Pasta, Spices, Sauces, Olive Oils, Vinegars, Mustards, Jams, Honeys, Grains, Beans… and so much more!
The Deli dry goods selection is full of the best ingredients we could find from around the globe: single estate olive oils, aged vinegars, small batch preserves made with real fruit, exotic and hard-to-find spices from the source, vintage tinned fish, the very best honeys and everything you’d need to make an outstanding pasta. Traditional and full-of-flavor are the criteria that we use when we search for new foods to stock our shelves with. Stock your pantry the next time you visit, and you’ll surely taste the difference in the next meal you prepare.
Products We're Featuring
This amazing deal only happens once a year. Up to 50% off our wide array of Balsamic Vinegar.
Weka Olive oil
In 2007, 1,400 trees were planted in the Moutere Hills outside Motueka, New Zealand. Today the fruits of that labor are evident in this exceptional tasting leccino and frantoio olive oil. Strong grassy flavors, with a touch of pepper and fruit. If you like Tuscan oils, you’re sure to love this! Ask for a taste.
Hillstone Olio Nuovo Olive Oil
Every year, olive oil enthusiasts can’t wait for the delivery of the olio nuovo. Being the first day of pressing, typically the flavors are bolder and notes are louder. It’s like playing music really loud with the windows down while driving on the highway. This years’ harvest from Hillstone lived up to the hype. A wonderful nose of raw salad greens, with a little pepper that turns into a nice warm cayenne pepper type finish.
Rancho Gordo Beans
What could be so special about beans? Well, according to Steve Sando, the flavor difference between a well grown heirloom bean and a commodity grown bean is a flavor explosion that’ll make your head spin! He works with farmers up and down the west coast and a few select family farmers in Mexico to bring the most flavorful heirloom beans on the market. We absolutely love them. Ask us for recipes!
Learn More About Our Food
Our Favorite Producers
With Nicolina Sergiacomo Peduzzi at the helm, this Italian pasta is still made in small batches using the finest durum wheat semolina flour, the way her father began in 1924. It’s rustic, chewy texture imparts a delectable flavor and holds sauce beautifully.
Snack Trifecta: Fried, Salted, Flavorful
Dense, meaty, sweet and about ten times more flavorful than almonds we grow in the States. Naturally sweeter than American almonds, the Spaniards kick up the flavor of marconas by lightly frying them in olive oil and then sprinkling with sea salt. The salty/sweet combination is addictive. You’ll nibble one. Then a few. Soon enough, your hand will be covered in salt and nut flakes from grabbing handful after handful, and then they’ll be gone.
Masters of vegetable fermentation, led by David Klingenberger in Ann Arbor, Michigan, The Brinery makes all natural brine-fermented vegetables such as
sauerkraut, kimchi and pickles.
Handcrafted preserves made in Petoskey, Michigan. Cooked in small copper kettle batches, capturing the flavor of ripe summer fruit in every jar. Delicious flavors made especially for us include Black & Blueberry and Cherry Berry.