Bread of the Month!
Peasano bread

The traditional bread of the Puglia region of Italy. Pass it around the table for ripping and dipping in great olive oil, soup or pasta.
$4.50/each

Special Bread Bakes
Cherry pecan croissants — 5/2 & 5/3
Peppered Bacon Farm bread — 5/16 & 5/17
Black Olive Farm bread — 5/23 & 5/24
Pumpernickel Raisin bread — 5/30 & 5/31

A breakfast treat available 7am-11am, May only. A bowl of Anson Mills organics tone-ground corn grits with two strips of crumbled bacon, melted cheddar cheese, a dash of locally produced Clancy's Fancy hot sauce topped with two organic Grazing Fields eggs.
$8.50/each

You might think the name comes from the experience of tasting it, but Constant Bliss is named after a revolutionary war scout who was killed near Jasper Hill Farms in Vermont. This creamy, luscious cheese was created by the Kehler brothers to highlight the sweet rich milk of their very happy Ayreshire cows.

The first cheese that John Loomis, cheesemaker at Zingerman's Creamery, ever learned to make from a cheesemaker in Wales. Named after the mysterious and magical Red Dragon that lived in the nearby mountains, this cheese is made of the freshest goats milk, pressed lightly for extra creaminess and then rolled in tarragon.

A return to traditional cheddar-making from a producer that has been a mainstay of our cheddar selection for over a decade now. Made in January 2007 from the raw milk of a single herd of cows, this imposing clothbound wheel is the only one of it's kind in the state. Get a taste before it is all gone.

Another classic from Jasper Hills Farm in Vermont. Named after an old military road in the Northeast Kingdom, this cheese is made from the whole raw milk of Ayreshire cows. It has a pleasantly dry and crumbly texture that that turns creamy in your mouth with hints of nuts and grasses.

A tiny production of oil from an Australian family that does it right. The Melzer family's small trees and organic farming methods mean high flavor but not many olives — not even counting the ones the 'roos eat. A Zingerman's exclusive blend of five different olives originating from Italy, Spain and Israel, this oil is buttery and full of banana notes up front. It finishes with a spicy creaminess.

An homage from Joe Grilli to his grandfather, Adamo, who made this vinegar on their farm in Italy. Today, Joe keeps the tradition alive at the Joseph Winery in Australia. Made from the juice of Colombard grapes, cooked down over wood fires out in the open and then aged for more than five years, this vinegar has a rich, tangy, mouth-watering madiera taste that will liven up any salad.

From Ed and Liz Scott — a British couple who fell in love with New Zealand. They moved there, lock, stock and barrel and started producing this gorgeous emerald olive oil. Their love shows in their oil — a blend of classic Tuscan varietals. Winner of innumerable awards, Moutere Grove is softer, and perhaps a little more elegant than it's bold, green and peppery Tuscan counterparts. A must taste.

From a chef who has spent three decades writing and teaching about Asian food — these traditionally and painstakingly made curry sauces will form the foundation of many an authentic and quick, Asian meal. These are the best bottled curry sauces we've ever had!

Deli exclusive! In the States we call it cookie, in Australia they call it biscuit. It has been reported that they were made by Australian and New Zealand women for the Australian and New Zealand Army Corps (ANZAC) soldiers of World War I. ANZAC biscuits can still be found in Australian CR1M ration packs.

Ingredients: flour, real butter, organic rolled oats, muscovado brown sugar, flake coconut, corn syrup and baking soda.