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
Spring Oil Change Sale
Our annual olive oil sale gives you a chance to stock up on your favorite olive oils and get great deals on some that you may not have discovered yet. Select 2015 fall harvest oils from Italy, Spain, France and beyond are on sale. Just look for the 1-2-3 sticker!
Buy 1, get 10% off
Buy 2, get 20% off
Buy 3+, get 30% off
Albert Katz’s vinegars are a staple in the Deli’s kitchen. He uses slow natural conversion to make his vinegars from wine. Varying from sweet to tart, each wine flavor is expertly captured and really shines through in the finish. Perfect in recipes or sprinkled over some fresh, young spring greens.
Ishai Zeldner has been a beekeeper for the last 40 years and his love for the product can be seen in the taste. The company started in 1979 with 180 lbs of Yellow star thistle, Northern California’s finest. We are excited to offer a wide selection, thanks to their hard work, of some of the finest single varietal honey in the U.S.
June Taylor and Robert Lambert Conserves & Marmalades
June Taylor and Robert Lambert have long set the standard in America for conserves and marmalades. Using only the best fruit and time honored skill, they are masters of creating small-batch preserve perfection. Your scone is begging you to give one of these a try!
Faella has been around since 1907. From the birthplace of Italian dried pasta comes this complete game-changer. Using traditional drying methods and bronze dies, Sergio Faella continues the family tradition in making some of the best pasta we have ever tasted. Amazing texture that grips your sauces and unquestionable aroma and flavor.
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, hot sauce 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.