Sqirl Menu

Our Epic Flaky Biscuit only available on weekends. Layers of flaky!

The #1 ordered Item at Sqirl. Vegetarian, gluten–free. Kokuho rose brown rice tossed in our house sorrel pesto (nut free) brightened with preserved Meyer lemons and fresh dill, topped with our lacto-fermented hot sauce, marinated watermelon radishes, French sheep feta & a poached egg. See our add-on's and variations to dress it up!

A base of our sorrel pesto rice (nut-free) with seared medium Scottish salmon, honey-citrus broccolini, marinated kale, French sheep feta, preserved Meyer lemon, lacto-fermented hot sauce, fresh dill & crispy onions. Gluten-free. Does NOT come with egg.

The sorrel pesto rice bowl with added bacon, kale & avocado--the quintessential topping trio.

The sorrel pesto rice bowl that is 1/2 rice & 1/2 kale. A Sqirl regular favorite! (gf)

Vegetarian, gluten–free. Kale marinated in mustard vinaigrette, sorrel pesto preserved Meyer lemon, lacto-fermented hot sauce, watermelon radish, French sheep feta, poached egg. (This is a salad version of the sorrel pesto rice bowl!) *Add chicken sausage, bacon, halloumi, avocado &/or a double-egg for extra protein!

Vegan version of the sorrel pesto rice with kale & radish instead of the poached egg and feta (v,gf).

Vegan version of the sorrel pesto rice with kale & radish instead of the poached egg and feta (v,gf), PLUS AVOCADO!

Crispy Kokuho brown rice salad with mint, cilantro, cucumber, scallion, lacto-fermented hot sauce (it's part of the dressing!), fried egg, Meiji tofu.

Crispy Kokuho brown rice salad with mint, cilantro, cucumber, scallion, lacto-fermented hot sauce (it's part of the dressing!), fried egg and house-made pork sausage.

Crispy kokuho rose brown rice salad with mint, cilantro, cucumber, scallion, lacto-fermented hot sauce (not spicy, and in the dressing!). Avocado, mixed greens, no egg.

Crispy kokuho rose brown rice salad with mint, cilantro, cucumber, scallion, lacto-fermented hot sauce (part of the dressing--not spicy!), fried egg, avocado, mixed greens & pork sausage--have it all!!

Chicken and rice porridge made with free-rang organic chicken, Kokuho brown rice, tomato, dried lime, ginger, turmeric, & cardamom ghee, topped w/ frizzled onions and cilantro. Gluten-free (even the onions!). Remove the ghee to make dairy-free.

Avocado toast with Rick's avocados, hot pickled carrots, whipped garlic crème fraîche, scallion, house za’atar. Served on Sqirl's house made country. (Vegan option with sunflower tahini and bread toasted w/ olive oil!) ***now with more avocado!

A soft buttery 3-egg scramble served with griddled house ham, house-made Danish rugbrød toast, Shu greens & a side of our lacto-fermented hot sauce. Sub avocado to make it vegetarian.

Best breakfast sandwich (at it’s simplest) we’ve ever made: House made English muffin, steamed organic egg, hash brown, cheese sauce (Mimolette, Comte, Happy Cow), with some lagniappe b&bs

Vegetarian. New ingredients daily. Served with Shu market greens.

Eggs with fine herbs, baked in skillet w/ roasted seasonal vegetables & served open face *Add comte +2 (V/GF) (Seasonal veggies subject to...the season!)

A delicate, technique-laden omelette filled with whipped feta, finished with chives, & accompanied by a side of Shu market greens. Vegetarian & gluten-free.

Simply a delight--our popular salmon rillette spread made with Scottish salmon, creme fraiche, shallots, preserved Meyer lemon, capers, chives, & sea salt over crunchy baguette toast.

A throwback to our famous pre-pandemic Larry David special but amped up. A salmon plate of the following: a quenelle of smoked salmon rillette and in-house beet cured lox. Served with a hearty dollop of trout roe, our Danish Rugbród toast, house pickles & a side of market greens. ((GET OUTTA HERE!!!!))

A whole new take on the nostalgic latke that also moonlights as a big hash brown. Xoxo (Gf, Vegan) - Smoked: A smoked Marcona almond schmear topped with a house giardiniera (Contains nuts - Vegan) - Classic: Served with a hanged créme fraîche swirled with parsley juice and topped with Tsar Nicoulai trout roe and complete with a side of Frog Hollow Warren pear & quince butter - Essie’s: Served with a hanged créme fraîche topped with Tsar Nicoulai trout roe and complete with capers, dill and in-house beet cured lox

Fluffy house-made brioche toast lathered with our house-made ricotta, topped with our iconic seasonal jam. Make it a Rainbow!!!

Our gluten-free buckwheat & cactus flour pancake topped with cocoa nib pudding, toasted coconut and fresh market fruit. Served with maple syrup.

One large pancake made with Camino rosé vinegar, topped with a house-made blueberry 'jampote' & served with a side of jasmine-rose syrup. Add house ricotta for a truly decadent experience.

Thick cut, homemade brioche soaked in a custard for 42 and a half-hours. Brûlée finish and topped with a housemade mascarpone, poached seasonal fruit or strawberry jam, and maple syrup. Best one you’ve ever had? Without question

Our default house-made brioche toast from Farmshop with Sqirl's housemade almond hazelnut butter & housemade jam of your choice. <3

Choice of house-madebrioche, seeded country or baguette toasted with butter and topped with your choice of seasonal house-made jam. ***Country and baguette can be made vegan.

House-made seeded Danish rye bread.

Fruit and granola parfait with choice of house made yogurt or milk.

A Sqirl OG classic--a thick brown rice whole milk porridge topped with crushed red walnuts and your choice of jam. Add house-made Nola and/or fresh fruit to really seal the deal. Can be served hot or cold.

Our vegan coconut tapioca pudding (made with coconut milk, cardamom and orange zest) topped with dried cherries, sunflower seeds & pepitas. (Photo shown with Added Fresh Fruit)

Choice of brioche, baguette, or seeded country

Potato hash brown crisped to perfection! Served with house-made smoked tomato ketchup. (Gf, vegan)

Smoked Weiser potatoes, long beans, shaved Brussels & green garlic finished w/ smoked bay, sesame & nutritional yeast salt, served w/ habanero hot sauce and now topped with Mimolette queso. ***Please choose "vegan option" for a no-cheese version, and add an egg for added protein to make it more meal-y. (gf, vo)

Market Greens: Shu greens from the farmer's market mixed w/ our housemade tangy mustard vinaigrette. Kale: Kale from the farmer's market marinated in our tangy mustard vinaigrette and fresh squeezed lemon juice.

Seared Garden Of broccolini, finished with honey, citrus, and fish sauce.

Seasonal fruit hand selected by our team every Wednesday from the Santa Monica Farmers Market. Changes Weekly!

Halloumi- the wonder cheese! Made of sheep's milk, its high protein and insanely delicious. We grill it on the plancha to a crispy golden brown. Salty and savory (perfect side to the Sorrel Pesto Bowl)! Comes with three slices.

Only the best Meiji tofu made locally in Gardena, CA.

Half of a Rick's Produce avocado dressed with EVOO, Maldon sea salt, black pepper and a squeeze of organic lemon juice.

Organic free-range eggs from Chino Valley. Fried comes sunny side up; poached comes soft-poached. If you'd like modifications (like medium or hard), please leave us a note! *Note: we only scramble a side of three eggs. If you want scrambled eggs, please order that separately. Thank you!

Thick-cut, cured for 10 days in-house using brown sugar & molasses. Mmmm!

Kurobuta boneless pork leg cured in house for 10 days with brown sugar and molasses, then smoked and hand-sliced in-house.

House beet-cured lox - the best lox possible.

Buttery Scottish salmon seared to medium.

Housemade juicy & bright breakfast sausage with a little kick. :)

Roasted then shredded pulled free range chicken (cold).

Watermelon radishes sliced thin and massaged in fermented mustard vinegar.

Simply steamed Kokuho brown rice.

100% pure sheep milk feta from the French producer Valbreso.

House-made trio of cheeses (Comte, Mimolette & Happy Cow) blended into a creamy sauce for your eggs, potatoes, veggies....

Smoked tomato w/ an ancho kick!

Sqirl's housemade sunflower seed tahini--bright and lemony! What we spread thick on our Woodstock sandwiches and massage into our chicken tahini salad.

Jam... it's who we are. Choose between our current seasonal flavors. All made in-house.

Made by our pastry team: 8 ounces of classy and classic chocolate pudding with organic cocoa nibs. Contains dairy*

House-milled using Fat Uncle Farms Almonds x Sunflower

Pure Wisconsin Maple Syrup from Little Man Syrup.

House-cured ham with comté, Beurre de Baratte butter, house whole grain brown mustard, radishes & fresh herbs on a toasted Clark St. baguette.

Pulled free-range organic chicken, shredded vegetable with mung bean sprouts tossed in a sumac & @CAOliveRanch everyday extra virgin olive oil dressing between two slices of sesame-seeded Bub & Grandma's country toast slathered with house-made sunflower tahini (GF). *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Pulled free-range organic chicken, shredded vegetable with mung bean sprouts tossed in a sumac & extra virgin olive oil dressing + avocado between two slices of sesame-seeded Bub & Grandma's country toast slathered with house-made sunflower tahini (GF). *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Half a Rick's Produce silky avocado + shredded vegetables with mung bean sprouts tossed in a sumac & extra virgin olive oil dressing between two slices of sesame-seeded Bub & Grandma's country toast slathered with house-made sunflower tahini. *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Hobbs smoked turkey, housemade bacon, house sunflower seed tahini mustard, Comté, and tons of alfalfa sprouts on fresh Bub & Grandma’s bread

Grilled Clark St. baguette with Sqirl's tomato & coriander jam spread on thick with melted Beecher's cheddar & market arugula. Vegetarian.

Sqirl's bright n' herby chicken tahini salad featuring our house-made sunflower tahini and preserved Meyer lemon on fresh baguette lined with market lettuce. A true tangy delight in every bite!

Looking for a simple pleasure at its most delicious? Smoked Hobb's Turkey, French Brie & Sqirl Fig preserve on Clark St. Baguette.

Classic Sandwich with the finest of ingredients. Genoa Salami & Provolone Piccolo with Castelvetrano Olive & Lemon Zest on a Clark St. baguette. Mmm Classico!

House ham, Beurre de Baratte butter, grainy mustard, Comte and cornichon

Pulled free-range organic chicken, shredded vegetable with mung bean sprouts tossed in a sumac & extra virgin olive oil dressing (served in a bowl) with Shu greens, sunflower tahini (GF), and Avocado. *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Pulled free-range organic chicken, shredded vegetable with mung bean sprouts tossed in a sumac & extra virgin olive oil dressing (served in a bowl) with Shu greens & our house-made sunflower tahini (GF). *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Shredded carrots & beets with Mung bean sprouts tossed in a sumac & extra virgin olive oil dressing over Shu greens, topped w/ house-made sunflower tahini (GF), and avocado. Vegan. *Please note that mung bean sprouts & shredded vegetables are pre-mixed and cannot be removed.

Napa Cabbage, Mary's Chicken, BBQ Pepita Ranch, Crunchy Quinoa, pickled Onions, marinated Kandarian black beans **Nut free - does contain seeds** *Please note, this is one of our fresh pre-made salads from the Sqirl Away market. (Pre-packaged and ready to go! Sorry no mods!)

Our Sqirlly take on a classic Greek salad. Organic chopped Romaine topped with perfectly cooked barley, Nicoise olives, pepperoncini, marinated French sheep feta, Kong Thao Farms tomatoes and camelina seed vinaigrette. (vegetarian) (Prepackaged and ready to go! Sorry, no mods!)

Our house lightly smoked salmon on a bed of Shu greens with castelvetrano olives, blush tomatoes, Easter egg radishes, Weiser fingerling potatoes, furikake, fresh herbs, curly scallions & shallot vinaigrette.

Meiji tofu, roasted cashews, shredded napa, mung beans, pickled onion, mixed herbs & sesame ginger dressing. *Contains nuts and soy

A Sqirlly Chop Salad with endive, cabbage, iceberg lettuce, golfera, milano salami, provolone, castelvetrano olives, garbanzo beans, cherry tomatoes, Jimmy Nardello pepper, and shaved parmesan.

Gooey, chewy sweetness with chunks of real honeycomb.

A fresh take on a classic PB&J! Rotating seasonal jam and tahini *nut free :)*

Pistachio-coconut cookie! Gluten free, grain free, vegan and paleo! Best of all worlds, a feel good treat. ***contains pistachio***

Peanut butter and house made marshmallow fluff. Made w/ Koeze Cream Nut butter. Gluten free!

Seasonal vegan loaf cake. A house favorite! Changes daily. Contains almonds, wheat & coconut. <3

Seasonal gluten-free loaf cake--changes daily. Contains almonds, coconut, eggs & dairy. <3

Light & perfected breakfast scone w/ rotating daily seasonal flavor. Contains wheat & dairy. <3

Delicate and light, a Sqirl pastry since the beginning. Contains eggs, dairy & almond. <3

They're back!!!! A hand-laminated buckwheat pastry that will 100% make your day better. Flaky and sugary and infused with the perfect amount of squash puree and pumpkin spice!

Featuring our new lamination! Light, Flaky, buttery - the best in Los Angeles.

Featuring our new lamination! Thick, flaky, buttery and filled with Valrhona chocolate

Croissant dough with a sweet cream cheese filling topped with seasonal fruit.

Housemade Brioche sweet bun filled with a seasonal curd - this one is Yuzu curd. A new Sqirl staple, it’s abrightly delicious pillow and sells out quick. Lucky if you’re seeing it here and it’s still available.

Our fan-favorite scone recipe, now remixed with our favorite savory flavors!

Changes everyday, based on the whimsy of the pastry team. Nut free. Only on Mondays and Fridays A spicy take on traditional Tiramisu, House Lady fingers, fresh ground Chai, fluffy Chai spiced Mascarpone

Golden Diamond Pineapples are a variety of pineapple unique to Taiwan, famous not only for their flavor, but also their soft, edible cores. These are sliced into thick rings and dried simply without further processing. Each piece is rich with bright pineapple flavor and an aroma unique to Taiwan. Sourced from independent farmers and coops in famed growing regions.

Velvety, strong cold-brewed coffee from our nitro tap.

Our house small batch drip with hot milk.

Double shot hot or over ice. *Note: all of our espresso shots are double.

Espresso topped with a small amount of steamed, frothy milk.

Espresso and H2O. Served hot or iced. 6 oz.

A double shot of espresso over ice with sparkling water. Want it sweet? Add house-made caramelized vanilla syrup.

Equal amounts espresso & steamed milk.

One part espresso, two parts steamed milk. Can be made iced or hot.

Even amounts espresso, steamed milk, & foamed milk.

A sweetened, shaken iced cappuccino.

Bee Energy honey, Valhrona chocolate, espresso, cinnamon, served with out milk over ice!

Bee Energy honey swirled into dreamy espresso with your choice of milk.

Made with Demerara sugar and tastes like vanilla caramelized pecans.

Organic grapefruit juice, tonic water, espresso, ice.

A latte w/ espresso, cardamom ghee, honey and Maldon sea salt (served hot & with whole milk only).

Espresso, Valhrona dark chocolate, simple syrup & your choice of milk.

Americano w/ steamed milk.

Sweetened Iced Americano finished with a Straus Cream Top and a vanilla smile ◡̈

Double shot, house-made almond date milk horchata, and cinnamon. Served iced or hot. No milk substitutes.

Fresh-squeezed organic citrus from the Farmer's market.

Kiwi, Celery, Kale, Cucumber juiced up fresh!

Fresh-pressed organic turmeric, organic ginger, organic lemon and simple syrup.

Housemade grape lemonade, made with Concord Grapes from Murray Farms!

Twist on the Arnold Palmer w/ Gold Thread black tea and fresh-squeezed grapefruit juice.

Fresh vanilla bean, fresh-squeezed lime juice, simple syrup.

Tap Sparkling water topped with fresh pressed Ginger & Lemon juice, lightly sweetened with house Honey syrup.

Shaken cold “fizz” with almond milk, honey, ginger, lemon verbena, sparkling water and rose geranium powder

Water kefir made from toasty Red Fife Country and sweetened with our Strawberry Rose Geranium jam. Probiotic!

Made with housemade almond milk and organic Medjool dates.

Mango lassi with organic Alphonso mango puree, housemade Straus whole milk yogurt, backyard toasted fig leaf and Hapa honey crunchy bee pollen. The best of the best.

Our dark Valhrona chocolate ganache, simple syrup and your choice of steamed milk.

Ippodo Matcha shaken with water and ice!

Ippodo's Enishi-no-Shiro (high grade Matcha), Oat Milk and our House-made Strawberry Rose Geranium Jam served over ice!

***March Special!*** Rocky's Ceremonial Matcha, Malted Milk, Housemade Koda Farms Mochiko Matcha Mochi. Cannot be made vegan

Delicate Masala tea brewed in house with spices and served with honey and your choice of milk, topped with housemade rose geranium powder. Can be served iced (12oz) or hot (8oz).

Fresh-squeezed lemon and ginger juice mixed with farmer's market local honey and hot water. Perfect for a cool day and/or a regular heart-and-body-warming throat-coat. A customer favorite.

From none other than Henrietta Lovell of the Rare Tea Company.

(Otherwise known as a Cuddle) is a strongly steeped Earl Grey Tea with milk —Choice of Milk —Add Simple

Black tea from China. Add milk and honey to make "the works." +1

Cold-brewed iced Gold Thread (black) tea.

Kettl Japanese green tea.

Cold-brewed iced Kettl sencha (Japanese green) tea.

Muddled fresh mint tea.

Cold-brewed fresh mint iced tea.

Decaf coffee alternative blend of chicory, dandelion and clove.

Chicory Brew with honey and steamed almond-date milk.

Kawaraketsumei, "elixir of longevity"

Pure spring water from the heart of the Ouachita Mountains. Full liter.

Pure spring water from the heart of the Ouachita Mountains. Half liter. Bubbles.

Pure spring water from the heart of the Ouachita Mountains.

From within a land that the lava created thousands of years ago flows Sant Aniol’s water, the one and only with volcanic origin in the Iberian Peninsula. Sant Aniol’s water presents a balanced mineral composition. The combination of its elements helps to purify our bodies.

100% pure squeeze Maui Gold Pineapple juice. Enough said.

Made by a dear friend of Sqirl (Macklin Casnoff), this may possibly be the best apple juice you will ever try in your life. Sustainably harvested and naturally sweet/cloudy. Trust us....... no apple juice will ever compare.

The classic sparkling apple drink! 10 oz

The 'cult' drink of Italians. For lovers of cola. Born in the ‘50s, Chinotto is made from extracts of zesty sun-ripened chinotto oranges that get their distinct flavour from the unique conditions of the Mediterranean land. It is full of the exquisite aroma from chinotto essential oils that plays joyfully with the scent of orange blossom flowers, whilst its full-bodied taste balances sweet and bitter with smooth hints of cinnamon and rhubarb between the mix of 20 different herbs.

The coolest NA option out there! By Italian brewery BALADIN: A not too sweet soda of tangerine, bergamont, orange and lemon.

For those who like it Hot. Ghia's signature bitter aperitivo spritzed with tangy and satisfyingly sour sumac, a passionate pairing to the classic heat of chili. Sharp and fiery like a night at the Cha Cha.

Fresh coconuts, never from concentrate, non-gmo, all natural, nothing artificial, tastes good, refreshing nourishing. Locally family owned!

For the toddler that prefers the finer things in life. "Alain was seduced by the Muscadelle grape variety in a winery in Gaillac. Its green wood and ripe pear notes are enhanced by its delicate bubbles." Alain Milliat- regarded as the "sommelier of fruit" by the industry. He produces traditional home-style juices & nectars that are characterized by authentic and natural flavors. No Alcohol - No Sugar Added - No Sulphites

100% organic pomegranate juice! Tart and sweet :) high in antioxidants

Made in Montana with nearly 100% organic or fair-trade teas, flowers & local fruit.

Root beer kombucha??? come ON! imagine a gut healthy root beer float!!!! Made in Montana with nearly 100% organic or fair-trade teas, flowers & local fruit.

Bright and refreshing, the perfect spring sipper! Jess Messer is an activist, a mother of three, and the head of Savouré. She is driven by her dream of spreading the beauty of Vermont and Québec through food while strengthening local food economies by creating delicious, thoughtful, handcrafted bubbly drinks that are made from real food grown where she lives. She works with area farmers and foragers. The herbs, fruit, and vegetables in Savouré products are local and organic to the extent possible. The whole food is used, in its unprocessed form; no extracts or essential oils or preservatives. It makes the process more expensive but yields a super tasty soda that is fresh and unique. Ingredients Water, local organic celery, yuzu juice, organic lemon juice, lemon zest.

Ingredients Water, whole carrot, silk chili flakes, citric acid. Jess Messer is an activist, a mother of three, and the head of Savouré. She is driven by her dream of spreading the beauty of Vermont and Québec through food while strengthening local food economies by creating delicious, thoughtful, handcrafted bubbly drinks that are made from real food grown where she lives. She works with area farmers and foragers. The herbs, fruit, and vegetables in Savouré products are local and organic to the extent possible. The whole food is used, in its unprocessed form; no extracts or essential oils or preservatives. It makes the process more expensive but yields a super tasty soda that is fresh and unique.

Candies & flowers & hazy summer hours - exclusive craft chocolate topped with crispy and delicate chamomile.

For this chocolate Standout Chocolate has used cacao from Öko Caribe in the Dominican Republic, which they have combined with black currants from Finland. Black Currant, harvested in Finland, is traditionally used as a common garden plant. It's berries are eaten fresh or made into jam, jelly, or juice. TASTING: tart, juice, sour, bright CACAO ORIGIN: Dominican Republic, Oko Caribe MADE IN SWEDEN

Give your lover flowers.....and cheese! Australia hits it out of the park when it comes to goat cheese, and Woodside never disappoints. Top with Hapa Desert honey or our Strawberry Rhubarb Jam <3

Looking for a simple pleasure at its most delicious? Smoked Hobb's Turkey, French Brie & Sqirl Fig preserve on Clark St. Baguette.

Classic Sandwich with the finest of ingredients. Genoa Salami & Provolone Piccolo with Castelvetrano Olive & Lemon Zest on a Clark St. baguette. Mmm Classico!

Our house lightly smoked salmon on a bed of Shu greens with castelvetrano olives, blush tomatoes, Easter egg radishes, Weiser fingerling potatoes, furikake, fresh herbs, curly scallions & shallot vinaigrette.

Our Sqirlly take on a classic Greek salad. Organic chopped Romaine topped with perfectly cooked barley, Nicoise olives, pepperoncini, marinated French sheep feta, Kong Thao Farms tomatoes and camelina seed vinaigrette. (vegetarian) (Prepackaged and ready to go! Sorry, no mods!)

Meiji tofu, roasted cashews, shredded napa, mung beans, pickled onion, mixed herbs & sesame ginger dressing. *Contains nuts and soy

Napa Cabbage, Mary's Chicken, BBQ Pepita Ranch, Crunchy Quinoa, pickled Onions, marinated Kandarian black beans **Nut free - does contain seeds** *Please note, this is one of our fresh pre-made salads from the Sqirl Away market. (Pre-packaged and ready to go! Sorry no mods!)

A Sqirlly Chop Salad with endive, cabbage, iceberg lettuce, golfera, milano salami, provolone, castelvetrano olives, garbanzo beans, cherry tomatoes, Jimmy Nardello pepper, and shaved parmesan.

A Pint (16 oz) of Sqirl's famous Chicken and Rice porridge with stewy tomatoes, lots of black lime and 27 other ingredients. Just heat at home!

A seasonal rotation of house-made farmers market pickles such as: carrots, onion, caulflower, cucumber. Sweet and crisp. Perfect with a bagel topped with lox. Comes in a reusable glass jar.

Scottish salmon, creme fraiche, shallots, preserved Meyer lemon, capers, chives, sea salt.

Our no-mayo chicken salad with Mary's organic chicken, our housemade sunflower tahini, chopped herbs and preserved Meyer lemon. 8 oz 6.5 oz

Line caught tuna, horseradish poppyseed dressing, fregola

Sweet potatoes marinated with koji & topped with furikake. Vegan.

8oz vegan tapioca pudding made with coconut milk, cardamom and orange zest!

A classy and classic chocolate pudding with organic cocoa nibs. Contains dairy.

Piquillo, fermented nardello, garlic, shallot, nutritional yeast, horseradish, celery seed, cashew, Thai chili, olive oil, salt

The perfect companion to any snack or meal, tahini whipped with organic lemon juice and garlic to create a bright & creamy dip, sauce & spread.

Nutrient dense, small batch cantina style salsa! Made in Hollister, CA using all local ingredients from organic & bio-dynamic farmers! An exciting new way to salsa. We're stoked on this new addition

Medium heat salsa made from chiles exclusively grown in the Hatch Valley of New Mexico from family owned farms. Harvested only once in the fall each year.

A very fresh, classic salsa that tastes like your mom just made it with produce from the garden. First place winner in the 2020 Battle of the Salsas. Jesusita’s Salsa Fresca was established in January 2015. They're a family-owned business that was founded on the premise that producing a quality product is first priority. The salsa recipe has been meticulously perfected over the years since 1985. Jesusita's is located in the Northeastern New Mexico community of historic Cimarron, New Mexico, which is situated where the Rocky Mountains meets the Great Plains.

Habanero roasted tomato salsa combines the heat of habanero peppers with the hearty, savory flavor of roasted tomatoes and a blend of herbs and spices. Great for topping your favorite Mexican dishes, such as tacos, burritos or enchiladas, adding warm spice to your meal. Use our salsa as a marinade or dressing to give a bold accent to recipes.

A smokey & sweet salsa perfect for chips, quesadillas, burrito bowls.

Made with freshly harvested tomatillos. Medium heat. Would be great for enchiladas and breakfast tacos.

Vegan and gluten free solar-popped popcorn from the great state of New York! Some describe it as tangy, some as cheesy! Goes great with a good beer/glass of wine or on your couch with a movie you've already watched 7 times.

The ultimate on-the-go snack! Delicate, early harvest Sultana grape leaves filled with creamy-textured Italian rice. Sweet and tender with fresh herb flavors and a burst of lemon.

A highly addictive snack sure to hit you in your nostrils.

Deliciously crunchy, organic, stone ground, 100% whole grain blue tortilla chips. Whether you're looking to deep dive into guacamole or craft a plate of nachos with your signature toppings, these gluten free corn chips do the trick. Every Que Pasa chip is authentically crafted from non-GMO certified, whole grain organic corn that’s ground between hand-cut Mexican volcanic lava millstones into a fine masa. With environmental commitments to organics and sustainability, what started out in 1983 as a street front deli in Vancouver, British Columbia has become the Que Pasa tortilla chips supporting everyone's right to snack! They're gluten free, nut free, vegan, and low sodium tortilla chips with no preservatives.

Tutu’s Tortilla Chips started out as a simple recipe by Elizabeth Birchard that she shared with friends and family for over 10 years. Hand made in La Quinta, CA!

Hand-cooked in small batches using Irish potatoes, these potato crisps are seasoned with fresh Irish shamrock and tangy sour cream.

Have you seen what Lays chips are like EVERY WHERE ELSE BUT HERE? They are culinary marvels. Think of a dish- theres a chip flavor for it. These Kobe steak flavored chips are no joke. Steak Frites in one bite.

Sconset Sea Salt is inspired by the quaint and magical seaside town of Siasconset. As you can see, the lighthouse is also a salt shaker! The crisps have a unique texture that is best described as a flaky and layered croissant with a soft crunch.

Each flavor is named after and inspired by the unique beaches and events on the island. Steps Beach Salt & Vinegar is inspired by the iconic stairway that leads to one of the more unique beaches on Nantucket. As you can see, the vinegar bottle is also a message in a bottle! The crisps have a unique texture that is best described as a flaky and layered croissant with a soft crunch.

With authentic black summer truffles. Be captivated by the intense aroma with sweet and fruity notes that will convert this snack into a real treat for the senses.

Giant beans in a simple tomato sauce. A great ready side dish or on the go snack!

a lil spicy, a lil tangy! Made from wholesome ingredients including fresh vegetables and superfoods like chia seeds and lucuma.

Gently salted, simple and perfect for pairing with any of your favorite dips. Almost like a tortilla chip! Eight simple ingredients including real vegetables, cassava and superfoods like chia seeds. Under 150 calories per serving, 5g of fiber, and all of the crispiness you crave.

A slow-baked, darkened (sometimes blackened) version of the original.

This vegan Instant Miso Soup is a tasty, portable way to get your miso soup fix wherever you are. All you need is a cup of hot water (7-8 oz/ball). This 3pc Gift Box includes 1 Aosa Nori Seaweed, 1 Pink-peppercorn, and 1 Tororo Kelp miso balls. Made by Omiso in DTLA! Shelf stable!

Packed in a reusable glass Sqirl jar. 1LB Nearly hull-less and 100% delicious, this rare and wonderful popcorn pops up as white as snow and delivers a flavor like no other! The perfect contrast to bland commodity popcorn and its cardboard texture. The naturally red kernels are best prepared the traditional way with a pan, a lid and some oil, but you'll get fine results in an air-popper (but with a lower yield of fully popped corn).

Crunchy and airy mochi bites coated in sweet and savory turmeric and yellow curry flavor!

An umami-packed mix of garlicky sriracha green peas, natural rice crackers, tamari seasoned toasted almonds, and Japanese style seaweed Peanuts (the ones in a sweet cracker coating)! Packed in a reusable glass Sqirl jar.

Riley's is a family-owned company that has been in business for almost 45 years in a small NorCal town called Greenville. Their small operation of 6 people hand cuts and seasons every piece of meat. They have a cult following of jerky enthusiasts that have been purchasing from them since the shop opened!

Riley's is a family-owned company that has been in business for almost 45 years in a small NorCal town called Greenville. Their small operation of 6 people hand cuts and seasons every piece of meat. They have a cult following of jerky enthusiasts that have been purchasing from them since the shop opened!

Riley's is a family-owned company that has been in business for almost 45 years in a small NorCal town called Greenville. Their small operation of 6 people hand cuts and seasons every piece of meat. They have a cult following of jerky enthusiasts that have been purchasing from them since the shop opened!

Crunch into these Korean seaweed chips for a yummy, salty snack. These chips, also known as Kim Bugak, are made with a traditional method of roasting and frying for the best flavor. Each chip features a layer of fried rice and seaweed for the ultimate crispiness. These seaweed chips are enjoyed as a snack or side dish in Korea. Add them to the top of soup for a crispy texture.

Tehachapi Grain Project, Red Fife country bread.

Brioche loaf made in house everyday with the best ingredients possible - Cairnsprings flour, Straus dairy, and free range Chino Valley Ranchers eggs. Perfect for all your at home Famed Ricotta Toast & French Toast needs. Limited quality available daily.

Sqirl's housemade seeded Danish rye is finally for sale as a half loaf to take home!

Whole Seeded Country Loaf from Bub's

1/2 a loaf!

The Baguette we use at Sqirl for many different things :)

Sqirl Jam has met its perfect partner. Toast them until they re golden brown and slather your favorite toppings on!

Made in LA! You may have seen these at the farmers market. Made by La Gloria Tortillas with stone milled ground sonora flour.

A slow-baked, darkened (sometimes blackened) version of the original.

Casa Vecchio Mulino Flatbreads are thin, handcrafted breads baked to a delightful crispness. Made with simple, natural ingredients such as flour, water, salt, and the finest extra virgin olive oil, they offer a delicious and excellent alternative to traditional bread. Their versatility makes them the perfect accompaniment to antipasto and cheese boards.

Organic sourdough crackers with everything bagel seasoning!

Sea salt + olive oil crackers. Perfect amount of crunch. Friends with all your favorite cheeses and dips.

All-butter charcoal crackers, with a crumbly texture and delicate flavour. A stylish partner for cheese. The perfect way to dress up a spread.

Made from a blend of gluten-free cereals, tapioca, buttermilk, extra virgin olive oil and sea salt. Serve with Pecorino or any hard cheese.

A crunchy, savory, seed laden crisp made close by in Berkeley.

Nutty buckwheat and hemp hearts caramelized together in the oven create a tasty and toasty bite. Dappled with rich walnuts, delicately sweet figs, and finished with a breath of thyme and pepper, they’ll be gone so quick you’ll join the clean shelf club!

Olive & Za'atar Crisps achieve a perfect balance - nutty almonds and sesame seeds mingle with rich olives and a warm Za'atar spice medley. There’s earthy buckwheat mellowed with a touch of honey. Perfect for dipping in your favorite hummus or try topping with whipped feta and smoked fish.

Tastes like Kraut! Would be awesome with swiss cheese. No sugar, flour, oil, gluten, grains! Just Kraut, salt & flax seed. So cool!

Martelli Pasta is a family-run business located in Lari, a small medieval village near Pisa, that has been making pasta using old-style traditions since 1926. Only the best Italian durum wheat semolina, cold water and bronze dyes are used to produce this exceptional artisan pasta. Thanks to its unique texture Martelli pasta holds sauce exceptionally well.

Spaghettini- great replacement for angel hair or vermicelli. begs for simplicity- garlic and olive oil Martelli Pasta is a family-run business located in Lari, a small medieval village near Pisa, that has been making pasta using old-style traditions since 1926. Only the best Italian durum wheat semolina, cold water and bronze dyes are used to produce this exceptional artisan pasta. Thanks to its unique texture Martelli pasta holds sauce exceptionally well.

This spiral-shaped pasta is produced with only Lucanian high-quality durum wheat flour - 20% being Senatore Cappelli grain, an heirloom, high-protein, non-GMO varietal.

This uniquely attractive Farfalline Magia Bianca (Black and White Zebra Bowties) pasta from Donne Del Grano, is made from premium durham wheat. The black is created by adding natural squid ink to the pasta in a special process, that allows the pasta to retain its shape and not come undone during cooking - not an easy feat... Cooks in 7 minutes to achieve optimum flavor and aroma. Donne Del Grano pasta is produced the same way it has been made for hundreds of years in Italy. The process used to extrude this pasta gives it a fascinating shape and rough structure that will hold sauce like no other pasta. The pasta retains its shape and makes for an extremely attractive pasta dish to which your favorite sauce may be added.

Wheat semolina ball pasta, perfect for pasta salads (like our Tuna Pasta Salad!).

A special treat for those prone to milk related tummy issues! Small batch made with simple ingredients.

From Italy, a gluten free pasta line that actually tastes like traditional pasta! Keeps cooking without falling apart and so delicious you can just serve with some Extra Virgin Olive Oil and parmesan cheese and still have an exquisite meal. Made from lentils.

High in protein and minerals, Edison Grainery's organic quinoa pasta is a fantastic alternative to traditional pasta.

Kosher, & Non-GMO. This heirloom Kokuko medium grain rice is California grown by third generation farmers and millers. We use it for all of our rice bowls and porridges!

Medium grain for all your fluffy couscous needs!

Essentially an early harvested wheat which is roasted and rubbed of its shell. This ancient grain is packed with iron, calcium and zinc. Compared to brown rice it has 3X the amount of protein and 2X the amount of fiber.

A groat is what remains after the outer black hull is removed. USDA Certified Organic Pocono Whole Buckwheat Groats are made with 100% stone-ground organic buckwheat. With a mild, earthy flavor, whole buckwheat groats are gluten-free, packed with protein and are an excellent nutritional substitute for traditional rice, quinoa or pasta dishes. About this item • USDA Certified Organic • Buckwheat sourced exclusively from North America • Batch tested and verified gluten-free • No preservatives • No artificial ingredients • Naturally non-GMO • Deemed Climate Pledge Friendly and Compact by Design (Amazon) • Milled in a certified food safe facility that does not process tree nuts, eggs, peanuts, tree-nuts, or dairy Ingredients Organic Buckwheat. Buckwheat is not ready-to-eat & must be thoroughly cooked before enjoying.

For warm creamy breakfasts on chilly mornings. Pairs well with Meunier buerre de baratte, Tree Juice maple syrup, and BeeKeeper Mike's honey :)

Milled from whole grain buckwheat, our stone-ground USDA Certified Organic Pocono Buckwheat Flour delights with a unique, delicious flavor to meet your baking needs. Bake cookies, pancakes, soba noodles and more. Try it as a primary flour or combine it with traditional wheat flour to add a rich, nutty flavor! • Ancient grain • Fat free • Sodium free • Gluten free Ingredients Organic Buckwheat. Buckwheat is not ready to eat & must be thoroughly cooked before enjoying.

Blue Corn Pinon Pancake Mix has been on the menu at the Historic Santa Fe La Fonda for over a decade. Now available to make at home!

Make our famous buckwheat pancakes at home!

GF & Vegan! Fake your own crispy falafel at home! so easy

IYKYN! These beans are the BEST. Ready to eat. Best in salads, stews, blend into dip. Buttery & meaty.

The Giant (Gigantes) Beans from Kastoria are a Greek variety of high quality, thin-skinned and very easy to prepare (short boiling time) beans, due to the unique combination of microclimate, soil composition, and traditional farming techniques used (Certified cultivation under the Integrated Management Crop system). The area offers a perfect ecosystem with top quality soil and excellent climatic conditions for growing beans. These dry giant beans are grown in small family farms, located around a gorgeous lake in Kastoria, in Northwest Greece. Farmers follow traditional cultivation methods with lot of manual work throughout the process of growing. It is no wonder the Giant beans' premium quality goes beyond anything mass-produced you have ever tried. Arosis is proud to call these beans "their own" because they embody their philosophy: to always produce goods of value, the right way, at the right time.

A slightly nutty-flavored classic bean, essential for Middle Eastern, Mexican, and European cooking. If you are used to canned Garbanzo beans, these Garbanzos will be a revelation. Firm yet creamy, with an addictive flavor and texture. New-crop harvest ensures quicker cooking and fresher flavor. Unlike most of Rancho's other beans, Garbanzos aren't indigenous to the Americas, but they love them so much and the imported crops tend to be so old and dusty that they make this one of their California crops.

A super mild European-style classic heirloom bean, known for its pairing with lamb but excellent as a pot bean and with roasted tomatoes. We owe a lot to France for developing the Flageolet from what were originally beans native to the Americas. It's ultra-creamy and dense and it stays whole despite a little rough treatment when being cooked. This mild, creamy bean is famous, and rightly so, for teaming with lamb or even fish, but don't let vegetarian options slip by. Roasted tomatoes and garlic mixed with the cooked, super creamy beans, topped with a drizzle of your very best olive oil, sounds like an end-of-summer highlight.

Sqirl's favorite bean! A classic chili bean that holds its shape through long, slow, cooking and exudes a generous, dark, rich broth. A really lovely cousin to the Anasazi bean, Vaquero have intriguing black and white markings, not unlike an appaloosa horse might don. The flavor is somewhat like the Anasazi but it's a little lighter. The real fun is the inky, black pot liquor. It looks cool and tastes great.

Frontiersman Sourdough is a wild cultivated Alaskan sourdough starter, handmade in Anchorage. It is shelf stable, made with 100% organic ingredients, packaged in biodegradable pouches, and stamped with the "Made in Alaska" bear permit. Environmental stewardship is a central tenet of Frontiersman so a portion of profits are donated to local organizations that protect Alaska's wild natural environment.

This buttery, unfiltered olive oil is made exclusively from Taggiasche olives harvested from trees planted in the hamlet of Stellanello in the hills above the seaside town of Liguria’s Alassio. Harvest occurs from November through March and the oil is cold-pressed in the Armato family’s “frantoio” using the traditional stone mill. The resulting first-press olive oil carries a luscious gold tint with a sweet and subtle fruit taste. It is an ideal and versatile choice; perfect for just about any kitchen. Vintage: 2021

The Tagaras olives are harvested completely by hand with wooden ladders propped carefully in the trees so as not to damage tender branches. The olives are then washed and immediately cold pressed under careful supervision. After pressing, the unfiltered extra virgin olive oil is left to decant in stainless steel tanks allowing sediments to rest at the bottom before it is bottled in the Tagaras can. The can provides protection from light and oxidation, helping to preserve the freshness and vitality of the oil. Tagaras unfiltered extra virgin Manaki varietal olive oil is vividly fresh and peppery with a long buttery finish.

Exception sesame oil is hard to find. Don't skimp on high quality, well made, rich, deep, savory, nutty, delicious sesame oil. Store in dark place; don't store in fridge. 300ml

Red wine vinegar from our friends Russell Moore and Allison Hopelain. 375 ml

A traditional Spanish pantry staple. Aged in American Oak with Jerez wines from Palomino Fino. Clean and bright with great aftertaste.

Maine Ale Vinegar starts with top quality Maine beer: Allagash 16 Counties. Brewed with grains exclusively grown and processed in Maine, with an amber hue, notes of honey, tropical hops, citrus, and a hint of cereal. Maine Ale Vinegar is warm, malty, and bright. Pair it with seafood and poultry, or use it for making pickles.

The base of this vinegar is simple: pesticide-free rice + spring water. Then the sake is slowly fermented into rice vinegar, using 5x the minimum amount required by law! Such a good addition to salad dressings and sauces. 500ml

WHAT IS A PAWPAW???! Pawpaws are the largest growing fruit native to North America! They're also TROPICAL in flavor! Think banana-mango-citrus! There might be some in your backyard! Medium acidity, medium sweetness Fruity and caramely, with notes of mango, banana, passion fruit, and butterscotch Versatile; can be used basically anywhere you would use honey and/or an apple cider vinegar.

Flavor Profile: Medium acidity, low sweetness. Tasting Notes: Earthy and fruity - Think French oak and blackberry. Kitchen Pairings: Think of this like a very robust red wine vinegar; anywhere you'd apply red wine vinegar, this will be a more lively, elegant substitute.

Oro Nero is a versatile and well rounded balsamic vinegar. Its perfect harmony of acidity and sweetness, while offering more bite than the Vigna Oro, is sure to please every palate.

You may have seen them at the farmer's market! This ACV is absolutely one of its kind, and you can absolutely taste the difference. Much smoother than your typical ACV, fantastic for shrubs. From Cuyama: Cuyama Orchards vinegar is made exclusively from our own organic apples grown on our estate in the upper elevations of the Cuyama Valley of California. Which means we make our vinegar with some pretty awesome apples! The ”Orléans Process,” or “Slow Process” for vinegar production, dates back to the Middle Ages. In this traditional method of small batch vinegar production, vented oak barrels are used as production vessels to slowly ferment cider to vinegar over a period of months. The fermentation takes place only on the undisturbed surface of the batch under the “Mother.” A process that cannot be rushed.

Better for your coffee. (Made by coffee professionals.) Better for the planet!! (One of the too few organic oat milks in the world.)

Silky smooth, indulgently creamy and deliciously thick. Perfect spread thickly over a warm scone with a dollop of strawberry jam. The essential ingredient to a traditional English cream tea. Why not also try with fresh strawberries, berries or on pies as an indulgent alternative to whipped cream.

A famed artisan French butter, from the milk of cows of the small village of Poitiers and La Rochelle. Known as one of the best butters in France, Echire butter is served in the finest dining establishments (which is why the French covet this butter and keep 85% of the production within France). This sophisticated butter won AOC protected status, and is produced mostly by hand. This Beurre Echire has a light texture, and subtle flavor make this butter just about divine.

This rich butter from Arethusa Farm in Connecticut uses fresh cream that is allowed to sour for two full days before it's churned in small batches, creating a wide array of complex flavor compounds and resulting in a depth of flavor and aroma that will have you reaching for this cultured butter time after time.

Arguably one of the best butters in the world. Beurre de Baratte butter made the old-fashioned way; churned rather than extracted with a centrifuge. This is their Doux version - lightly salted.

Straus organic milk, Straus organic cream, sea salt, citric acid. 12 oz

A lovely camembert-style cheese from Alemar in Minneapolis. Velvety, herbaceous, mushroomy, buttery.

Give your lover flowers.....and cheese! Australia hits it out of the park when it comes to goat cheese, and Woodside never disappoints. Top with Hapa Desert honey or our Strawberry Rhubarb Jam <3

This beaut packs as much flavor into a cheeseboard as it does appearance. Dusted in vegetable ash before developing a doughy, wrinkled rind, the pasteurized cow’s milk begins tangy, bright and chalky, but continuously breaks down from week to week into a slow, oozing paste with notes of butter-roasted mushroom and toasted almond.

A genuine and traditional brie! This one is perfect for baking. Slather in in honey and serve with your favorite Sqirl Jam!

Its all in a name baby....SWAG!!! A gorge fresh goat cheese from South Australia's Woodside Cheese. Creamy and crumbly with an ash rind. Get with it

This cheese is made with milk from pasture raised jersey cows infused with cream for a decadent balance of creamy and tangy herbaceous flavor. This cheese has a bloomy exterior, a buttery cream line, and a beautiful triple crème paste and is made with the milk of an exclusive herd of non-GMO jersey cows raised on pasture. A truly artisan cheese, made in small batches and cared for by hand at every stage at Nettle Meadow. Nettle Meadow is first and foremost a farm and animal sanctuary, with a culture of caring from the herd to the curd.

Cubes of soft goat cheese marinaded in olive oil, peppercorns, fresh thyme, and garlic.

This PDO Sheep's Milk Feta is hand-made by the nuns at Holy Cross Monastery in Greece. Rich in flavor & extremely smooth. We can guarantee you've never tried a feta like this.

Imported by our friends at Tagaras, this halloumi is hard to find and extremely special. Hand-made by Nuns at the Holy Cross Monastery in Greece with the highest quality sheep's milk. Fry and serve with tinned sardines or fresh greens and snap peas.

Some curds are so squeaky and tasty, they never become a wheel of cheese. They’re pulled straight from the vat, packaged, and snacked upon. These curds are a fresh, delicious treat. Beehive takes pride in coming up with just the right combination of fresh local ingredients to project a serious squeak with every bite. Enjoy Squeaky Bee curds as a snack right from the pack or get fancy and make your own poutine.

This cheese has warped the minds of the Sqirl team. Can you call it gourmet? Maybe not. Is it the cutest thing you've ever seen in the dairy section? Probably. Is it tasty? Absolutely. Think firm and bouncy American cheese meets cheddar. Compact, portable.... IN A CAN? We're putting this in our late night grilled cheese and pocketing it for our picnics. for more info: https://www.youtube.com/watch?v=Tvml4s85dak

Aged for two years, this premium quality Parmigiano Reggiano will enrich any meal or dish. Parmigiano Reggiano began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna and part of Mantua. Nature blessed this zone with the most idealistic cattle grazing land to create the unique milk from the "Zone Tripica". The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years. No additives, no machinery, no gimmicks. Just sweet, fresh milk in its pristine state; the artisan's ancient skills and then nature's own good time.

It Italy, Pecorino Romano is synonymous with Locatelli. Pecorino Locatelli is produced from Sardinian sheep milk and aged for at least 9 months. It is salted and rubbed with olive oil by hand during the aging process. After 9 months, experts examine the wheels and ensure that they have the correct texture and aromas. Sharp, tangy, and nutty. a kitchen staple

Central Moliterno al Tartufo is an Italian cheese that comes from Sardinia. This is a semi-hard sheep’s milk cheese infused with real Italian truffles. These truffles are an absolute delicacy and lend a delicious, earthy, rich flavor to the Italian cheese. It also gives the cheese a beautiful marbled look from the dark color of the black truffles and the white/pale yellow color of the cheese.

A well-aged white cheddar made better in Iowa. Creamy, nutty, a bit sharp, and has those decadently crunchy aging crystals throughout. Perfect to melt too!!

From the land of Essex, a great cheddar in the cutest star shape! Featuring their deliciously smooth and creamy cheese, the Vintage Bruton Beauty is a multi-award-winning cheddar covered in an iconic burgundy wax. The cheddar is made to a traditional 90-year-old recipe and matured for up to 12 months. It has a rich depth of flavour with a wonderfully smooth texture. All of the cheeses are made using pasteurised milk and they are certified organic by the Soil Association. They contain no artificial preservatives, and they are suitable for vegetarians.

IYKYK! This cheddar had a cult following because of its unique flavor profiles. Creamy semi-hard cheese rubbed in espresso & lavender. Sounds weird, tastes amazing. Made in Utah!

Karst is an example of fine American "outside-the-box" craftsmanship. It is a natural rind cheddar that has Gruyere cultures added to it, creating the world's first Alpine/Cheddar hybrid. Karst is aged in real limestone caves. The earthy, nuttiness in this cheese is brought to life by these unique blend of cultures and complements the sharpness of the cheddar, making this cheese a staple for every cheese lover.

Point Reyes' Classic creamy Toma cheese infused with Schichimi Togarashi, a Japanese spice blend that contains nori, sesame, poppy, hemp seeds, chili flake, and ginger.

Take grilled cheese and burgers to a different dimension. Morel mushroom and leek infused jack cheese with extra melty tendencies!

Signature nutty and butter-rich flavor profiles. Firm with some crystallization. Pairs well with almonds, fig spread, hoppy beers & Malbecs.

An incredible CALIFORNIA cheese. You can just TASTE the quality. This gouda style cheese is aged for 7 months and is super nutty with a sweet finish. Best tasted with paper thin slices ( don't have a gouda knife? use a veggie peeler!). Goes well with berry and stone fruit jams.

Made with 100% California sheep's milk, an old favorite that has been re-vamped. It is a gouda-style cheese with notes of fresh cream and starches up front and a finish of warm vanilla and spiced tea. Pull nibbles from the wedge to expose the natural jagged curd structure, adding a unique aesthetic element to any grazing tray.

Páramo de Guzmán is an exquisite delicacy, capturing the imaginations of chefs and cheese fanatics across the world. Fresh raw milk from free-ranging Churra sheep is transformed into a beautifully aged cheese. Each wedge crumbles under the knife and each bite releases a story of the wild countryside and ancient traditions of Castille. This very special Páramo de Guzmán cheese has subtle aromas of rosemary, thyme and sage, the aromatic plants that fill the pastures of the Castillan meseta. This cheese was featured in The New York Times bestselling book, “The Telling Room: A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese.” This true story tells of Ambrosio, who resurrects the great cheesemaking traditions of his town.

A legit manchego. 100% sheeps milk + aged at 6 months = nutty salty caramel greatness. this cheese begs for one of our fig jams

A Norwegian breakfast cheese, Gjetost packs a unique sweetness. Gjetost, also known as Brunost, is sweet like caramel and has a dense and rich texture. This fudge-like cheese is formed into rind-less cylinders and is best when sliced wafer thin and enjoyed on toast or fruit. Made from a blend of pasteurized goat and cow milk that’s aged 1-2 months. The caramelized goat whey gives this cheese a sweet and savory taste that's truly one of a kind. GREAT on apple pie!

This beef salami is inspired by the history and culture of New York City delis. It's naturally smoked and seasoned with our favorite deli spices. It's great for snacking on the run or eating with your favorite mustard and pickles.

These prize pigs native to Spain produce the most luxurious ham on the planet. Silllllky Smoooooooooth.

Cesare Casella is the prosciutto whisperer. Exclusively from rare-breed heritage pigs, pasture raised by small farmers across the U.S. 3oz

Decadent dry cured duck prosciutto. Try with a slice of persimmon! Or simply up your charcuterie board game.

Brooklyn Cured antibiotic free Bresaola! Seasoned with porcini & black pepper.

Slice as thinly as possible and serve room temp. Don't forget the cheeeeeeeese

Made with heritage pork, Trapani Sicilian Sea Salt, Freshly toasted and ground Fennel Pollen and Fennel seeds, Telicherry Black Pepper and Cleto Chiarli Lambrusco red wine.

Greek style salami with vivid flavors of cumin, garlic, and hints of orange zest. Based on the family recipe of Salumist, Elias Cairo.

This dry-cured sausage is made with Ibérico meat and in the traditional Spanish way with pimentón and garlic. This gives the chorizo an exquisite aroma, low acidity and intense flavor. The traditional Spanish curing method for their sausage starts with the grinding of pure Fermin Ibérico pork and marinating it with natural sea salt, mild pimentón, olive oil and garlic. After resting for 2 days, it is then pressed into casings, after which is air cured for a minimum of one month. During this time the meat acquires a firm texture and develops an exquisite aroma.

Spicy smoked paprika from the La Vera valley in Western Spain is the key flavor to this delicious dry cured sausage. Garlic, pork and salt are the only other ingredients to this all natural sausage. It is not flaming hot as you might expect in some Mexican cuisine, but rather, spicy. These classic pork chorizos are seasoned with hot smoked Spanish paprika. It is a spicy version of the signature smoked paprika which makes Spanish chorizo unique in the world. These sausages are fully dry-cured and ready to slice and serve with your favorite cheese and wine - or simmer them in red wine for an incredible appetizer.

Made according to the traditional recipe of Perigord, these rich and remarkable duck rillettes by Rougie are flavorful and boast a silky smooth texture. Pair with a dark berry Sqirl Jam & triple creme brie.

This fiery orange roe has a bright and silky pop. The subtle, sweet flavor makes a vibrant and delightful garnish when added to a wide variety of dishes.

Add umami to your recipes! Make your own caesar dressing! squeeze on a saltine!

Capitaine Nat' only uses organic ingredients and wild caught fish! They're based out of the south of France and are certified via Friend of the Sea. Anchovies packing in a sardine style of packing. The perfect appetizer over toast.

Our market buyer Michelle is eating these on a Clark Street baguette and generous pat of butter, finished off with Daybreak Seaweed Salt. Unlike the vinegar-marinated white “boquerone” style of anchovies, these anchovies are fried in olive oil “a la Donostiarra” with garlic and cayenne pepper. Uniquely, these anchovies are not packed tightly to the brim with fish. This is a trademark of Basque brand Olasagasti, who feel that using a larger tin gives the anchovies space to move and become covered in the marinade of olive oil, garlic, cayenne, wine vinegar and salt. Use the leftover oil to sauté your vegetables and proteins.

Mussels from Totten Inlet, WA are packed in olive oil, sherry vinegar and chorizo spices. Perfect on a baguette or cooked into paella and pasta.

Les Mouettes d'Arvor tender and delicate sardines rich in Omega-3, naturally preserved in extra virgin olive oil, chili pepper, carrot and pickles for a well balanced flavor.

Caught between June and July by the Concarnois purse seiners on the Atlantic coast, the fresh sardines are carefully selected to fill these boxes in limited editions. Notice to collectors!

Sardines packed in olive oil with pork CHORIZO! Made in france with a spanish TwangGGG

Probably the most decadent canned sardine? Steamed sardines, served with butter and camargue fleur de sel. Best if heated before eating. PERFECT for pasta!

A great pasta addition. Tomato soaked skinless and boneless sardines. A dash of balsamic on these would be perffffff

Super simple sardines packed in tomato sauce with salt. Ready for pasta!

This special edition can celebrates the year of the Dragon by combining spicy malagueta peppers with the olive oil in the can. Serve over steamed rice!

Lightly smoked in olive oil. Lovely for a bagel or turned into a pâté.

Super tender small sardines hand-packed with a fried padron pepper. Hit it with some lemon and hot sauce!

Capitaine Nat' only uses organic ingredients and wild caught fish! They're based out of the south of France and are certified via Friend of the Sea. Steamed Sardines packed in organic Olive Oil with Lemon

The Olasagasti company was founded in the 1920's on the Basque coast, and has always followed the artisan methods of traditional fishing and canning. Their bonito del Norte white tuna is the prized tuna of Spain and fished off the coast of the Cantabrian sea in the period between June and November. (120g)

This is going to blow your mind. Buttery and complex. Silky. Perfectly fatty. You won't be able to go back to regular tuna every again. Almadraba tuna. Thick neck cut of high quality chargrilled with holm oak and canned using the Arbequina de Castillo de Canena brand Extra Virgin Olive Oil. The new gold standard for tinned fish. Abel Alvarez is not a chef; he’s is an artist, an innovator, and above all a grill master. Simplicity is king at Gueyumar, where the ingredients are minimal, local, & intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed.

Give your tuna salad a zippy twist! Bright and citrus packed tuna with EVOO, confit lemon & ginger.

Its remote location in the North Atlantic, clear waters, cool steady temperatures, strong currents and protected fjords make the Faroe Islands the perfect place for salmon. Here people have lived off the ocean for centuries and have strong traditions for respecting nature’s resources. This is also reflected in high standards for sustainability in local fish farming. This FANGST salmon has been flash grilled and preserved in cold pressed rapeseed oil.

Mackerel w/ chili and peppers from France. Always packed by hand. Would make a great tuna salad style sandwich!

Not too spicy, but a good amount of kick! Open the can to find whole herbs and veggies. Great with grilled veg like cauliflower and carrots.

Mediterranean mackerel in creamy french mustard. Lovely turned into a fish salad with hard boiled eggs.

Mediterranean mackerel packed in french white wine. Lovely sautéed with butter and capers!

This Brazilian seafood stew will transport you seaside from the first crack into the can. Complex and comforting flavors from pepper to coconut will soothe you into perfect beachy relaxation. The Moqueca sauce emulates a delightfully soothing and complex seafood stew from Brazil. Coconut milk acts as a base to hold the flavors of fresh peppers, garlic, tomato, palm oil, and so much more into perfect harmony with the subtle flavors of the fish. Relax, kick back, and enjoy this sip of the coast.

Flavors you’d never expect out of Portugal, this tin is genre bending in the most delectable ways. Fresh river trout in a thick yet balanced yellow curry is a warm embrace on your palate.

Amongst the most sustainable species one can tin, garfish (Belone belone) is a long and slender, needle-like fish known for its striking, silver skin, unique flavor, and firm texture. If you enjoy sardines and mackerel, this offering in Portuguese olive oil is a must-try addition to your next tinned seafood spread. We recommend first trying them on grilled toast with piquillo peppers or giving them a quick batter, deep fry, and dowsing of lemon juice for a crispy, umami-rich appetizer.

Octopus caught in the Atlantic and canned by hand on the spot in Pontevedra, Galicia, Spain. Paired with garlic to accentuate its soft, meaty flavor.

Smoky, briny and succulent (pun definitely intended), our smoked octopus is a special treat. It’s also notably been named by Monterey Bay Seafood Watch as a ‘Best Choice’ sustainable species.

Squid in its ink with a slight touch of charcoal and a spectacular ink sauce, dense but delicate. Truly a conserva from another planet. The new gold standard for tinned fish. Abel Alvarez is not a chef; he’s is an artist, an innovator, and above all a grill master. Simplicity is king at Gueyumar, where the ingredients are minimal, local, & intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed.

The long, slender shape of their shell gives razor clams a unique texture and taste similar to octopus! Cooked over birch, beech and oak, they pair a mild sweetness with a little kiss of smokiness. The new gold standard for tinned fish. Abel Alvarez is not a chef; he’s is an artist, an innovator, and above all a grill master. Simplicity is king at Gueyumar, where the ingredients are minimal, local, & intentional. Woods selected for their aromatic qualities create fire for the brasa (grill) on which each fish is kissed.

Little squids stuffed with rice in a great tomato sauce

This is some serious octopus. Tender and meaty, huge pieces. Wild bycatch out of Alaskan waters packed with sunflower oil, clarified butter, dill weed, and lemon.

Add a big squeeze of lemon and serve room temp with some crusty hot bread.

Tender small scallops by Ati Manel. Packed in "Caldeirada Sauce"- a sauce inspired by Portuguese fish stew. Red with a tomato and pepper base. mmmmmmmmmmmmmmmmmmmyum

A new favorite! This top tier French company makes tinned fish as good as their iconic packaging. Anchovies in a sun dried tomato & crème fraîche sauce. Perfect for crostinis or a naughty pasta dish.

This top tier French company makes tinned fish as good as their iconic packaging. Sardines with organic crushed tomato & EVOO. Hit it with some lemon and flaky salt for a protein rich snack!

These olives are salt cured first, then re-hydrated in olive oil. A much more intense "olive" flavor is present (perfect to throw into the end of your braise)! 1lb bag

Provencal tapenade made with pureed ripe green olives, capers, anchovies and extra virgin olive oil. Made in France

Sauerkraut the old school way. Great with so many things we lost track… The quarterback of kraut!

A crunchy and delicious blend of green cabbage and other vegetables with just the right amount of heat! Ingredients: Cabbage, carrots, sweet red pepper, leek, scallion, red hot pepper, garlic, ginger, sea salt.

Buttery yet bright and nutty artichokes from Liguria.

White, tender, and fiber free, these asparagus are harvested between April and June in Navarra. In order to protect their properties and aromas, they are scalded before peeling.

A seasonal rotation of house-made farmers market pickles such as: carrots, onion, caulflower, cucumber. Sweet and crisp. Perfect with a bagel topped with lox. Comes in a reusable glass jar.

Tony Packo's Sweet Hot Pickles & Peppers are the perfect snack for those who love the combination of sweet and heat. Made with fresh cucumbers, peppers, sugar, vinegar, and a blend of sweet and spicy spices, these pickles and peppers offer a unique and flavorful taste. The perfect blend of sweet & hot... the tastiest pairing you'll ever find in a jar!

Crisp & skinny wild cucumbers. Great flavor in the brine.

Pickled green tomatoes are about as southern as drinking sweet tea out of a mason jar. With a nice sweet beginning and a tart, earthy under layer, you will finally understand what it’s like to have a true bread and butter pickle. Pickled with sweet yellow onions, turmeric, and toasted chili flakes, our Mean Green Tomatoes leave you with an explosion of flavor. These are a big hit on a burger or cuban.

Tony Packo's Sweet Hot Jalapenos are a spicy and flavorful condiment that adds a kick of heat and sweetness to any dish. These jalapenos are sliced and pickled in a blend of vinegar, sugar, and spices, giving them a tangy and slightly sweet taste that balances out the heat. The peppers themselves are firm and crunchy, with a dark green color and a slightly wrinkled texture. They have a medium level of heat that is balanced by the sweetness of the pickling liquid, making them a versatile ingredient that can be used in a variety of dishes.

From the taco truck to you! Raw fermented spiced carrots, jicima, onions & jalapeno.

Basilicata—just like the regions of Calabria and Puglia—is identified by the omnipresence of peppers in its cooking. The Belfiore family of Masseria Mirogallo hand-picks these 2 to 3 inch-long peppers and carefully packs 50 to 60 peppers into a jar along with wine vinegar and extra virgin olive oil produced entirely at their farm. These peppers may be small in size, but they pack a punch of bright, sizzling heat (their name is derived from the word diavolo, meaning "devil" in Italian, after all). One bite will ignite your taste buds, fire tingling your lips and palate before culminating in a pleasant sweet finish.

Harvested on the Aeolian Islands off Sicily’s northeastern coast, these plump, meaty capers are a world apart from the usual tiny nonpareils. Picked and preserved in olive oil flavored with oregano, bay and vinegar, they pack a bright, balanced herbal flavor—none of the sharpness of most capers. Capers are a great way to season your pastas, salads, chicken dishes. Give them the extra salinity love they deserve!

"We don’t just make preserves though. We are here to preserve the disappearing art of preserve making. " Yumé Boshi is a small food producer located in Oakland, CA. They make Japanese preserves the way Japanese grandmas used to -- in small batches, using traditional and artisanal methods. Tangy and salty--Umeboshi is a savory plum pickle made of fiercely tart ume plum, colored naturally by red shiso leaves. We achieve our soft texture, bright tartness, and beautiful red color from authentic traditional methods. A Japanese meal staple, long regarded as a folk remedy for hangover and morning sickness. Eat it with steamed rice, add to soups and braises, or use it in sauces. Stronger taste than your usual pickle; a little goes a long way!

Korean Pickles. Classis trifect.. A little sweet & tangy, with some nice crunch & heat. Use this pickle juice for dipping savory dumplings or pancakes. Keep Refrigerated

2021 Good Food Award Winner! Upstate New York is a perfect region for garlic growing. The garlic flower, or scape, has little to do after being cut off to let the underground bulb grow big. This deliciously fun and crunchy scape pickle is created with all NY scapes and a special combination of immune boosting flavorful spices.

Possess the finest tomatoes of Liguria year-round in your pantry. The Armato sun-dried tomatoes are juicy and sizeable. Perfect for antipasta, dips, salads, sandwiches....late night out of the jar.

Lacto-fermented Yuzu Citrus from Mud Creek Ranch. We let the Yuzu ferment for 8 weeks and then blend the rind, pulp, and liquid for a delicious fermented addition to your meal. Usually you'd find this with Meyers but we did this same process with Yuzu and it's incredible -- (Think yuzu Kosho -- we even add some of our hot sauce (or the mash for a similar experience). Use with rice, with a subtle fish, add to roasted vegetables, or use as a salt replacement... A little goes a long way :) There is very little of this and once it's gone...it's gone until next year.

We sell our Meyers and Yuzu just in their natural, puree form - perfect with fish, brassicas and rice - a little going a long way in citrus notes and as a salt replacement. We wanted to see what would happen if we married the Kishu Mandarin with our Jalapeño ferment (what we use for our hot sauce). The result is something similar in color to a Yuzu Kosho (Japanese yuzu pepper paste), yet it has a softer texture as we do not strain out the gut healthy liquid - meaning it can be mixed into a rice or vegetables with ease or added into a sauce as a layering ingredient. It's FANTASTIC!! There is very little of this and once it's gone...it's gone until next year. *Refrigerate upon receipt and use until the last drop!*

Please meet Sqirl's first Yuzu Kosho, a traditional Japanese seasoning we made by fermenting organic yuzus from Rancho Del Sol and blending with chilis and sea salt into a bold, citrusy paste. Its aromatic flavor from the yuzu fruit mixed with the bitterness of the yuzu peel and slight spice of the chilis WOWs every dish, elevating the flavors of salad dressings and soups, to even simply topping your sashimi for one earth-shatteringly glorious bite.

Fermented jalapeño, distilled vinegar, sea salt

Fresh market jalapeños (deseeded & destemmed) fermented with fine Italian sea salt for 6-8 weeks & blended with white vinegar, creating a truly tangy, rich, bright flavor. 100% of proceeds go to Women of Watts, a nonprofit dedicated to raising awareness as a community to end violence. Manufactured in Los Angeles.

A "warm" sauce with lots of smokey, green chile flavor, a pleasant tanginess, and just a touch of heat. Perfect those who don't usually like hot sauce (and also a wonderful dipping sauce for those who do). Pairs especially well with fried plantains.

Slow-building heat pairs beautifully with the sweet richness of the Hot Winter pepper, which they have carefully cultivated over the past 10 years. This year's blend also includes Aleppo chile and a hint of Jimmy Nardello.

Small batch hot sauce made with Datil pepper. So good.

A classic Spanish accompaniment for canned seafood! Made with paprika & vinegar giving a bright and tangy (but not spicy) flavor to your preserved seafood delights. Great on almost anything else too!

Vegan! Miso alternative to mayo. Go crazy on salads, sandwiches, crudité. Also a yummy condiment for meat eaters too. Idea: Miso deviled eggs??

A smoother, creamer mayonnaise made with rice vinegar rather than distilled vinegar. A common household condiment in Japan!

Developed by award winning Pit Master G Hughes! Sugar free with natural ingredients. Still has a sweet and tangy flavor!

French classic mustard. Imported by wine importer, Kermit Lynch. So funny--this mustard is "allocated" much like the rarest of Burgundy wine. We try our best to get our hands on as mush as possible...because it truly is the best!

Huisman Zaanse Molen Mosterd is a classic Dutch mustard, very flavorful with larger than usual pieces of mustard seed. This is one of Holland's best selling mustards. It is simply the best! This mustard is ground by the mills at Zaanse Schaans in the Netherlands.

Molasses based; Kansas City Style bbq sauce with lots of smokey flavor. No Ketchup, No Corn Syrup, and will not burn on the grill. Frankly Midwest Fresh Blackstrap bbq sauce is the best bbq sauce in Indiana and the Midwest. Your can marinate your food from raw and grill it with the sauce on to lock in all that sticky molasses sweetness. Made with a little heat (cayenne) Natural Hickory smoke, blackstrap molasses, and vinegar. Solidify your place as the barbeque grill master with our molasses based BBQ sauce. This sweet and tangy sauce is packed full of blackstrap molasses. This simmerin’ sauce is ideal for high heat ovens and open flame grilling.

Award winning BEST BURGER SAUCE. Originally created for a restaurant hamburger topping, Bacon Jam has grown into the headliner for Midwest Fresh. A gooey bacon and onion marmalade/relish, that has more uses than we know about. -think off the grill. Bratwurst, cheese burgers, grilled fish, sauteed vegetables, easy to make into a crust or topping, and great as a dip. This is the best burger sauce in Indiana and the Midwest. Also used for Bloody Mary’s and recently renowned for use on Charcutterie boards. Will be the spotlight at any gathering or grill party. 2019 LUX Life Best Burger Sauce 2019 LUX Life Leading Artisan Purveyor 2020 GOOD FOOD Awards Finalist Made in United States

Premium single-sourced origin 100% roasted & pressed sesame seeds. Soon is certified Women Owned (by "three hard-working sisters who love to eat and who value health, convenience and quality" who are "ensured by the ancient sesame and the communities that harvest this enchanted seed"). 16 oz

Made from seawater and seaweed, both sourced from the Seto Inland Sea, Hakata Salt’s Moshio exhibits a mildly salty flavor with a gentle bitterness from nigari (bittern) and umami from seaweed. This unique salt is crafted by using a traditional, previously abandoned production method—soaking Hondawara variety seaweed in seawater, naturally thickening it in salt fields under the sun to make brine, and then boiling it down. The salt boasts elegant layers of flavors and a fine, delicate texture. To appreciate its beautiful flavor, it’s recommended to be used as a finishing salt for dishes like grilled fish, onigiri rice balls, cold tofu, and carpaccio.

MUSO’s Wasabi is not made with horseradish or dried powder. It is made with genuine Real WASABI from the major production area of authentic wasabi(Wasabi Japonica) in Japan. Its carefully selected all natural ingredients give the real experience of the sharp & pungent flavor of real wasabi.

The savoury flavour of fermented Chinese black beans is almost indescribable – but we’ll have a go. First, there’s a fruitiness that develops rich, smoky, miso-like undertones. Then bam! That back-of-the-throat-warming chilli kicks in. And before you know it, you’re in love. No messin’, this spicy stuff’s a game-changer. Ingredients: Chinese black beans (soya), Black sesame seeds, Gochugaru, Chilli flakes, Crispy garlic, Sichuan pepper, Cinnamon, Star anise, Organic raw cane sugar, Tamari, Sunflower oil, Sea salt Made in Ireland The savoury flavour of fermented Chinese black beans is almost indescribable – but we’ll have a go. First, there’s a fruitiness that develops rich, smoky, miso-like undertones. Then bam! That back-of-the-throat-warming chilli kicks in. And before you know it, you’re in love. No messin’, this spicy stuff’s a game-changer.

Mama Teav’s Hot Garlic is a wholesome mixture of spice-laced organic ingredients and garlic all swimming in chili oil, which makes for an unsuspecting wave of spicy, sweet and savory flavors in each bite. Top your rice bowls, fry your eggs in it, go crazy and throw it on your pizza- endless possibilities GF & Vegan!

Omiso's young yellow artisanal miso paste is always comes with a strong koji aroma. It’s made with organic soybeans from USA and flecked with bits of fresh organic rice koji for a country-style texture. Naturally fermented (no temperature control to expedite the fermentation process). Pairs with: vegetables, meat, fish, chicken, tofu, and more… Ingredients: organic koji cultured rice, organic soybeans, sea salt, spring water

An everyday cooking paste that’s spicy, savory and a bit sweet. Good for marinating, zhuzhing, dipping and mixing. Add to anything that could use a punch of flavor. A little goes a long way.

Peperoncino Piccante in Olio d’Oliva or hot peppers in olive oil are fresh peppers that are crushed, mixed with olive oil, and left to macerate for months to develop create a spicy, salty, and smoky flavor that can give anything a kick of complexity. IASA’s Hot Pepper is made from a Campanian pepper varietal named Amando, commonly called “Amante” by locals. Inspiration: A perfect pizza topping, or add a spoonful in marinades, aioli, and sauces. About the Producer: IASA (Ittica Alimentare Salerno) was one of the first companies in Italy to preserve the bounty of anchovies brought in by local fishermen from the deep blue waters of Cetara on the Amalfi Coast. Today the di Mauro siblings continue to guard tradition in packaging this locally-caught delicacy. The unmistakable flavor of IASA products offers an authentic taste of the Mediterranean. Region: Campania Size: 3.5 ounces

Squeeeeeeze out the garlic for all your garlic needs.

the easiest way to add mega oniony flavor to anything, MINUS THE TEARS! Made in Italy!

Ingredients: tomatoes The perfect pomodoro sauce as is, or a great tomato base to any homemade sauce. 19 oz

Bright and lively with a kick! A passata (strained tomato puree) cooked with Diavoletto peppers. Ideally paired with shapes--i.e. penne and rigatoncini.

When crafting their canned tomatoes, Bianco Dinapoli hand-selects only their best sun-ripened tomatoes to capture the bright flavors and juicy texture of California-grown tomatoes at their peak. A pantry staple for any kitchen, whole peeled tomatoes can be crushed by hand for an authentic Italian pasta sauce, blended for a hearty tomato soup and chopped for a spicy shakshuka egg dish.

These are the real deal- tomatoes from the famed Agro Sarnese Nocerino region of the Sarno River valley near Mount Vesuvius in Campagna. Deep red in color, these very special plum tomatoes are bright with acidity and carry a distinctive earthyness. Seasoned here with just a touch of basil, this jar needs little more before it's ready to become bolognase, arrabiata or even tomato soup. Casa Marazzo is a third-generation family business that preserves the flavors of a generous and unique territoir. Sitting in the shadow of Mt. Vesuvius, the volcanic soil is known to give extra sweetness to everything that grows in the region.

Savory, smooth tomato sauce made with fresh flavors of basil and vine-ripened tomatoes. Five simple ingredients, including extra virgin olive oil, bring a decadent layer of flavor without any artificial ingredients or fillers.

A simple & classic pesto made with Genovese P.D.O. Basil.

Typical renowned Ligurian sauces, a good seasoning for pasta, also an enriching for vegetable soups or boiled meat and potatoes. Ideal with cherry tomatoes and mozzarella. Made with cashews and Pine nuts 4.59 oz

Add umami to your recipes! Make your own caesar dressing! squeeze on a saltine!

Akin to a red onion “jam”, this mostarda balances both sweet and savory notes, boasting a flavor profile that pairs wonderfully with lamb or cheese. Caramelized onion fans may enjoy it alone as a treat spread atop crackers.

She’s as peachy as her ingredients. Enjoy the fruity flavour of the sun-ripened Mrs Ball’s Chutney.

The Wizard has taken a very well-known and beloved table sauce and given it his special, magical twist with the finest organic brews and seasonings. The Wizard crafted a delicious full-bodied, vegan and gluten free Worcestershire sauce using exclusive ingredients from his plant-based pantry filled with organic spices and seasonings.

By chef Julia Sherman, author of Salad for President! The most FUN way to dress up your salad (or really anything honestly). The Coconut Thai Crisp is sweet salty and perfect (try not to finish the bag straight). Gluten free and high in protein! These would be awesome on top of some fish or in a peanuty noodle salad.

By chef Julia Sherman, author of Salad for President! The most FUN way to dress up your salad (or really anything honestly). Tastes like a freakin slice of pizza! Great for an arugula salad, or with some tomato and mozz.

In 1882, Thomas Bland founded the Maldon Crystal Salt Company to take advantage of his hometown’s unique location in a lasting way. His high-quality salt flakes were quickly embraced by gourmet chefs in London, as well as places that were farther flung. Today, Maldon Crystal Salt remains family-owned, just as it was more than 100 years ago. Many of the company’s techniques for panning salt remain largely unchanged as well. In 2012, Maldon was granted a Royal Warrant of Appointment, or the right to place the royal seal on products, by Queen El

Sustainably-grown Wakame seaweed from regenerative ocean farms in Alaska with sea salt from California creates an exquisite seaweed salt that adds essential nutrients and a burst of flavor to your favorite dishes. How to use: Use wherever you use salt: avocado toast, eggs, pasta, veggies, popcorn, fish, salad dressing … the options are endless!

Hard Sugar Cubes More dense than regular sugar cubes, these cubes take longer to melt. Hold between your teeth while you sip your tea!

10 white rock sugar sticks for stirring into your coffee or tea (or just for munching).

Premium-grade saffron handpicked by female farmers in the Herat region of Afghanistan. Moonflowers offers the super negin – which is a long stemmed, deep red, and strongly flavored saffron. Moonflowers premium saffron does not contain orange or yellow threads and does not have crumbs.

These plump raindrops of roasted goodness have been roasted by the fourth generation master, Etsuji Wada, for over 40 years

Throw into soups and stocks for added depth and flavor, or rehydrate in hot water to use in sautés.

Prized for their golden yellow color and subtle balance of apricot, black pepper, butter, and earth notes, chanterelles are surprisingly versatile. They blend well with a variety of foods including omelets, meat, fish, soups, sauces and pastas. And they really shine when paired with aromatic fresh herbs like thyme and tarragon, bringing brilliant color, melty texture, and delicate aroma to every dish. To reconstitute, rinse with water to clean. Next, blanch in boiling water for 2-5 minutes or soak in lukewarm water, wine, or broth for 30 minutes before use. We recommend mildly seasoning and sautéing them to enhance their natural taste. Avoid overcooking to prevent them from turning chewy. North Spore dried wild mushrooms are wildcrafted and foraged from North American forests.

Morels are a culinary favorite due to their delicate, yet meaty texture. Harbingers of spring, they are often described as earthy, woodsy, and nutty with a hint of mild smokiness. (The darker, the smokier!) They are versatile and add great depth of flavor to any dish that includes them. A simple sauté of morels and asparagus is a seasonal favorite when they're both piled high at the farmers' market. To reconstitute, rinse with water to clean. Next, completely cover in warm water, wine, or stock for 30 minutes (squeezing them every few minutes towards the end to make sure they're not going mushy). When ready, press out the excess liquid before using, reserving the richly-flavored soaking liquid for soups, stocks, and sauces. Add hydrated morels directly to recipes, or brown them in oil or butter to bring out more flavor. North Spore dried wild mushrooms are wildcrafted and foraged from North American forests.

Locally grown oregano from the hills around Alassio is dried to reveal the herb’s intense aromatics – a formidable seasoning. Intensely scented and wonderful when used in sauces, soups, pizza and salad dressing.

Boonville Barn Collective is a woman-owned farm that’s been producing unique chile powders for 10 years in the resource-rich Anderson Valley in Northern California. Farmed with organic growing practices and sun ripened throughout the season, these chiles were hand harvested in August 2021. Mild heat with a vegetal flavor. For best results and more potent flavor bloom in oil or fat.

This specific pepper from the south west of France is recognized by the AOP Label. Espelette pepper is known for its mild taste and its strong flavors developed by a long sun drying.

Freshness is key to the flavor profile of Las Hermanas Pimentòn, made by third-generation family-run company Hijos de Salvador López. The peppers (all from local farmers in La Vera with a longstanding relationship to the company) are smoked immediately upon picking over indirect-heat oak fires for 10-15 days, and finished over a slightly warmer fire for three additional days. This process takes the ripe peppers to a low percentage of moisture, preserving flavor and color and imbuing them with the classic DOP smokiness. The dried peppers are then ground into a vibrant crimson powder.

Hot red peppers seeded and dried to provide the oomph! in any dish. Perfectly spicy, super floral and fresh.

Peperoncino Piccante in Olio d’Oliva or hot peppers in olive oil are fresh peppers that are crushed, mixed with olive oil, and left to macerate for months to develop create a spicy, salty, and smoky flavor that can give anything a kick of complexity. IASA’s Hot Pepper is made from a Campanian pepper varietal named Amando, commonly called “Amante” by locals. Inspiration: A perfect pizza topping, or add a spoonful in marinades, aioli, and sauces. About the Producer: IASA (Ittica Alimentare Salerno) was one of the first companies in Italy to preserve the bounty of anchovies brought in by local fishermen from the deep blue waters of Cetara on the Amalfi Coast. Today the di Mauro siblings continue to guard tradition in packaging this locally-caught delicacy. The unmistakable flavor of IASA products offers an authentic taste of the Mediterranean. Region: Campania Size: 3.5 ounces

Steam or boil this seaweed to add to soups, salads, and stocks! Adds a mild nutty flavor.

Mendocino Coast Kombu Firm blue-black blades and sumptuous flavor.

Essential ~*umami*~ flavor base for any Japanese broth-based dish: miso soup, noodle soups, ramen, etc. Made with shiitake mushrooms + kombu seaweed.

Curry powder for everything and anything! Add to sauces, mayonnaise, veggies, popcorn. Whateva you want!

Japanese 7 spice adds *zing* to miso soup, rib seasoning, etc. Takanotsume ("hawk's claw") peppers, golden + black sesame, sansho, dried yuzu peel, shiso, poppy seeds.

"We don’t just make preserves though. We are here to preserve the disappearing art of preserve making. " Yumé Boshi is a small food producer located in Oakland, CA. They make Japanese preserves the way Japanese grandmas used to -- in small batches, using traditional and artisanal methods. Furikake is a savory Japanese condiment often sprinkled as a seasoning on steamed rice or onigiri rice balls. This Ume Shiso Furikake is packed with a delicious, distinct umami flavor that makes it perfect for adding a unique bite to any grain, vegetable, or meat dishes. Also use it as popcorn seasoning, mixed into compound butter, or on boiled eggs. Shelf-stable. Avoid direct sunlight and a warm/hot environment. Ingredients: ume plums, red shiso leaves, sesame seeds, Alaskan konbu seaweed from Day Break Seaweed Company

Wasabi Furikake is a savory sprinkle that has been enjoyed in Japan for over 30 years. It features premium “hon wasabi” (literally meaning “real wasabi”) grown in pristine streams in Shizuoka Prefecture, Japan’s top wasabi-producing region. The pungent sensation coming from the wasabi stems creates a perfect harmony with flavorful and aromatic ingredients, including toasted sesame, bonito flakes, nori seaweed, rice crackers, matcha green tea, and soy sauce. The different types of crunchiness of this furikake add an enjoyable accent to a dish. When sprinkled over freshly cooked rice, the steam rising from the rice brings the appetizing aroma straight to your nose.

Squeeeeeeze out the garlic for all your garlic needs.

MUSO’s Wasabi is not made with horseradish or dried powder. It is made with genuine Real WASABI from the major production area of authentic wasabi(Wasabi Japonica) in Japan. Its carefully selected all natural ingredients give the real experience of the sharp & pungent flavor of real wasabi.

An iconic little box that packs big flavor. Straight from England! Each box contains 12 vegetarian stock cubes to amp up sauces, soups and stocks.

Aneto 100% natural chicken broth made with free-range chicken and fresh vegetables simmered over low heat for over 2 hours, just like the ones homemade!

Aneto 100% natural broths are made with fresh vegetables simmered over low heat for over 2 hours, just like the ones homemade!

Grass Fed beef bone broth made with an organic blend of veggie flavorings. Great for sipping or cooking!

Omiso's young yellow artisanal miso paste is always comes with a strong koji aroma. It’s made with organic soybeans from USA and flecked with bits of fresh organic rice koji for a country-style texture. Naturally fermented (no temperature control to expedite the fermentation process). Pairs with: vegetables, meat, fish, chicken, tofu, and more… Ingredients: organic koji cultured rice, organic soybeans, sea salt, spring water

Hand harvested & sorted from Greece! Strong, floral, herbaceous and tingling, this thyme is best friends with lemon, garlic and olive oil, a combination capable of taking plain roasted potatoes to another level. Ideal for brining chicken, marinating lamb and pickling vegetables. You can also crumble a couple of thyme blossoms in your herbal infusions: they get along well with peppermint and they have digestive, antiseptic and antioxidant properties.

Hand harvested & sorted from the island of Crete! One of the main differences between common sage (Salvia Officinalis) and its Greek rival is the latter’s more vigorous taste and fragrance. Interestingly enough, it tends to smell stronger when it grows in arid soils. Gentle, fresh and flowery, our sage brings a balance to strong flavours such as poultry, pork roast and herbed butter. This variety makes a mark even when used in very small quantities. Add leaves at the beginning & discard before serving. Alternatively grind along with coarse salt and black pepper to sprinkle over a butter, sage and anchovy bruschetta.

Organic & Ethically Produced Rose Water. Zahra Rosewater Company, a leading grower, distiller and exporter of Damascene roses is based in Kerman, Iran. It was founded in 1978 by Homayoun Sanati and his wife Shahindokht Sarlati. Pioneering the cultivation of Damascene roses on the slopes of Lalehzar Mountains in the dry highlands of Kerman, the company is Iran’s first supplier of organically produced rosewater. Use in jam making, cocktails, baking.

*2 Beans per package* Directly imported organic vanilla beans from women-owned businesses and cooperatives in Madagascar. Grade A Gourmet USDA Certified Organic Whole Vanilla Beans from Madagascar. Perfect for all baking, beverage, confectionery, fine-dining, ice cream, and prepared food categories.

One of the medicinal mushroom powerhouses, Lions Mane looks way too cute to be as healthy as it is. Many people mistake it for cauliflower, as it grows in fuzzy, fractal white puff balls. They almost look like they could scurry away as they grow. But don’t be fooled. Lion’s mane mushrooms contain bioactive substances that have beneficial effects on the body, especially the brain, heart and gut.

Aiya’s Matcha To Go Sticks pack a unique blend of traditional Ceremonial Grade Matcha in a convenient single-serving stick. No need for sifting or whisking; simply add one stick to cold or hot water, then quickly shake or stir to enjoy Matcha anytime, anywhere. With approximately half the caffeine found in a cup of coffee, enjoy the smooth, natural energy boost of Matcha for 3 to 6 hours. By blending Matcha with dietary fiber, clumping is reduced, one of the natural effects of Matcha preparation.

This signature blend consists of four different cultivars including Okumidori, Saemidori, Okuyutaka, and Tsuyuhikari. The ceremonial grade blend comes from Yame, Japan where the matcha is known to taste differently than traditional matcha from Uji, Japan. Our ceremonial grade blend is rich and savory and boasts a beautiful green color. A great ceremonial grade blend for everyday matcha drinkers, great for lattes.

Marine notes / Fresh cut grass / Umami Kettl's Sencha Jou is spring picked and incredibly fragrant with a rare depth of flavor and vibrant green color.

A hand-crafted tea with pure bergamot oil. Free from synthetic flavourings. Full bodied and rich with citrus notes. Enjoy on its own, with a twist of lemon zest or a dash of milk. A British classic made without compromise.

England's favorite tea! A popular British blend of the finest Assam, Ceylon and Kenyan teas which produces a rich and refreshing flavor. Includes 40 bags

Ingredients: TGFOP orthodox Assam tea CTC Assam tea Bay Leaf Cardamom Ginger Clove Caffeine: Medium Full bodied Assam flavor, with warm and spicy highlights, slightly astringent Warming and soothing; Great in both hot and cold weather This tea combines the benefits of all its base spices. It is known to be anti-inflammatory and pain relieving.

20g Naturally Caffeine free Light, delightfully fragrant, sweet Relaxing, delightful pampered feeling, promotes a feeling of well-being Rose has a high level of vitamin C, polyphenols, and antioxidants like quercetin and ellagic acid. Known to help in alleviating PMS symptoms, in treating mild urinary tract infections, preventing kidney stones and promoting good kidney health. Rose tea helps improve hair and skin, helps in clearing acne, boosts immunity, relieves stress and anxiety.

Peppermint, Anise Hyssop, Tarragon Tasting Notes - Fresh, Sweet, Uplifting 30g

Mikan (Unshu Mandarin orange) is exceptionally juicy, sweet, and refreshing, and because of this, it’s the most popular citrus fruit in Japan. Featuring this beloved citrus and nutritious lemon myrtle, Ehime Mikan Herbal Tea is especially uplifting. Ehime-based and family-owned herb specialty company, Ehime Herb, crafts this special tea. They dry locally grown mikan slowly at low temperatures in order to intensify the sweetness and retain color. Additionally, they use quality herbs, including those grown in-house. Then they pack the blended tea by hand, which allows the use of larger pieces, thereby maximizing the character of each ingredient.

This delicious blend captures the health benefits of turmeric as well as the delicious and complex qualities of ginger and citrus. Perfect for soothing frayed nerves and warming your belly. Organic ginger, organic orange peel, organic licorice root, organic turmeric, organic lemongrass, organic lemon oil Caffeine free!

Toasted brown rice is blended with steamed green tea and stone-ground matcha green tea powder to make an extremely full-bodied, deep, creamy and sweet Japanese everyday green tea with extra caffeine. The toasted rice imparts sweet nuttiness, while the steamed sencha lends clean vegetal notes. This is a great introduction to Japanese green tea that’s easy to brew and pairs well with any meal. Medium level caffeine Organic toasted brown rice, organic green tea, organic matcha powder

Great for fighting cholesterol and keep blood sugar leveled! The health benefits are endless!

Process Washed Alt: 2100 Varieties Local Heirloom Notes: Black Tea, Creme Brulee, White Grape

from Pump: An elegant and pure dark drinking chocolate. Made in Suffolk using cocoa beans sourced from Hacienda Limon estate by the Guantupi River in Ecuador. We make 85% dark chocolate from the beans and then shave it into the perfect flakes for melting into warm milk. This yields a drinking chocolate with a rich flavour and silky texture.

tasting notes red berries, red currant, plum

juicy, mango, orange

Huila, Colombia Notes: cherry nibs, floral, white peach This coffee fermented in cherry for 24 hours, followed by de-pulping and another dry fermentation in tile tanks for 48-52 hours. Then it moved to covered, raised beds for drying over 15-20 days. (washed)

Less sweet than raisins, with the same great chew. Top your granola, bake into pastries, decorate cakes OR eat them non stop straight like we do :)

100% Natural Fruits Harvested in Ehime, Japan. Kawachi Bankan is a rare type of citrus even in Japan. It has a high sugar content of about 11%, slightly acidic, and is very juicy. Kawachi Bankan Candied Peels have a grapefruit and lemon-like refreshing flavor. Use as a garnish in cocktails, decorate cakes, top your granola, eat alone!

Made with special citrus harvested in Japan. Yuzu is a very tart citrus that is less acidic than other members in its family. Yuzu Candied Peels exhibit a soothing aroma and a pleasant bitterness. Use as a garnish in cocktails, decorate cakes, top your granola, eat alone!

A rainbow of munchies perfect for an anytime snack 🌈 White not-too-sweet Mulberries, Arnett Farms Dried Sliced Strawberries, Santa Barbara Pistachios, Arnett Raw Almonds, Shasky Farms Red Walnuts & chocolate covered Sunflower seeds! Packed in a reusable glass Sqirl jar.

In the shell! Omg try not to eat these all at once. SLOW DOWN. Packed in a reusable glass Sqirl jar.

Jenny + Blair Bunn raise row crops and cattle on their family farm, Turtle Creek, located in Newsoms, Virginia. Coming from generations of farmers, they pride themselves on supplying the best peanuts their land can offer. These are roasted in pure peanut oil and lightly salted. 1lb

House-Milled Sqirl Crunchy Almond Sunflower Butter

Legally blonde and naturally sweet, this Cashew butter is perfect for spreading, dolloping, drizzling, baking, homemade cashew milk, sauces or just eating straight off the spoon.

Koeze has been handcrafting Cream-Nut for over 90 years. Using only fresh Virginia peanuts and sea salt, you can taste the tradition of our remarkable heritage in every jar.

A delicate yet addictive spread of chestnuts and vanilla. Use in frostings & fillings, bake into cakes and cookies- just try not to squeeze the whole tube into your mouth. A must buy.

Premium single-sourced origin 100% roasted & pressed sesame seeds. Soon is certified Women Owned (by "three hard-working sisters who love to eat and who value health, convenience and quality" who are "ensured by the ancient sesame and the communities that harvest this enchanted seed"). 16 oz

A classy and classic chocolate pudding with organic cocoa nibs. Contains dairy.

8oz vegan tapioca pudding made with coconut milk, cardamom and orange zest!

Sqirl's Oat + Seed Granola. Nice crunch, light and not too sweet. Vegan and sugars are maple and coconut only. Eat within a week or two or receiving. Ingredients: Oats, Pumpkin Seeds, Puffed Millet, Sunflower Seeds, White Sesame, Black Sesame, Maple Syrup, Olive Oil, Coconut Sugar, Salt, Cinnamon, Cardamom.

Puffed Millet Granola with dehydrated fruit mixed in. It's gluten free, vegan, and has an extraordinary texture and crave-able, why can't I put this down quality. Other than with your yogurt/milk - I love it on Ice Cream. Eat within a week or two or receiving. Shouldn't be a problem....!

A rainbow of munchies perfect for an anytime snack 🌈 White not-too-sweet Mulberries, Arnett Farms Dried Sliced Strawberries, Santa Barbara Pistachios, Arnett Raw Almonds, Shasky Farms Red Walnuts & chocolate covered Sunflower seeds! Packed in a reusable glass Sqirl jar.

Shortbread butter cookies with rich matcha green tea and toasted black sesame seeds

Shortbread butter cookies with roasted pistachio, fragrant rosewater and aromatic cardamom. The grand Soug rumbles with the sound of nomads and traders. Unleash the herbed pine sweetness amidst rosy tones. A taste of Berber life awaits. Ingredients: Unbleached wheat flour, butter, cane sugar, pistachio, cardamom, dried rose, rose water, natural flavor, sea salt.

Delish apricot jello - whenever have you seen THAT flavor??? Perfect treat for a warm day.

An Iranian all-time favourite snack. A thin layer of dried fruit with sour and salty flavors. Vegan & healthy! Tastes great wrapped around Walnuts.

Italian Balocco Faccine cookies are made with cacao and hazelnuts. Each Faccine cookie is frosted with a smile.

A Firehook spin on a true classic - these homemade Crispy Graham Crackers are baked fresh to-order in small batches, using simple clean ingredients. Perfect as a not-too-sweet treat or enjoyed during s'mores making!

Jessica tried these on her recent trip to South Korea and got HOOKED! A light snack with light sweetness. Crispy, nutty and tasty. Great for kids as well! The ultimate tea time / on the go treat.

BjornQorn + Tree Juice Maple Syrup! Can you get any more fall than that??

So simple. Sugar + Honey + Sesame

The best cacao beans from the Mekong Delta are generously coated with creamy coconut milk and crispy flakes of popped rice. Marou bars represent an evolution of their craft. These single portion, pocket-sized bites are made for some serious on-the-go deliciousness. Vegan friendly, sustainably and ethically sourced. Pop a few in your bag and get ready for an adventure to the tropics!

A sweet & salty mix of almonds, cashews, peanuts, M&M's & Raisins

Sweet (but not too sweet) lil crunchy bites made with NorCal Kombu, Sesame, brown rice syrup & maple syrup. Great source of protein and minerals

Our new favorite snack of the year! Two traditional New Mexican ingredients are the stars of these azure hued grahams. Hints of anise are reminiscent of biscochitos, while Tamaya Blue Corn from the Santa Ana Pueblo creates a hearty texture, perfect for swooping up spreads. Vegan. Gluten Free. Ethically sourced.

A bold blend of nuts, seeds, and spices reminiscent of rich mole. Pasilla negro chiles combine with crunchy cacao nibs, extra dark cocoa powder, and warm spices for an irresistable mix. Enjoy with with mesquite smoked whiskey, an afternoon coffee, or atop a spiked affogato for extra flair.

Handmade with love in the valley! GF, moist, delish!

Handmade with love in the valley! GF, moist, delish!

About the Farm We’ve teamed up with Hapa Honey a family run beekeeping operation in Southern California to create a special new product - creamed facto-fermented lemon honey. Sqirl's preserved lemons (we used Sorrento Lemons from Rancho Del Sol, traditionally used to make Limoncello) are blended into Hapa's award winning creamed wildflower honey. Perfect for tea, cheese, toast.....perfect for mostly anything.

About the Farm We’ve teamed up with Hapa Honey a family run beekeeping operation in Southern California to create a special new product - creamed strawberry honey. With an 18% final hydration, Sqirl's strawberry jam is blended into their award winning creamed wildflower honey for that perfect sweet addition to your cheese plate. Or can’t decide what you want on toast - now you can have them both! Ingredients 100% pure, Raw, Small Batch Creamed California Wildflower Honey, Strawberry Jam (strawberries, unrefined cane sugar*, lemon juice*), dehydrated strawberry* *certified organic

This wildflower honey has won 1st Place in liquid honey for multiple years at the highly competitive Orange County Fair. Savor the nectar of the bountiful flora growing in beautiful Southern California. The diversity of blooms make each harvest complex and unique in taste and color. The bits of pollens from each bloom in this honey makes it sought after by those with allergies.

California sage blossom honey is lighter in color and thicker in viscosity. The flavor is elegantly floral and delicate with a long finish and can remind us of summer white peaches. Sage blossoms are highly dependent on rainfall, so availability can be very limited in low-rainfall years. This is a popular honey for almost everything. This honey is slow to crystallize. In a glass bear jar with adorable green bow tie.

The ultimate charcuterie and cheese accompaniment. The entire thing is edible! So delicious and makes every bite so beautiful to look at. Hapa Honey Farm is a beekeeping family with hives in and around Orange County and Los Angeles.

A delicate yet addictive spread of chestnuts and vanilla. Use in frostings & fillings, bake into cakes and cookies- just try not to squeeze the whole tube into your mouth. A must buy.

Organic & Ethically Produced Rose Water. Zahra Rosewater Company, a leading grower, distiller and exporter of Damascene roses is based in Kerman, Iran. It was founded in 1978 by Homayoun Sanati and his wife Shahindokht Sarlati. Pioneering the cultivation of Damascene roses on the slopes of Lalehzar Mountains in the dry highlands of Kerman, the company is Iran’s first supplier of organically produced rosewater. Use in jam making, cocktails, baking.

Pandan- a tropical plant abundant in Southeast Asia described as having a grassy coconut vanilla flavor. This Indonesian spread is perfect for a quick breakfast over toast.

Nutella who? A decadent chocolate hazelnut spread made with olive oil, puffed quinoa, and crunchy almonds.

Made from salt-cured blackcurrants, fresh hand-harvested blackcurrants and a very special raw tree honey from Forested. Kind of great for.....anything?? Ice cream, toast, chicken, lamb, salad dressing, yogurt.

An after school treat popular in Syria! Super tangy apricot leather that can be eaten as is or used in a variety of recipes (dilute it in water to make a bright juice, a common Ramadan drink).

You know those amazing Japanese sodas with the marble? That's the flavor!

Japan's favorite candy! The extraordinary combo of springy soda-flavored gummy and fizzy tablets!

simply....the best!

simply....the best!

A clasique UK candy! Compare it to Starbursts! made with real fruit juice

An elevated version of the candy cigarette. Black licorice made in the Czech Republic.

Ashby's twist on mass produced sour, fruity, chewy candy, but made with locally sourced organic fruit. They are tart, chewy and will satisfy your biggest craving for sour fruity candy. Flavors vary with the seasons. Handmade, Vegan, Gluten Free, and non-GMO!

Kolsvart's candy has become the Sqirl favorite - perfect texture and refined flavor - this one an ethereal bright elderflower, kind of like the mysterious white gummy bear...

Kolsvart's candy has become the Sqirl favorite - perfect texture and refined flavor.

Can't afford a Cadillac? Here's the (yummy) next best thing.... mixed fruit flavors

Yummy vegan Danish gummies formed in the shapes of hearts! fish! and water drops! Berry flavored. VEGAN! Organic! GF! Lactose free!

A magical world of Danish sour gummies! In the shape of lush flowers and silly rabbits with a rich taste of fruit and sprinkled with sour sugar crystals. Organic! GF! Lactose free!

Everyone's favorite cartoon kitty makes sweet, soft, fluffy matcha marshmallows with a surprise creamy matcha filling.

A Traditional Japanese Hard Candy with floral designs! These candies are perfect to enjoy with green tea and we encourage you to enjoy a relaxing tea time!

Handmade & organic! Hard candy with orange blossom honey from Sicilian black bee, mandarin and cardamom. Made in Sicily!

These tingly, chewy treats are an enjoyable alternative to anti-nausea medicine. Whether you’re treating a belly ache, a bout of nausea or simply indulging yourself, always have these classic, yummy ginger candies in your stash. Sweetened with pure can sugar. Great for nausea.

C. Howard Company Inc. was started by Charles Howard, of New York City in the early 1930's. Mr. Howard , in search for a "unique and different flavored candy", concocted a delightful confectionary mint called, "Choward's Violet", in a small industrial loft on Broadway. These tart guava mints will put a pep in your step :)

C. Howard Company Inc. was started by Charles Howard, of New York City in the early 1930's. Mr. Howard , in search for a "unique and different flavored candy", concocted a delightful confectionary mint called, "Choward's Violet", in a small industrial loft on Broadway. The lemon mints are like a fresh glass of Lemonade :)

Läkerol Original - this classic Swedish sugar free pastilles which dates as far back as 1909 is still a bestseller, it soothes and refresh your throat and breath with a taste of licorice and menthol.

the classic

Jumbo Runner peanuts toasted right in the sugar with butter, sea salt, and real vanilla. The sugar’s cooked long enough to have complex caramel flavors and to shatter and crunch when you munch it. It’s hand pulled for maximum brittleness and crispiness. Then the peanut brittle is coated in Zingerman's blend of fabulous, luscious 62% dark chocolate.

The top layer is milk chocolate fudge made with fresh milk and rich heavy cream from Guernsey Dairy, real butter, and lots of hand kneading to break down the sugar crystals for the smoothest texture ever. There’s also a perfect layer of muscovado brown sugar caramel followed by thick malted milk cream.

Pretzel shortbread with salted caramel and dark milk chocolate A best seller! salty pretzels paired with soft caramel - the dream combo - enrobbed in dark milk chocolate :)

The Violet Crumble Candy Bar has a shattering honeycomb centre covered in milk chocolate. First created in Australia in 1913 by Hoadley’s Chocolates it is now owned by Robert Menze and still made in Australia, making it a truly Aussie Chocolate bar. Violet crumble bars are gluten free.

Tom Bumble Nutty is a swirl of organic crunchy peanut butter, pure Madagascar vanilla, organic sugar, wrapped up in fair-trade dark chocolate. ~Vegan!~

Ya Shi Xiang (literally translated to Duck Shit) is a dancong tea cultivated in the Phoenix Mountain of Guangdong Province. The story goes that the farmer, in an attempt to hide the secret to his delicious tea, gave it an unpleasant name and it stuck. Fortunately, the flavour is nothing like its name. This 2020 Spring lot has notes of longan and malt with a long floral finish.

Indigenous people are responsible for more than half of the coffee production operations in Mexico. Promoting the coffee that comes from these small communities means supporting and strengthening their economic growth, and their collective power as producers. · Buna is a Mexican coffee company that works directly with indigenous, family-run operations. They are known for being closely involved with all parts of the process, from bean to brew. For this bar, Cuna de Piedra uses their Dalia blend, which features rich caramel notes that complement their Comalcalco, Tabasco 73%.

A base of soft white chocolate made with jaggery sugar, and full with crunchy roasted cashew nuts, created a perfect blend of sweet and crunchy, reminiscent of sub-continental desserts. Jaggery sugar can be made from sugar cane or date palms and is mostly found in Sri Lanka, Bangladesh, Bengal or Southern India. A similar fudgy texture to brown sugar, jaggery has rich caramel and burnt butter flavours.

When the seeds of passion fruit first came to Hawaii from Australia in 1880, they were planted in the East Maui district of Liliko'i and the name stuck. Inside, the fruit is filled with an aromatic mass of juicy pulp and edible seeds. The juice, with its distinct tangy flavor, is a popular ingredient in Hawaiian cuisine, used to make sauce, candy, ice cream, tea, or in cocktails and shave ice.

Pump Street melds the two facets of their operation - bakery and chocolatier into this bar. Rye Bread crumbs added to a 60% Ecuador dark chocolate! An elevated crunch bar.

Cuna de Piedra sources their Soconusco, Chiapas cacao from a cooperative in the Raymundo Enríquez ejido, composed of 28 members who own 50 hectares of orchards, where cacao is grown alongside other fruits such as lemons, coconuts, mangoes, mamey, and pineapples, as well as tropical flowers. Harvest after harvest, the co-op ensures consistency across all seasons by sourcing beans only from their own members, and compensating for the genetic diversity of their plants by knowing exactly which lots to ferment in the same batch.

This chocolate bar is made with extremely rare cacao that grows spontaneously in different regions of the Amazon Rainforest (wild cacao) and is harvested by riverside communities that preserve the fruit's native trees. Each river represents a region with a different flavor profile.

For the development of this edition, Cuna de Piedra chose to experiment with La Lupulosa beer, from their Tijuana-based friends at Cervecería Insurgente. La Lupulosa was one of the first IPAs made in Mexico, and is made with large amounts of American hops that give it an intensely fruity and citrusy personality. When thinking about what a chocolate bar with La Lupulosa would be like, Cuna de Piedra imagined an experience of brilliant flavors making a parallel journey with notes of chocolate, so they decided to work with cocoa from Comalcalco, Tabasco and roast it with a moderate profile to highlight these characteristics and obtain a pleasantly citrusy and very fragrant tablet.

Manoa Chocolate infuses Hawaiian coffee (kope) into creamy dark milk chocolate and a sprinkling of crunchy cacao nibs make this the ideal chocolate breakfast bar. Ingredients: 60% dark milk chocolate. Ingredients: cacao, organic cane sugar, organic whole milk powder, cocoa butter, Hawaiian coffee

For this bar, Cuna de Piedra has chosen the hibiscus flower harvested by the indigenous community “Numa Gamaa Ski Yu Me'Phaa”, from whom they have learned a special kind of devotion to Mother Earth, and a true understanding that the whole is greater than the sum of its parts. · The members of the Me'Phaa community have been cultivating the creole Hibiscus tree for centuries. This is the variety that was originally introduced by the Spanish galleons on the Pacific route from Manila to Acapulco, and is known for being particularly robust and aromatic.

Delicate Bulgarian rose oil infused with 62% dark chocolate made with Ghanian cocoa beans only.

A fruity, complex salted dark chocolate to end all salted dark chocolates. Made with single origin cacao from Zorzal Cacao, a farm and fermentary within a bird sanctuary in the Dominican Republic, and sprinkled with Peruvian pink salt sourced from Salt of the Earth Co. At 71%, these little bites hit the dark sweet spot: dark enough for those who those who like a higher intensity chocolate, light enough for those who prefer a perfect balance of beans and sugar. We think New York Magazine said it best: this chocolate has a “deep, dark, mysterious flavor with hints of cherry; and a finish as long as a David Foster Wallace footnote.”

The eye-catching pink chocolate bar by Comptoir Du Cacao is made from Ruby cocoa beans puree and is elevated with freeze-dried raspberry slices to double on luscious aromas. Ruby cocoa beans are a unique purple variety bursting with sweet undertones and fruity flavors.

Handcrafted with shade grown, stone milled Japanese matcha and Belgian white chocolate from our friends at Kettl.

A 74% Dark Chocolate blend of transparently sourced, fine flavor cocoa beans. The beans were selected for their distinct tasting notes to compliment the flavors imparted from the oak barrels previously used to age Hamilton Distillers' award winning Whiskey del Bac Dorado. What we taste – dark fruit, oak, whiskey Awards – 2023 Good Food Award Winner

Ubiquitous across Hawaiian cuisine, passion fruit is a natural match for the Flavors of Hawaii series. Sharp, tangy flavors dominate this creamy and decadent dark milk bar. Passion fruit first arrived in Hawaii from Australia in 1880 and was planted in the East Maui district of Liliko’i. The name stuck and this bar is an homage to the widely celebrated and unique fruit. Traditionally used to make sauce, candy, ice cream, tea, cocktails, shaved ice, and so much more, Manoa couldn’t resist pairing it as an inclusion in this special bar. TASTING: Sharp, tart, tangy fruit elevated by subtle cream and toast notes PAIRING: Oregon pinot noir, malt forward beer; lagers, tequila blanco CACAO ORIGIN: United States, Hawaii, HI MADE IN UNITED STATES

This bar is inspired by the traditional corn and masa-based beverage Atole of Mesoamerican origin, where toasted corn or masa is blended with water or milk, piloncillo (unrefined cane sugar), vanilla, and optional spices, fruits, or chocolate. The consistency of this beverage can range from a thick porridge to a thin liquid. Here we have refined the blue corn into a traditional white chocolate that retains just enough texture to enhance the perception of the delicate and floral qualities of the heirloom corn. What we taste – custard, sweet corn, floral Awards – Bronze, 2019 International Chocolate Awards Americas Special Award, 2019 International Chocolate Awards Americas

Made by Manoa Chocolate this vegan Hawaii Sea Salt Bar is made with 72% dark chocolate and Hawaiian Sea Salt. Made in Hawai'i on the Island of Oahu. Ingredients: cacao, organic cane sugar, cocoa butter, and sea salt. Gluten Free, Soy Free, Dairy Free

This peanut butter chocolate is made by the devil himself. The chocolate is mixed by the devil's horn and is so tempting that the recipe was included in the list of the biggest sins in the world. For almost four days, the peanut butter is churned and whipped by virgins and on the fifth day Lucifer joins the chocolate-making process. The divine tears of virgin girls are mixed together with the flames of inferno and from this act of deflowering the peanut butter chocolate bar is born. So damn good... The Equator collection concept is to use ingredients that come from a single ecosystem. Because an ecosystem's minerals, water, and soil give life to its plants, the living things that thrive together inherently taste good together. Every chocolate bar from this collection is solely composed of ingredients grown the area on region of the earth surrounding the equator with bright and intense flavours symbiotically blended into the house made tropical chocolate.

A gianduja bar with a twist. Almonds instead of hazelnut are used to make a sourish paste almond and mixed with fruity Nacional cacao.

For this chocolate Standout Chocolate has used cacao from Öko Caribe in the Dominican Republic, which they have combined with black currants from Finland. Black Currant, harvested in Finland, is traditionally used as a common garden plant. It's berries are eaten fresh or made into jam, jelly, or juice. TASTING: tart, juice, sour, bright CACAO ORIGIN: Dominican Republic, Oko Caribe MADE IN SWEDEN

Woman & Sister owned chocolate company from the Dominican republic! "Infused by hand with fine vanilla and chamomile tea. Our most delicate flavor, perfect for customers seeking a smooth, sweet, velvety chocolate bar. This bar accentuates the delicate flavors of Dominican cacao, with a hint of floral notes and a touch of warmth."

Woman & Sister owned chocolate company from the Dominican republic! "Our auyama cranberry chocolate bars give you a crunchy texture of auyama seeds and the tangy sweetness of cranberries. This unique blend creates a delightful contrast of flavor and textures. These bars are a true treat!"

Woman & Sister owned chocolate company from the Dominican republic! Be carried away by the magic of this unique combination. Each bite is an encounter with delight as the orange brings a burst of brightness and the fennel adds a refreshing, delicious note.

We all know everyone loves the combination of strawberry and rhubarb (which is actually a southern-originating combination—something that Jessica saw a lot of in when she lived in Atlanta), but in California when Trevino Farms showed up at the market with bright, tender stalks of rhubarb just as the ripest most plump blueberries from Pudwill are coming in, we thought—why not marry these two seasonal beauties and see what happens? The result: a textured jam full of just the right amount of sweet and acid notes. It’s surprisingly…wonderful.

Notes Sweet acid berry, anise, citrus About the Fruit Forbidden Fruit Orchards produces exquisite Jewel and High Bush varieties of blueberries organically - one of the rare farms to do so in California. Refraining from growing blueberries that are shelf stable/market friendly, instead they pick to order opting for flavor over portability. We only use blueberries from Forbidden Fruit Orchards and we're proud to do so. Origins Modeled after our go-to blueberry cobbler recipe, the combination of summertime blues and freshly picked tarragon just seem to go together, like old friends. One of Sqirl's original jam recipes that has stood the test of time. Ingredients *Wild Blueberries, *Fair Trade Organic Cane Sugar, *Sorrento Lemon Juice *Tarragon *Certified Organic FARMERS: Forbidden Fruit Orchards, Rancho Del Sol, Colemans

The iconic wild boysenberry only available one week during the year from Murray Family Farm! So special!

Sqirl welcomes its first ever limited edition Concord Grape Jam made from 100 lbs of organic Concord grapes from Flora Bella Farm. Can you believe that 100 lbs of grapes will yield only 96 jars of jam? Dawn Birch says this is their most flavorful crop yet and she’s right. They’re bursting with iconic grape flavor! We first hand-deskin; we then slightly warm the fruit and press through a sieve to remove the seeds, only to be married back with the skins and sugar and then cooked down to create a thick jelly-like consistency that is whole fruit. This is not the juice with 100% sugar by weight plus pectin jelly you find at the store. We really can't get over it!!!

Sudachi is a yuzu x mandarin crossed citrus of Japanese origin. Highly sought after for its unparalleled round acidity, Sudachi is traditionally found in Ponzu or squeezed atop to finish Maitakes. Our friends at Mudcreek had a huge crop and we decided to make a JAMALADE marrying Strawberries and the thinly cut rinds and juice of the Sudachi. It's our first ever jamalade, but after the way this one turned out, we don't think it will be our last.

What else can we say? This is the crowd favorite of jams. We get our strawberries delivered to our door from the wonderful Guitierrez Farm, while our rhubarb is harvested by Elva Galiano from Trevino Farms.

Every year a British man named John Mattingly calls me to say that his Sevilles are ready to be picked. He has THE ONLY Sevilles in Southern California. We drove to John's House, as we've done for the last 5 years - and John greets us in, what appears to be, the same pair of sweatpants / plaid shirt tucked into them combo that we've seen in years past. John also sports a handlebar mustache thick enough to be a contender at the World Beard and Mustache Championships. We all go over to the tree, and using the pickers and baskets, we muscle the 100 pounds or so off the tree by throwing them into the pool (where they wash) followed by a removal by pool skimming. It's a process just to get them to Sqirl so imagine what the 2 day process is for making the jam....! We don't have much. If you're into traditional marmalades, here's an excellent example of one.

Notes Sweet, warm, aromatic About the Fruit The Fay Elberta is an heirloom peach discovered in 1915 in Placer Co., California. With a spicy aroma and a rich, distinctive flavor, this peach is heralded by Slow Food USA as a heritage varietal yet outplanted by newly developed shelf stable incomparable peaches. Origins For our collaboration with Fritz Coffee in Seoul, Korea we wish to champion this varietal while highlighting their beautiful coffees - a washed Ethiopia Yirgacheffe Banko Taratu. Chef's Kiss: Serve with Waffles! Ingredients Fay Elberta Peach, *Cane Sugar, *Lemon Juice, Single Origin Fritz Coffee *Certified Organic FARMERS: PR Farms

Masumoto's extraordinary Gold Dust tangy-sweet peaches are married with Zab's St. Augustine Datil Pepper Hot Sauce for a Southern-style kick. Spread in a Havarti sandwich, add a sweet & spicy dollap to go along with your eggs, bacon & morning toast or have it dance with a protein at dinner time.

Sun Crest peaches, the inspiration for Masumoto’s Epitaph for a Peach: "The orchard, now over 50 years old, is like an old growth forest.” The drip down your chin, hand over 10 napkins type of juicy peach, now with 100% more summer due to fragrant Lemon Verbena from Windrose Farm in Paso Robles, CA.

Meyer lemon kiwi jam is the closest thing we'll find to a party right now. Meyer lemons from Rick’s Produce married with Wild River kiwis is honestly one of the most challenging preserves we make and also one of the most rewarding. It is as unique as it is delicious. *May contains seeds!

The newest, sexiest jam. Oh-Lah-Le! Olallieberries...the mix of everything good in this world. Things you've never even heard of, but now know are beautiful. Dewberries, Blackberries, Raspberries, Youngberries, Dewberries. Rare - These berries are available for 3 weeks from one farmer only. Lucky us...lucky you.

Tart, Creamy, aromatic. Origins We get our raspberries from Pudwill Farms, the only farmer we know who harvests large amounts of berries and who’s always at the Santa Monica Farmers Market, rain or shine! Our organic Tahitian vanilla beans come from Heilala, which, added to the delicate raspberries creates a beautiful aromatic fusion. Ingredients *Raspberries, *cane Sugar, *Sorrento lemon juice, *Tahitian vanilla bean *certified organic

Silky aromatic Robada apricots married with their noyaux, the hand-cracked apricot kernel 'almonds' which we first toast and then steep into the preserve as it cooks. Bright apricot flavor with an amaretto finish. A jam for apricot lovers.

Aromatic, dulcet, bright. About the Fruit Seascape strawberries are big and juicy and their plants bear fruit over a long season, which makes them perfect for our most popular jam! Rose Geranium, which finds itself most often distilled for use in the perfume industry, is instead steeped in the seascape strawberries for a day, pulling beautiful rose scents and notes into the preserve. Origins Since we order so much, the lovely ladies at Guitierrez Farms hand deliver our strawberries weekly (during the season), while the rose geranium comes from Windrose Farms or Jessica’s backyard. Ingredients *Seascape strawberries, *can sugar, *Sorrento lemon juice, *rose geranium *certified organic

Discovered--legend has it--in 1976 in a post office parking lot in Mississippi, the Warren Pear melts us with its sweet juiciness and buttery texture. We marry it with, if you can believe it, passion fruit from a 6th generation farmer, for a unique twist highlighting how it can taste both winter and summer all at the same time.

Creamy, buttery, wintry. About the Fruit The Warren pear tree was named for Thomas O. Warren, a founding father of the North American Fruit Explorers (NAFEX), who discovered this gem in Mississippi, in 1976. The Warren pears are sweet, spicy and very juicy, buttery, silky flesh with no grit. Origins Even with praise from Alice Waters and Martha Stewart this pear is rarely grown and the only folks we've been able to get this pear from is Frog Hollow. We got Farmer Al to send down a shipping container this year and we've been able to can more than ever before! The pear has a nuanced vanilla tone to it and with the addition of pure vanilla paste, this preserve is a honeyed decadent finish to toast, yogurt, or even atop of ice cream. Ingredients Warren Pears*, cane sugar*, lemon juice*, vanilla bean *certified organic

Bright, buttery, festive. About the Fruit The Warren pear tree was named for Thomas O. Warren, a founding father of the North American Fruit Explorers (NAFEX), who discovered this gem in Mississippi, in 1976. The Warren pears are sweet, spicy and very juicy, buttery, silky flesh with no grit. Origins Even with praise from Alice Waters and Martha Stewart this pear is rarely grown and the only folks we've been able to get this pear from is Frog Hollow. We got Farmer Al to send down a shipping container this year of both the rare Warren Pear and his entire Quince crop. Folding in our seasonal spice blend, the pinkish-hued Pear and Quince Butter and deliciously fall. Perfect with a cheese plate, or potato pancakes (latkes!), this 2021 addition to our canning roster is here to stay. Ingredients Warren pears*, cane sugar*, quince, lemon juice*, fall spices *certified organic

Made with love by combining certified organic yuzu from Rancho del Sol with Rincon Tropics passionfruit. Enjoy the yuzu fruit in all of its forms (finely cut rinds, membrane, its pectin and juice-they gave so much of themselves!) and the sweet, gooey innards of the passionfruit to make a jam that is perfectly tart and floral.

About the Farm We’ve teamed up with Hapa Honey a family run beekeeping operation in Southern California to create a special new product - creamed facto-fermented Yuzu are blended into Hapa's award winning creamed wildflower honey. Perfect for tea, cheese, toast.....perfect for mostly anything.

About the Farm We’ve teamed up with Hapa Honey a family run beekeeping operation in Southern California to create a special new product - creamed facto-fermented lemon honey. Sqirl's preserved lemons (we used Sorrento Lemons from Rancho Del Sol, traditionally used to make Limoncello) are blended into Hapa's award winning creamed wildflower honey. Perfect for tea, cheese, toast.....perfect for mostly anything.

About the Farm We’ve teamed up with Hapa Honey a family run beekeeping operation in Southern California to create a special new product - creamed strawberry honey. With an 18% final hydration, Sqirl's strawberry jam is blended into their award winning creamed wildflower honey for that perfect sweet addition to your cheese plate. Or can’t decide what you want on toast - now you can have them both! Ingredients 100% pure, Raw, Small Batch Creamed California Wildflower Honey, Strawberry Jam (strawberries, unrefined cane sugar*, lemon juice*), dehydrated strawberry* *certified organic

What is a fruit cheese? A fruit “cheese” (i.e. more solid in texture) requires a similar cooking process to fruit spreads in which pectin-rich fruits like pomes and stone fruit (black currants work, too) are cooked with equal parts fruit and sugar (and, in our case, a higher percentage of acid) until the mixture is reduced of most of its water content, yet malleable enough to pour into forms at high heat. Perfect on a cheese plate–think: manchego & quince (a traditional, iconic combo), a Damson plum paste with a blue (Stichelton) and red walnuts, or a Gravenstein apple w/ a soft yet pungent goat cheese and a fleck of Maldon. Currently, we have Membrillo (Quince) from Frog Hollow, Damson Plum from Wind Rose Farm, and Gravenstein Apple from Walker Apples. More flavors to come as we embrace the fall and the prerequisite of a holiday cheese plate!

About the Fruit Moro blood oranges are the earliest ripening of the blood orange varietals and have beautiful dark orange-red rinds with deep purple fruit and minimal seeds. They are thought to have originated at the beginning of the 19th century in the citrus-growing area around Lentini (in Sicily).

This is the first jam that Sqirl ever made! What’s more? It takes three days to make—cutting the fruit, letting it soak, juicing the rinds and turning it into pectin, then marrying the pectin back to the fruit—it’s a process, and a beautiful one at that! Then, of course, the addition of full pods of organic vanilla bean—it’s reminiscent of a Creamsicle…in marmalade form. Our Moro blood oranges come from Rancho Del Sol.

Zweigelt + St. Laurent from Neusiedl am See within the region of Burgenland, Austria. Run by Alex and Maria Koppitsch and their 3 boys in a lineage of Koppitsch's (in 1523 the mayor of Neusiedl am See was a winemaker, and also a Koppitsch!). Maria Koppitsch says, “we want to make fun wines that bring you pleasure and happiness.” Juicy + light - give it a lil chill! ~Biodynamic.

Pinot Noir + Chardonnay from Limoux plus Cabernet Franc + Gamay from Azay-Le-Rideau within the region of Loire Valley, France. Crunchy red fruit. Serve lightly chilled. ~Certified Biodynamic.

Pineau d'Aunis from Loire Valley, France. By friends & family French winemakers who use their own grapes or grapes purchased from friends and neighbors in the Loire. Fun fact: All of Les Athlètes du Vin's wine labels are drawings by French illustrator Michel Tolmer, the unofficial lead artist of the French natural wine movement since the 1990s. Delicate spice + crispy red fruit ~Organic.

Grenache from the region of Sta Rita Hills in California. Tara is credited as the first known commercial Native American winemaker of only a handful in the world. She and her wife, Mireia (a Cataluynian winemaker), started Camins to focus on winemaking in the Sta Rita Hills. 'Camins' means 'Path' in Mireia's native Catalan and references how the two met and have now fulfilled their dreams of making wine in Tara's ancestral homeland. Fun fact: the Oak tree on the label represents a sacred symbol to the Chumash peoples, and grows in vineyards in both the Santa Ynez Valley and in Spain, while the Yin + Yang inspired circle represents their different backgrounds. Bold and juicy.

Carignan from Redwood Valley within the region of Mendocino, California. ***Only 200 cases made***!! "sour cherry, rubies in the sunshine" Love. This. Wine.

Counoise from the region of Santa Clara Valley, California. **Only 223 cases made** From the producer: 10.6% abv | strawberry jam, watermelon jolly rancher, fruit punch ~Organic.

Trousseau from the region of Jura, France. From the importer: "Vivid red. Spicy aromas of raspberry, cherry and fresh flowers. Juicy and seamless in texture, offering intense red fruit and rose flavors with a hint of blood orange. Clean and nervy on the finish, this graceful Pinot Noir is grown on chalky clay." ~Biodynamic.

Gamay from the region of Beaujolais, France. Fruit from sites in Moulin au Vent + Brouilly. Harvesting + wine-making by Patrick Bouju and Justine Loiseau. Juicy and lively all at once.

Merlot + Tai Rosso from the region of Veneto, Italy. ~Organic.

Grenache Noir + Cinsault + Syrah from Swartland, South Africa. **Only 375 cases made** "The nose has complex aromas of raspberries, red cherries, fresh anise, and underlying proteas and roses. There is so much freshness to this wine. The palate is ample, but by no means heavy with bright acidity, crunchy tannins and a stony, petrichor-ish minerality. A briny olive note peers on toward the lengthy and firm tannin finish." ~Organic.

Baco Noir (a hybrid wine!) from Sonoma Coast, California. "Known for it’s radical acidity, Baco Noir is a seedling of the late 1890’s from Folle Blanche pollinated by a wild American vine VITIS RIPARIA. I often think of Baco Noir as a brighter alternative to Zinfandel. The acidity cuts through rich foods like pork belly or lamb but the darker berry and tobacco character also make it a great match with bitter dark chocolate." ***Under 50 cases made***

Garnacha from Catalonia, Spain. Dried fruit + licorice + herbs. ~Certified Organic/Biodynamic.

Montepulciano from Abruzzo, Italy. 250ml can made by Cirelli! 'Plums/Cherries/Thyme' Pizza Wiiiiiine.

Mostly Valdiguie with Petite Sirah + Carignan from North Coast, California. From the producer: "The nose is raspberry, bramble, and sapid, white strawberries. The palate is high acid and clean with a crunchy, rhubarb finish."

Cinsault from Itata, Chile. The perfect liter to share. Tragically, nearly all of his vineyards were destroyed in the recent fires, so an extra reason to treasure this bottle as a special gem. Easy drinking. Perfect balance of smoky + bright red fruit. ~Organic/Biodynamic. ~Organic/Biodynamic

País from the region of Itata, Chile.

Grenache from the region of Terra Alta within Cataluña, Spain. Made by Jori's daughter, Aïda Miro. Sweet + medium body. A lipsticky kiss-on-the-cheek red.

Mourvedre +Valdiguie +Grenache +++ Light, juicy, California red best served with a chill!

Vaccarèse from Paso Robles, CA. From the producer: "Rustic characteristics reminiscent of Mondeuse ... think violets, candied red fruit, pencil lead, and spice, all underscored by a vein of lively tannin." ~Organic. ~Only 72 cases made.

Valpolicella from Giare, Italy. From the producer: "Our organic Valpolicella reflects the authentic expression of the territory from which it comes. Crisp and fresh cherry, herbs and white pepper are its best expression." ~Organic.

A mix of 32 old grapes varieties, from 70 to 100 years old: Mollard, Espanenc, Grand Noir de la Calmette, Barbaroux, Grec Rose, Alicante, etc. from the region of Hautes-Alpes, France. From the importer: 'A small project by a young couple rehabilitating a forgotten vineyard in the Hautes-Alpes region. Their field blend includes grapes that were believed extinct! Super cool.'

Tocai Friulano + Ribolla Gialla + Chardonnay from Napa Valley, California. From the producer: "SMELLS LIKE APPLE AND CITRUS BLOSSOMS, WET STONE AND BEESWAX TASTES LIKE LEMONS, PEACHES AND SEA FOAM"

Chardonnay + Savagnin from Côtes du Jura, France. ~Organic

Chardonnay from Napa Valley, California. ***42 cases made!!*** Winemakers Notes: "Our Chardonnay comes from organically farmed Linda Vista Vineyard. The grapes are direct to press to be fermented and aged in amphora on lees for 10 months". ~Organic.

Tocai Friulano from Venezia Giulia within the region of Friuli, Italy. Mitja is the wine hospitalitarian from the legendary agriturismo, La Subida, one of the most magical places on earth. Bright tree fruit + mineral + spice. ~Organic.

Melon de Bourgogne from Mouzillon within Loire Valley, France. Drink with light fish!

Chenin Blanc from Stellenbosch, South Africa. Think: stone fruit, beeswax, dandelion, honeysuckle. Produced by Mick & Jeanine Craven, a husband-and-wife Aussie + South African world-traveling couple dedicated to making site-specific, thoughtful wines in South Africa (specifically Stellenbosch). **Only 300 cases made!** ~Organic.

Riesling from the region of Mosel, Germany. "This bright-white-hay-colored wine offers a beautiful nose made of passion fruit, grapefruit, mint, flowers, a hint of whipped cream, and still quite some residual scents from its spontaneous fermentation. It is nicely juicy and focused on the feather-light palate and leaves a stunning and beautifully vibrating feel of minty herbs, whipped cream, passion fruit, and green apple in the slender finish. The aftertaste vibrates to the tune of ripe but zingy acidity."

Sparkling Trepat Cava from the region of Penedès, Spain. From importer: "This dark-pink wine has the depth of flavor to stand in for a red with grilled lamb chops. The flavors are distinctly trepat, opening to brisk scents of lavender and mint, with peach-skin edges to the fruit. Ramon Giró Gramona, a third-generation winemaker, includes fruit for this wine from growers in Conca de Barbarà. It’s a refreshing almost-red wine for summer." ~Certified Organic.

Domaine Pierre Richard 'Harmonie' Crémant du Jura Blanc Brut NV for $29.00

Frizzante Fortana from Romagna, Italy. From the importer: "Beach vines! Beach wines! Tart red cherry, sea salt, high hats riffs of bitter quinine."

Malvasia di Candia from Sicily, Italy. Saline with aromas of orange zest, marzipan, white flowers and rosemary - macerated for 5 days. Francesc Boronat is 30 years old and cultivates his vines in his native village in Nulles with a breathtaking view of the Mediterranean, south-west of Barcelona, ​​in the region of Tarragona. Young instinctive winegrower, he makes lively, fresh, complex and precise wines. A wine like this - vibrant, thoughtfully grown and vinified, is a rare find in a can. Only 24 made it to the United States - and guess what? They're all here! *Orange

Verdicchio, Trebbiano + Malvasia from Marche, Italy. Stone fruit and tea. ~Organic.

Skin-contact Müller-Thurgau from a legendary biodynamic producer in Switzerland. From the importer: "...maceration in amphora for up to a year. There is no added sulfur to this wine. Among the first orange wines ever made in Switzerland. The golden yellow color with greenish and amber reflections makes it an unconventional “orange wine.” Its aromas of of pear cider, herbs and rose petals, along with a dry palate and beautiful acidic structure make this is an easy-drinking skin-contact wine that also becomes more complex as it opens up."

Blauer Zweigelt Rosé from the region of Niederösterreich, Austria. (Blauer Zweigelt is a new(er) Austrian grape--a cross between a a crossing between St. Laurent and Blaufränkisch--created in 1922 by Friedrich Zweigelt.) Rosey pink in color, crisp & floral. *Rosé