October Bread of the Month
Farm Bread

A French country loaf with a slight sour tang. We like the flavor of this bread best with an extra dark crust. Frank and Ari's favorite bread!

$3.50/ea.

Gabietou

A new addition to our cheese counter that is well on it's way to becoming a classic. A mixture of raw sheep and cow's milk from bearn, this cheese is luscious, melts in your mouth and finishes long and clean.

We can't get enough of this cheese! The tastiest Ossau cheese we've ever found. Made from raw sheep's milk — it's nutty, rich, mellow. Delicious at any age.

We've finally found a Comté that is the perfect fit for us. Aged by Marcel Petit at Fort Saint-Antoine in the Jura mountains, this Comté is well aged with a smooth, complex and long flavor. Selected especially for us, this is not your run of the mill Comté.

It's been a matter of some distress that the Banyuls is the only vinegar we carry from a wine producing nation as great as France. But now we have two more! Converted using the traditional Orleans method and aged in oak barrels. Very small production from sunny Languedoc Roussillon. We have Muscat Sec and Maury. You must taste them both.

El Galet Muscat Sec Vinegar - A very small production made of the dry Muscat grapes of the Languedoc Roussillon region of France. Converted into vinegar using the age old Orleans method and then aged outdoors in oak barrels. Dry, pleasantly tart with hints of honeyed sweetness and a very savory mouthwatering finish.
El Galet Maury Vinegar - Made from the Vin de Maury, a very, very small production wine of the Roussillon region of France. A sweet wine, somewhat between Banyuls and Port. Converted into vinegar using the age old Orleans method and then aged outdoors in oak barrels. It tastes fabulous! A complex sweetness balanced by a lively berry like tartness that makes it dance in your mouth.

Made for us by the folks at Columbus in the classic style of cured charcuterie from Lyon — this salami is testament to what you can create when good pork, seasonings and wine are slow-aged to perfection the traditional way.

From Eric Martin's estate in the tiny, tiny village of Tourtour, far in the north of Provence — this fabulous oil is herbal, fruity, soft as silk, with a little hint of pepper in the end, almost in tribute to Eric's Italian grandparents.

From Catherine and Jean-Benoit Hugues, this oil is made from classic Provencal olive varietals grown in the shadow of the magnificent castle of Les Baux. It has all the characteristic silkiness of an olive oil of the region with a little hint of green and pepper in the end to liven things up.