Edinburgh, Scotland
Lupe Pintos is listed in Edinburgh as a deli; its official website and supplied OpenStreetMap place record provide the public-door evidence.
Best for Deli
Gourmet & Pantry — Page 2
Plate M-21 · 1,249 stores · 151–300 of 1249 · curated ORBIS register
Jamones de Juviles air-cures ham in Juviles, offering Alpujarra and Iberian varieties through its own online shop. Jamones Nevadensis produces IGP Jamón de Trevélez alongside Jamón de la Alpujarra at its high-altitude curing house. Jamones Puente Viejo (La Solera Trevelez) adds another Trevélez producer, continuing a family business that cures protected-origin ham and sells it online.
What makes great gourmet & pantry?
This plate lists 1,249 shops in 91 countries. Paris has the most with 23, followed by New York with 21. Among these shops, 5 describe made-to-order work, 179 sell online and 3 work by appointment, going by their own descriptions.
Ask how long it keeps: fresh and preserved foods have very different lives, so ask for the date.
Ask for a taste: many counters will let you taste oil or preserves before you choose a jar.
Check the import rules: meat, dairy and fresh produce are restricted in many countries, so check before buying to carry.
Explore gourmet & pantry
Use the city plates when they appear below, or open any store for its official door and related ORBIS city and craft links.
Amsterdam · 4Atami · 4Bari · 4Baytown · 14Bern · 5Bordeaux · 5Budapest · 8Cape Town · 5Delhi · 5Edinburgh · 5Fukuoka · 6Granada · 10Hamburg · 5Hong Kong · 4Istanbul · 5London · 8Madrid · 6Modena · 6Munich · 6New York · 21Paris · 23Parma · 4Rome · 9Sapporo · 5Seabrook · 5Shodoshima · 4Teruel · 6Tokyo · 4
Visit official site ↗27 Simpson Loan, Edinburgh
Swedish baker Peter Ljungqvist opened Edinburgh's first Peter's Yard café in the Quartermile in 2007, adding a Stockbridge branch in 2012. Its crispbreads and crackers are made from a 45-year-old sourdough starter fermented for 16 hours, certified by the Real Bread Campaign.
Best for Swedish sourdough crispbreads from a 45-year-old starter
Peter's Yard began with a chance meeting. Two English friends, Ian and Wendy, had left corporate careers to pursue their own idea of bringing Swedish-style baking to the UK, and on a research trip to Sweden they were pointed toward a baker named Peter Ljungqvist. Sharing an evening at his home near Ystad, they tasted his knäckebröd, a Swedish crispbread, and told him it was too good to stay confined to one small bakery.
Ljungqvist opened the first Peter's Yard in Edinburgh's Southside Quartermile development in 2007, a space of glass and pale wood softened by the smell of fresh bread. Its reputation grew steadily enough that a second location followed in Stockbridge in 2012, adding sourdough pizzas, open-topped sandwiches, cardamom buns, and hot chocolate served at communal tables.
The bakery's crispbreads and crackers are built on a 45-year-old sourdough starter, fermented for 16 hours without shortcuts or artificial ingredients, and are certified by the Real Bread Campaign. The products have picked up coverage in Olive Magazine, The Telegraph, and Delicious, among others, carrying Ljungqvist's Swedish training well beyond the two Edinburgh shops where it started.
Visit official site ↗19 Elm Row, Edinburgh
An Edinburgh Italian deli since 1934 — imported specialities, wine, olive oil, and its own-label range.
Best for Italian deli.
Visit official site ↗8700 Emerald Drive, Emerald Isle, NC
The Emerald Isle branch of a North Carolina company pouring extra-virgin olive oils and aged balsamic vinegars from labeled fusti for tasting before you buy. Alongside the oils are gourmet olives, pantry goods, and olive-oil body products.
Best for Olive oils, balsamic vinegars and tasting
Visit official site ↗Fischmarkt / Schlösserstraße, Erfurt
This Erfurt specialty roastery near the Fischmarkt sources green beans and roasts them in small batches for its own café and retail bags. Single-origin lots and espresso blends are cupped and dialled in on site.
Best for Small-batch single-origin coffee near Erfurt Fischmarkt
Visit official site ↗Downtown Eureka Springs
This Main Street fudge shop turns out kettle-cooked classics such as vanilla, maple, and old-fashioned divinity from its counter at 33 South Main Street. Flavors are made in-house and sold by the slice or the box, both in the store and shipped from the online shop.
Best for Kettle-cooked fudge and divinity
Visit official site ↗Gourmet, Food & Cafés, Florence / Online
Artisan gelato — the pistachio from Bronte, the Piedmont hazelnut, and the Turin-born chain that proved gelato is a serious ingredient.
Best for Consistent slow-food gelato.
Visit official site ↗Santa Croce & San Lorenzo, Florence / Online
Florence's iron-and-glass food hall — artisan counters upstairs since 2014, market since 1874.
Best for One-roof Tuscan food crawl.
Visit official site ↗Gourmet, Food & Cafés, Florence / Online
Historic Florence gelateria since 1939 offering seasonal gelato flavors, housed between Piazza della Signoria and Piazza della Repubblica.
Best for Florentine gelato, seasonal sorbet and old-school semifreddo
Perché No! ("Why Not?") opened its doors in 1939 in Florence and has operated for over eighty-five years as a landmark gelateria. Located between Piazza della Signoria and Piazza della Repubblica in central Florence, the shop is run by the Cammilli family, maintaining traditional recipes and high production standards. During World War II, when ingredient and refrigeration shortages threatened the business, the gelateria innovated by creating the patented "semifreddi"—mousse-like confections that became so popular they have since been replicated across Italy and internationally. Today, Perché No! continues making everything by traditional methods using high-quality ingredients: fresh milk, cream, eggs, and seasonal fruit. The shop's playful name and commitment to artisanal gelato-making have earned it a devoted following among locals and visitors seeking authentic Florentine desserts.
Visit official site ↗Vivoli
Heritage HouseGourmet, Food & Cafés, Florence / Online
Florence gelateria founded 1929 (as Latteria Vivoli) by Serafino Vivoli, near Santa Croce; now run by the fourth generation, known for its affogato and additive-free artisanal gelato.
Best for Affogato, crema gelato and Florentine frozen desserts
Vivoli was founded in 1929 as Latteria Vivoli by Serafino, one of three brothers from the Tuscan town of Pelago, at Via dell'Isola delle Stinche 7r, in Florence's historic Santa Croce district, where the original shop still operates. The gelateria makes handmade gelato without additives, preservatives or artificial colorants, and its best-known offering is 'la gran crema al caffe,' an affogato-style combination of espresso and premium ice cream. Now run by the fourth generation of the same family, Vivoli has expanded beyond Florence with branches in New York (opened 2013) and at Disney Springs in Orlando.
Visit official site ↗Ostend, Frankfurt
The Frankfurt butcher that invented the Rindswurst, a smoked all-beef sausage, and has made it in the Ostend since 1894. The counter on Hanauer Landstrasse still sells the sausages hot to eat or vacuum-packed to take away.
Best for Original Frankfurt Rindswurst
Visit official site ↗Frankfurt am Main
A family cider press keeping Frankfurt's Apfelwein tradition, turning Hessian apples into tart apple wine sold by the bottle and Bembel. The Noell family's cider-making runs back through several generations in the city.
Best for Traditional Frankfurt Apfelwein
Visit official site ↗Roedelheim, Frankfurt
A long-established, family-owned Frankfurt cider house pressing Hessian apples into Apfelwein and sparkling apple wines at its Roedelheim works. Its labels are a fixture of the city's cider culture.
Best for Frankfurt Apfelwein and sparkling apple wine
Visit official site ↗9-157 Kami-Kawabata-machi, Hakata-ku, Fukuoka 812-0026, Japan / Fukuoka / Japan
Official history dates the Harada confectionery line to Kan'ei 7 / 1630; Crossroad Fukuoka lists the current Kami-Kawabata honten at 9-157.
Best for Confectionery from a house whose official history dates to 1630.
Visit official site ↗Nakasu, Hakata, Fukuoka
Founded in Hakata's Nakasu district in 1948, Fukuya originated Japan's karashi mentaiko by seasoning salted pollock roe for local tastes. The Nakasu flagship sells the marinated roe alongside its factory-museum, Hakuhaku, where visitors watch the curing process.
Best for Karashi mentaiko (spicy cod roe)
Visit official site ↗Itoshima, Fukuoka, Japan
At the Kobo Tottan works on the Itoshima coast, seawater is drawn up and circulated for ten days down bamboo-lined raised saltpans before being reduced slowly in iron kettles until crystals form. The company built out a cluster around the salt works, including the Kisetsuya retail shop, the Itaru and Sumi Cafe eateries, and a pudding shop built on its signature hana-shio flower salt.
Best for Hand-finished sea salt, salt-flavored pudding and sweets
Visit official site ↗2-1-4 Hashimoto, Nishi-ku, Fukuoka 819-0031, Japan / Fukuoka / Japan
First Matsuya Riemon began selling keiran somen in Hakata in 1673; this Hashimoto house continues that handmade line.
Best for Handmade keiran somen from a Hakata line begun in 1673.
Visit official site ↗Koishiwara, Koishiwara, Fukuoka
A group of Koishiwara and Takatori kilns making wood-fired tableware, mortars, cocottes and tea ceremony wares using the kicking potter's wheel, slipware and tobikanna carved patterns; one kiln in the group, Yanase, was founded 350 years ago, and Takatori-Yaki Soke is a 400-year-old kiln.
Best for Wood fired tableware and tea ceremony ware
Visit official site ↗Itoshima, Fukuoka, Japan
Wakamatsu Farm converted a former lumber warehouse in Itoshima into a farm-direct shop and cafe selling its own olive-leaf lattes, natural-yeast pizzas, and baked goods alongside olive oil and other harvest products. The operation covers growing, processing, and retail itself, built around what it calls a philosophy of working with air, water, and microorganisms rather than against them.
Best for Olive oil and olive-leaf products, farm-baked sweets
Visit official site ↗Genoa Pra' / Online
The Pra’ operation connects basil cultivation with pesto production, keeping the herb close to processing. Fresh pesto, sauces and pantry products are sold in multiple formats, with refrigerated delivery used for the perishable lines.
Best for The reference Genoese pesto, DOP basil and all.
Visit official site ↗Via Cesarea, centro
Trading in Genoa since 1947, Rossi makes pesto genovese with Basilico DOP alongside aromatic oils and specialty salts, sold through several traditional shops in the city centre. Its pesto was singled out by Gambero Rosso in 2008 as the best produced in Italy.
Best for Pesto genovese with Basilico DOP
Visit official site ↗Coffee Atelier
Worth a DetourLorong Stewart, George Town
Five restored 1927 shophouses on Lorong Stewart hold the Kopi Museum, where the former Kim Guan Coffee Factory's original wood-fired roaster still stands. The compound also houses a boutique hotel and the Gehrig Art Gallery.
Best for Kopi Museum and original 1927 wood-fired roasting equipment inside the former Kim
Coffee Atelier occupies a row of five interlinked shophouses built in 1927 on Lorong Stewart, in the UNESCO-listed core of George Town. One of the five, No. 53, was originally a coffee merchant's workshop — the Kim Guan Coffee Factory — and its wood-fired roasting equipment is still in place at the back of the building, kept as the anchor of what the site now calls the Kopi Museum. The rest of the compound has been restored into a small hotel (loft-style upper suites and ground-floor rooms, each roughly 50 square metres), the Gehrig Art Gallery showing Malaysian artists, and a restaurant, Christoph's, run by its Austrian namesake proprietor. It is an unusual combination for a coffee stop: a working museum piece rather than a themed display, set inside a building whose Straits eclectic architecture is itself part of Penang's heritage-tourism draw. Visitors who stop for a cup are, in effect, standing in the actual former processing room of a Penang coffee trade concern, with the equipment that once roasted for it still standing rather than reproduced. The address — 47-55 Lorong Stewart — puts it within walking distance of George Town's temple and church cluster, making it as much a heritage stop as a coffee one.
Visit official site ↗Granada
A tiny family confectionery crowded with chocolates, sweets and traditional seasonal candies. Founded in 1929 by pastry maker Rafael Ríos Ruiz.
Best for Tiny family confectionery crowded with chocolates, sweets and traditional seasonal candies
Visit official site ↗Granada, Spain
Heladeria Los Italianos, the Granada institution at Calle Gran Via de Colon 4, scooping Italian-style ice cream and its La Veneziana specialities to queues since the mid-20th century. First-party door live with hours, menu and history pages.
Best for Italian-style ice cream and La Veneziana specialties
Visit official site ↗Realejo
Family-run ham and charcuterie specialist in Granada's San Matias-Realejo quarter, on Calle Santa Escolastica, dating to 1927. Hams are cured at the family's own drying facility in Portugos in the Alpujarra; also sells cheese, preserves and wine.
Best for Spanish ham, cheese, wine, and regional preserves
Jamonerias Casa Diego is a family-run charcuterie and ham specialist in Granada's San Matias-Realejo neighborhood, on Calle Santa Escolastica. The business dates to 1927, when the current owners' great-grandfather started it, and it has passed down through the family since. It specializes in serrano and Iberian ham along with homemade charcuterie, selling meats, cheeses, sausages, oils, pickled vegetables, preserves and wine. Its hams are cured at the family's own drying facility in Portugos, a village in the Alpujarra region south of Granada.
Visit Instagram ↗Jamones de Juviles
Hidden GemJuviles, La Alpujarra, Granada
High in the Sierra Nevada Alpujarra, this producer air-cures ham in the dry, cold climate of Juviles. The range runs from Jamon de la Alpujarra to Jamon Iberico, sold through its own online shop.
Best for Long-cured Alpujarra mountain ham (jamón de Juviles)
Visit official site ↗Jamones Nevadensis
Hidden GemTrevelez, Granada, Alpujarras
From its curing house above 1,500 metres on Trevélez's Carretera 50, Jamones Nevadensis makes IGP Jamón de Trevélez as well as Jamón de la Alpujarra. Both are sold through its own online shop.
Best for IGP Jamón de Trevélez and Alpujarra hams cured above 1,500 metres
Visit official site ↗Trevelez, Granada, Alpujarras
Now in its third generation, this family firm on Calle Puente in Trevélez cures IGP Jamón de Trevélez. It ships the hams through its own online shop.
Best for Third-generation IGP Jamón de Trevélez, cured on Calle Puente
Visit official site ↗Jamones Vallejo
Hidden GemTrevelez, Granada, Alpujarras
A family producer founded in Trevélez in 1951, Jamones Vallejo cures IGP Jamón de Trevélez in the thin mountain air at 1,750 metres. It sells the hams through its own online shop.
Best for IGP Jamon de Trevelez (mountain-cured serrano ham)
Visit official site ↗Lanjarón, Alpujarra, Granada, Spain
On Avenida Alpujarras in Lanjarón, gateway to the Alpujarra region, this shop has traded regional goods for more than a decade: cured hams, rosemary and chestnut honeys, hydromel, ceramics, and hand-woven jarapa textiles.
Best for Cured hams, rosemary and chestnut honeys, hydromel, ceramics, and hand-woven jarapa textiles
La Puerta de la Alpujarra runs a specialty shop on Avenida Alpujarras in Lanjarón, the town regarded as the gateway to the Alpujarra region on the southern flank of Sierra Nevada National Park - a role built into the shop's own name. By its own account the business has worked in the sector for more than a decade, building a catalog drawn entirely from regional producers rather than a general gourmet-import list. The cured-meat counter runs through jamón, chorizo, salchichón and panceta from Alpujarra producers, paired with honeys in rosemary, orange-blossom and chestnut varieties from local apiaries. Hydromel - a fermented honey drink the shop calls the oldest beverage in history - sits alongside regional liqueurs and wines, while the pantry side extends to jams, spices, nuts and traditional Alpujarra sweets such as almendrados and roscos. Beyond food, the shop carries handcrafted ceramics, including oil dispensers and serving pieces made in the regional style, and jarapas, the striped woven textiles traditionally made from recycled cloth strips that are one of the Alpujarra's best-known crafts. The range reads as a single-region survey rather than a curated selection from elsewhere: everything on the shelves, from the ham to the woven rugs, is tied back to the same mountain district the shop is named for, with free shipping offered on larger orders for anyone buying from outside Lanjarón itself.
Visit official site ↗Albaicín
Independent organic-goods shop in Granada trading as 'La Tahona - Pan y Productos Ecologicos' on Facebook. Exact street address, Albaicin location, and 'herbalist/tea' specialization could not be independently confirmed.
Best for Herbal teas, spices, and natural products
Visit Facebook ↗Granada
A historic provisions shop for nuts, confectionery, cheese, honey and wine. Originated as a colonial-goods grocer in 1850.
Best for Nuts, confectionery, cheese, honey and wine
Visit official site ↗Dorfstrasse 119, 3818 Grindelwald / Grindelwald / Switzerland
Dorfmetzg Grindelwald offers local meat, house sausages and butcher-made provisions. The range centers on an everyday village food door with direct links to local agriculture, with production associated with Switzerland.
Best for An everyday village food door with direct links to local agriculture
Open city/visitor reference ↗Alte Lauenenstrasse 10, 3780 Gstaad / Gstaad / Switzerland
Beyond the butcher counter, shoppers can pick up fresh fish on selected weekdays, local cheeses and prepared foods. The business also dries meat for several months and operates its own small smokehouse.
Best for Saanenland charcuterie from regional farms
Visit official site ↗Untergstaadstrasse 24, 3780 Gstaad / Gstaad / Switzerland
Verified Gstaad door for local teas and spices, coffee, sauces and an idiosyncratic edit of handmade/design goods.
Best for Spices, tea and eccentric small gifts
Open city/visitor reference ↗Fancy Bazar, Guwahati
9AM Tea is the retail brand of Guwahati's Vishnu Tea Company, Tea Board-licensed (KOL/B-2991) since 1984 in the Fancy Bazar district. It sells Assam CTC blends, orthodox and green teas, masala chai, and single-estate teas from Halmari and Deckiajuli.
Best for Assam CTC, orthodox and green teas
9AM Tea is the retail brand of Vishnu Tea Company, a Guwahati firm operating from the Fancy Bazar tea district since 1984 and licensed by the Tea Board of India under registration KOL/B-2991, alongside FSSAI food-safety registration. Four decades in the trade have built a wide product spread rather than a single specialty: Assam CTC breakfast blends sold under names like Sudha Gold, Sudha Top and Premium CTC; orthodox long-leaf teas from both Assam and Darjeeling; organic and regular green teas; and masala chai and other flavored and herbal blends.
Beyond its own house blends, the company also sells single-estate selections, including teas from the Halmari and Deckiajuli gardens, letting buyers choose a named-estate Assam alongside the standard graded CTC and orthodox lines. Operating from Fancy Bazar puts 9AM Tea in the middle of Guwahati's historic tea-trading district, where wholesale and retail buyers have long converged to source Assam's output, and the company serves both ends of that market — bulk and gift packs for wholesale accounts, and retail-sized loose-leaf and flavored teas for individual buyers. The Tea Board licensing and FSSAI registration give the operation a documented regulatory footing uncommon among smaller Fancy Bazar tea traders.
Visit official site ↗Ganeshguri, Guwahati
Aasmah Tea, based in Ganeshguri on RG Baruah Road, Guwahati, trades the full spread of Assam grades — CTC, orthodox, green, white and dust tea — under director Manas Das, serving both retail and wholesale buyers.
Best for Aasmah Tea, based in Ganeshguri on RG Baruah Road, Guwahati
Aasmah Tea Private Limited works out of Ganeshguri on RG Baruah Road in Guwahati, incorporated in 2018 (company registration CIN U74999AS2018PTC018546) under director Manas Das, and holds both GST registration and an Import Export Code for its trading business. Rather than specializing in one style, the company trades, manufactures and wholesales essentially the full Assam tea spectrum: CTC in Dust, BOP, BOPSM, BP and BPS grades; orthodox tea in FBOP, BPS, OP, GFOP and FOP grades; green tea across Fine, Mogra, Soumee, Superlacha and Superfine grades; plus white tea and dust tea in CD and PD grades.
That breadth points to a business built around grade-by-grade bulk and retail supply rather than a single signature blend — the kind of operation Guwahati's tea district exists to run, matching buyers to a specific grade at a specific price point, with entry-level products starting around ₹100 per kilogram. With 11 to 25 employees and an annual turnover in the ₹5-25 crore range, Aasmah sits as a mid-sized trading house within Assam's tea economy: small enough to deal directly with named grades and buyers, but large enough to carry CTC, orthodox, green, white and dust stock simultaneously.
Visit official site ↗Chinto, Hagi
Murata has made fish cake in Hagi since 1961 using the yaki-nuki baking-through method that draws on the port's Sea of Japan catch. Its lineup includes the conger-eel Murashiro, the Hagi-o block, and Hagi-komachi chikuwa, sold as singles and in gift sets.
Best for Baked-through Hagi kamaboko
Visit official site ↗Hagi
Onihagi sells Hagi-yaki tea bowls and tea ceremony utensils, made from a blend of Daido, Mitake and Mishima clays under a feldspar-and-ash glaze that the site says changes color with use, a trait known as Hagi no Nanabake. The shop is based in Hagi, Yamaguchi Prefecture, where local kilns have produced Hagi ware since 1604.
Best for Hagi-yaki tea bowls and utensils
Visit official site ↗Half Moon Bay, California
This European-style bakery at 604 Main Street makes danishes, tarts, cakes and pies along with its own bread. A fast-casual kitchen adds wood-fired pizza, waffles and sandwiches built on that bread.
Best for Pastries and fresh-baked bread
Visit official site ↗Altona / Altonaer Fischmarkt
A Hamburg smokehouse specializing in smoked eel and salmon, with a shop plus stalls at the Altonaer Fischmarkt and weekly neighborhood markets. Platters and fresh fish are prepared to order.
Best for Smoked eel and salmon
Visit official site ↗Hamburg, Germany
Alte Schmiede is listed in Hamburg as a deli; its official website and supplied OpenStreetMap place record provide the public-door evidence.
Best for Deli
Visit official site ↗Hamburg, Germany
Gregor's Superfood is listed in Hamburg as a bakery; its official website and supplied OpenStreetMap place record provide the public-door evidence.
Best for Bakery
Visit official site ↗St. Georg
A Hamburg delicatessen gathering foods from small and medium German producers. Established 2007.
Best for German regional foods, preserves and pantry gift boxes
Mutterland has operated as a Hamburg delicatessen since 2007, built around a single premise: gathering foods from small, owner-operated German producers rather than mass-market suppliers. The company describes its roster as spanning more than 200 independent manufacturers, each selected for products with what it calls 'rarity value' -- traditional recipes and regional specialties a supermarket shelf would not otherwise carry. Its own framing is explicitly domestic and nostalgic: the business presents itself as 'a homage to caring mothers and home cooking,' curating the sweet and savory staples 'that kept us full and happy in childhood' rather than positioning itself as a gourmet novelty shop. Beyond the retail shelves, Mutterland has grown into a vertically integrated food business, running its own gastronomy operation, a production kitchen, a bakery and a chocolate manufactory alongside its delicatessen shops and online store -- letting it develop and sell products under its own name rather than only reselling third-party goods. The company describes itself as multi-award-winning within the German specialty-food trade. Its Stammhaus anchors the St. Georg district near Hamburg's main station, at the corner of Ernst-Merck-Straße and Kirchenallee, selling preserves, pantry staples and gift boxes drawn from its curated producer network.
Visit official site ↗Speicherstadt
Speicher & Consorten has made spice blends, chocolate, coffee and tea in Hamburg's Speicherstadt since 2009, drawing on the district's historic trading role. Products such as the Käpt'n Pfeffer blend ship in reusable sacks like the Hamburger Seesack and Kapitänskiste.
Best for Speicherstadt-made spice, tea, coffee and chocolate gift sets
Speicher & Consorten set up shop in Hamburg's Speicherstadt in 2009, drawing on the district's own trading history — a UNESCO World Heritage warehouse quarter built from 1881 to store and refine coffee, tea, cocoa and spices arriving by ship from around the world. The company keeps that same brief today, producing hand-roasted coffee in small batches on traditional drum roasters, selecting and blending teas, hand-scooping chocolate, and mixing spice blends such as Käpt'n Pfeffer, all sourced from what it describes as the world's best growing regions and made in small Hamburg manufactories rather than outsourced at scale. Its gift-set format leans into the Speicherstadt's own maritime past: sacks and wooden crates such as the Hamburger Seesack, Kapitänskiste and Grillsack package a curated run of products — coffee, tea, chocolate, spice, salt — the way a ship's stores might once have been packed for a long voyage. Products are sold through the company's online shop and a handful of physical retail points around Hamburg, with corporate gifting and customizable box options extending the same format to business orders. The company's identity stays tied to one neighborhood's trading heritage rather than a generic gourmet-gift catalogue.
Visit official site ↗West Lake, Hangzhou
Founded in 1984 in Longjing village near Shifeng peak, Gongpai holds the first license to use West Lake Longjing's official geographical-protection trademark. It grades pan-fired Dragon Well by harvest date, prizing the earliest pre-Qingming pick.
Best for It grades pan-fired Dragon Well by harvest date
Gongpai is the tea brand of the Hangzhou West Lake Longjing Tea Company, founded in 1984 as a township enterprise at the foot of Shifeng (Lion Peak) in Longjing village, inside the protected core growing zone that runs from Longjing and Shuangfeng villages toward Meijiawu. The company restructured into a shareholding enterprise in 1998, jointly owned by individuals, the local township government and an employee stock association. Its founder, Qi Guowei, registered the character 'Gong' (贡, meaning tribute) as a trademark and became the first producer approved to carry the official geographical-protection mark for West Lake Longjing tea, tying the brand directly to the region's own certification system rather than a generic 'Longjing-style' label. The company now farms roughly 88 hectares of core production land, has been named a Zhejiang provincial famous-brand product and a China famous agricultural brand, and supplied the official tea for the 2016 G20 Hangzhou summit. Spring leaf is picked and graded by harvest date, with the earliest pre-Qingming flush — flat, jade-green tips prized for their chestnut aroma — sealed and sold separately from later-season picks. The company also runs its own West Lake Longjing Tea Museum on site, tying retail directly to the growing region's own history.
Visit official site ↗Stöcken
Beekeepers Heidrun Bethge and Matthias Winter tend urban hives in Hannover-Stöcken, bottling spring, summer, rapeseed and blossom honeys alongside beeswax and pollen. Honey is sold by appointment, and the pair run tastings and beekeeping seminars.
Best for Urban Hannover honey
Visit official site ↗Skalani, Heraklion
A family olive farm in the village of Skalani above Heraklion, pressing Koroneiki and Tsounati fruit into early-harvest and single-origin extra virgin oils. Alongside the oils they bottle petimezi grape-must syrup and cure Kalamon and throumba olives, and open the grove for booked farm visits.
Best for Cretan extra virgin olive oil and farm visits
Visit official site ↗Arkalohori, Heraklion
Meligyris bottles single-flower Cretan honeys - wild and white thyme, pine, oak and chestnut, and citrus blossom - from apiaries around Arkalohori in the Heraklion hinterland. The family operation blends mountain and valley harvests with organic lines and honey-and-nut jars, shipping across Europe.
Best for Cretan thyme and mountain honey
Visit official site ↗Highlands, Texas
Teapot Depot Gift Shop & Boutique is a boutique in Highlands. Its in-person selection includes tea room, gifts and boutique, with a focus on tea room, gifts and boutique.
Best for Tea room, gifts and boutique
Official site not recordedAmazon ↗
Hiroshima
Nishikido opened in Hiroshima City in 1951, six years after the atomic bombing, and later developed Nama-momiji, a soft mochi-skinned version of the maple-leaf cake that became a national seller. The maker offers fillings from red bean to chocolate and matcha along with allergen-friendly options, and its sweets were served at the 2023 G7 Hiroshima Summit.
Best for Nama-momiji cakes with red bean, chocolate and matcha fillings
Visit official site ↗Akatsuka, Hita
Hita Shoyu has fermented soy sauce and miso in Hita for over 170 years and once presented its wares to the Imperial household. Beyond its high-grade shoyu and miso it makes dashi stocks, miso dips and cooking sauces, shipping nationwide from its Akatsuka premises.
Best for Premium soy sauce and miso
Visit official site ↗Hita
Brewing under the Harajiroemon name since 1899, Maruhara presses miso and soy sauce in Hita through long, slow cellar fermentation. The maker is known for its Ayame sashimi soy sauce and for developing seasonings meant to enhance other condiments, and it runs a second shopping site at maruhara.jp.
Best for Cellar-aged soy sauce and miso
Visit official site ↗Salamanca, Hobart
Wursthaus Kitchen runs a Salamanca deli and event kitchen built around an exclusive supply of heritage-breed Berkshire pork raised in the Huon Valley, alongside curated weekly cheese boxes and made-to-order hampers. Its commercial kitchen also hosts hands-on cooking masterclasses led by the in-house chefs.
Best for Heritage-breed charcuterie and Tasmanian cheese
Visit official site ↗Belcher's Street, Kennedy Town
Founded in 1938 by a Mr. Lam from Chaozhou, Kee Heung Chun is now run by the third generation from Kennedy Town. It stocks 100+ loose-leaf teas, including aged pu-erh and Phoenix oolong, and supplies Hong Kong's five-star hotels.
Best for 100-plus teas including aged pu-erh and Phoenix oolong
Kee Heung Chun has run as a Chaozhou-style tea house since 1938, founded by a Mr. Lam from Chaozhou and now in its third generation of family management from a small shopfront at 30A Belcher's Street in Kennedy Town. The retail side carries more than 100 varieties of loose-leaf tea, including aged pu-erh, Wuyi and Phoenix oolong, jasmine green tea and rarer vintage lots, with tastings offered before purchase and portions sold as small as 50 grams for anyone wanting to sample rather than commit to a full tin. Wholesale is a substantial part of the business alongside the counter trade: the shop supplies five-star hotels, fine-dining restaurants, private clubs and catering operations across Hong Kong, putting its tea on menus well beyond Kennedy Town. Gift sets and festive hampers round out the retail side for customers buying to give rather than to drink themselves. What stands out most in visitor accounts is the owner's own role at the counter - generous with tasting pours and with explaining what separates one grade or vintage from another, running the shop as an education in Chaozhou gongfu tea culture as much as a retail transaction. For a business now well into its ninth decade, that direct, unhurried counter experience has stayed intact even as the wholesale side has grown around it.
Visit official site ↗Cleverly Street, Sheung Wan (Dried Seafood Street area)
On Kee grew from a small Sheung Wan seafood stall opened in the early 1970s into one of Hong Kong's largest dried seafood retailers, stocking more than 700 items including some 150 grades of dried abalone. Its canned and boxed abalone lines hold a leading market share in the city, sold alongside dried scallops, fish maw and ginseng.
Best for Wide selection of dried abalone and tonic ingredients
Visit official site ↗Central, Hong Kong / Hong Kong
The Central bakery credited with inventing the cookie-crust egg tart.
Best for The Hong Kong bakery credited with inventing the cookie-crust egg tart
Tai Cheong Bakery opened on Lyndhurst Terrace in Hong Kong's Central district in 1954, founded by the uncle of the man who would make the shop famous: egg-tart maker Au Yeung, who inherited the business and, drawing on techniques from earlier work in hotel bakeries, developed the shop's own cookie-style shortcrust for its egg tarts rather than the flakier puff-pastry crust more common elsewhere in the city.
The tart's reputation crossed from neighborhood favorite to citywide institution largely through one regular customer: Chris Patten, Hong Kong's last British colonial governor, became known for frequenting the original Lyndhurst outlet, and his public praise for the tarts helped cement Tai Cheong's status as one of the city's most historic bakeries. The shop still bakes its tarts to that original cookie-crust recipe.
The business has since licensed its name and recipes abroad — a Singapore operation launched with pop-up counters at Takashimaya in March and May 2016 before opening a permanent counter that July, then a full cha chaan teng-style outlet in Holland Village that November — carrying the Hong Kong bakery's founding craft, the cookie-crust egg tart, onto menus built around Hong Kong-style café classics more broadly. The Singapore operation, run through a partnership with Food People Pte Ltd and the original Hong Kong shop, describes its own approach as dishes "inspired by old Hong Kong classics" and reworked with a modern twist, while the tart recipe itself is presented as the one constant carried over unchanged from Lyndhurst Terrace.
Visit official site ↗Sai Ying Pun / Hong Kong
Cantonese lap mei — wind-dried sausage, liver sausage, cured pork belly and cured duck — used to be made by roughly twenty workshop-backed shops across Hong Kong; rising costs pushed most of that production out of the city over the following decades, leaving only a handful of shops that still cure on their own premises.
Best for Hand-tied Cantonese lap cheong and yun cheong
Cantonese lap mei — wind-dried sausage, liver sausage, cured pork belly and cured duck — used to be made by roughly twenty workshop-backed shops across Hong Kong; rising costs pushed most of that production out of the city over the following decades, leaving only a handful of shops that still cure on their own premises. Yue Wo Hop Kee, on Des Voeux Road West in Sai Ying Pun, is one of the survivors.
The shop was founded in 1973 by Fong Yam-fan, a native of Dongguan who had learned cured-meat making there before bringing the trade to Hong Kong's Western district. His son Fong Pui-yuen and son-in-law Fu Chau-wing ran the business through its middle decades, and Fu's own son joined in 2020 to help carry the shop into a third generation, after leaving a job in banking. Production still runs on manual technique at every stage — casing, cutting, seasoning, filling and drying — which the shop's own description of the process attributes directly to touch: "precision depends entirely on tactile experience."
The storefront sells lap cheong and yun cheong (liver sausage) made at the family's own facility in Kwai Chung, using pork, duck and goose liver, and rose-dew wine in the traditional recipe. No pricing, hours or shipping information beyond the shop's social presence was verified in this pass; anyone wanting stock levels or delivery should confirm directly through the shop's own channels before ordering.
12th Street, Hood River
Pine Street Bakery turns out muffins, breakfast burritos and a signature peach kuchen from a 12th Street storefront, built around owner Megan's return home to Hood River from Portland. The menu shifts with the growing season, following whatever the valley's Fruit Loop orchards are picking.
Best for Seasonal pastries and peach kuchen
Visit official site ↗230 Warren Street, Hudson, NY
Set in a former bank dating to 1830, this Hudson, NY bakery bakes bread in a 17-ton wood-fired oven shipped brick by brick from France's Le Perche region, for which it's named. Owners Jeff and Nina Gimmel run it as a daytime café serving French baguettes, croissants and pastries.
Best for Wood-fired French bread and pastries
Le Perche occupies a building in Hudson, New York that dates to 1830 and once operated as a bank, a history the bakery's French-inspired menu doesn't reference but the architecture still shows. It's owned by Jeff and Nina Gimmel, who also run the nearby restaurant Swoon, and is named for the Le Perche region of France.
The bakery's defining feature is its oven: a 17-ton circular wood-fired oven transported brick by brick from the Le Perche region and rebuilt on site. French baguettes, organic sourdough breads, croissants and pastries all come out of that oven, baked in a two-story carriage house that looks out over a covered garden and courtyard. The choice to import a French oven wholesale, rather than build a domestic equivalent, reflects how central that piece of equipment is to what the bakery makes.
By day the space runs as a café serving breakfast, brunch and lunch with reservations available through Resy; it also does wholesale, private events and gift cards. The Times Union has called it a place with "superb baked goods," a description that points back to the oven the whole building was arranged around.
Visit official site ↗Hyderabad, India
Founded in 1953 by a Sindhi migrant family that settled in Hyderabad after Partition, Karachi Bakery built its name on Osmania biscuits and fruit biscuits studded with tutti-frutti. The original recipes still anchor a menu that has grown into a citywide chain sharing a single storefront identity.
Best for Fruit biscuits and Osmania biscuits
Visit official site ↗Ses Salines, Ibiza, Spain
Sal de Ibiza harvests its salt from the Ses Salines nature reserve at the island's southern tip, sun-drying and stone-milling it without additives to preserve the trace minerals that give it a grey-white cast. The company sells fleur de sel, flavored granito blends and even fleur-de-sel chocolate bars through its own shop and online store.
Best for Ibiza sea salt and fleur de sel
Visit official site ↗Incheon, South Korea (Ganghwa Island, Ganghwa-eup)
Soonmoomg makes kimchi from soonmu, the purple-topped turnip that grows almost exclusively in Ganghwa's soil, producing both a dry-salted version and a brined water kimchi under artisan Kim Gyeong-suk's product line. The company is registered and based in Ganghwa-eup, packing and shipping its turnip, yeolmu and oi sobagi kimchi directly.
Best for Ganghwa turnip (soonmu) kimchi
Visit official site ↗Indianapolis, Indiana, USA
Long's Bakery has fried glazed and buttermilk cake donuts in Indianapolis since January 1955, with the same family running the ovens through four generations. A second Southport location opened in 1987, but the original near-west-side storefront still draws lines before dawn on weekends.
Best for Cake donuts, old-school bakery
Visit official site ↗Iquitos, Loreto, Peru
VEBA processes camu camu and aji charapita grown around Iquitos into jams, chili powders and a camu-té blend that won recognition at the 2025 Paris AVPA tasting competition. The family-run operation, based on Calle los Claveles, markets itself directly as Sabores de Loreto, flavors of the surrounding Amazon region.
Best for Camu camu and aji charapita products
Visit official site ↗Karaköy, Beyoğlu, Istanbul
The restaurant's gourmet shop — Turkish pantry staples, olive oils, and house-made products. Premium ingredients sourced from small producers across Turkey. The meze selection is exceptional.
Best for Turkish pantry staples, olive oils, and house-made products
Visit official site ↗Spice Bazaar, Eminönü, Istanbul
Dried fruit and nut shop in the Spice Bazaar — apricots, figs, pistachios, and Turkish delight. Generous tasting is encouraged.
Best for Dried apricots, nuts and Turkish dried-fruit tradition
Visit official site ↗Karaköy, Beyoğlu, Istanbul, Turkey
Namlı Gurme runs a delicatessen counter in Karaköy stocked with Turkish cheeses, olives, pastırma, sucuk, organic honey, and spices, alongside small-batch jams and pickles. The shop, at Mumhane Caddesi's Atilla İş Hanı, ships its selection nationwide alongside walk-in trade from its Karaköy storefront.
Best for Turkish cheese, cured meats, and deli goods
Visit official site ↗Istanbul / Türkiye
Founded in 1807, Şekerci Cafer Erol is a historic Istanbul confectioner known for Turkish delight, akide candies, chocolates, marzipan, other traditional sweets and seasonal gift boxes. Its flagship at Yasa Cad. No:19 in Kadıköy anchors a wider Istanbul network that includes Göztepe, Akasya AVM, İstinye Park AVM and Galataport, while the official online shop extends the same confectionery range beyond the physical stores.
Best for Confectionery, turkish delight, chocolate, candy
Visit official site ↗Vefa Bozacısı
Heritage HouseVefa, Fatih, Istanbul, Turkey
Hadji Sadık Bey, an Albanian migrant who arrived in Istanbul in 1870, spent six years carrying his improved boza recipe through the streets in copper containers before opening a permanent shop in Vefa in 1876. His fourth-generation descendants still run it today, serving the fermented millet drink alongside grape vinegar and Ottoman-style syrups made to the original recipe.
Best for Boza and traditional Ottoman beverages
Visit official site ↗Jacinto City, Texas
Chicharrones El Guero is a Mexican specialty meat counter in Jacinto City. Its in-person selection includes carnitas, chicharrones and other meats sold by the pound or as tacos, with a focus on chicharrones, carnitas and specialty meats by the pound.
Best for Chicharrones, carnitas and specialty meats by the pound
Visit official site ↗Jacinto City, Texas
Tortilleria La Milpa is a tortilleria and specialty food counter in Jacinto City. Its in-person selection focuses on fresh tortillas, masa and food sold by the pound.
Best for Fresh tortillas, masa and food sold by the pound
Jackson, Wyoming
Jackson Hole Buffalo Meat has processed bison and native game from South Highway 89 since 1947, and under owner Chris O'Blenness now raises its own herd at OK Ranch beneath the Tetons. The butcher shop cuts and ships buffalo steaks, elk, and wild boar in-house, tying its business to bison-conservation partnerships with regional ranches.
Best for Bison steaks and native game
Visit official site ↗Kemang, South Jakarta
A locally founded specialty-food shop showcasing Indonesian ingredients and small producers.
Best for Indonesian single-origin foods, spices and pantry gifts
Visit official site ↗Multiple Locations, Jerusalem
Rabbi Baruch Neeman began selling baked goods from a stroller on Jerusalem's streets in 1944; the business grew into a 64-branch kosher chain nationwide. A modern production facility built in 2008 now supplies its challah, sourdough and Israeli breads.
Best for Kosher challah and sourdough from a 64-branch Jerusalem chain
Ne'eman Bakery's founding story starts small: in 1944, Rabbi Baruch Neeman pushed a baby stroller loaded with baked goods through Jerusalem's streets, selling directly to passersby. What began as door-to-door peddling turned into a single storefront, then a citywide, then a national chain as the format proved successful and was replicated branch by branch.
Today Ne'eman operates 64 branches across Israel, a scale that required moving production off individual bakery premises. In 2008 the company built a dedicated production facility equipped with modern machinery and automation to supply its full branch network with challah, sourdough, cookies, cakes and other Israeli-style breads while keeping kosher certification across the chain.
The brand still markets itself on the promise of "homemade tastes and aromas," and continues to expand: recent openings have added locations in cities including Hadera, Beersheba and Netanya, alongside a franchising program offering existing branches for sale.
Visit official site ↗Juneau, Alaska, USA
This family-owned smokehouse and fishery has operated on the Gastineau Channel in downtown Juneau since 1989, smoking king salmon and halibut caught by local fishermen. The retail store, smokery and fish-processing plant all sit at the same waterfront site rather than being outsourced.
Best for Alaskan smoked salmon and seafood
Visit official site ↗Kagoshima
Arimuraya has made satsuma-age, Kagoshima's fried fish cake, since it was founded in 1912, with its current artisan bringing more than fifty years of experience to the recipe. The shop sells its fish cakes through Kagoshima outlets and an online store, and travels to department store food fairs such as Takashimaya and Daimaru around Japan.
Best for Traditional fried satsuma-age fish cakes
Visit official site ↗Komachi-dori, Kamakura
Mikura is a pickle specialist on Kamakura's Komachi-dori shopping street, selling tsukemono such as pickled eggplant, cucumber, radish and umeboshi plums by weight for tasting and takeaway. The shop lets browsers sample pickles before buying, a practice that has made it a regular stop on the pedestrian street leading to Tsurugaoka Hachimangu.
Best for Japanese pickles (tsukemono)
Visit official site ↗Kanazawa
A Kanazawa specialist in fermented and pickled foods. The main store presents regional fermentation traditions and gift products.
Best for Fermented and pickled foods reflecting Kanazawa's regional fermentation traditions
Visit official site ↗Karachi, Pakistan
Adam Nimco is listed in Karachi for bakery / nimco.
Best for Bakery / nimco
Visit official site ↗Karachi, Pakistan
Anjarwala Bakers (Clifton) is listed in Karachi for bakery.
Best for Bakery
Visit official site ↗Kyu-Karuizawa Main Street, Karuizawa
Ogihara Yohoen keeps bees across the Shinshu region and sells its raw honey direct from a shop on Kyu-Karuizawa's main street, run by a beekeeper known locally as the 'bee-mustache uncle.' The shop lists its apiary sources and harvest details alongside the honey itself.
Best for Raw Shinshu honey
Visit official site ↗Kyu-Karuizawa, Karuizawa
Sawaya has made preserve-style jam in Karuizawa since 1932, cooking each batch with whole seasonal fruit so pieces of strawberry or blueberry stay intact in the jar rather than breaking down. The company sells its full range from its Kyu-Karuizawa storefront and a newer shop at Karuizawa Station.
Best for Whole-fruit preserve-style jam
Visit official site ↗Kathmandu (sourcing from Ilam)
Nepal Tea Collective, founded in 2016 from a family project begun in the 1960s, buys organic single-origin tea directly from Ilam smallholders and shares 1% of revenue back with farmers as a Public Benefit Corporation.
Best for Nepal Tea Collective, founded in 2016 from a family project begun
Nepal Tea Collective grew out of a project its founders' father began in the 1960s, working to lift villages around Ilam out of poverty through sustainable tea farming; the company itself was formally established in 2016 to carry that mission forward as a direct-trade business. It buys organic, single-origin loose-leaf tea straight from smallholder growers around Ilam - long recognized as Nepal's tea-growing center - cutting out intermediary traders, and runs a "Tip the Farmer" program that has moved $3,985 in additional payments to 81 farmers through a 1%-of-revenue share. The company reports a 48.07% increase in partner farmer income since it began operating, and in 2023 restructured as a Public Benefit Corporation while pursuing formal B Corp certification, formalizing accountability commitments that had previously been informal. Beyond the tea itself - award-recognized lines like Organic White Prakash, Organic Kumari Gold and Organic Kathmandu Cosmos - the business runs three arms: wholesale supply, direct-to-consumer sales, and a tourism program it calls Tea as a Service, bringing visitors into the growing regions themselves. It also funds a tea-sapling reforestation effort and, through the affiliated Nepal Tea Foundation, scholarships and women's empowerment programs in the growing communities. Coverage in Forbes, The New York Times and the BBC has followed the same throughline: a Kathmandu-based company built explicitly around what its direct trade actually returns to the farmers it sources from.
Visit official site ↗Paris Commune St. 18A, Kazan, Tatarstan, Russia
Founded in 2014 by Dmitry and Raushania Polosin in a recreated 19th-century Tatar merchant house, this museum runs a barefoot, hour-long tour ending in tea service with chak-chak, baursak and pastila.
Best for Barefoot, one-hour Tatar hospitality tour ending in tea service with chak-chak
The Chak-Chak Museum in Kazan began informally, when founders Dmitry and Raushania Polosin started giving friends visiting their home a tour of Tatar culture; by 2014 that had grown into a standing museum inside a recreated 19th-century Tatar merchant house. Visitors remove their shoes on the upper floor to protect the antique rugs there, a nod the museum frames as an Eastern tradition rather than a modern conservation rule. The one-hour tour is led by a Tatar hostess who walks guests through one of four rotating seasonal narratives - covering historical trade, local mythology, traditional dress, or wedding customs - before the visit closes with a tea service built around chak-chak, the honeyed fried-dough pastry the museum is named for, alongside baursak and pastila. The museum leans on ambient detail as much as narration: the scent of old wooden architecture, herbal tea, sweets and honey is part of the intended experience, not incidental to it. Its ground-floor shop sells chak-chak and other Tatar confections along with handcrafted souvenirs, and the museum has entered - and won - the All-Russian "Tourist Souvenir" competition on a recurring basis, with the resulting decorative clay bells displayed throughout the space as a running record of that recognition. It sits on Parizhskoy Kommuny Street, open daily from 10am to 8pm.
Visit official site ↗Multiple locations, Kazan, Tatarstan, Russia
Trading since May 2015, this Kazan-only retailer stocks more than a hundred varieties of chak-chak alongside baursak, pakhlava, halva and cured horsemeat sourced from Kazan producers. Five shopfronts across the city, including a dedicated museum-shop on Pushkin Street, ship nationwide from a base entirely within Tatarstan's capital.
Best for Wide selection of Tatar sweets and gift sets
Visit official site ↗Kigali
One Cup Roasters, at 16 KG 599 Street in Kigali, sells 100% Rwandan Arabica coffee in light, medium, medium-dark and dark roasts sourced from more than 2,000 smallholder farmers at altitudes above 1,800 meters using fully washed processing. It also runs a cafe and restaurant/bar offering coffee tastings, brew sessions and barista training.
Best for Rwandan arabica coffee and cafe
Visit official site ↗Balaram Mullick & Radharaman Mullick
Heritage HouseBhawanipore, Kolkata
Founded in 1885, this family-run sweet house built its reputation on classic sandesh and later added baked and fusion mishti such as chocolate sandesh without abandoning traditional recipes. Multiple outlets across South Kolkata still make sweets fresh daily using the original family formulas.
Best for Sandesh in both classic and modern forms
Visit official site ↗Kolkata
Biswa Bangla, run by Paschim Banga Marketing Corporation Limited from Garia Commercial Park in Kolkata, sells Bengal handloom sarees including Baluchari, Nakshi Kantha and Jamdani alongside Bengal Dokra metalwork and Patachitra paintings. It also carries Sundarban mangrove honey, Darjeeling tea and jute products.
Best for Baluchari and Jamdani handloom sarees
Visit official site ↗K.C. Das
Hidden GemBagbazar, Kolkata
This Bagbazar sweet house traces its lineage to Nobin Chandra Das, credited with inventing the spongy rosogolla in the 1860s, and the family later pioneered canning the syrup-soaked sweet for long-distance travel. The shop still centers its counter on rosogolla, sponge rosogolla, and rajbhog alongside other milk-based Bengali sweets.
Best for Rosogolla, the sweet K.C. Das made famous
Visit official site ↗ul. Osterwy, Kraków
Ania and Zbyszek keep their own hives within Kraków on ulica Osterwy and sell six honey varieties alongside beeswax candles, pollen and propolis from their small family apiary. The shop frames every purchase as direct support for their own bees rather than a resold commercial blend.
Best for Local honey and beeswax candles
Visit official site ↗BOH Tea
Worth a DetourCameron Highlands / Kuala Lumpur, Malaysia
Founded in 1929 by J.A. Russell with Ceylon planter A.B. Milne, BOH cleared Malaysia's first hill-country tea garden at Habu. Its four Cameron Highlands and Selangor estates now grow about 70% of Malaysia's tea.
Best for Malaysia's oldest and largest tea estate
BOH traces to 1929, when British businessman J.A. Russell - who had arrived in Kuala Lumpur as a child in 1890 and built earlier wealth in tin mining, rubber, railways and coal - partnered with veteran Ceylon tea planter A.B. Milne to secure a concession for Malaysia's first hill-country tea garden, cleared from undeveloped jungle at Habu in the Cameron Highlands. He launched it despite the Great Depression, betting on steady long-term demand for tea rather than short-term conditions. The company's name comes from the Bohea Hills of Fujian, China, the historical source of "bohea" tea, tying the young Malaysian estate back to tea's origins even as it planted an entirely new growing region. Today BOH operates across four gardens - Habu, Fairlie and Sungai Palas in the Cameron Highlands, plus Bukit Cheeding in Selangor - covering roughly 1,200 hectares and producing about four million kilograms of tea a year, some seventy percent of everything grown in Malaysia, under Russell's descendant Caroline Russell as CEO and executive chair. Alongside its loose-leaf black and green teas, the company makes instant blends such as Teh Tarik Kurang Manis, adapting its own leaf to Malaysia's milk-tea culture rather than selling only straight tea. Visitor tours run at the main estate, putting the country's largest tea operation directly in front of the public rather than behind an industrial gate.
Visit official site ↗L'Isle-sur-la-Sorgue, Vaucluse
Domaine de Leos presses its H de Leos extra-virgin olive oil from hand-harvested Aglandau olives grown without chemical fertilizers, a first cold-press method that has earned gold medals at the Provence-Alpes-Côte d'Azur regional competition. The estate, owned by singer Patrick Bruel, also bottles Côtes de Provence wines and makes olive-based skincare under a companion line called L'Olivier de Leos.
Best for Cold-pressed Aglandau olive oil and Provence wine
Visit official site ↗Lagos
Interior decor shop in Lagos selling home and office accessories and ornaments, with nationwide delivery.
Best for Interior decor and home accessories
Lahore, Pakistan
Chamman Ice Cream is listed in Lahore for ice cream / dessert food house.
Best for Ice cream / dessert food house
Visit official site ↗Salento, near Lecce, Puglia, Italy
Schirinzi has pressed olive oil in the Salento outside Lecce since 1963, milling native cultivars into the extra-virgin oil sold from its own frantoio and shipped abroad. The family operation still frames its work around the harvest calendar rather than year-round industrial output.
Best for Extra-virgin olive oil from Salento groves
Visit official site ↗Karl-Liebknecht-Straße, Leipzig, Germany
Gemi Roasters splits its Karl-Liebknecht-Straße shopfront lineup into separate filter and espresso lots, from steady origins to competition-grade microlots. A B2B wholesale arm and bean subscription run alongside the retail counter.
Best for Single-origin and competition-lot coffee, roasted separately for filter and espresso
On Karl-Liebknecht-Straße in Leipzig, Gemi Roasters splits its coffee into two separate tracks: one built for filter, one for espresso, so each lot is roasted toward its own end rather than a single house style stretched across both. The rotating lineup runs from steady origins — a Brazil Dark Velvet, an Ethiopian lot — to sharper-edged microlots pulled from competition circuits, including an El-Placer Project Competition Lot, the kind of coffee more often reserved for barista contests than a retail shelf.
Beyond the shopfront, Gemi roasts for other businesses too, running a B2B wholesale arm alongside its own retail bags and a subscription service that ships bags out on a schedule. Shipping runs across Europe and beyond, with free-shipping thresholds set separately for German and wider-European orders — a detail that signals a roastery built as much for a mail-order following as for walk-in trade on its home street.
It's a small operation with an outsized rotation: rather than settling on a fixed set of blends, Gemi treats its offering as a running log of whatever origin or competition lot is worth roasting that season, filter and espresso kept deliberately apart.
Visit official site ↗Manuel Tavares
Heritage HouseBaixa
Manuel Tavares has sold cheese, charcuterie, salt cod and vintage port from its narrow Rua da Betesga storefront since 1860, the shelves stacked floor to ceiling behind a marble-topped counter. The Financial Times named it among the world's best food shops in 2021, citing a selection built on direct relationships with small Portuguese producers.
Best for Cured meats, cheese and vintage port
Visit official site ↗Mestni trg 7, 1000 Ljubljana / Slovenia
A shop selling honey, flavored honey and other honey-based foods.
Visit official site ↗London / Borough Market / Multiple
Spanish food importers — chorizo rolls from the Borough Market stall, jamón ibérico, and the tapas bars that bring Spain to London.
Best for Chorizo rolls, jamón ibérico, Spanish imports.
Visit official site ↗London / United Kingdom
Jing Tea was founded in 2004 by Ed Eisler, who first tasted loose-leaf tea at 16 in an Asian teahouse and set off across mainland China more than two decades ago with an empty backpack, looking for something better than a supermarket teabag.
Best for Single-garden loose-leaf tea sourced directly from named growers Ed Eisler
Jing Tea was founded in 2004 by Ed Eisler, who first tasted loose-leaf tea at 16 in an Asian teahouse and set off across mainland China more than two decades ago with an empty backpack, looking for something better than a supermarket teabag. He came home with it full — teas from family-run gardens, some tracing back generations, bought directly from the growers rather than through a trading chain.
That direct-sourcing habit became the company's structure: Jing works with single-origin, single-garden teas and describes its approach as sourcing "from source," knowing the growers personally and paying them fairly rather than buying anonymous lots by country of origin. The company holds EcoVadis Platinum certification, a third-party sustainability rating, and has been recognized with Great Taste Awards.
Jing's teas are on the list at five-star hotels and served by chefs who treat tea pairing as seriously as wine pairing, but the company's own account of itself still starts with the same image: a 16-year-old's first cup of proper loose-leaf tea, and the backpack trip across China that followed from wanting more of it.
Visit official site ↗London / Soho / King's Cross
Brewer Street's 1944 deli — fresh pasta, Italian ingredients, the green façade, and the restaurant that pairs hand-rolled pasta with natural wine.
Best for Fresh pasta, 1944 deli, green façade, Italian.
Visit official site ↗Newby Teas
Hidden GemLondon / United Kingdom
Newby Teas was founded in 2000 by Nirmal Sethia, a Master Tea Taster who began working in tea at 14 and returned to the category decades later, after building a separate business career, specifically to raise its standards.
Best for Charity-owned luxury tea served in Mandarin Oriental and Aman hotels
Newby Teas was founded in 2000 by Nirmal Sethia, a Master Tea Taster who began working in tea at 14 and returned to the category decades later, after building a separate business career, specifically to raise its standards. The company is substantially owned by the N. Sethia Foundation, a British-registered charity, so its profits route back into charitable work rather than private return alone — an unusual ownership structure for a luxury goods brand.
Newby sources from Rainforest Alliance or Fairtrade certified gardens and runs a carbon-neutral Preservation Centre in Kolkata, putting environmental and sourcing standards on the production side rather than treating them as retail messaging. The brand is served in hotels including the Mandarin Oriental, Aman, JW Marriott and Belmond properties, and sold through Harrods and Selfridges, alongside its own boutiques in London and Gstaad.
One further detail sets it apart from most tea houses: Newby maintains the Chitra Collection, close to 2,000 pieces of historic teaware described as the world's largest such collection in private hands — a museum-scale archive sitting behind a company that still calls itself, plainly, in the business of good tea.
Visit official site ↗Paul Rothe & Son
Heritage House35 Marylebone Lane, London
Family deli since 1900 — jams in white coats, sandwiches made by Rothes for four generations; London’s gentlest institution.
Best for Preserves & the salt-beef sandwich
London / Belgravia
Elizabeth Street's pink cake shop — the façade, the cupcakes, and the queue for the prettiest cakes in London. Instagram-for good reason.
Best for Pink façade, cupcakes, London's prettiest cakes.
Visit official site ↗London / United Kingdom
Postcard Teas traces back to 2000, when Tim D'Offay and Alex Fraser began trading as East Teas from a stall at Borough Market.
Best for Micro-farm loose-leaf tea labeled with the maker's own name
Postcard Teas traces back to 2000, when Tim D'Offay and Alex Fraser began trading as East Teas from a stall at Borough Market. D'Offay's own interest in tea had formed years earlier while he was living in Kyoto, then deepened across trips to Taiwan, Korea, Hong Kong, India, Sri Lanka, Vietnam and China — travel that gave the eventual shop its name and its black shopfront on Dering Street, near Bond Street, where it operates today as Postcard Teas.
Two decisions define the business more than any tasting note. In 2008 it became, by its own account, the first tea company in the world to put the maker's name and location on every one of its teas — turning a bag of leaves into a traceable relationship rather than an anonymous blend. In 2012 it went further, dropping plantation-grown tea from its shelves entirely in favor of sourcing exclusively from micro-farms under fifteen acres, on the argument that small growers serve their communities and land better than estate agriculture does.
For a shop built on provenance as its organizing idea, those two dated commitments are the proof, not just the pitch.
Visit official site ↗London / United Kingdom
Direct-trade loose-leaf tea sourced by the Tea Lady herself, blended for kitchens from Noma to Claridge's.
Best for Direct-trade loose-leaf tea sourced by the Tea Lady herself
Rare Tea Company was founded in 2004 by Henrietta Lovell, who left a career in corporate finance and became known publicly as "the Tea Lady." The business started with, in its own words, just a handful of devoted customers and built outward from there on a direct-trade model: buying harvests straight from farmers rather than as a commodity through brokers, so the value of the tea stays with the people who grew it.
That sourcing discipline is built on three stated criteria a tea has to clear — superior taste, no pesticides, herbicides or unsustainable packaging, and fair payment to producers. It has carried Lovell's blends into some of the world's most scrutinized kitchens and bars, from Noma in Copenhagen to Claridge's in London, relationships built on pairing tea with food the way a sommelier pairs wine.
Two decades on, Rare Tea is still independent and still London-based, run on the same premise it started with: that quality and fair sourcing aren't in tension, they're the same decision made twice — once for the cup, once for the farm it came from.
Visit official site ↗Los Angeles / USA
Chado opened as a small tearoom on West 3rd Street in Los Angeles in 1990, stocked with more than 300 tea canisters despite having only a handful of tables.
Best for Traditional afternoon tea and over 150 curated tea varieties
Chado opened as a small tearoom on West 3rd Street in Los Angeles in 1990, stocked with more than 300 tea canisters despite having only a handful of tables. Devan and Reena Shah acquired it in 1993: Devan, who grew up in Coimbatore, India, and summered on a family tea estate before becoming a tea broker and importer, is credited by the World Tea Academy with introducing chai to the United States, while Reena took charge of shaping the tea rooms themselves.
The company has since expanded across Los Angeles — a Farmers Market location that has since closed, plus Pasadena in 2002, Little Tokyo in 2008, Hollywood in 2011, and Torrance in 2017 -- four locations operate today — with longtime employee Tekeste "Tek" Mehreteab, who joined as a cook in 1999, becoming a partner by 2002.
Over thirty years after a husband-and-wife team took over one small West 3rd Street tearoom, Chado's multi-location afternoon-tea culture across Los Angeles still traces back to Devan's plantation-broker background and Reena's eye for the tea room itself.
Visit official site ↗Guelaguetza
Hidden GemKoreatown, Los Angeles, Online
The Lopez family's LA institution mills and ships the great moles of Oaxaca — negro, rojo, coloradito — from the restaurant James Beard called America's classic. The pantry side is a store in full.
Best for The moles of Oaxaca, shipped anywhere
Visit official site ↗Los Angeles, United States
The Original Farmers Market at 3rd & Fairfax, Los Angeles, a historic open-air market of numbered merchant stalls spanning groceries, produce and prepared food. First-party door live with full merchant directory and market map.
Best for Groceries, produce and merchant stalls
Visit official site ↗Lucca / Italy
Frantoio di Matraia is an olive mill in Marlia near Lucca, pressing extra virgin olive oil from the hills within the traditional Oil of Lucca zone. It sells directly from the mill and ships its glass and tin formats through an online shop.
Best for Olive oil, extra virgin olive oil, frantoio
Visit official site ↗Lucknow
Saman Chikan sells Lucknowi chikankari embroidery across women's wear such as anarkalis, kaftans and sarees, men's kurta fabrics, unstitched fabrics and home furnishings, including collections named Mukaish Badla, Noor and Pashmina. It ships with cash on delivery within India and worldwide, with prices ranging from 2,000 to 36,500 rupees.
Best for Lucknowi chikankari embroidery
Visit official site ↗Lyon / France
Bonomia sits on the Pentes de la Croix-Rousse, Lyon's steep silk-weavers' hill, in a small shop at 9 rue des Pierres Plantées.
Best for Organic, single-starter sourdough loaves from a biologist-turned-baker on Lyon's Croix-Rousse hill.
Bonomia sits on the Pentes de la Croix-Rousse, Lyon's steep silk-weavers' hill, in a small shop at 9 rue des Pierres Plantées. It was founded by Mayé Lepoutre, who came to bread by way of science rather than a family oven: a biology degree earned in Mexico, then a master's in plant biology in Lyon, before she trained as a baker and found herself pulled toward fermentation as a subject in its own right.
Every loaf here is made with 100% natural sourdough starter and 100% organic grain, milled from artisan wheats rather than standard commodity flour. Lepoutre has described bread as "raw, living and unadorned," a line that doubles as the shop's working philosophy — long, slow fermentation handled with the same attention she once gave a lab bench, with nothing added to speed it up or smooth it over.
It is a small, single-address operation, open Tuesday through Saturday, without the multi-city ambitions of some of Lyon's other new-wave levain bakeries. Local press has covered the shop as an example of Lyon's own sourdough revival taking hold outside the capital, describing Lepoutre as a baker whose scientific training shows in the precision of her fermentation schedules rather than in any showy technique. That scale is part of the point: a scientist-turned-baker making singular, organic sourdough loaves for one neighborhood, in a city whose bread culture is real but has historically stood in Paris's shadow.
Visit official site ↗Charcuterie Reynon
Heritage HouseLyon / France
This fifth-generation Lyon charcuterie has worked the same rue des Archers shop since 1937, turning out rosette, jesus de Lyon and pate en croute alongside a daily changing traiteur counter. Orders travel across France by temperature-controlled shipping, and the family still serves the 2nd arrondissement in person from Tuesday to Saturday.
Best for Charcuterie, traiteur, saucisson, pate en croute
Visit official site ↗Lyon / France
Le Bon Jean took over the charcuterie at 26 Rue Chevreul in Lyon's 7th arrondissement in 2017, continuing a shop that had operated at the same address for more than a century before Jean arrived.
Best for A Lyon 7th-arrondissement charcuterie continuing a century-old shop, known for house-made ham.
Le Bon Jean took over the charcuterie at 26 Rue Chevreul in Lyon's 7th arrondissement in 2017, continuing a shop that had operated at the same address for more than a century before Jean arrived. The owner is explicit about his trade on his own site: "Le Bon Jean n'est pas boucher mais bien charcutier" (Le Bon Jean is not a butcher but indeed a charcutier) — a real distinction in French artisan-trade classification between boucherie (raw meat) and charcuterie (cured, cooked, and prepared pork specialties).
The house-made ham is the shop's signature item, alongside pates en croute, sausages, and dry saucissons made on the premises rather than bought wholesale. Le Bon Jean has been recognized by the Gault et Millau guide for the quality of its artisanal charcuterie.
While the current ownership dates only to 2017, the shop continues a location with genuine local standing in Lyon's 7th arrondissement charcuterie trade — distinct from the city's two more internationally known houses, Reynon and Sibilia, and rooted instead in the neighborhood butcher-to-charcutier succession that is itself part of how Lyonnais charcuterie shops have historically changed hands. Beyond the counter, Le Bon Jean also prepares daily lunch items (sandwiches, quiches, mini pizzas) and heartier catered dishes such as lasagna, moussaka, and gratins, giving the shop a working-neighborhood role alongside its charcuterie identity.
Visit official site ↗Lyon / France
Founded by Colette Sibilia in 1922 and still trading from a stall inside Les Halles Paul Bocuse, this Lyon institution sells andouillettes, saucisson brioche and truffled cooking sausages cut to order. Its online shop ships the same specialities nationwide by refrigerated courier.
Best for Charcuterie, saucisson brioche, andouillette, quenelle, pate en croute
Visit official site ↗Breite Straße, Lübeck Altstadt
Founded in 1806 on Breite Straße, Niederegger has shaped Lübeck's identity as the marzipan capital of Germany, working the city's traditional recipe of finely ground almonds and sugar into loaves, marzipan potatoes, and chocolate-dipped confections. The flagship building houses a café and a marzipan museum where confectioners hand-shape the paste using techniques largely unchanged for two centuries.
Best for Lübeck marzipan gifts
Visit official site ↗Macau
A century-old Macau institution, Choi Heong Yuen still charcoal-bakes its almond cakes in wooden barrels, slow-roasting premium almonds for their signature character. Its counters also hand-roll phoenix egg rolls in pork-jerky and seaweed variations, alongside walnut and cashew cookies sold as classic Macau souvenirs.
Best for Charcoal wooden-barrel almond cakes and hand-rolled phoenix egg rolls
Choi Heong Yuen has baked in Macau for roughly a century, building its reputation on a production method the bakery has kept deliberately unchanged: charcoal baking almond cakes in wooden barrels rather than modern ovens. Premium almonds are slow-roasted over the same charcoal heat, a process the bakery credits for the cakes' distinctive character.
The almond cake line spans an original recipe alongside salt-baked and filled versions, joined on the counter by walnut and cashew cookies and more unusual savory-leaning items such as husband cakes with shallots and sweet heart cakes filled with winter melon paste. Alongside the cakes, the bakery hand-rolls phoenix egg rolls in plain, pork-jerky and seaweed variations, plus a standalone pork jerky line.
These products are sold as classic Macau souvenirs from the bakery's stores across the city, part of a category of century-old Macau bakeries whose almond cakes and egg rolls have become closely tied to the territory's culinary identity.
Visit official site ↗Lord Stow's Bakery
Worth a DetourMacau
British pharmacist Andrew Stow opened Macau's first Western-style roadside bakery on Coloane Island on 15 September 1989, adapting Portugal's pasteis de nata into what became the Macau-style Portuguese egg tart. Stow received Macau's Medal of Tourism Merit in 2006 for the recipe, and his family still bakes it from the original formula at the same island bakery.
Best for Original Macau-style Portuguese egg tart from its Coloane creator
Andrew Stow, an English pharmacist from Essex who had worked for the Boots drugstore chain, moved to Macau in 1979 to work at Anglo French Laboratories. Ten years later, on 15 September 1989, he opened a bakery on Coloane Island that became Macau's first Western-style roadside bakery, an idea that grew out of a health-food business importing flour for expatriate home bakers.
On a trip to Portugal in the mid-1980s, Stow encountered pasteis de nata, the egg tarts that trace to Belém, Lisbon, in 1837. Without an original recipe to work from, he experimented using his pharmaceutical training, departing from conventional methods and ingredients and adding an English touch of his own. The result became known across Asia as the Macau-style Portuguese egg tart, a recipe Stow created rather than imported.
The Macau SAR government awarded Stow its Medal of Tourism Merit in January 2006 in recognition of the tart's creation; he died later that year, on 25 October, from an asthma attack. His family has continued the bakery from the same Coloane site, still baking the tart from his original recipe.
Visit official site ↗Casa Mira
Heritage HouseCarrera de San Jerónimo 30, Madrid
Casa Mira began as a Madrid turrón stall in 1842 and has traded from Carrera de San Jerónimo 30 since 1855.
Best for Artisan turrón & marzipan
Visit official site ↗Astorga, León, Spain
Cecinas Garrote cures beef into cecina de vaca reserva at its facility on the Madrid-Coruña road in Astorga, handling selection, salting with natural sea salt, oak smoking and slow aging entirely in-house. The company sells direct from the producer, without intermediaries, alongside jamón and other dry-aged beef products.
Best for Cecina de vaca reserva, sold direct from producer
Visit official site ↗Madrid / Spain
Since 1915 this small shop on Plaza de Canalejas has sold its signature violet-flavoured candies and sugar-coated violet petals, Madrid keepsakes wrapped in traditional paper. Sweets, chocolates, and gift tins are sold in the store and shipped through its online shop.
Best for Violet candies, sweets, chocolates, confectionery
Visit official site ↗Lhardy
Heritage HouseCarrera de San Jerónimo 8, Madrid
Madrid’s gilded pantry since 1839 — consommé from the silver samovar downstairs, Isabelline salons above. serving yourself consommé from the samovar at street level has been a house tradition since 1839.
Best for Consommé, croquetas, the takeaway counter
Visit official site ↗Mantequerías Bravo
Heritage HouseMadrid / Spain
Mantequerías Bravo opened in 1931, when Cruz Bravo established the shop on Calle Ayala in Madrid's Salamanca neighborhood, after years working from age fourteen as an apprentice in a Madrid ultramarinos — a general grocery.
Best for A century-old Madrid delicatessen where jamón ibérico sits alongside wine, cheese, and caviar
Mantequerías Bravo opened in 1931, when Cruz Bravo established the shop on Calle Ayala in Madrid's Salamanca neighborhood, after years working from age fourteen as an apprentice in a Madrid ultramarinos — a general grocery. Nearly a century later the business remains in the same family's hands at the same address, its wooden storefront and much of its mid-twentieth-century interior intact.
It is worth being precise about what kind of shop this is: not a single-product ham specialist, but a full gourmet delicatessen. Alongside jamón ibérico de bellota, it stocks a wine cellar built around labels such as Vega Sicilia, extra virgin olive oils the shop describes as pressed from trees up to 2,000 years old, hand-made conservas, foie gras, caviar, and French cheeses. Ham has been part of that range since the shop's ultramarinos origins, sold alongside the coffee Cruz Bravo once roasted on the street outside in the 1940s.
Mantequerías Bravo still trades from the same Calle Ayala address as a family-run neighborhood institution rather than a chain. Jamón is one specialty among several, rather than the whole of what the shop sells.
Visit official site ↗Madrid / Spain
Madrid institution since 1978, now spanning seven central branches from Gran Vía to Plaza Mayor. Bar and dining rooms sit beside a charcuterie counter hung with Iberian hams, drawing the site's claimed five million-plus visitors a year.
Best for Iberian ham counters and tapas bars, a Madrid fixture since 1978.
Visit official site ↗Malmo
Opened in 2006 as one of Sweden's first modern specialty micro-roasteries, Lilla Kafferosteriet roasts coffee in central Malmo and serves it at its cafe in the Claus Mortensen house on Baltzarsgatan. Bags of beans are sold over the counter and shipped to the door through its web shop, with free delivery on orders over 300 kronor.
Best for Small-batch roasted coffee beans and cafe pours from one of Sweden's first
Visit official site ↗Manchester / United Kingdom
This independent Manchester brewery, founded in 2014, sells its craft beer by the can, mixed pack and subscription through an online shop stocked with glassware and clothing. Buyers can build their own box, book a brewery tour, or drink in at the Piccadilly taproom.
Best for Brewery, craft beer, IPA, lager, mixed packs, subscriptions
Visit official site ↗Manchester Vt / United Kingdom
Founded in 1977 as a small Manchester fudge shop, Mother Myrick's is best known for the buttercrunch toffee Ron began making that first year, alongside caramels, chocolate assortments and its Lemon Lulu cake. The retail store still sells over the counter while a full online cart ships cakes and confections nationwide.
Best for Confectionery, chocolatier, buttercrunch-toffee, bakery, caramels
Visit official site ↗Manchester / United Kingdom
A worker-owned grocery in the heart of Chorlton, twice named Best Food Retailer at the BBC Food and Farming Awards, including in 2008 as reported by Co-operative News, stocking organic fruit and veg, affordable wholefoods and eco household goods. Live price boards compare its produce against the big supermarkets, and an in-house kitchen and deli round out the shelves.
Best for Grocery, organic-produce, wholefoods, deli, worker-co-op
Visit official site ↗Sidi Ghanem, Marrakech
Hesperis Coffee Factory describes itself on Instagram as the birthplace of the Hesperis coffee brand, a specialty coffee house and restaurant that also sells Wright teas and roasts its own coffee. Its page also shows weekly events such as a Friday couscous.
Best for Specialty coffee and tea
Marrakech / Morocco
Nectarome — formally the Jardin Bio Aromatique Nectarome — is an organic aromatic herb farm and garden roughly 35 kilometers from Marrakech in the Ourika Valley, at the foot of the Atlas Mountains.
Best for Mint tea served where it's grown
Nectarome — formally the Jardin Bio Aromatique Nectarome — is an organic aromatic herb farm and garden roughly 35 kilometers from Marrakech in the Ourika Valley, at the foot of the Atlas Mountains. The garden cultivates around fifty aromatic, medicinal, and ornamental plants native to the region, including several varieties of mint, spearmint and peppermint among them — the base ingredients of the mint tea that anchors Moroccan hospitality.
Visitors move through the gardens on guided tours covering the traditional uses of the plants grown there, then are served mint tea in shaded tented seating set up specifically for the purpose — the garden functioning as much as a working demonstration of how the tea's ingredients are grown as a shop. Nectarome's retail side sells soaps, shampoos, aromatherapy and massage oils made from the same organically grown plants, extending the garden's output past tea into the broader Moroccan tradition of herbal body care.
Rather than importing or blending tea from elsewhere, Nectarome sells what it grows on-site in the Ourika Valley, letting visitors see the mint before it's in the glass — a direct, farm-to-cup version of a ritual most tourists only ever encounter already brewed in a Marrakech riad or medina stall.
Visit official site ↗Matera / Italy / Online
Il Buongustaio is a Matera shop specialising in typical Lucanian foods, from peperoni cruschi and Caciocavallo Podolico to local pasta, cured meats, preserves and wines. Its online store sells the full range with free shipping on orders over 100 euros.
Best for Specialty Food, Regional Foods, Lucanian
Visit official site ↗Malacca
This Malacca maker specialises in pure gula melaka (coconut sugar) and turns it into dodol, snacks, sauces, and durian treats. Products are sold at its Jalan Laksamana Cheng Ho and Jalan Hang Jebat shops and through the online store.
Best for Gula melaka, dodol, confectionery, Malacca snacks
Visit official site ↗South Yarra
Daniel Chirico, formerly Melbourne's Wine Room baker, opened Baker D. Chirico's St Kilda store in 2001, helping launch the city's artisan-bakery wave. Its apple-fermented organic sourdough was once wholesaled to chefs including Neil Perry and Heston Blumenthal.
Best for Apple-fermented organic sourdough once wholesaled to Neil Perry and Heston Blumenthal
Visit official site ↗South Yarra, Melbourne / Australia
Tivoli Road Bakery sits at 3 Tivoli Road in South Yarra, Melbourne, run on a stated philosophy that great bread only needs flour, water, and salt — no additives, no dough improvers, no stabilizers.
Best for Stone-hearth sourdough built around flour, water, salt and long fermentation
Tivoli Road Bakery sits at 3 Tivoli Road in South Yarra, Melbourne, run on a stated philosophy that great bread only needs flour, water, and salt — no additives, no dough improvers, no stabilizers. It is a plain-spoken claim, but it is the actual operating standard the bakery describes for itself: certified organic flour, hearth-baked on stone, with nothing added to speed or mask the fermentation. That restraint places Tivoli Road inside the wave of Australian bakeries that rebuilt sourdough practice around long fermentation and minimal ingredient lists rather than commercial shortcuts, a shift that had real momentum in Melbourne through the 2010s.
The bakery's founder, Michael James, came to bread by way of pastry — trained in Cornwall and London (including a stint at Tom Aikens' two-Michelin-starred Pied à Terre), before relocating to Australia and working through Sydney's Bourke Street Bakery and Melbourne's Baker D. Chirico and MoVida Bakery. Tivoli Road opened after MoVida's own bakery arm closed in 2013, giving James a storefront of his own to apply what he'd learned about hearth bread and viennoiserie under other kitchens' names.
Beyond the sourdough loaves, the shop's range covers croissants and other viennoiserie, granola, pies, sausage rolls, sandwiches, and a doughnut list that runs to salted caramel and crème brûlée — sweet and savory built on the same base ingredient discipline the bakery states for its bread. James later published two books on the bakery's methods and philosophy, extending the shop's documented approach beyond the counter itself.
Visit official site ↗Mendoza
This family olive farm in Coquimbito, Maipú presses its own hand-picked olives into premium extra-virgin oils sold at the on-site showroom and online shop. Guided visits pair a walk through the mill with a tasting of the varietal and blended oils.
Best for Olive Oil, Extra Virgin, Gourmet, Farm Shop
Visit official site ↗Centro, Mexico City
The gourmet market — Mexico City's most upscale traditional market, known for exotic meats (lion, crocodile, ostrich), imported cheeses, fine wines, and some of prepared food in the city.
Best for The exotic meats, the imported cheeses, and the gourmet prepared food.
Visit official site ↗Peck
Heritage HouseMilan / Via Spadari / Online
Milan gastronomy hall founded in 1883 by Francesco Peck, a Prague-born salumiere; moved to its Via Spadari 9 address in 1912 under Eliseo Magnaghi and was an official supplier to Italy's Royal House by 1890.
Best for Milanese gourmet hampers of serious pedigree.
Peck is a Milanese food hall founded in 1883 by Francesco Peck, a charcuterie maker originally from Prague, who opened a shop specializing in cured meats and smoked goods. The business quickly attracted an upscale clientele and, by 1890, was named an official supplier to Italy's Royal House. In 1912 new owner Eliseo Magnaghi moved the business to its present address at Via Spadari 9, near Milan's Duomo, and broadened the offer to fresh pasta and prepared gastronomy. Over the twentieth century Peck became a meeting place for Milanese cultural figures, reportedly including the writer Gabriele D'Annunzio.
Visit official site ↗Minobu / Japan
Minobu Yuba no Sato makes and sells yuba, the delicate tofu skin whose local tradition traces back seven centuries to Mount Minobu, from its shop in Minobu, Yamanashi. Visitors can buy fresh and dried yuba products, try a yuba-making experience, or dine at its restaurant, and orders ship through its online shop.
Best for Yuba, Tofu Skin, Local Specialty
Visit official site ↗Minori / Italy
Since 1990, Liquorificio Carlo Mansi has made artisanal limoncello in Minori on the Amalfi Coast, hand-peeling lemons and infusing them by an old family recipe. Its workshop on Via Vescovado is open daily for tastings, and it also produces liqueurs, creams, and lemon sweets shipped worldwide.
Best for Limoncello, Liqueur, Amalfi Coast
Official site not recordedAmazon ↗
Modena / Italy
In a fourteenth-century Modena mansion, the Barbieri family produces Traditional Balsamic Vinegar of Modena DOP, including twelve- and twenty-five-year cuvees. The vinegars and accessories sell through the online shop, and tours can be booked at the acetaia.
Best for Traditional Balsamic Vinegar of Modena DOP and booked acetaia tours
Visit official site ↗Acetaia Giusti
Heritage HouseModena / Online
Giusti has aged balsamic vinegar in the attic barrel cellars, the 'Antiche Acetaie', of its Modena estate since 1605. The Strada Quattro Ville site pairs working production with the Museo Giusti and guided tastings, feeding six boutiques from Milan to Catania.
Best for Aged balsamico and gift-worthy vinegar flights.
Visit official site ↗Acetaia Malpighi
Heritage HouseModena / Italy
A Modena family has aged Traditional Balsamic Vinegar DOP here since 1850, tending some 3,500 barrels. Bottles and seasonings sell through the online shop, and the acetaia offers free guided tours and tastings.
Best for DOP balsamic vinegar aged in 3,500 barrels since 1850
Visit official site ↗Modena / (Emilia-Romagna)
The New Year's sausage — pork, fat, spices, boiled for hours, served with lentils, and the Modena IGP sausage that brings luck every January 1st.
Best for New Year's, boiled hours, lentils, luck, January 1st.
Visit official site ↗Modena / Italy
The Giusti salumeria in central Modena has curated cured meats, cheeses and artisan specialties for generations, offering gift boxes and a made-to-order counter. Its adjoining hosteria and bottiglieria round out the enogastronomia on Via Farini.
Best for Salumeria, Delicatessen, Gourmet Food
Visit official site ↗La Consorteria 1966
Worth a DetourModena / Italy
Devoted to Traditional Balsamic Vinegar of Modena DOP, this store on Piazza Mazzini gathers bottlings from small family acetaie. Buyers can taste and shop in the historic-centre store or order the full range online with worldwide shipping.
Best for Balsamic Vinegar, Specialty Shop, Food
Visit official site ↗Monte-Carlo
Edward's, at 17 Boulevard des Moulins in Monaco, carries more than 30 luxury menswear brands including Ralph Lauren Purple Label, Polo Ralph Lauren, Jacob Cohen, Eleventy, Herno, Moorer, Boglioli, Fedeli and Serapian.
Best for Luxury menswear brands
Visit official site ↗Montreal / Canada
David Segal and his cousin Herschel Segal — who had already built Le Château into a mainstay of Canadian fashion retail — founded DAVIDsTEA in 2008, headquartering the company in Montreal while opening its first store on Queen Street in Toronto that same year; the first Montreal location followed in 2009.
Best for Over 150 loose-leaf tea varieties with in-store tastings and staff
David Segal and his cousin Herschel Segal — who had already built Le Château into a mainstay of Canadian fashion retail — founded DAVIDsTEA in 2008, headquartering the company in Montreal while opening its first store on Queen Street in Toronto that same year; the first Montreal location followed in 2009. The original concept centered on immersive, educational retail: in-store tastings, staff consultations, and more than 150 loose-leaf varieties, a format that helped the chain expand to 240 locations across Canada and the US within a decade.
The company underwent a major financial reorganization in 2020, permanently closing all 42 US stores and 166 of its Canadian locations, and has continued operating and rebuilding from its Montreal base since, now led by CEO Sarah Segal, Herschel's daughter.
Founded by the cousin of one of Canadian retail's best-known names and built around teaching customers loose-leaf tea rather than just selling bags of it, DAVIDsTEA remains a distinctly Montreal-rooted specialty chain even after its 2020 contraction.
Visit official site ↗Schwartz's Deli
Worth a DetourMontreal / Canada
A Montreal institution on Boulevard St-Laurent serving hand-cured smoked meat since 1928, with sit-down and take-out counters on the historic Main. Its spices, condiments and merchandise are also sold through an online shop.
Best for Smoked-meat, delicatessen, Montreal-deli
Visit official site ↗Montreal / Canada
Holocaust survivor Myer Lewkowicz opened St-Viateur in Montreal's Mile End on 21 May 1957, one of the city's first bagel shops; after his death, longtime employee Joe Morena bought the business and kept the original recipe unchanged. Dough is still hand-rolled, boiled in honey-water and wood-fired in a stone oven at the flagship and its other Montreal locations, with bagels shipped across North America.
Best for The original 1957 hand-rolled, honey-boiled, wood-fired Montreal bagel
Myer Lewkowicz, a Holocaust survivor who arrived in Canada in 1953, opened St-Viateur Bagel in Montreal's Mile End neighborhood on 21 May 1957, one of the city's first dedicated bagel shops. After his death, Joe Morena, an Italian immigrant who had worked at the bakery for years, bought the business and kept Lewkowicz's recipe and process unchanged.
That process is what distinguishes the Montreal bagel from its New York counterpart: dough is hand-rolled by feel, briefly proofed, boiled in honey-sweetened water, then baked in a wood-fired stone oven that gives the crust its characteristic char and the bagel its sweeter, denser bite. The technique has not been mechanized since 1957.
St-Viateur has grown to seven locations across Montreal, from the original Mile End flagship, open around the clock, to newer cafés in Laval, Anjou and Dollard-Des Ormeaux, and now ships its hand-rolled, wood-fired bagels across North America.
Visit official site ↗