerman’s Anniversary Sunday, March 15th
Bellstone Toffee – 11am to 2pm
Zingerman’s Bakehouse – 11am to 2pm
Zingerman’s Coffee Company – 12pm to 3pm
Zingerman’s Creamery: – 12pm to 3pm
Zingerman’s Candy Manufactory – 11am to 2pm
American Spoon Cherry Berry Spoon fruit / Black and Blueberry Spoon Fruit
Justin and Ari’s relationship goes back almost as far as their love of amazing food does. We’ve been blessed to have American Spoon make these fine ‘Zingerman’s exclusive’ spoon fruits for many years now. Made without granulated sugar, these preserves have an amazing fresh berry flavor we’ve come to know and love.
Ortiz bonito del Norte tuna
Our all time favorite tuna made by a 5th generation tuna-canning family in Spain. We sell lots and lots every year, and for good reason, it’s simply delicious. Take one home and taste the difference for yourself.
Mahjoub Traditional Harissa
Majid and Onsa Mahjoub are great friends of ours. Their products are some of the tastiest and most traditional Tunisian products we’ve tasted. Harissa is a spicy hot spread of dried chiles, garlic, tomatoes, caraway, coriander and extra-virgin olive oil. You can get busy in the kitchen mixing harissa with eggs, with potatoes, with couscous or whipped into a fresh vinaigrette for salads. Goes great on grilled meats or simply on some of your favorite bread with olive oil.
Alziari Olive Oil 1L tin
A staff and customer favorite, this blended oil from Nice, France, will soon become one of your favorites too. Its fruity and buttery flavor pairs beautifully with vegetables, is delicious to just dip bread in, and makes for an exciting addition to your grilled meats.
Valgiano Olive Oil
Year after year, this has been one of Ari’s favorite olive oils, an old standby that is sure to never disappoint. This award-winning oil hails from a 16th century Tuscan estate located on Lucca’s north coast that’s been restored to its ancient glory. Made predominantly of Frantoio olives, the oil is gorgeous: lush and golden-green with a gentle spiciness and a hint of artichoke.
Made from Banyuls, the famous fortified wine of the Pyrenees region, aged for 6 long years. Subtly sweet, softly spicy, a touch of almond, a whisper of dark chocolate, a hint of aged sherry. Some of the smoothest, feathery fine flavors we’ve ever tasted in a vinegar. Ari’s favorite.
Koeze’s Peanut Butter
The peanut butter that’s become a legend. We found this one almost right next door in Grand Rapids, Michigan. Jeff Koeze sources incredible Virginia peanuts, brings them up north in 2,000 pound sacks, then blanches them to remove skins and keep them from going rancid (a common flaw in a lot of natural peanut butters). He roasts them in vintage coffee roasters, grinds them smooth, then adds a bit of salt. The result is not an air whipped, sugar filled concoction but a natural, intense, velvety, mouthwatering sensation. Get a couple jars, quick. Comes in Crunchy or Creamy.
Mark Snow’s Grade B Maple Syrup
The go-to syrup for Michigan breakfasts on those cold mornings. Made in Mason, Michigan, we have been carrying Mark’s family’s maple syrup for years. We like the Grade B for the depth of flavor and the wonderful mouthfeel. Try some on your next stack of flapjacks.
We’ve carried Franco and Rossella Boeri’s traditional pesto for well over a decade. It’s still the best jarred pesto I’ve had. It makes an easy, quick dish, added to pasta and topped with a lot of cheese like Parmigiano-Reggiano or Pecorino Romano. It’s also excellent as a spread on bruschetta, or served with a fresh warm ball of mozzarella and a perfect little tomato. Thanks to the quality of the basil and olive oil, it is, in my opinion, often better than homemade and substantially less work. To top it off, it lasts for ages, once opened and covered with a bit of olive oil.
Thursday Cottage Lemon Curd
A longtime Deli favorite that folks swear by, we import this lemon curd directly from England. It is the real thing. Perfect on cakes, scones, graham crackers or by the spoonful. Take some home before we sell out.
This ridged maccheroni displays an Italian family’s commitment to making the best possible pasta for over 80 years. They insist on using only the hardest durum wheat flour, extrude their pasta through bronze dies (which makes the pasta grip the sauce) & take their time drying the pasta. It’s a long-standing favorite of Ari’s. Enjoy a bowl of this traditionally made pasta from Tuscany!