Plate M-21 · 1,249 stores · 301–450 of 1249 · curated ORBIS register
Nicolas Alziari sells Nice olives and olive oil from its own mill, with blue-and-yellow tins forming part of its presentation. Socca Chips turns chickpea socca into a snack format, also offering kits for making the Niçois dish at home. Omura-zushi Gion makes Omura's pressed sushi on Route 34, with takeaway purchases and an adjoining restaurant offering different ways to eat it.
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.
Use the city plates when they appear below, or open any store for its official door and related ORBIS city and craft links.
Seksaria Chambers, 139 Nagindas Master Road, Kala Ghoda, Fort, Mumbai, Maharashtra 400001, India / Mumbai / India
Indian sweets from a named maker rather than an anonymous line, at Seksaria Chambers on Nagindas Master Road.
Best for Regional pantry goods with a named maker.
Munich
A historic Munich delicatessen, coffee roaster and fine-food merchant. A former Royal Bavarian Purveyor to the Court with its flagship on Dienerstrasse. Established 1700.
Best for Historic Munich delicatessen, coffee roaster and fine-food merchant
Dallmayr's roots reach back to 1700, when the merchant Christian Reitter ran a forerunner grocery business in Munich; the name it carries today comes from Alois Dallmayr, who acquired the shop around 1870. In 1895 Dallmayr sold the business to Therese and Anton Randlkofer, and it was under Therese's management that the delicatessen built its reputation among European nobility, eventually holding fifteen separate royal purveyor titles. The Stammhaus — the original store on Dienerstraße in Munich's old town, still the company's flagship and headquarters — now draws an estimated 2.8 million visitors a year. Coffee entered the business in 1933, when Bremen coffee merchant Konrad Werner Wille established a specialist coffee department inside the delicatessen; that division grew large enough to be spun off as its own independent subsidiary in 1985 and is today Dallmayr's largest single business unit. The company remains family-owned, employing roughly 3,500 people worldwide across four divisions — delicatessen and gastronomy, party and catering services, coffee and tea, and vending and office-coffee supply — with group revenue of approximately 900 million euros. The Munich flagship still functions as both a working delicatessen hall and the symbolic home of the brand's three-century history.
Altstadt (Steingasse)
At this Steingasse workshop, opened in 2013, visitors can watch sugar syrup simmer and be pulled over a hook into striped bonbons and lollipops. The candies are made on site with natural flavours and plant-based colours, in both classic and unusual varieties.
Best for Hand-pulled bonbons and lollipops
Munich
A Munich fine-food store for delicacies, wine, confectionery and gift hampers. Its flagship is a defining local gourmet address. Established 1930.
Best for Delicacies, wine, confectionery, and gift hampers since 1930
Käfer traces its origin to 1930, when Elsa and Paul Käfer opened a colonial-goods and delicatessen shop on Munich's Amalienstrasse. Rapid early success led the couple to relocate, in 1933, to larger premises at Prinzregentenstrasse 73 in the Bogenhausen district — the address that remains the company's headquarters and flagship store today, nearly a century on. Sons Gerd and Helmut Käfer took over management during the 1960s, expanding the business through West Germany's postwar economic boom, and in 1970 the family opened Käfer-Schänke, a restaurant adjoining the delicatessen that became a fixture of Munich business and society dining. A third generation entered in 1988, when Michael Käfer joined the management team, assuming full leadership by 1992. Under his direction the company grew from a single food shop into the broader Käfer-Gruppe, spanning delicatessen retail, catering, and restaurants. The Prinzregentenstrasse flagship itself has stayed close to its founding format: a ground-floor delicatessen hall selling wine, confectionery, prepared delicacies, and gift hampers, supplied in part by the group's own catering kitchens. Nearly a hundred years after Elsa and Paul Käfer's original shop, the family-run business remains headquartered at the same Bogenhausen address, still trading under the name synonymous with Munich fine food.
Munich / Germany
Metzgerei Gassner has been a Munich butcher shop since 1937, when Engelbert Gassner, a journeyman butcher from Kallmunz in the Upper Palatinate, opened it with his wife Katharina in the Schwabing district.
Best for South German sausages and bratwurst from a three-generation butcher
Metzgerei Gassner has been a Munich butcher shop since 1937, when Engelbert Gassner, a journeyman butcher from Kallmunz in the Upper Palatinate, opened it with his wife Katharina in the Schwabing district. The business survived the difficult wartime years on Haimhauserstrasse before the postwar currency reform allowed real growth; a second-generation Engelbert Gassner Jr. then expanded the operation, and it relocated in 1992-93 to a 3,000-square-metre site on Zenettistrasse in Munich's former cattle-market (Viehhof) district, where it still operates.
A third generation, Andreas Gassner, now runs the company with roughly 40 employees, serving wholesale customers, restaurants, and direct retail customers across Bavaria. The house specializes in typically South German sausage products (typisch suddeutsche Wurstwaren) and traditional Bavarian bratwurst made to old family recipes, alongside ham and roasted meats.
The company's own account of its history includes the hard years, not just the growth: it describes the wartime period as difficult, with the shop kept running under constrained conditions, and only picking back up with West Germany's postwar currency reform. Staffing grew from the founding couple to 25 employees by 1991, before the 1992-93 move to the larger Zenettistrasse site enabled the operation's current scale.
A near-90-year, three-generation run at the same trade in the same city gives Metzgerei Gassner a genuine claim to Bavarian Metzgerei tradition, distinct from Munich's larger sausage-making industrial names — the business remains family-owned and still describes itself as a Traditionsmetzgerei (traditional butcher shop) rather than a manufacturer.
Munich, Germany
Rischart, Munich's family Backerei-Konditorei "Munchner Genuss seit 1883", baking Brezn, Brot, Kuchen and seasonal specialities like Zwetschgenzeit across its own city cafes. First-party door live with history, quality and product pages.
Best for Breads, pretzels, cakes and seasonal pastries
Altstadt
Munich's most popular food market with over 140 stalls selling fresh produce, cheese, and specialities.
Best for 140+ stalls of fresh produce, cheese, and Bavarian specialties
Munnar / India
Ripple Tea is the consumer brand of Kanan Devan Hills Plantations, an employee-owned company formed in 2005 on tea gardens planted in 1880; it sells high-grown Munnar black, green and flavoured teas, coffee and plantation goods online and through Munnar outlets including the KDHP Tea Museum.
Best for It sells high-grown Munnar black, green and flavoured teas
Ripple Tea is the retail brand of Kanan Devan Hills Plantations (KDHP), the company that today farms the tea gardens around Munnar whose history runs back to 1880, when the first tea bushes were planted in the hills, and to 1886, when the Kanan Devan Hills Produce Company was formally established to run them. Ownership changed hands in April 2005, when Tata Tea transferred its Munnar plantations into a new company, KDHP, structured with substantial employee ownership - a structural detail that separates it from a conventional corporate estate. KDHP launched Ripple Tea as its own consumer-facing brand in 2010, selling high-grown black and green teas alongside specialty, iced and flavoured styles such as masala and elaichi-infused black tea, and broadened into e-commerce in 2015 to reach buyers beyond Kerala. The brand's range extends past tea into coffee, Kundaly Naturals essential oils, Parisudh incense sticks and handmade chocolates, all shipped direct from Munnar. On the ground, Ripple Tea connects to KDHP House and the KDHP Tea Museum, established in April 2004 as the first tea museum in India (also known as the Tata Tea Museum, on the former Nullathanni Estate), giving visitors a direct route from the plantation's 19th-century origins to the tea they can buy in the gift shop on the way out.
Nabeul
A Nabeul producer on the Gulf of Hammamet bottling extra virgin olive oil from three rare varieties, Sahli, Chaibi and Rkhami. Olives are hand-picked and cold-extracted within 24 hours of harvest, with the estate tracing its ground back to ancient Neapolis.
Best for Rare-varietal cold-extracted olive oil
Makishi, Naha
A butcher shop retailing Okinawan beef, pork, poultry, sausages, and prepared meat products near Makishi Public Market. Founder Zenshi Uehara began the business as a small retail butcher inside Makishi Public Market. Established 1955.
Best for Butcher shop retailing Okinawan beef, pork, poultry, sausages
Nairobi
The Kikoy Co. makes traditional kikoys, trousers, robes and homeware from 100% combed cotton grown in East Africa, hand-finished by a women's group it has supported since 2003, and sells from a Village Market shop and a workshop at Maramba Tea Estate in Limuru.
Best for Handwoven cotton kikoys and homeware
Nakatsu / Japan
A short walk from Nakatsu station, Irotoridori is a Nakatsu-style karaage takeout shop whose owner sources Kyushu chicken and marinates it in a house kiwami tare. Its award-winning seseri and signature V-chicken are sold at the counter and shipped through an online shop.
Best for Karaage, fried chicken, takeout, food
Nakatsu / Japan
Genkiya fries Nakatsu-style karaage from domestic young chicken marinated in a soy-based secret tare with more than ten spices, built to taste good even once cooled. Its Nakatsu shop and mail-order site sell fresh and frozen karaage and chicken nanban nationwide.
Best for Karaage, fried chicken, mail-order, food
Nakatsu / Japan
A Nakatsu soy-sauce brewery of about a century, Kurakobo Nitanda naturally brews shoyu and miso and builds dressings, ponzu, sauces and noodles on that base with local yuzu and kabosu. The family still bottles and labels by hand and delivers to neighbourhood customers door to door.
Best for Soy sauce, miso, condiments, food
Nantucket
Nantucket Basket Works hand-weaves lightship baskets using rattan or cane onto wooden molds with wooden bases, based on Cape Cod. Each basket is signed and dated by Lisa Bessette, guaranteed to last a lifetime, with a 12-week delivery time.
Best for Nantucket lightship baskets made to order
Naples / Italy
In the historic centre of Naples near the Decumano Maggiore, Limone produces limoncello and other liqueurs along with lemon candies and jams. Its direct online shop sells the walnut and lemon liqueurs and sweets for delivery.
Best for Liqueur maker, limoncello, specialty food
Nara / Japan / Online
A Nara specialist in kaki-no-ha sushi, mackerel and salmon pressed and wrapped in persimmon leaves, Tanaka sells its boxed regional sushi at its Nara and Gojo stores and other branches. The main Nara shop near Kintetsu Nara Station adds a tearoom, and products ship through the company's online store.
Best for Food, persimmon-leaf sushi, regional specialty
Nara / Japan
Founded in 1869, Mori Naraduketen makes naraduke, the sake-lees pickles native to Nara, through a long multi-stage fermentation. Its shop stands on the grounds of Todaiji Temple, directly in front of the South Gate.
Best for Food, naraduke pickles, fermented foods
North Nashville
Nashville Farmers Market is a Year-round farmers market with local produce, artisan goods, and international food hall vendors.
Best for Year-round local produce, artisan goods, and an international food hall
Nassau Bay, Texas
Erma's Nutrition Center and Natural Market is a specialty grocery market in Nassau Bay. Its in-person selection includes natural foods market, with a focus on natural foods market.
Best for Natural foods market
New Orleans / United States
A family-owned New Orleans candy shop since 1944, Leah's makes pecan pralines, bacon pecan brittle, frosted pecans and gourmet chocolates fresh daily from 1930s recipes. Its St. Louis Street shop and direct online store sell creole candies and gift boxes.
Best for Confectioner, pralines, candy, chocolates
New orleans / United States
Since 1980, this French Quarter institution has taught visitors to make gumbo, jambalaya, and pralines inside a renovated 1800s molasses warehouse at 524 St. Louis Street. Alongside its hands-on and demonstration classes, the school runs the Louisiana General Store, a retail shop for regional food and gifts, plus an online store at store.nosoc.com.
Best for Cooking school, louisiana general store, culinary gifts
New York / USA
Sisters Haley and Lauren Fox opened Alice's Tea Cup on West 73rd Street in 2001, building an Alice in Wonderland-themed tea room around a menu of hundreds of tea varieties alongside scones and tea sandwiches.
Best for Alice in Wonderland-themed afternoon tea service with scones and tea
Sisters Haley and Lauren Fox opened Alice's Tea Cup on West 73rd Street in 2001, building an Alice in Wonderland-themed tea room around a menu of hundreds of tea varieties alongside scones and tea sandwiches. The whimsical framing — the shop's own marketing calls it "New York City's most whimsical tea house" — extends down to small touches like fairy dust on the scones, rather than being a costume dropped over a standard tea menu.
The original 73rd Street location, referred to on the site as "Chapter I," still anchors the business, which now also handles private events, catering, and online ordering alongside its dine-in tea service.
A quarter-century in, Alice's Tea Cup remains a sisters-run Upper West Side fixture built on the specific, sustained bit of Wonderland theming that set it apart from New York's more conventional tea rooms when it opened.
New York / USA
Dickson's Farmstand Meats has operated a butcher counter inside Chelsea Market since Jake Dickson opened it in 2009, in the same shed as the High Line's tourist traffic but built on a much older discipline: nose-to-tail use of whole animals bought from small family farms in upstate New York.
Best for Whole-animal cuts and house-made charcuterie from a working nose-to-tail butcher
Dickson's Farmstand Meats has operated a butcher counter inside Chelsea Market since Jake Dickson opened it in 2009, in the same shed as the High Line's tourist traffic but built on a much older discipline: nose-to-tail use of whole animals bought from small family farms in upstate New York. The shop describes its own standard as sourcing beef, pork, lamb, and poultry raised without added hormones, prophylactic antibiotics, or feedlot systems, and states plainly that it strives to "use every part of every animal."
What sets Dickson's apart from a simple meat counter is that its charcuterie is not a side product bought in from elsewhere — the pates, sausages, and cured items sold at the case are made from the same carcasses the shop breaks down for its retail chops and steaks, so the charcuterie case and the meat case are two outputs of one whole-animal operation rather than two separate businesses under one roof. The counter itself is open to walk-in customers daily from 10am to 8:30pm, with a side entrance at 435 West 15th Street that locals use to skip the Chelsea Market crowds.
A restaurant and wine bar operate alongside the retail counter, and the shop runs its own butchery and sausage-making classes, but the core of the business remains a working meat counter selling cuts and house-made charcuterie to take home, not a menu built around a nose-to-tail concept. Best suited to travelers who want to see a genuine big-city whole-animal butcher in action rather than a boutique reproduction of one.
Lower East Side, Manhattan
A candy emporium since 1937 — floor-to-ceiling sweets, vintage favorites, and the largest selection of confections in New York City.
Best for Vintage candy, bulk sweets
Upper West Side, Manhattan
The original gourmet supermarket — olive oil tastings, cheese caves, and the Upper West Side institution that defined serious grocery shopping.
Best for Gourmet groceries, olive bar, and the UES's original serious supermarket.
New York City / United States
A Curry Hill landmark since 1944, Kalustyan's crams its Lexington Avenue shelves with spices, dried fruits, lentils, teas and hard-to-find ingredients from around the world. Chefs and home cooks shop in person or order the same rice, peppercorns and simmer sauces online.
Best for Specialty food, spices, grains, teas
Greenwich Village, Manhattan
Jennifer Appel and Allysa Torey opened Magnolia Bakery on Bleecker Street in the West Village in 1996, first baking cupcakes from leftover cake batter. A Sex and the City scene of Carrie and Miranda eating them nearby sparked the cupcake craze that made the shop famous.
Best for The original Bleecker Street cupcakes and banana pudding bar.
Jennifer Appel and Allysa Torey opened Magnolia Bakery on Bleecker Street, at the corner of West 11th, in the West Village in 1996. The shop's cupcakes started almost as a byproduct — baked from leftover cake batter — before becoming the draw in their own right.
The bakery's reputation shifted from neighborhood spot to landmark after an episode of Sex and the City showed Carrie Bradshaw and Miranda Hobbes eating Magnolia cupcakes on a bench outside; the scene is widely credited with helping spark the broader 1990s cupcake craze, and lines have wrapped the block ever since.
The bakery, now marking 30 years in business, has expanded well beyond cupcakes: banana pudding is a signature alongside a dedicated Banana Pudding Bar, and the company has published cookbooks including "The Magnolia Bakery Handbook of Icebox Desserts" by CEO Bobbie Lloyd. It also runs cupcake-decorating workshops teaching its signature swirl and icing techniques.
Chinatown, Manhattan
Mr. and Mrs. Chan, immigrants from Taishan, opened Mei Li Wah on Mott Street in 1968 after Mr. Chan trained at Gum Moon bakery; a 2008 health-code closure was followed by reopening. Its char siu roast pork buns and pineapple bun — a sweet crumb topping, no real pineapple — have drawn Chinatown lines for decades.
Best for Char siu roast pork buns and the pineapple-topped bo lo bao.
Mei Li Wah (also spelled Mei Lai Wah) was opened in 1968 by Mr. and Mrs. Chan, immigrants from Taishan, China. Mr. Chan had arrived in the US in 1943 and struggled to find work as a Chinese immigrant before landing a job at Gum Moon bakery, where he learned the baking trade; once he'd saved enough, he opened the Mott Street shop with a fellow Taishanese friend, using what he'd picked up on the job.
For decades the shop operated as an old-school coffee-shop hangout, where locals gathered over cheap dim sum, fresh buns, and strong coffee to trade gossip and argue politics. It closed briefly in 2008 after a health-department issue — prompting public outcry from a neighborhood that didn't want to lose it — before reopening.
Its char siu roast pork buns, available baked or steamed, remain the signature order, and the roast pork pineapple bun (char siu bo lo bao) — named for its sweet, crumbly topping rather than any actual pineapple — has drawn new lines of customers since the shop went viral on social media in recent years.
New York City / United States
A slice of Britain on Hudson Street, Myers of Keswick bakes third-generation pork pies, sausage rolls and Cornish pasties in the West Village. Its shelves and online store carry imported British teas, sweets, jams and household staples.
Best for British grocery, specialty food, pies, imports
Williamsburg
Peter Luger has grilled dry-aged USDA Prime steak at the foot of the Williamsburg Bridge since 1887, aging its beef on the premises. The cash-only steakhouse also runs a butcher shop selling its cuts and bacon.
Best for Dry-aged steak and butcher cuts
Putnam Street, downtown Saratoga Springs, New York, USA
Putnam Market makes its prepared foods, baked goods and charcuterie from scratch at a downtown Saratoga Springs storefront, with a wine shop next door. The counters run to cheese, deli sandwiches and picnic provisions.
Best for Gourmet deli, cheese and wine, picnic supplies
Rego Park, Queens, New York / United States
Rokhat Bakery opened in 1994, founded by brothers Roshiel and Rafael Samekhov after they emigrated from Uzbekistan to the United States in 1992, and it now anchors a stretch of Austin Street that sits on the Forest Hills/Rego Park line in Queens — different directories list it under each neighborhood, and both are correct for the same address.
Best for Hand-stamped Uzbek tandoor breads and samsas from a Bukharian Jewish family bakery in Queens.
Rokhat Bakery opened in 1994, founded by brothers Roshiel and Rafael Samekhov after they emigrated from Uzbekistan to the United States in 1992, and it now anchors a stretch of Austin Street that sits on the Forest Hills/Rego Park line in Queens — different directories list it under each neighborhood, and both are correct for the same address. The bakery's own site calls itself a "Traditional Kosher Bukharian Bakery" carrying "four generations of Silk Road tradition," and states its clay tandoor ovens were built by hand, using local clay and straw, to the dimensions of historic Silk Road bakery ovens.
The daily work is built around tandoor bread rather than pastry: Obi Non, a hand-stamped round loaf, Patir (also called lepeshka, a soft flatbread), and whole wheat Kulcha are baked fresh from 4 a.m., alongside crisp, triangular meat- or pumpkin-filled samsas. Culinary Backstreets and Atlas Obscura, in independent coverage of Rego Park's Bukharian Jewish community, describe the walk-in tanoor itself as roughly the size of an industrial refrigerator, and Atlas Obscura calls the shop "a little slice of Central Asia" within Queens.
The bakery carries kosher certification from the Vaad Harabonim of Queens, and current listings (Yelp, updated as of this year) show it operating on regular posted hours, Monday through Sunday with a shortened Friday close. Central Asia's own tandyr-bread tradition proved to have no individually named, verifiably operating bakery with a fetchable web presence inside Uzbekistan or its neighbors on this search pass — Rokhat, run by the same founding family since 1994, is offered as the diaspora bakery genuinely dedicated to that bread.
Five Points
Rosenberg's Bagels & Delicatessen focuses on Authentic New York-style bagels and deli in Five Points, using water engineered to match NYC's.
Best for New York-style bagels made with water engineered to match NYC's
Houston Street, New York / Online
Four generations of one family slicing smoked salmon on Houston Street since 1914 — the appetizing store that defines the genre. Bagels, belly lox and babka; New York in a pink box.
Best for The appetizing store — smoked fish royalty since 1914
Four generations of one family slicing smoked salmon on Houston Street since 1914 — the appetizing store that defines the genre, and the rare New York institution whose name honors the daughters who ran the counter. Bagels, belly lox, babka: New York in a pink box, cut by hand by the family that's been cutting it for over a century.
Broadway, downtown Saratoga Springs, New York, USA
Saratoga Olive Oil Co. pours dozens of ultra-premium extra-virgin olive oils and barrel-aged balsamic vinegars, sampled on tap before you buy. The family-owned tasting shop sits on downtown Broadway.
Best for Tasting and buying olive oils and balsamics
Broadway, downtown Saratoga Springs, New York, USA
Opened in May 2015 by chef-owner Hayley Stevens at 348 Broadway, Saratoga Tea & Honey Co. runs a working tea bar alongside its shop, pouring loose-leaf teas and raw honey that Stevens sources and tastes herself.
Best for Tea bar on Broadway pouring loose-leaf tea and raw honey personally sourced
Saratoga Tea & Honey Co. opened in May 2015 at 348 Broadway in Saratoga Springs, in the former home of the Symmetry art gallery, founded by chef-owner Hayley Stevens. She has described the venture as an unusual one for the time, a dedicated tea and honey shop was not a common concept locally, and credits guidance from Clint and Barbara Braidwood, founders of nearby Saratoga Olive Oil, for helping get the business off the ground.
The shop functions as a working tea bar, with staff, called Tea Tenders, preparing drinks to order from a stock of loose-leaf and pyramid-bag teas spanning green, black, white, oolong, aged and matcha styles, alongside raw and infused honeys, teaware and gifts. Stevens sources the tea selection herself, a hands-on approach regulars point to when explaining the shop's consistency. Now roughly a decade on Broadway, Saratoga Tea & Honey Co. has built its identity around personal curation and in-person tasting rather than a mass retail tea catalog, treating the tea bar itself, not just the shelf of packaged tea, as the core of the shop.
New York / USA
Shunan Teng grew up in a family of tea drinkers in China, moved to the US at fifteen, and spent years in corporate finance in New York before a trip home convinced her that the city's tea renaissance had nowhere to land in Manhattan.
Best for Rare Chinese teas sourced through the founder's own annual harvest
Shunan Teng grew up in a family of tea drinkers in China, moved to the US at fifteen, and spent years in corporate finance in New York before a trip home convinced her that the city's tea renaissance had nowhere to land in Manhattan. She opened Tea Drunk's East Village flagship in 2013, built around the idea that tea deserved the same connoisseurship as wine.
Teng travels to China's historic tea mountains most years, working alongside heritage farmers on the harvest and production itself rather than buying finished lots sight unseen. That fieldwork has carried her well outside her own shop — she collaborated with the Metropolitan Museum of Art on a temporary Chinese tea house installation and wrote the TED-Ed lesson on the history of tea.
Few New York tea rooms are run by someone who spends part of each year actually harvesting alongside the farmers whose leaves end up in the cup — Tea Drunk's East Village space is built directly on that fieldwork.
Lake Placid, New York
Marcy and her daughter Lily run this Main Street storefront around certified organic Adirondack maple syrup drawn from family sugarbushes that trace roughly 200 years of regional maple-making tradition. Beyond syrup, they stock maple cream, candy, cocktail mixers and gift boxes the two curate and pack themselves.
Best for Adirondack maple syrup and maple gifts
Astoria, New York, United States
Titan Foods in Astoria, the Greek specialty grocer of New York - imported Greek foods, its own Titan Bakery counter with koulourakia and tsoureki, and a full grocery range. First-party door live (titanfoods.net -> titanfoods.com) with store phone and categories.
Best for Greek groceries and bakery specialties
Athol, near Lake George, New York
Toad Hill has boiled sap in a timber-frame sugarhouse on Charles Olds Road for more than three decades, turning it into graded syrup, maple candy, and maple-frosted nuts sold from the farm and shipped nationwide. The family operation, one of the larger maple producers in the southern Adirondacks, also runs seasonal farm tours and a Maple Club for repeat customers.
Best for Adirondack maple syrup and maple candy
New York City / United States
Yonah Schimmel has hand-rolled and baked knishes on Manhattan's Lower East Side since 1910, filling them fresh daily from the original vegan potato recipe to seasonal flavors. The kosher-certified bakery has been named Best Knish in NYC by both Yelp and TripAdvisor, with knishes shipped nationwide via Goldbelly.
Best for Hand-rolled potato knishes from the original 1910 recipe
Yonah Schimmel has baked knishes on Manhattan's Lower East Side since 1910, making it one of the neighborhood's oldest continuously operating food businesses. The bakery still hand-rolls and stuffs each knish rather than using mechanized production, filling them fresh daily from a range that runs from the classic potato, made to what the bakery calls Uncle Yonah's original recipe and entirely vegan, to seasonal flavors.
The bakery holds full kosher certification, a status maintained through more than a century of ownership changes and neighborhood transformation around it. That combination of age, technique and certification has earned it recognition from both Yelp and TripAdvisor as serving the best knish in New York City.
Beyond the East Houston Street storefront, the bakery has adapted to modern ordering without changing its product: knishes ship nationwide through Goldbelly, arrive via DoorDash, and are available for free local delivery through Sauce, giving a century-old recipe several new ways to reach customers who cannot visit the original shop in person.
Upper West Side, Manhattan
A 22-foot appetizing counter in 1934 grew into an Upper West Side institution under Louis and Lillian Zabar. Ninety-plus years later, the family still runs the Broadway corner.
Best for Smoked fish and coffee since 1934, still run by the Zabar family.
Zabar's began in 1934, when Louis and Lillian Zabar rented an appetizing counter inside a Daitch Market before opening their own 22-foot-wide shop at Broadway and West 80th Street. Louis, born Mordko Leib Zabarka in Ukraine, had come to the US through Canada in the early 1920s; his standard for the shop was blunt — he personally visited smokehouses to sample and inspect the fish, rejecting far more than he accepted, and sold nothing he wouldn't buy himself.
His sons, Saul, Stanley, and Eli Zabar, carried the business forward, expanding what counted as a New York specialty item along the way: Zabar's introduced the neighborhood to Brie in the 1960s, sun-dried tomatoes and gnocchi in the 1970s, and caviar in the 1980s, at prices aggressive enough to trigger what regulars still call the "Caviar War" with competing shops. The store has stayed at Broadway and 80th for more than ninety years — smoked fish, coffee roasted on-site, and a family still behind the counter.
Nice, Côte d'Azur
A confiserie on the Riviera — glacé fruits, chocolates, and almond confections since 1820, in a Belle Époque shop unchanged for centuries.
Best for Glacé fruits, almond dragées, and Riviera confectionery since 1820.
Nice / Vieux-Nice / Online
Nice olive-oil institution since 1868 — AOP Nice olives and oils from its own mill, in the famous blue-and-yellow tins.
Best for AOP Nice olive oil, olives, and iconic tins.
Nice / Online
A Nice restaurateur turned the chickpea socca into a chip — the 100% Niçois apéro snack, plus make-your-own socca kits.
Best for Socca chips and Niçois apéritif originals.
Omura / Japan
For nearly half a century Gion has made and sold Omura's traditional pressed sushi on Route 34, keeping to the recipe of its founding. Buy the freshly made Omura-zushi to take away from the shop counter, or eat in at the adjoining restaurant.
Best for Omura-zushi, pressed-sushi, food-maker
Orvieto / Italy
The Antica Bottega Roticiani is a traditional butcher and norcineria on Piazza Sant'Angelo in Orvieto's historic center, offering cured meats, local salumi and typical products. It doubles as a bistrot serving porchetta sandwiches and other street food.
Best for Butcher, deli, norcineria, salumi, porchetta
Osaka / Japan
Konbu Doi is an Osaka kelp specialist of more than 110 years in Chuo-ku’s Tanimachi district, making dashi kombu, tororo and oboro kelp, salted kombu and additive-free products. It focuses on ma-konbu from southern Hokkaido and sells its kelp goods from the Tanimachi shop while preserving Osaka’s long konbu food culture.
Best for Kelp, dashi kombu, tororo, oboro, and salted kombu
11-20 Namba Sennichimae, Chuo Ward, Osaka
Traditional bean shop since 1861 — roasted soybeans, flavoured peas, and seasonal 'o-mame' gift sets. The sesame-mochi coated beans are addictive.
Best for Bean shop.
Ostuni / Italy
Fratelli Barletta is a family olive farm near Ostuni pressing extra virgin olive oil the same day the olives are picked, from 22 hectares and eight cultivars. Its website is a working shop with cart selling bottles, tins, bag-in-box and ceramic cruets with shipping across Europe.
Best for Cart selling bottles, tins, bag-in-box and ceramic cruets with shipping across Europe
Ostuni / Italy
Azienda Agricola Olio Sante is an Ostuni producer of cold-pressed, single-cultivar extra virgin olive oil sold through direct sale. Its website is a full shop with cart offering oils, flavoured oils, almonds and pasta with delivery across Italy.
Best for Cold-pressed single-cultivar olive oil, flavoured oils, almonds
Ottawa / Canada
Jacobsons is a family-run Ottawa purveyor of fine food on Beechwood Avenue, known for its cut-to-order cheese wall, charcuterie, gourmet pantry goods and gift boxes. Open seven days a week, it sells in store and online, with local delivery for fresh items and Canada-wide shipping for pantry goods.
Best for Specialty food, artisan cheese, gourmet grocery, charcuterie
Ottawa / Canada
La Bottega Nicastro is an Italian market and deli in Ottawa's Byward Market, stocking olive oils, balsamics, cheeses, cured meats, pasta and sauces alongside fresh sandwiches. Its flagship on George Street sells in store, while the online shop ships groceries for direct orders beyond the neighbourhood.
Best for Italian specialty food, deli, cheese, market, olive oil
C.da Tramontana, 90010 Ustica (Palermo), Sicily, Italy
Margherita Longo's certified-organic farm on Ustica grows the Slow Food Presidium Ustica lentils and makes island wines. Its olive oil comes from Sicilian groves around Erice in Trapani.
Best for Lenticchia di Ustica; island wines
Contrada Tramontana, Ustica (Palermo), Sicily
This five-generation organic farm grows the Slow Food Presidium Lenticchia di Ustica along with other legumes, olive oil and preserves. Guests can stay on at the farm.
Best for Lenticchia di Ustica (Ustica lentils)
Paris / Online
Albert Ménès founded his Maison in 1921 at Landerneau in Brittany, importing rare grocery goods for knowledgeable friends. Thierry Hervey created the brand in 1986 as a labelled range of fine grocery worked with small producers. More than 300 references now carry the name, from jams and spices to biscuits and preserved fish, with spices packed near Beauvais.
Best for Artisan jams, biscuits, and gourmet pantry.
The story begins in 1921 at Landerneau in Brittany, where Albert Ménès returned from years at sea to the flavours of his Breton childhood. He founded the Maison Albert Ménès that year and imported rare grocery goods from around the world for friends and knowledgeable amateurs. He later became a grocer for Edouard Leclerc, who gave him shelf space in his first Breton supermarket. He rose to the rank of wholesaler while keeping his taste for forgotten recipes from a region or a terroir. A leaner economy then pushed many small producers out of the market. The meeting of Albert Ménès and Thierry Hervey changed the course of the house. In 1986 Hervey created the brand as it exists today, a labelled range of fine grocery worked with small producers and sold on supermarket shelves. Jams and spices sit beside biscuits and dried fruit. Fish and sauces share the range with condiments and honeys. The range now counts more than 300 references of sweet and savoury épicerie fine, chosen from French regions and from the better sources of the world. Spices and pepper blends are packed in the house's own workshop near Beauvais. The brand favours products without colourings or additives. Two jams took silver medals at the Concours Général Agricole in 2026.
31 Rue Saint-Louis en l'Île, 75004 Paris
The most ice cream in Paris — made on Île Saint-Louis since 1954. Intense, natural flavors without artificial additives. The salted butter caramel and wild strawberry are transcendent. Worth cr.
Best for Île Saint-Louis ice cream made since 1954
Paris
Maison Boissier, Paris confectioner since 1827 and inventor of the marron glacé, sells chocolates, dragées and confections from its counter at Galeries Lafayette Gourmet.
Best for Historic Parisian confectionery and chocolate — marrons glacés
Maison Boissier has traded as a Paris confectioner since 1827, when Bélisaire Boissier, arriving from the south of France, opened a shop that soon drew the era's fashionable élégantes — and, by reputation, admirers including Victor Hugo. The house is credited as the inventor of the marron glacé, and candied chestnuts remain its signature, wrapped in the gold paper the brand still uses today. Alongside the chestnuts, Boissier makes chocolate — pétales, mendiants, tablets and truffles — and a run of old-fashioned confectionery: sugared almonds, marshmallows, fruit pastes and the pearl-shaped bonbons boules in apricot, cherry and blackcurrant. The house keeps its own boutiques at Galerie Vivienne, rue du Bac and rue de Passy, and its best-known outpost sits inside Galeries Lafayette's Haussmann flagship, where a Boissier corner and periodic pop-ups occupy the Le Gourmet food hall alongside the store's other specialty grocers. It is a confectioner first — its own site and its Galeries Lafayette listing both center on chestnuts, chocolate and candy rather than a dedicated tea program, so shoppers looking specifically for loose-leaf tea should treat Boissier as a stop for sweets and gifting rather than a tea specialist.
Paris / Online
Artisan jam house founded 2015 by Nadège Gaultier and Laura Goninet; small-batch copper-pot preserves made under the Viaduc des Arts in Paris, sold in white-lacquered jars.
Best for Copper-pot small-batch jam in collectible jars
Confiture Parisienne was founded in 2015 by Nadege Gaultier and Laura Goninet, two Parisians - one from a restaurant background, the other from advertising for organic brands - who set out to revive the city's own jam-making tradition, largely lost by the early 20th century after once being a genuine Parisian specialty supplied by orchards on the capital's outskirts. Their preserves are made in small batches in copper cauldrons using traditional methods, with fruit sourced at peak season and unrefined sugar, then packaged in white-lacquered jars meant to protect the contents from light. Production takes place in a workshop under the arches of the Viaduc des Arts, which the brand describes as the only jam-making atelier in Paris.
Marais / 4th
Italian food hall at 37 rue Sainte-Croix-de-la-Bretonnerie in the Marais, opened April 2019 as an Eataly/Galeries Lafayette venture; three floors, seven eateries, market counters and what it bills as Paris's largest Italian wine cellar.
Best for Italian groceries, fresh pasta, market counters, restaurants, and wine
Eataly Paris Marais opened on 12 April 2019 at 37 rue Sainte-Croix-de-la-Bretonnerie, in the Marais's 4th arrondissement, in partnership with the Galeries Lafayette group. The store spans more than 26,000 square feet across three floors and combines seven separate eateries with eight market counters - a butcher, baker, cheesemonger, fresh-mozzarella and fresh-pasta stations, and open-air fruit and vegetable stalls. It also holds what is described as the largest Italian wine cellar in Paris, with around 1,200 individual labels, and runs a cooking school open to the public.
11 Place de la Madeleine, Paris
Fauchon was founded in 1886 when Auguste Fauchon opened a specialty grocery at Place de la Madeleine in Paris. The house added its Grand Salon de Thé in 1889, establishing the gourmet épicerie now recognized by its signature pink.
Best for Gilded French gourmet goods from the 1886 Place de la Madeleine épicerie.
Fauchon was established in 1886 when Auguste Fauchon, a young Norman passionate about quality products, opened a specialty grocery store at Place de la Madeleine in Paris. He chose the location to offer Parisians exceptional products from Normandy: peppers, nutmeg, tea, and coffee achieved quick success. Fauchon stayed current with innovations, selling LU biscuits from their 1887 creation and Maggie bouillon. In 1889, the opening of the Grand Salon de Thé revolutionized the French art of living, offering a refined space dedicated to women. The Grandes Caves de Réserve opened four years after the original shop, known for its selection of authentic wines. In 2018, Fauchon opened Hôtel Paris on Place de la Madeleine, combining hotel excellence with French gastronomy, perpetuating Auguste's legacy of French elegance and culinary excellence.
Les Halles / Montorgueil
The Les Halles pantry that Paris bakers use: professional-grade chocolate and nuts, sold to anyone who walks in.
Best for Professional-grade chocolate and nuts from the bakers' secret Les Halles pantry.
Paris / Online
Hédène focuses on French terroir honeys in single-origin editions, lavender, linden, and rare monofloral jars.
Best for Single-origin French honeys and gift trios.
Paris, France
IRO translates a rock-inflected Paris wardrobe into leather jackets, distressed knits and contemporary ready-to-wear. The Bastille-backstage energy is deliberate, but the useful through-line is the contrast between sharp city pieces and deliberately worn texture.
Best for Contemporary, Edgy
Paris / Online
Paris caviar house founded in 2001 by Raphael Bouchez, maturing and hand-packing farmed caviar in its own laboratories near the Bassin de l'Arsenal and in Ivry-sur-Seine under longtime caviar master Bruno Higos, supplying restaurants and retailers.
Best for Chef-grade sturgeon caviar from a Marais manufacture
Kaviari is a Paris-based caviar house founded by Raphael Bouchez in 2001, building on decades of family experience in the caviar trade. As wild caviar was phased out under international protection rules, Kaviari repositioned itself as a selector and refiner of farmed caviar, sourcing roe from aquaculture producers and finishing it in its own Paris-area facilities. Caviar master Bruno Higos has overseen this refining process for decades. Kaviari operates out of facilities near the Bassin de l'Arsenal and in Ivry-sur-Seine, selling both to the trade and directly to consumers.
Paris / Multiple
Founded in 1867 by Pavel Kousmichoff in St Petersburg and relocated to Paris after the Russian Revolution, Kusmi Tea now produces its organic, B Corp-certified blends — including the historic Anastasia recipe — in Normandy.
Best for Anastasia blend and colorful tins from the 1867 St Petersburg house
Kusmi Tea's founder, Pavel Kousmichoff, left home at 14 to work for a St Petersburg tea merchant, and was given a small tea house of his own on his marriage in 1867 — the year the brand now dates itself to. The business grew quickly under him: a favorite of Russian nobility by 1880, and a chain of roughly ten tea houses by 1901. That history ended with the Russian Revolution, when the family relocated the business to Paris in 1917, carrying the Russian tea tradition — and recipes like the historic Anastasia blend — into French retail.
The brand now operates from Paris with production based in Normandy, where it makes its teas to organic and B Corp-certified standards — a very different operational footprint from the imperial-era tea houses it descends from. The catalog runs past 100 varieties, spanning the historic Russian-style recipes alongside newer wellness-oriented lines, including the organic Detox series launched in 2007. What ties the current business to its 1867 origin is mostly Anastasia and the brand's colorful tin packaging, both treated as a throughline to the St Petersburg tea house Kousmichoff built before the family ever set foot in Paris.
38 Rue de Sèvres, 75007 Paris
The épicerie fine attached to Le Bon Marché — a temple of gastronomy with over 30,000 products.
Best for Gourmet groceries, fresh food and wine at Rue de Sèvres
Paris / Online
Founded in Paris in 2011 by former L'Oréal marketing executive Lise Bienaimé, La Chambre aux Confitures is a dedicated jam shop offering more than a hundred flavors — from classic apricot to mango-coconut-white chocolate — made artisanally in France, with boutiques across Paris and several other French cities.
Best for Lise Bienaimé's single-fruit seasonal confitures
La Chambre aux Confitures ('the jam room') was founded in 2011 by Lise Bienaimé, who left a decade-plus career in beauty-industry marketing, including a stint at L'Oréal, to open a shop devoted entirely to jam. The concept was to treat jam-making with the same seriousness as fine food or perfume: single-fruit precision, seasonal batches, and unusual pairings alongside the classics. The shop's range runs past a hundred flavors of jam and chutney, spanning traditional preparations (apricot, strawberry, fig) and more inventive combinations such as mango-coconut-white chocolate, banana-passion fruit-ginger, apricot-passion fruit-redcurrant, and rhubarb-geranium. With the exception of exotic fruit, ingredients are sourced from France, and production is artisanal rather than industrial. From its original Paris shop the brand has grown into a small network — by recent counts around seven boutiques, split between Paris (including a long-standing location at 9 rue des Martyrs in the 9th arrondissement) and other French cities — plus an online shop at la-chambre.com. Bienaimé has also written a cookbook, Confitures, collecting some 150 of her recipes, published via Éditions de La Martinière. The brand occasionally collaborates with other food and drink houses, such as Palais des Thés, on limited spreads.
Paris / Rive Gauche / Online
La Grande Épicerie de Paris is the gourmet food hall adjoining the Le Bon Marché department store at 38 rue de Sèvres, part of the LVMH group since the 1980s, stocking tea, chocolate, pantry goods and prepared food.
Best for Gourmet food hall of Le Bon Marché — tea
La Grande Épicerie de Paris operates as the food half of Le Bon Marché, the Left Bank department store widely credited as the world's first — housed in an adjacent building at 38 rue de Sèvres rather than folded into the main store floors. Le Bon Marché itself was bought by Bernard Arnault in 1984 and became a founding house of his LVMH luxury group in 1987, the same ownership umbrella La Grande Épicerie sits under today as one of LVMH's selective-retailing divisions.
The store's identity is breadth rather than a single specialty: aisles running through tea, chocolate, pantry staples, condiments and prepared food sit alongside produce, wine and a bakery, closer in spirit to a curated department-store grocery than a boutique specialist. That range is the actual draw — rather than going deep on one category the way a dedicated tea house or chocolatier does, it lets a visitor cover pantry gifts, a chocolate bar, a tin of tea and something to eat on the spot in one stop. For a shopper who wants Paris's specialist food culture without visiting five separate addresses, it's the compressed version — curated by one of France's oldest retail names, now running inside a much larger luxury group.
Paris / Marais / Online
Marais grocery-cafe on Boulevard Beaumarchais founded by Delphine Plisson, opened in 2015 in a former bicycle depot; modeled on Dean & Deluca, with a produce market, butcher, cheese and fish counters, wine cellar and restaurant.
Best for Curated French pantry and gift baskets.
La Maison Plisson is a market-style grocery and cafe on Boulevard Beaumarchais in Paris's Marais district, opened in 2015 by Delphine Plisson, a former fashion executive who had worked with Yves Saint Laurent, Agnes b., and the group behind Maje, Claudie Pierlot and Sandro. Modeled explicitly on American food-hall concepts such as Dean & Deluca, the shop occupies a converted former bicycle depot and combines a produce market, butcher, cheese and dairy counter, fish market and wine cellar with a cafe-restaurant.
38 Rue des Abbesses, 75018 Paris
Baker Djibril Bodian won the 2015 Grand Prix de la Baguette de Paris — his second title after 2010 — at Le Grenier à Pain's Abbesses shop, earning a year supplying the Élysée Palace. The chain bakes with 100% French flour and has since expanded to China, Japan, Kenya, and Saudi Arabia.
Best for The 2015 Grand-Prix-winning baguette, baked at the Abbesses flagship.
Le Grenier à Pain's Abbesses shop, at 38 rue des Abbesses in Paris's 18th arrondissement, is run by baker Djibril Bodian, who won the Grand Prix de la Baguette de Paris in 2015 — his second title, after an earlier win in 2010.
The Grand Prix win came with a year-long contract to supply the baguette served daily at the Élysée Palace, the French president's residence, a distinction reserved for that year's single winning baker. The chain bakes with 100% French flour and frames its approach as a rejection of mass production: "It seems simple, a baguette, but nothing is more exacting," reads its own description of the craft.
Le Grenier à Pain has since grown into a wider chain with multiple Paris boutiques and an international presence including branches in China, Japan, Kenya, and Saudi Arabia, and is a member of the French Artisan Bakery Federation (SFB).
Dijon / Burgundy / Online
Antoine-Claude Maille opened his first boutique in Paris in 1747 and supplied vinegars and mustards to the court of Louis XV; the Dijon shop followed in 1845. Both boutiques still pump fresh mustard straight from the tap, alongside the house vinegars, cornichons, and gift jars.
Best for Fresh mustard from the pump, flavored vinegars, and gift jars
Paris
Paris’s truffle temple since 1932 — fresh tubers, truffled delicacies and the Madeleine tasting rooms. Stocked at Galeries Lafayette in Paris.
Best for Paris’s truffle temple since 1932 — fresh tubers
Paris / Multiple
Mamiche is a Paris bakery making sourdough bread and viennoiseries by hand. Its Condorcet bakery is at 45 Rue Condorcet, with another bakery on Rue du Château d'Eau and a separate traiteur on Rue Bouchardon. Croissants and other laminated pastries are part of a range that also includes savoury food to take away.
Best for Handmade bread and viennoiseries from a Paris neighbourhood bakery
Mamiche is a Paris neighbourhood bakery whose own description centres on food made in-house. The official site identifies two bakery addresses, on Rue Condorcet and Rue du Château-d'Eau, plus a separate traiteur on Rue Bouchardon. This is a small local group rather than a generic chain, and each address is tied to the same stated approach: substantial loaves, house-made viennoiserie and savoury food prepared through the day. The production notes are unusually specific. Mamiche says its sourdough is kneaded by hand every day, while laminated pastry is handled by dedicated touriers. Their work folds fine layers of butter through the dough before croissants and related viennoiseries are shaped. The bakery also foregrounds ingredient quality without turning the range into a luxury exercise. Bread anchors the offer. Sandwiches extend it beyond pastry, while family-style prepared dishes add another savoury format. The traiteur gives that side its own address. Taken together, the three locations show a coherent format built around everyday bakery craft and visible production roles. Bread sits beside pastry, while prepared food broadens the range without displacing the identity of a neighbourhood boulangerie.
Paris
Paris’s great Greek table — Cypriot fine dining and mezze épiceries since 1981. Stocked at Galeries Lafayette in Paris.
Best for Cypriot fine dining and mezze from a Paris Greek table since 1981.
Paris
Paris’s caviar house since 1920 — the Armenian brothers who taught France ossetra. Stocked at Galeries Lafayette in Paris.
Best for Caviar, smoked fish and gourmet gifts
Paris
The 'Jaune' (Yellow Shop) has been a Marais institution since 1946. This Jewish deli sells Yiddish specialties — strudel, babka, cheesecake, smoked fish, and Eastern European prepared foods.
Best for Strudel, babka, cheesecake, smoked fish, and Eastern European prepared foods
Paris / 2nd
Paris food-sourcing venture founded in 2008 by Alexandre Drouard and Samuel Nahon; opened grocery, fishmonger and butcher shops on rue du Nil (2nd arrondissement) from 2012, adding a bakery, to support small-scale French farmers and fishers.
Best for Rue du Nil shops behind Paris's chef-driven sourcing revolution
Alexandre Drouard began exploring food-sourcing issues around 2006, drawn in by the Slow Food movement's focus on food systems. In 2008, together with Samuel Nahon, he founded Terroirs d'Avenir with a stated mission of supporting peasant agriculture and sustainable fishing. Starting in 2012, the pair opened their first retail shops on rue du Nil in Paris's 2nd arrondissement - a grocery, a fishmonger and a butcher - with a bakery added roughly three years later. The rue du Nil cluster has been credited with reshaping how Parisian chefs source ingredients.
Parma / Italy
Parma delicatessen trading since 1952 on family recipes passed down through generations. The counter stocks regional cured meats, cheeses and wines representing the city's food traditions.
Best for Family-recipe Parma cured meats and cheese since 1952.
Parma / Italy
This Parma laboratory hand-makes fresh pasta the traditional way, from erbetta and pumpkin tortelli to Christmas anolini and gnocchi, with no industrial machinery. Two direct-sale shops on Piazza Ghiaia and Via Silvio Pellico also carry ready-cooked Parmesan dishes.
Best for Fresh pasta, tortelli, anolini, Parma gastronomy
Parma / Online
Founded in 1899 in Piazza di Basilicanova near Parma by brothers Marcellino and Callisto Mutti, descendants of a family that had farmed tomatoes locally since the 1800s, this company registered its Due Leoni trademark in 1911 and won gold at Rome's International Industry and Agriculture Exhibition that year.
Best for Italian passata, peeled tomatoes and tomato concentrate
Mutti's tomato business traces back to Giovanni Mutti (1804-1894), a Piazza di Basilicanova farmer near Parma noted for applying early crop-rotation techniques to his land. In 1899, his nephews Marcellino and Callisto Mutti took the family's tomato growing into commercial processing, founding the company under the name Fratelli Mutti (Mutti Brothers) to preserve and sell tomato products at scale rather than sell the raw crop. The young company built its reputation quickly: in 1911 it registered its Due Leoni (Two Lions) trademark and won a First-Class Gold Medal at the International Industry and Agriculture Exhibition in Rome that same year, an early public validation of its processing methods in the tomato-growing heartland of the Po Valley. The company has remained headquartered in Basilicanova, in the province of Parma, an area whose soil and climate are associated with high-quality processing tomatoes, and continues to be controlled by the Mutti family more than a century after its founding, now selling passata, peeled tomatoes and other tomato products internationally under the Mutti name and the Due Leoni mark.
Parma / Italy
This Strada Garibaldi deli, founded in the 1950s, specialises in the Parma canon: Parmigiano Reggiano aged from 14 to 100 months, prosciutto di Parma, culatello and Felino salame. Everything is sold over the counter and shipped nationwide through the online shop.
Best for Parmigiano Reggiano, Parma ham, culatello, deli
Pasadena, Texas
Fruit arranged and boxed as gifts.
Best for Food Gifts in Pasadena.
Pasadena, Texas
Mornings Kolaches is a Pasadena bakery at 3910 Fairmont Parkway. Its in-person selection includes savory and sweet kolaches, cinnamon rolls, muffins and coffee, with an emphasis on early-morning take-away baked goods.
Best for Early-morning kolaches and take-away baked goods
Pasadena, Texas
Savannah Cafe & Bakery is a bakery and cafe in Pasadena. Its in-person selection includes cakes, desserts, baked goods, sandwiches, soups and salads, with a focus on take-home cakes, desserts and bakery-counter goods.
Best for Take-home cakes, desserts and bakery-counter goods
Pavia / Italy
This Pavia salumeria on Via San Pietro in Verzolo sells cured meats, fresh bread, cheeses and ready-cooked regional dishes like lasagne and roast meats, filled to order. Open every day including holidays, it also runs a small bistrot and neighbourhood home delivery.
Best for Deli, salumi, prepared foods, Pavia
Penang, Malaysia
Hock Lok Siew Biscuit Trading is listed in Penang as a bakery; its official website and supplied OpenStreetMap place record provide the public-door evidence.
Best for Bakery
Philadelphia / United States
Termini Brothers Bakery has hand-made Italian cannoli, cookies and pastries in Philadelphia since 1921, when brothers Giuseppe and Gaetano Termini opened its South 8th Street shop. Three generations of the family have since passed down the bakery's original cannoli-shell tools and techniques across six Philadelphia-area locations.
Best for Hand-shaped cannoli made with century-old family tools
Termini Brothers Bakery opened in 1921 on Philadelphia's South 8th Street, founded by brothers Giuseppe and Gaetano Termini, who brought Italian pastry-making traditions into a South Philadelphia neighborhood then home to a large Italian immigrant community.
The bakery's craft has been handed down within the family for three generations, including the original tools and techniques used for its hand-shaped cannoli shells — still described by the bakery as its most celebrated item. Termini also bakes a torrone, an Italian nougat candy, to a family recipe it traces back to the early 1800s, alongside Italian cookies such as pignoli, amaretti and cucidati, coffee ring cakes, biscotti and almond horns.
Today Termini Brothers operates six Philadelphia-area locations, including its original South 8th Street flagship, a stall at Reading Terminal Market, and outposts at the Comcast Center and Live! Casino & Hotel Philadelphia. The bakery ships nationwide, continuing to sell cannoli, cookies and pastries made using its founding-era methods.
Pienza / Italy
Antichi Sapori di Pienza is the Zazzeri family’s food shop in Pienza’s historic center, selling Pecorino di Pienza, Cinta Senese cured meats, Tuscan wines, olive oil, pasta and traditional sweets sourced with local dairies and farms. Its online shop also carries preserves, sauces, honey, aged cheeses and gift baskets, extending the Val d’Orcia pantry range beyond the physical Pienza shop.
Best for Pecorino di Pienza cheese, Cinta Senese cured meats, and Tuscan wines
Pittsburgh / United States
Klavon's Ice Cream Parlor occupies a restored 1923 apothecary and soda fountain in Pittsburgh's Strip District, with original marble counters and a candy counter still stocked with penny candy. The Hanchar family has run the shop since 2013 and now makes its own ice cream after completing Penn State's ice cream-making course.
Best for Ice Cream, Candy, Soda Fountain
Pittsburgh / United States
Pennsylvania Macaroni Company, known locally as Penn Mac, is a Pittsburgh Strip District institution selling imported Italian pasta, cheese, deli meats, and olive oil from its Penn Avenue storefront. The shop offers curbside pickup and ships its Italian imports and gift boxes through an online store.
Best for Italian Food, Deli, Specialty Food, Cheese
Pittsburgh / United States
Prantl's Bakery is home to the burnt almond torte, created by baker Henry Prantl in 1970 and later called "The Greatest Cake America Has Ever Made" by HuffPost. The Pittsburgh bakery now runs five area locations selling tortes, pastries and custom cakes, with nationwide shipping through its online store.
Best for Burnt almond torte, invented at this bakery in 1970
Prantl's Bakery traces to Pittsburgh's Shadyside neighborhood, where accounts of its exact founding vary — some sources credit Henry and Joyce Prantl opening the shop in 1967, others Jane and Larry Prantl in 1968 — but its Walnut Street building has housed a working bakery in continuous operation for more than a century.
The bakery's signature burnt almond torte dates to 1970, when baker Henry Prantl developed it after the Almond Board of California encouraged bakers at a trade conference to find new uses for almonds during a market surplus. The torte caught on locally and then nationally; HuffPost named it "The Greatest Cake America Has Ever Made" in 2014, and it remains the bakery's best-known item decades later.
Prantl's now operates five Pittsburgh-area locations — Shadyside, Northside, Bellevue, Greensburg and inside the Omni William Penn hotel — selling more than 100 bakery items alongside the torte, including custom and wedding cakes. The bakery ships its baked goods nationwide and also delivers locally through DoorDash and Uber Eats.
Pittsburgh / United States
The Robert Wholey Company has sold fresh seafood and meat from its Pittsburgh Strip District market since 1912, with in-store hours seven days a week and curbside shopping. Wholey's also ships seafood, beef, and specialty meats like rabbit and alligator nationwide through its online store.
Best for Seafood, Meat Market, Specialty Food
Northeast
Portland butcher shop and steakhouse on E Burnside pairing counter-service lunch with full-service dinner. The team makes its charcuterie in-house — pâté, hand-stuffed sausages and smoked ham hocks — alongside butcher-cut steaks and burgers.
Best for House-made charcuterie and butcher-cut steaks in Portland's Laurelhurst.
Portland / USA
Steven Smith co-founded Stash Tea and later built Tazo before selling it to Starbucks — by the time he opened Smith Teamaker in a former Portland blacksmith's shop in 2009, he was already one of the people who had shaped how Americans first encountered specialty tea.
Best for Small-batch, origin-driven tea blends with disclosed sourcing
Steven Smith co-founded Stash Tea and later built Tazo before selling it to Starbucks — by the time he opened Smith Teamaker in a former Portland blacksmith's shop in 2009, he was already one of the people who had shaped how Americans first encountered specialty tea. He deliberately rejected the title "tea master" in favor of the plainer "teamaker," a small but pointed distinction for a company built on treating blending as an exacting, hands-on craft rather than a mystique.
The house organizes its work around origin, mastery, and imagination, sourcing premium leaf and disclosing its blending process rather than treating recipes as trade secrets. That transparency, paired with small-batch production out of the original Portland space, gives Smith Teamaker a reputation the company itself describes as closer to haute couture than mass-market tea.
Coming from a founder who had already built and sold two major American tea brands before starting a third from scratch, Smith Teamaker reads as the concentrated, craft-scale version of a career spent defining the category.
Porto
Meia Dúzia packs Portuguese jams and chocolate creams and olive paste into aluminium tubes modelled on tubes of paint. Siblings Jorge and Andreia started the brand in 2012 in Outiz, Famalicão, using fruit with protected origin such as Azores pineapple and Elvas plums. Porto shops on Rua das Flores and Travessa da Bainharia are joined by Lisbon and Funchal.
Best for Portuguese fruit jams and chocolate creams in paint-style tubes, boxed as gifts
Meia Dúzia was created in 2012 by the siblings Jorge and Andreia Ferreira in the garage of their parents' house in Outiz, Famalicão, in the north of Portugal. Andreia had just graduated in food engineering. Jorge, a chemical engineer with a passion for painting, gave the brand its signature. The jams are packed in aluminium tubes modelled on tubes of paint. The house extended the format to chocolate creams and honey and to olive paste and chutneys. The fruit is Portuguese and often carries a protected designation of origin. Azores pineapple and Elvas plums appear beside Madeira bananas and Douro olives. Port wine, Moscatel and Madeira wine go into some recipes, along with organic herbs and spices. The tubes have collected awards at the Salón de Gourmets in Madrid in 2014 and 2016. ITQI awards in Brussels followed from 2015 to 2017, with Great Taste in 2015 and 2017 and a Red Dot award in 2017. The brand opened its first shops in Porto in 2015. It now trades from Rua Santa Catarina 1, Rua das Flores 171 and Travessa da Bainharia 2 to 8. Lisbon followed with Rua de Santa Justa 96 in 2023 and Rua Nova do Almada 90 in the Chiado in 2024. A shop on Rua do Aljube 63 serves Funchal in Madeira.
Prague / Czechia
Naše Maso has run its Prague butcher shop since 2014, sourcing beef and pork from Czech farms and making its own sausages to traditional recipes, with a second counter now open in the Holešovice market hall. Alongside fresh cuts, the Dlouhá shop sells bread, broths, and ready-made dishes prepared on site.
Best for Butcher, meat, charcuterie, food
Karlín, Prague
Tea Mountain has sold loose-leaf tea from its Karlín, Prague shop since 2008, tracing its roots to Himalayan Darjeeling. The catalog spans China, Japan, Taiwan, India and Nepal, alongside teaware and in-store tastings.
Best for Darjeeling, Chinese, Japanese and Taiwanese teas with tastings
Tea Mountain has operated since 2008 from a shop at Krizikova 488/115 in Prague's Karlin district, open weekdays from 11am to 8pm and also serving as a pickup point for online orders. The catalog is organized both by tea type -- white, green, semi-oxidized (oolong), black, pu-erh and herbal or fruit infusions -- and by origin, with a clear emphasis on Asian tea-producing countries: China, Japan, Taiwan, India and Nepal. The shop traces its own roots to Himalayan Darjeeling, describing those teas as foundational to how the business started, and it continues to bring in seasonal harvests such as fresh spring teas and Taiwanese oolongs as they come into season rather than running a static year-round list. Beyond loose-leaf tea, Tea Mountain sells teaware and brewing accessories and runs in-store tastings, giving customers a way to sample before committing to a particular origin or grade. Now in its second decade on the same Karlin address, the shop has kept a narrow specialist focus -- tea and the equipment to brew it -- rather than expanding into a broader cafe or gift-shop format, with the founding Darjeeling connection still framed as the throughline of its sourcing story.
Pune / India
Tracing back to a 1939 dairy business in Sangli district, Chitale Bandhu now ships its Maharashtrian sweets, namkeen, and bakarwadi worldwide from its Sadashiv Peth address in Pune. The brand posts an explicit warning against copycat sites, underscoring how often its century-old name gets imitated.
Best for Sweets & Namkeen
Pune / India
Since Dorabjee Patell took over the business from the British in 1911, this family-run chain has grown into a Pune supermarket chain spanning locations in Camp, Viman Nagar, NIBM, and other neighborhoods. Dorabjee's stocks everything from imported wines and cheeses to fresh seafood and its own bakery counter, with a home delivery app for online orders.
Best for Grocery & Gourmet Supermarket
Quetta, Pakistan
Dolphin Bakers is listed in Quetta for bakery.
Best for Bakery
N34-421 Av. Eloy Alfaro y Av. Portugal, Bellavista, Quito
Inside SOMOS in Quito, SOMOS STORE is the restaurant’s retail point of contact for products from Ecuadorian artisans and entrepreneurs, highlighting locally made design and craft within the dining space.
Best for Ecuadorian artisan and entrepreneur-made goods
Regensburg
Luise Handlmaier is a Regensburg mustard maker whose sweet Hausmachersenf has followed the same recipe for over 100 years. The range extends to a medium-sharp mustard rated 'sehr gut' by Oeko-Test, plus horseradish products, specialty sauces and grilling condiments.
Best for Bavarian sweet mustard (suesser Senf) and horseradish specialties
Reykjavik
Reykjavik Roasters began in 2008 as Kaffismiðja Íslands before rebranding in 2013, and still roasts each batch with a different profile until the fit is right. Its three cafes pour hand-picked Brazilian lots like Sertao and Da Lagoa.
Best for Small-batch Brazilian coffee at Reykjavik cafés
Reykjavik Roasters carries a different name than the one it opened under. Founded in 2008 as Kaffismiðja Íslands — the Icelandic Coffee Workshop — the company rebranded to Reykjavik Roasters in 2013, a name change that tracked its growth from a single workshop into three cafes around the capital, on Karastigur, Brautarholt and Freyjugata. The roasting philosophy has stayed close to its workshop roots: each batch of beans is examined closely and roasted with a different approach until the team finds the one that fits, rather than running every origin through the same fixed profile.
That batch-by-batch attention shows up in what is actually in the roaster at any given time — recent lots have included Sertao and Da Lagoa, both from Brazil, sourced from farms the company says it hand-picks abroad while trying to keep its own footprint as light as possible. The stated goal is not to produce and sell as much coffee as it can, but to keep the balance between staff, ownership and customers demanding without losing the enjoyment — a small, explicit stance in a specialty coffee industry not always known for saying so out loud.
Beans are sold to take home from all three locations, alongside the cafes' daily pours, for visitors who want to bring lidt Reykjavik back with them.
Riga
Set in former Zeppelin hangars, this historic covered market gives local farmers and food producers their stalls. Latvian produce, fish, honey, dairy and baked goods fill the halls.
Best for Local Latvian food, produce & market goods
Rome / Italy
Babington's Tea Rooms opened on December 4, 1893, at Via Due Macelli 66 near Piazza di Spagna in Rome, founded by two young women, Anna Maria Babington and Isabel Cargill — granddaughter of Captain William Cargill, founder of Dunedin, New Zealand — who invested 100 pounds of their own savings into a tea and reading room for Rome's Anglo-Saxon community.
Best for Hand-blended tea served in a Piazza di Spagna tea room
Babington's Tea Rooms opened on December 4, 1893, at Via Due Macelli 66 near Piazza di Spagna in Rome, founded by two young women, Anna Maria Babington and Isabel Cargill — granddaughter of Captain William Cargill, founder of Dunedin, New Zealand — who invested 100 pounds of their own savings into a tea and reading room for Rome's Anglo-Saxon community. It was a genuine risk at the time: in 1890s Italy, tea was sold mainly in pharmacies, not in shops built to serve and drink it.
The business survived where the risk might have suggested otherwise, staying open through Mussolini's anti-English climate and the Second World War with its English-language sign intact in solid bronze on a Roman travertine plaque. It is now run by a fourth generation of the founding families, still hand-blending teas with no artificial flavoring, and in 2018 launched the Babingtons Foundation, funding education in Darjeeling — tying the shop's supply chain back to the region much of its tea still comes from.
For a Roman institution founded by an Englishwoman and a New Zealander, Babington's own description still holds: not entirely British, not precisely Italian, but Babingtons.
Via Dei Condotti, Rome / Online
Parma’s pasta colossus since 1877 — the blue box on every Italian shelf, plus the premium Voiello and Academia Barilla lines.
Best for The blue-box standard.
Rome / Via Cola di Rienzo / Online
Rome's gourmet institution since 1932 — roastery, pantry, and the shelves every Roman raids for gifts.
Best for Roastery, pantry, and the shelves every Roman raids for gifts
Castroni traces its own history to 1932 in Rome, and the company still frames its identity around the city specifically — the site's language is 'l'amore per Roma,' love for Rome, rather than a generic import-shop pitch. It now operates thirteen stores across the capital, each stocking a mix of house-roasted coffee (roasted at its own Torrefazione Augusta facility in Pomezia, just outside the city) alongside imported goods: wines, oils, tea, liqueurs, confectionery, and ethnic grocery items sourced internationally. The coffee itself draws on beans from Central America, Indonesia, and Africa, positioning Castroni less as a single-origin specialist and more as a general-purpose Roman pantry with a roastery attached — the kind of shop locals use for both an espresso fix and a gift hamper before a holiday. Online ordering and compatible capsule formats extend that same catalog beyond the physical stores. What distinguishes Castroni from Rome's other historic coffee names is this range: it isn't only a café or only a roaster, but a working grocery institution that happens to roast its own coffee, built on ninety-plus years of continuous operation in one city.
Gourmet & Food, Rome / Online
Founded in 1900. Giolitti has been serving exceptional gelato to Romans and visitors for over 120 years. The hazelnut, pistachio, and stracciatella are the classics, but the seasonal fruit flavors are equally good. The whipped cream (panna) on top is always free.
Best for The marron glacé cone.
Via Borgognona, Rome / Online
The Parisian macaron maison since 1862 — pastel towers, double-decker macarons and salon-de-thé romance. Pierre Desfontaines, Louis-Ernest Ladurée's second cousin, joined two macaron shells with a filling; Jeanne Souchard (Ernest's wife) is credited with creating one of the first Paris tea rooms at Rue Royale.
Best for Pastel macaron boxes.
Ladurée began as a Parisian bakery in 1862, and its tea salon on Rue Royale — with ceiling cherubs painted by Jules Chéret — helped establish the salon de thé as an institution where women could meet unaccompanied. The house's claim on posterity is the double-decker macaron: two almond-meringue shells joined with ganache, an assembly Ladurée popularized in the twentieth century and turned into the pastel-boxed emblem of Parisian sweetness worldwide. The Rome address on Via Borgognona delivers the full ritual — the mint-green livery, the pyramid of shells in rotating seasonal flavors, the pastries beyond macarons that reward attention: the Ispahan's rose-lychee-raspberry combination has entered the pastry canon. Buy macarons to carry, but sit if there is time; the salon experience, unhurried and slightly theatrical, is the original product.
Macarons travel poorly beyond a day; buy the last morning, and choose the seasonal flavors over the permanent ones — the pastry kitchen's invention shows there.
Italy
Gianni and Alina Dasso opened this fresh-pasta shop on Via Roma in February 1986, hand-filling ravioli and pansotti with recipes drawn from family pasta makers already working the Ligurian coast. The lab still turns out egg pasta by hand alongside pesto and walnut sauce, and now supplies Eataly branches in Genoa, Turin, and Munich.
Best for Handmade ravioli, pansotti, and Ligurian sauces
Via dei Giubbonari 21, Centro Storico, Rome
The Roscioli family cure their own guanciale, stock over three hundred cheeses, and serve a carbonara purists dream about.
Best for House-cured guanciale and 300-plus cheeses
Via Roma, Lampedusa, Sicily, Italy
Piera and Bartolomeo Costanza run this family operation putting up tuna fillets, mackerel, swordfish and bottarga preserved in olive oil alone, with no added dyes or preservatives, out of their own licensed canning facility on the island. Their shop on Via Roma sells the jarred conserve alongside fresh catch, the same fish worked from harbor to jar without leaving Lampedusa.
Best for Tuna, swordfish and bottarga preserved in olive oil
Rome / Testaccio / Online
Testaccio's temple of salumi and cheese since 1973 — Rome's most serious gourmet counter, shipped.
Best for Roman salumi, pecorino, and gift hampers.
Saint-Rémy-de-Provence / Online
Confiserie Lilamand has made candied fruit in Saint-Rémy-de-Provence since 1866, now spanning five generations of the same family. Its crystallized fruit remains a Provençal specialty, produced and sold from the same Provence address for over 150 years.
Best for Candied fruit crafted by five generations since 1866 in Saint-Rémy
Saint-Rémy-de-Provence (mill boutique; also L'Épicerie du Calanquet in town)
This family olive-oil mill in the Alpilles has pressed since 2000 and is HVE-certified, turning out oils, tapenades, olives, jams and Provençal gourmet goods. It sells through a mill boutique, a downtown épicerie and an online shop.
Best for Artisanal olive oils, tapenades, olives, jams and Provençal gourmet products
Alter Markt, Brodgasse, Salzburg
Paul Fürst founded this confectionery around 1890 and invented the Original Salzburg Mozartkugel, a marzipan-pistachio core wrapped in nougat and dark chocolate. It is still made by hand each day to his original recipe.
Best for Original Salzburg Mozartkugel
Alter Markt, Salzburg
Court purveyor Josef Holzermayr founded this Salzburg confiserie in 1865, and it still sells genuine Salzburg Mozartkugel. The counter also carries chocolates, French caramel, drops and silk candies.
Best for Traditional Salzburg chocolates & sweets
Eternal City
Inside the Eternal City quarter of the Silk Road Samarkand resort complex, this bakery -- branded Tandoor on-site -- bakes traditional Samarkand non bread and samsa in wood-fired clay ovens. It's open daily from 8am to 8pm, using the oven method central to Uzbek baking tradition.
Best for Tandoor-baked Samarkand bread and samsa
The bakery sits inside Eternal City, an 11-hectare pedestrian quarter built as part of the wider Silk Road Samarkand resort complex, which opened in September 2022 as a purpose-built tourism and conference development outside the historic center of Samarkand. Eternal City was designed to recreate, in miniature, the traditional architecture and atmosphere of several of Uzbekistan's historic regions at once -- its internal streets carry the names of Bukhara, Fergana, Tashkent, Khwarezm, Kashkadarya, and Surkhandarya, along with the autonomous republic of Karakalpakstan, with the quarter's central thoroughfare named simply Samarkand. Within this reconstructed streetscape, the bakery -- branded on-site as Tandoor -- bakes its non bread and samsa in tandoor ovens built specifically for Eternal City in the resort's own workshop, rather than off-the-shelf equipment, following the wood-fired methods long associated with Samarkand baking. The bakery keeps the same daily hours as its neighboring cafes and restaurants within the quarter, open from 8am to 8pm.
San Francisco, California / USA
Avedano's occupies a Bernal Heights storefront the shop says first opened as a butcher shop nearly a century ago, and has run under its current whole-animal-focused ownership for roughly twelve years.
Best for Whole-animal butchery and hands-on carcass-breakdown classes
Avedano's occupies a Bernal Heights storefront the shop says first opened as a butcher shop nearly a century ago, and has run under its current whole-animal-focused ownership for roughly twelve years. The shop frames its work explicitly as reviving "the lost art of butchery," built on hand-cut meat and direct relationships with local family farms rather than a distributor supply chain.
The fresh meat counter is the center of the business — hand-cut, sustainably farmed meat prepared daily, with walk-in service during posted hours and phone ordering for larger cuts. Avedano's also runs hands-on butchery classes on Sundays, including sessions where participants break down a whole lamb or half hog themselves and take home roughly $150 worth of the cuts they produced — a concrete, verifiable version of the "whole animal" claim rather than a slogan. The shop's own materials focus on fresh meat sales and butchery education; they do not establish in-house charcuterie production.
The shop accepts CalFresh EBT and offers online ordering alongside counter sales, reflecting a genuine neighborhood retail operation rather than a boutique built primarily for visitors. For a city with no shortage of food-hall vendors trading on a butchery aesthetic, Avedano's is grounded in an actual counter, an actual supply chain of named local farms, and classes that put customers through real carcass breakdown rather than a demonstration.
Mission District
Bi-Rite Market is a Neighbourhood grocery with local, organic produce, artisan cheese and house-made provisions.
Best for Farm-driven groceries and prepared foods
San francisco / United States
Rainbow Grocery Cooperative has served San Francisco's Mission District from 1745 Folsom Street since 1975, stocking affordable vegetarian groceries sourced from local organic farmers and vendors. The worker-owned co-op is open nine to nine every day and also offers online delivery through its shop portal.
Best for Grocery, food co-op, vegetarian
San Francisco / USA
Single-origin Chinese and Taiwanese teas sourced directly from growers, sold by the sample or the tin from the Luong family's Grant Avenue showroom since 1985.
Best for Single-origin Chinese and Taiwanese teas sourced directly from growers
Red Blossom's story starts in the 1930s, when founder Chiem Luong fled the Japanese invasion of China for Vietnam; after the Vietnam War he brought his family to San Francisco, and three years later opened a tea and herb shop on Chinatown's Jackson Street under the name Yau Hing — "to flourish again." The shop moved to its current Grant Avenue address in 1985, and the Luong family has run it in Chinatown for four decades since.
Red Blossom now works directly with farmers and craftspeople across China and Taiwan, and its showroom carries more than a hundred single-origin teas alongside an extensive teaware collection. The house also supplies fine-dining kitchens, including several Michelin three-starred restaurants, and sells sample sizes of every tea so customers can taste before committing to a larger amount.
An immigrant family's herb shop, named for a fresh start, that grew into one of San Francisco Chinatown's most established tea sources without ever leaving Grant Avenue.
Odori (Ishiya Cafe, West 4) + Shiroi Koibito Park, Nishi-ku, Sapporo, Japan
Ishiya makes Shiroi Koibito, Hokkaido's white-chocolate langue-de-chat cookies, along with Mifuyu and TSUMUGI baumkuchen. The company also runs Ishiya Cafe and the Shiroi Koibito Park factory attraction in Sapporo.
Best for Shiroi Koibito cookies and Hokkaido chocolate gifts
Aurora Town, Sapporo
A Hokkaido food specialist selecting dairy products, seafood, vegetables, breads, confectionery, and regional pantry goods from across the island. The shop is operated by the Hokkaido department store Marui Imai.
Best for Hokkaido dairy, seafood, breads, and regional pantry goods
Kita Kitchen is a Hokkaido food-specialty shop operated jointly by Hokkaido Hyakka and the Sapporo department store Marui Imai, describing itself as a 'dosan shokuhin select shop' — a select shop for goods produced within Hokkaido. Its stated concept, per the operator's own materials, is to curate 'foods that we who live in Hokkaido would want to eat every day', positioning the range around everyday regional eating rather than tourist souvenirs, though its Sapporo flagship in particular also draws heavily on visitor traffic. The Aurora Town branch, at Odori Nishi 2-chome in Sapporo's Chuo-ku underground shopping arcade, is the flagship location, operating within the footprint of Marui Imai's main store; Kita Kitchen has since expanded to three further locations — Shin-Sapporo's Sanpia Plaza, Aeon Mall Asahikawa Station, and a New Chitose Airport branch in the domestic terminal, the last positioning it to reach travelers as well as residents. Across its stores, the shop stocks a rotating selection built around Hokkaido's core agricultural and marine strengths: dairy products, seafood, vegetables, breads, confectionery, and other regional pantry staples sourced from producers across the island. As a department-store-operated select shop rather than a single-producer stall, Kita Kitchen functions closer to a curated grocery hall — presenting Hokkaido's food landscape through one retailer's edit rather than any single maker's own range.
Chuo-ku, Sapporo
A central fish market containing seafood companies and retail fish shops selling crab, scallops, fresh fish, and other Hokkaido products.
Best for Crab, scallops, fresh fish
Maruyama, Sapporo
A salmon specialist making and selling cured, dried, sashimi-style, and other processed products from wild Hokkaido salmon. The business was established in Sapporo’s Maruyama district in 1935.
Best for Cured, dried, and sashimi-style products from wild Hokkaido salmon, since 1935
Sapporo Station area, Sapporo
A seafood processor’s retail headquarters specializing in traditionally cured and fermented products made from Hokkaido autumn salmon.
Best for Traditionally cured and fermented Hokkaido autumn salmon products
625 Bridgeway, Sausalito waterfront
Family-owned on the Sausalito waterfront since 1969, Venice Gourmet works in the Mediterranean deli tradition. It pairs made-to-order sandwiches with a marketplace of gourmet goods.
Best for Deli sandwiches & gourmet goods
Seabrook, Texas
Baybrook's Fresh Seafood fills the 416 Waterfront case on Seabrook's Point District. Visit Seabrook lists the market with the rest of the waterfront row selling Gulf shrimp, oysters, snapper and crab.
Best for Seafood in Seabrook.
Seabrook, Texas
Damn Fine Coffee & Fried Pies is a coffee shop and fried-pie bakery in Seabrook. Its in-person selection includes house-roasted coffee and handmade sweet and savory fried pies, with a focus on fried pies and take-home bakery goods.
Best for Fried pies and take-home bakery goods
Seabrook, Texas
Emery's Seafood sits at 510 Waterfront on the Point District row Visit Seabrook maps for Gulf shrimp, oysters, snapper and crab. Sam's Sunset Kitchen named the market as its local seafood partner in January 2026.
Best for Seafood in Seabrook.
Seabrook, Texas
Golden Seafood works 511 Waterfront, across the pavement from Emery's. Visit Seabrook keeps it on the Point District list of family-run fish markets selling Gulf shrimp, oysters, snapper and crab.
Best for Seafood in Seabrook.
Seabrook, Texas
Family-owned since 1980, Rose's Seafood still works Waterfront Drive under the Kemah bridge: shrimp by the pound, live blue crabs and crawfish in season, oysters, fillets and crab legs.
Best for Seafood in Seabrook.
Multiple
Leslie Mackie, trained at the California Culinary Academy and Seattle's Grand Central Bakery, opened Macrina Bakery in Belltown on August 27, 1993. Julia Child featured Mackie on her PBS series Baking with Julia in 1996, cementing the bakery's reputation.
Best for Artisan Seattle bakery whose founder was featured on Julia Child's PBS series
Leslie Mackie's path to Macrina Bakery began years before it opened, shaped by training at the California Culinary Academy and later by working under chefs Lydia Shire and Susan Regis in Boston and at Grand Central Bakery in Seattle. Travels through France and Italy fed the same idea for roughly fifteen years before she finally opened her own shop in Belltown on August 27, 1993.
National recognition arrived quickly by bakery standards. In 1996, Julia Child visited Macrina, praised its pastries, and selected Mackie to appear on her PBS series Baking with Julia, a rare spotlight for a three-year-old neighborhood bakery and one that helped define its reputation for years afterward.
Macrina has since grown to seven cafés across the Seattle area, from Belltown to Mercer Island, alongside a wholesale bread and pastry business and a monthly recipe club built around Mackie's own seasonal ideas. The bakery has also added an electric delivery fleet and a charitable partnership, but its identity still traces back to the same combination that caught Child's attention in 1996: classical training applied to daily bread.
Seattle (Pike Place Market)
Operating at Pike Place since 1930, this fish market is known for fishmongers who toss customers' orders across the counter. It ships fresh Northwest seafood nationwide.
Best for Fresh Pacific Northwest seafood and the fish-throwing spectacle
Pioneer Square
Cured-meats shop opened in Seattle's Pioneer Square in 1999 by Armandino Batali, father of chef Mario Batali, after 31 years at Boeing. Now trades at 404 Occidental Ave S following a 2020 relocation nearby.
Best for Artisan salami shop and sandwich counter founded by Mario Batali's father, Armandino
Armandino Batali opened Salumi in 1999 after retiring from a 31-year career in quality control at Boeing and studying charcuterie. Ownership passed to his daughter Gina Batali and her husband Brian D'Amato in 2007, and in 2017 majority ownership moved to Grant Peak Capital, with Gina Batali and Brian D'Amato retaining a minority stake. Salumi stayed at its original Pioneer Square address through 2020, when the retail counter moved two blocks away to 404 Occidental Ave S. Armandino Batali died in late November 2025 at age 88. As of 2026 reporting, Salumi continues to operate as a deli and sandwich counter in Pioneer Square.
Sendai / Japan
Abe Kamaboko-ten has made kamaboko fish cakes in Sendai since 1935, including its signature sasa-kamaboko, and the company's products have repeatedly won the Ministry of Agriculture's award for quality, including in 1954 according to its company history. Its products are sold through an online shop and at a network of physical stores that customers can locate on the company's site.
Best for Fish cake / kamaboko
Seoul / South Korea / Online
pushBUTTON is a Seoul fashion label launched in 2010 by creative director Seung Gun Park. It describes itself as a hybrid brand, blending street-casual sensibilities with a high-end finish under a gender-fluid vision it calls Humanswear. Collections lean on classic shapes delivered with bold and humorous twists and cinematic storytelling. The label sells through its own online shop and a list of stockists.
Best for Gender-fluid Humanswear with street-casual roots and a high-end finish
pushBUTTON is a Seoul fashion label launched in 2010 by creative director Seung Gun Park. The house describes itself as a hybrid brand, combining street-casual references with a more polished finish. Its central idea is Humanswear, a gender-fluid approach intended to move beyond fixed age and gender categories. That term is not a general description imposed from outside; it is the label's own name for its design vision. Collections begin with familiar shapes, then use altered proportion and humour through cinematic storytelling to change their effect. The first-party material also places the work in Seoul, where the label presents seasonal collections. These details give pushBUTTON a clear authorship and method. Seung Gun Park provides the named creative direction, the 2010 launch fixes the chronology, and Humanswear explains the intended wearer. The Seoul label translates street clothing through concept and silhouette rather than undifferentiated streetwear.
Shodoshima / Japan
Inoue Seikoen has grown roughly 4,500 olive trees and 14 citrus varieties on Shodoshima, pressing the harvest into olive oil, skincare, and other products under its own label. The company runs a flagship shop and cafe on the island plus outlets in Takamatsu and Kobe, alongside a full online store.
Best for Food & Drink, Olive Oil, Skincare
Shodoshima / Japan
O's Farm hand-picks roughly 400 olive trees across four traditional Shodoshima varieties plus newer cultivars like Leccino and Picual, pressing the fruit within 24 hours of harvest to protect freshness. The small-batch olive oils are sold through the farm's online shop from its Kagawa address.
Best for Food & Drink, Olive Oil, Farm-Direct
Shodoshima / Japan
Shodoshima Olive Company has grown and pressed olives on its own two-hectare Shodoshima orchard since 1950, turning the harvest into award-winning oils and skincare. The company runs two directly-operated retail shops in Kagawa plus a full online store shipping its olive products nationwide.
Best for Food & Drink, Olive Oil, Cosmetics
Shodoshima / Japan
Sorai Olive Farm has grown olives on Shodoshima since the mid-2000s, earning gold at the Olive Japan competition for its extra-virgin oil pressed from Mission, Coratina, and other varieties. The farm sells its oils and olive saplings through an online shop as well as a farm-side sales counter on the island.
Best for Food & Drink, Olive Oil, Olive Saplings
Via di Città 71-73, 53100 Siena (SI), Italy / Siena / Italy
Founded 1879 on Piazza del Campo by the Manganelli brothers; still trading on Via di Città with original furnishings.
Best for An 1879 shop still trading with its original furnishings.
Loc. San Donato, San Gimignano, Siena
Fattoria San Donato works the land overlooking San Gimignano to produce extra-virgin olive oil and San Gimignano saffron. An agriturismo and direct sales round out the estate.
Best for Extra-virgin olive oil and San Gimignano saffron
Singapore / Singapore
Operating since 1945, Kim Choo Kueh Chang sells its Nyonya rice dumplings and Peranakan snacks from its original Joo Chiat Place location as well as an East Coast Road branch near the Singapore Visitor Centre. The business also runs an online store and has publicly stated it does not distribute its products through supermarkets or hawker centres.
Best for Peranakan-food, kueh-chang, nyonya-cuisine
Singapore / Online
Shermay's Singapore Fine Food sells heirloom Peranakan recipes reworked into shelf-stable keropok, sambals, and cookbooks by chef-owner Shermay Lee, granddaughter of the cookbook author Mrs Lee. The brand sells directly through its own online shop and lists physical stockists across Singapore.
Best for Food & Confections, Peranakan Cuisine, Keropok
29 Solunska Street, Sofia / Bulgaria
A shop specializing in hot sauces, chilli pastes and dried chillies.
Sonoma / United States
The Olive Press is a family-owned Sonoma olive mill producing award-winning California extra virgin olive oils, balsamic vinegars, and tapenades sold at its tasting room and online shop. Visitors can sample and buy directly, or join the club for recurring shipments of small-batch oils.
Best for Award-winning California olive oils, balsamic vinegars, and tapenades from this Sonoma mill
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