Plate M-21 · 1,249 stores · 751–900 of 1249 · curated ORBIS register
Kangaroo Island Living Honey sells raw honey at its Haines farm gate and offers beekeeper experiences alongside the honey operation. Karls Erlebnis-Dorf (Roevershagen) turns its Mecklenburg strawberries into preserves, selling them with sweets and regional produce through the farm market. Katarachias Halva Workshop (Χαλβαδοποιία Καταραχιάς) makes Farsala halva by hand in bronze cauldrons, continuing family recipes at its longstanding workshop and shop.
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.
Algeria
The boutique on Audin in Alger centre sells burkinis, abayas, tunics, skirts, cardigans, hijabs and scarves as modest wear for women. It delivers with payment on delivery across all 69 of Algeria's provinces.
Best for Abayas hijabs and modest dresses
Milwaukee / United States
Gilles is a Wisconsin frozen custard stand, opened by Paul Gilles in 1938 and still run by the Linscott family from the 1950s-era building on West Bluemound Road. Alongside cones, shakes, and a flavor of the day, the stand sells bulk custard and packaged treats and takes online orders for its drive-thru pickup window.
Best for Cones, shakes, and flavor-of-the-day frozen custard from Wisconsin's oldest custard stand
Bourg-en-Bresse / Online
The quenelle house of Bresse since 1910 — quenelles, sauces, and Lyonnais soups shipped fresh.
Best for Quenelles de brochet and Lyonnais table classics.
Knocklong, County Limerick
Glen Aine Foods cures and cooks Limerick ham from its plant in Knocklong, sourcing pork from Bord Bia-approved farms and continuing the county's historic "Pigtown" bacon-curing trade. Its Limerick Ham Co. range spans traditional, honey and clove, and smoked gammon, and has picked up awards at the Great Taste Awards and Blas na hEireann.
Best for Traditional cured Limerick ham
Mollem, Goa
A third-generation distillery near the Dudhsagar plantations in Mollem, hand-distilling cashew feni and urak in copper pot stills. Its flagship OURO is a spiced, matured cashew feni made in small batches.
Best for Matured and spiced cashew feni, urak
Far Southeast Fort Worth
A weekend-only smokehouse at 4645 Dick Price Road serving oak-smoked barbecue Friday through Sunday until it sells out. Beyond the counter it runs brisket classes, sells sauces and seasonings, and publishes a cookbook.
Best for Central-Texas-style brisket and smoked meats
Plaza de España, Arcos de la Frontera
This family-run shop gathers artisan and ecological food from the Sierra de Cádiz. Expect Payoya goat cheese, mountain wines, olive oils, honey, jams, preserves and traditional sweets.
Best for Payoya goat cheese and Sierra de Cádiz artisan foods
Downtown Bend (Wall & Oregon St)
Goody's has made chocolates, ice cream and gourmet popcorn in Central Oregon since 1984, when Marne and Marion Palmateer started out in Sunriver. Its downtown Bend shop, open since 1990 at Wall and Oregon streets, still works from the original recipes, turning out tons of handmade chocolate each year.
Best for Handmade chocolate and ice cream
Sm Gen / Sweden
Gostas Fisk & Skaldjur runs a well-stocked fish counter on the Smogen harbor boardwalk, selling fresh seafood alongside ready-made shrimp sandwiches, pies, and other prepared dishes. The shop is open daily from 8am to 8pm through the summer season, with an outdoor seating area added in 2024.
Best for Food & Drink, Fresh Seafood, Prepared Meals
Pleasanton / United States
Gourmet Works of Pleasanton is a specialty food and gift shop selling chocolates and confections from its storefront on Main Street in Downtown Pleasanton. The shop offers curated gift boxes both in-store and through its online shop.
Best for Specialty Food, Chocolate, Gifts
Galena
This Main Street shop pops and flavours around fifty varieties a day, led by an old-fashioned caramel corn plus cheese and caramel puffs. Bags run roughly seven to thirteen dollars, with build-a-box options and a flavour-of-the-month club.
Best for Small-batch gourmet popcorn
Niagara On The Lake / Canada
Making jams, jellies and marmalades the old-fashioned way since 1927, Greaves hand-stirs each batch in open copper kettles. Its historic Queen Street flagship and online store sell more than 40 flavors along with wine jellies, chutneys and gift boxes.
Best for Specialty food, jams, marmalades, preserves
Kota Kinabalu, Sabah, Malaysia
Green Honey, produced by Kota Kinabalu-based NS Field Sdn Bhd, sources its honey from old-growth forest in Borneo and has it tested through SGS and Malaysian agricultural research bodies. The company sells the honey bottled, crystallized, and in single-serve sachets alongside a small line of honey-based skincare.
Best for Borneo forest green honey
Greenport, NY
For more than four decades this seasonal creamery has churned its own ice cream, gelato, sorbet, and Italian ices, opening each year around mid-May. Non-dairy options, affogatos, specialty cakes, and homemade waffle cones fill out the counter.
Best for Old-fashioned homemade ice cream cone
Île de Groix / Brittany / Online
Artisan cannery on the island of Groix, Brittany, hand-producing Breton seafood preserves - including its grapeseed-and-blue-lobster oil - in small EPV-labeled batches with no preservatives.
Best for Lobster oil, seafood rillettes, and island pantry.
Groix & Nature is a seafood-preserve producer based on the island of Groix off the Brittany coast, operating for over two decades and holding France's EPV (Entreprise du Patrimoine Vivant) living-heritage label. Its best-documented product is a lobster oil made from blue lobster, grapeseed oil and aromatics, used as a finishing oil for seafood pasta, scallops, raw fish and tartare. Beyond the lobster oil, the company's range covers fish soups, rillettes and other canned seafood preserves made from local Breton resources, produced in small batches on the island without preservatives or additives.
Pontresina / Switzerland
GROND's Pontresina shop sits in the old village center directly opposite the Hotel Kronenhof, selling fresh daily bread, Engadiner nut and honey tortes, Silser pear bread, chocolate and local dairy and dried-meat products each morning through early afternoon. It's one of five GROND locations across the Engadin, with the full range also available through the online shop.
Best for Food & Bakery, Confiserie, Engadin Specialties
Durham-Chapel Hill Boulevard, Durham, NC
A European-inspired bakery open since 1998, making sourdough and yeast breads, Viennoiserie, and seasonal pastries at 2706 Durham-Chapel Hill Boulevard. The kitchen works from simple ingredients in the Central European baking tradition.
Best for German-Austrian breads and pastries
Longji Town, Longsheng County
Founded in 2001 by tea engineer Huang Rongxiong after his state tea plant's restructuring, this Longsheng factory farms over 500 mu of terraced gardens and old wild trees, making Guilin osmanthus tea, Yunding Longji black tea and aged Liubao.
Best for Founded in 2001 by tea engineer Huang Rongxiong after his state tea
Guilin Lijiang Tea Factory was founded in June 2001 by Huang Rongxiong, a trained tea engineer who built the company after the state-owned tea processing plant he'd worked for went through restructuring and layoffs. Based in Longsheng County, the mountainous district above the Longji rice terraces, the factory draws on more than 500 mu of its own cultivated gardens plus access to old wild tea trees growing across the region, with additional planting bases extending into neighboring Quanzhou.
The range centers on Guilin osmanthus tea, sold across multiple formats and grades, alongside straight green and black teas — including a Yunding Longji black grown on the terraced slopes the area is known for — and aged Liubao, a dark tea traditionally stored and mellowed over time, packaged in gift boxes for the holiday and gifting market. Production runs out of a 3,600-square-meter facility with its own processing equipment, and the company sells through four direct retail locations in Guilin as well as exporting to Japan, Europe and the United States. Two decades on from a single founder's restart after a state-enterprise restructuring, it now runs as a vertically integrated operation spanning its own gardens, processing and a small retail footprint.
Castroville, Texas (Highway 90)
A family bakery carrying on the Alsatian food traditions of Castroville, the Little Alsace of Texas, with coffee cakes, strudels, and yeast breads baked daily. Its cases also hold pan dulce, molasses cookies, empanadas, and cakes made from long-standing family recipes.
Best for Family bakery carrying on the Alsatian food traditions of Castroville
Haby's Alsatian Bakery traces to 1940, when Stanley Haby opened it in Castroville, the Texas town founded in 1844 by Alsatian settlers and known locally as the Little Alsace of Texas. Sammy and Yvonne Tschirhart bought the bakery from Haby in 1974, remodeled it and expanded its selection of baked goods; a further expansion completed in 1983 gave the building the European Alsatian-style architecture it carries today. The bakery's case holds coffee cakes, strudels and a large range of yeast breads — sandwich, wheat, rye, pumpernickel and pumpkin — alongside doughnuts, honey buns, cinnamon rolls, tortillas and dinner rolls, plus pan dulce, molasses cookies, empanadas and cakes made to family recipes. Castroville's Alsatian heritage, brought by Catholic farmer-settlers from the Alsace region of France, remains visible in the town's building style and in the bakery's own name and look. The business has stayed in continuous operation since Haby founded it, changing hands only once, to the Tschirhart family, in over eight decades.
Debrecen, Hungary
Hajdúhús 2000 is a Debrecen meat producer on Diószegi út whose signature is the Debreceni páros kolbász, the paired sausage recognised as a Hungarikum. Its range extends to Mangalica heritage-pork products, smoked goods, hams and pâtés.
Best for Debreceni páros sausage
Oshino / Japan
Hakkai Soba Kuraya is a soba-noodle maker in Oshino village at the foot of Mount Fuji, milling and selling its own buckwheat noodles. The shop takes mail orders through its website in addition to selling at the storefront.
Best for Soba, noodles, specialty food
444 Koyasan, Koya-cho, Ito District, Wakayama, Japan
Hamadaya has hand-made goma-dofu (sesame tofu) in Koyasan since the mid-Meiji era, now in its fifth generation. Made from hand-peeled sesame, Yoshino kuzu and local spring water, it's sold fresh daily plain, in matcha, or with wasabi-soy.
Best for Made from hand-peeled sesame, Yoshino kuzu and local spring water
Hamadaya has made goma-dofu, the silken sesame-tofu substitute central to Koyasan's Buddhist vegetarian shojin ryori cuisine, since the mid-Meiji period, and the shop is now run by the fifth generation of the founding Hamada family. The recipe is deliberately narrow: hand-peeled white sesame seeds, one hundred percent Yoshino kuzu (arrowroot starch, with no substitute starches used), and spring water drawn from the Maruyama Benzaiten shrine on the mountain - three ingredients, no shortcuts. Production carries an explicitly devotional character rather than being treated as ordinary food manufacturing: staff recite the Heart Sutra once and a mantra three times during the process, and a portion of the tofu is offered to Kobo Daishi, the temple complex's founder, as part of the site's daily religious observances, framed on the shop's own site as work done at the foot of the saint himself. The shop sells the tofu fresh daily from its Koyasan storefront in square and round cuts, plain or in a matcha version, alongside smaller in-store portions finished with wasabi-soy or sweetened with powdered sugar. It is a narrow specialty - one dish, essentially, refined across roughly a century and a half - rather than a general confectioner, and it stays tied directly to the temple town's religious calendar rather than operating as a standalone souvenir shop.
Portland Me / United States
Harbor Fish Market has sold fresh seafood and live Maine lobster from its landmark Custom House Wharf location since 1966, later adding a Scarborough storefront in 2022. The market ships lobster and seafood nationwide alongside in-person sales at both locations.
Best for Seafood Market
Old Creamery Road
This family creamery at 2177 Old Creamery Road makes small-batch ice cream on the site of Harmony's original dairy operation along Highway 1. A mobile scoop truck carries the flavors around San Luis Obispo County.
Best for Site-made small-batch ice cream and mobile scoop truck
Murrells Inlet Sc / United States
Harrelson's Seafood Market is a family-run Murrells Inlet fish market selling fresh local seafood, homemade seafood specialties and frozen items to both retail and wholesale customers. A second location has opened in Pawleys Island, extending its reach along the South Carolina coast.
Best for Fresh local seafood and homemade specialties from a family-run Murrells Inlet market
Temple Meads
Laura, Pete and their team bake sourdough, pastries and seasonal cakes in a Victorian railway arch beneath Temple Meads station, where oven, counter and seating share one open room. Customers can watch the bakers at work as they order.
Best for Sourdough and pastries
Hatteras Island, Outer Banks, North Carolina, USA
Hatteras Saltworks draws water from Hatteras Inlet and dries it slowly in solar ovens on the island, hand-packing the flaky, mineral-flecked crystals that result. The small-batch sea salt is sold on its own site and through a network of Outer Banks stockists.
Best for Solar-evaporated Outer Banks sea salt
Kanchipuram
Chennai retailer of handwoven Kanjivaram silk sarees featuring Korvai contrast weaving, Jari kattam checks and temple borders, alongside silk cotton and tussar sarees and dhotis. Offers cash on delivery within Chennai and ships worldwide.
Best for Handwoven kanjivaram silk sarees
Príncipe Real
Heavenly is a vegan café and bakery, offering plant-based cakes, pastries, and brunch in a cozy setting.
Best for Vegan cakes, pastries and plant-based brunch
Northeast
Helen Bernhard began baking cakes to sell to neighbors from her family's home in 1924, growing the side income into a Portland institution now run from NE Broadway. The century-old shop still turns out scratch-made cakes, pastries, and doughnuts.
Best for Century-old Portland cake shop that began as a neighbor's home-baking side business
Pouldreuzic / Brittany / Online
Official e-shop of the Hénaff family group from Pouldreuzic, centered on the signature blue-tin pâté alongside a broader selection of Breton fine-grocery products.
Best for The cult Pâté Hénaff, Breton pantry, and apéro gifts.
Sheffield / Online
Henderson's Relish has blended its spicy Worcestershire-style table sauce to a secret recipe in Sheffield since 1885, still run by the same family generations later. The company sells relish, snacks, and merchandise worldwide through its own online shop.
Best for Condiments, Table sauce
Tittagalla, Ahangama, Galle District
Handunugoda is a 200-acre, solar-powered estate on Sri Lanka's coastal tea belt, run by the Gunaratne family for three generations. Its Virgin White Tea, hand-lifted with golden scissors and never touched, is now stocked by Paris's Mariage Frères.
Best for Virgin White Tea, hand-lifted with golden scissors and never touched by hand
Handunugoda is one of the few tea estates on Sri Lanka's coastal belt rather than up in the hill country, a 200-acre property in Tittagalla, near Ahangama in Galle District, that has stayed in the Gunaratne family for three generations and over a century. Herman Gunaratne, a well-known figure in Sri Lankan tea, now runs it as sole proprietor and personally directs the crafting of its teas, most famously Virgin White Tea: a single unopened bud lifted with golden scissors and dropped straight into a waiting bowl, never touched by hand, following a method drawn from imperial tea traditions. That tea has since earned outside recognition — it's now carried in the rare-tea collection of Mariage Frères, the Paris tea house.
Beyond the white tea, the estate makes twelve teas in total, including an English Breakfast, a Sapphire Oolong, and a Ceylon Souchong smoked with cinnamon rather than pine, alongside a Rainforest Tea tied to the estate's conservation work. The factory itself runs entirely on solar power and folds production byproducts back into the land, part of a rewilding effort with native fruit trees that the estate says has tripled local wildlife numbers. Daily tours, 8am to 4:30pm, take visitors through the plantation and a factory still holding 150-year-old machinery, finishing with a tea-and-chocolate-cake pairing at the Planter's Bungalow.
Barbate, Cádiz
Founded in Barbate in 1986, Herpac cures Atlantic bluefin taken from the local almadraba trap-nets into mojama carrying the Protected Geographical Indication, alongside smoked fish, roe and salt-cured sardine and mackerel. The catalogue runs from vacuum-packed loins to tinned semi-conservas dispatched from the firm's plant in the Polígono El Olivar.
Best for IGP mojama and cured almadraba tuna
Old Bisbee (203 Tombstone Canyon)
A café and gourmet grocer at 203 Tombstone Canyon that bakes everything on premises and serves salads, sandwiches, quiche, and pizzas with daily vegan and gluten-free options. The market side stocks imported cheeses, olives, chocolates, and pottery from India, Spain, Indonesia, and Mexico.
Best for Scratch baking and gourmet groceries
Hilton Head Island, SC
A family-owned tasting room in The Village at Wexford pouring extra-virgin olive oils from Greece, Italy, Portugal and Spain and aged balsamic vinegars from Modena. Sampling runs all day, and the shop also carries gourmet foods, serving pieces and pairing classes.
Best for Olive oils and balsamic vinegars
Endertstrasse, Cochem
A working mustard mill and museum opened in Cochem in 2001, cold-grinding gourmet mustards from recipes dating to the 15th and 19th centuries. Its DLG-awarded jars range from Riesling to cayenne, sold alongside spreads, oils, and liqueurs.
Best for Cold-ground gourmet mustard
Ipoh & Chemor, Perak, Malaysia
Ho Yan Hor herbal tea was formulated by Dr Ho Kai Cheong in 1941 on Ipoh's Treacher Street, a 23-herb blend meant as a natural flu remedy. His son later built it into Hovid's founding product, with the brand's history preserved at Ipoh's free Ho Yan Hor Museum.
Best for Ho Yan Hor 23-herb tea remedy
Ho Yan Hor traces to 1941, when Dr Ho Kai Cheong, a Chinese medical practitioner trained at Canton's Wah Lam National Physicians Medical School, began selling a herbal tea of his own formulation from Treacher Street in Ipoh. His blend of 23 herbs was designed as a natural flu and cold remedy for the local community, and it became a trusted household name in Ipoh well before it grew into a wider commercial brand. Ho's son later built Hovid, now a GMP-certified pharmaceutical manufacturer with plants in Ipoh and nearby Chemor, around that original formula as its founding product. The herbal tea itself is still sold in sachet form today — Original and Ginger blends for cold relief, alongside newer Gold and Night formulations and canned ready-to-drink versions — carrying the same natural-healing positioning the brand built its name on. In 2016, Hovid opened the Ho Yan Hor Museum in Ipoh's Old Town on Jalan Bijeh Timah, inside the blue two-story building that was Dr Ho's own residence and processing factory; entry is free, and the museum documents the brand's growth from a single practitioner's remedy into a modern pharmaceutical company still built around his name.
Kiens / Chienes, South Tyrol
This working South Tyrolean mountain farm in Kiens runs a Hofladen selling its own produce, from cured speck and farmhouse eggs to jams, herbal syrups, and schnapps. Visitors can buy directly at the farm shop and stay in the guesthouse overlooking the Puster Valley.
Best for Farm-made speck, jams and syrups
Waltenhofen / Germany
The Dinauer family turned their Naturland-certified organic farm near Hemau into Hoferbauer, cold-pressing native oils and milling flours, proteins, and vinegars from their own harvests. Products are sold through the online shop and from the farm's Hofladen at Waltenhofen 3, open Tuesday and Saturday afternoons.
Best for Food & Drink, Oils
Fuldera, Val Müstair, Graubünden
Hofladen Sur Fuldera is a working farm shop in the alpine village of Fuldera, selling organic Natura Beef raised in the Val Müstair. Its own butchery turns out salsiz, air-dried meat, sausages and burgers, shipped chilled across Switzerland.
Best for Organic Val Müstair beef and cured meats
Hergatz, Allgaeu
A family organic farm shop in Hergatz selling its own BioRind beef and chicken from an on-site butchery, plus field vegetables, eggs and honey. A farm kitchen turns out fresh Kaesspatzen, dumplings and spreads daily, and the family also sells at weekly markets around Wangen, Isny and Ravensburg.
Best for Organic farm meat, dairy and prepared foods
Mount Clare Road, Clarksburg, West Virginia
A family bakery on Mount Clare Road turning out hand-rolled pepperoni rolls, the West Virginia staple that grew out of the state's Italian coal-mining communities. It has baked its pepperoni rolls and breads for more than three decades.
Best for Hand-rolled pepperoni rolls
Siolim, Goa
A Siolim pork specialist producing Goan sausages and cold cuts and selling ready-to-eat pork and chouriço through its own online shop. Cured and fresh pork is prepared in the Goan style.
Best for Goan pork sausages and cold cuts
Warkworth / New Zealand
Honey Centre bottles manuka and other New Zealand honeys at its Warkworth facility on Perry Road, where a shop, tours, and the Hive Cafe are open seven days a week. Beyond the tasting room, the full range of honey, comb, and skincare products ships through the company's online store.
Best for Beyond the tasting room, the full range of honey, comb
Animas Valley (Hwy 550, ~10 miles north), Durango, CO
A family honey and specialty food maker in the Animas Valley north of Durango, bottling jars since 1918 and producing wildflower honey, whipped honeys, jams, and sauces. The operation includes a factory store where its Rocky Mountain honeys are sold direct.
Best for Wildflower honey and jams
hongyuan
On the Hongyuan grasslands, this dairy makes organic yak milk, yogurt and other yak-dairy products. It sells them under its Hongyuan, Tianci Youji and Yuanshi Youji brands.
Best for Organic yak milk & dairy
Murrells Inlet / United States
Hoof, Line & Sinker is a Murrells Inlet fish market and butcher shop, part of the Hot Fish Club family, selling fresh local seafood alongside premium cuts of beef and pork. Its counter and freezers also offer grab-and-go prepared meals, from crab cakes and chowders to short ribs and twice-baked potatoes.
Best for Seafood, butcher, meat, prepared foods
Himi, Toyama
Founded in 1912, Horiyo is a Himi seafood merchant dealing in overnight-dried and mirin-glazed fish, firefly squid, white shrimp and kelp from Toyama Bay. Its Himi main store doubles as a gift counter, adding local Himi beef and udon to the seafood shelves.
Best for Dried Himi seafood and gifts
Cache Creek, British Columbia
Horsting's Farm Market is a family farm stand on the highway at Cache Creek, selling farm-fresh produce, homemade baking and its own fruit pies and breads. It has grown into a summer stop for local honey, preserves and just-picked vegetables.
Best for Farm-fresh produce, pies and preserves
Baoding
A Baoding time-honoured brand (Zhonghua Laozihao), Huaimao makes traditional pickled vegetables and sweet flour-bean sauce. The centuries-old maker remains a local food institution.
Best for Traditional Baoding pickles and sweet bean sauce
Beaujeu / Beaujolais / Online
Jean-Marc Montegottero's artisan oil mill — virgin nut and seed oils pressed for great chefs.
Best for Virgin hazelnut, pistachio, and rare pressed oils.
Rahimabad Valley, near Gilgit, Gilgit-Baltistan, Pakistan
Registered in 2013, Hunza Foodways is a women-run community-supported agriculture business in Rahimabad Valley near Gilgit. It hand-prepares dried apricots, cherries, mulberries, cold-pressed oils and wild-thyme Tumuru tea without preservatives.
Best for Hand-prepared apricots, cold-pressed oils and wild-thyme tea from a women-run Hunza Valley
Hunza Foodways is a community-supported agriculture business registered in 2013 and run by women farmers from the Hunza region, working out of Rahimabad Valley near Gilgit in northern Pakistan. The business processes its harvest in small batches by hand - dried apricots, dried cherries and mulberries, cold-pressed apricot and walnut oil - without added preservatives or coatings, keeping the operation closer to a farm cooperative than an industrial food producer. Its wild-thyme Tumuru tea draws on a plant that grows locally in the Hunza valleys and has long been used in the region's own kitchens rather than cultivated as an export crop, giving the line a product that is genuinely regional rather than a generic herbal blend repackaged for outside buyers. Because the business is women-led and structured as community-supported agriculture, the model ties directly into the economic position of women farmers in a mountainous, relatively isolated part of Pakistan where off-farm income options are limited; selling dried fruit, pressed oil and tea beyond the valley gives that labor a market it wouldn't otherwise reach easily. The range stays narrow and unprocessed by design - fruit, oil, tea, made in small batches close to where it's grown - rather than expanding into a broader packaged-goods catalog.
Cetara, Gulf of Salerno
A cannery working since 1969 with anchovies netted in spring and summer by the cianciole purse-seiners of Cetara, plus tuna and mackerel put up in extra-virgin olive oil. Its salted anchovies and colatura di alici di Cetara DOP are staples of the coast's specialist delis.
Best for Anchovies and tuna in olive oil
Barreira, Ceará
Iba Indústria Brasileira de Amêndoas processes six cashew styles in Barreira, from plain roasted to caramelized-with-coconut and salted, selling wholesale across Brazil plus a newer retail storefront. Company registration and a Centro street address confirm it as an independent Ceará processor.
Best for Caramelized and salted cashew varieties
Merida
Iberian ham producer in Monesterio, Badajoz, curing hams, shoulders and embutidos from pigs it raises on its own dehesa farms. Monesterio's oak and cork-oak pastures support acorn-fed montanera fattening, and the registered brand sells whole pieces and sliced trays through its own web shop.
Best for Acorn-fed Iberian ham and embutidos from Monesterio's own dehesa.
Benaoján, Serranía de Ronda, Málaga
ICARBEN cures traditional Serranía de Ronda embutidos and jamón in Benaoján, from chorizo and salchichón to morcilla and cured hams. It sells through a corporate site and online shop.
Best for Serrano ham and traditional Andalusian cured sausages
Downtown, 8th Street
Founded in 1901 by T.O. Smith, this downtown factory-store still turns out the Idaho Spud bar, a cocoa-dusted marshmallow center rolled in coconut, alongside Owyhee butter toffee and Cherry Cocktail chews. Production runs on the original South 8th Street site where the recipes have changed little in over a century.
Best for Idaho Spud bars and old-fashioned candy
Horta de Sant Joan, Terra Alta, Catalonia
Identitat presses small-batch monovarietal extra virgin olive oils from Empeltre, Picual and Arbequina groves around Horta de Sant Joan, the Terra Alta village Picasso painted in 1909. The producer runs the mill itself and hosts capped tastings of ten to fifteen people that walk through how terrain and processing shape each oil.
Best for Monovarietal Terra Alta olive oil and mill tastings
San Roque Plaza, 3401 State Street, Santa Barbara, California, USA
For more than 14 years il Fustino has curated extra-virgin and flavored olive oils, balsamic and specialty vinegars, pantry goods, fresh breads and privately labeled bottles in Santa Barbara's San Roque Plaza. Everything is tasted and tested before it earns a place on the shelf, and the shop builds custom gift baskets.
Best for Olive oils, vinegars & gourmet pantry
ACI 2000, Bamako
The Facebook page identifies it as a fashion designer offering ready-to-wear and made-to-measure couture ("Pret a porter et Couture sur Mesure") in ACI 2000, Bamako, with delivery worldwide. It is listed as a clothing store with a $$$$ price range.
Best for Made to measure couture fashion
North Road, North Laine
Infinity Foods is a workers' co-operative that has run a wholefoods shop and bakery on North Road since 1971, trading in organic, vegetarian and vegan groceries. Member-owned and democratically run, it stocks bulk grains, pulses, natural remedies and its own bakery breads.
Best for Organic and vegan wholefoods
Infinity Foods began as a small shop in 1971 and now trades from 25 North Road in Brighton. The business is a co-operative, democratically run by the people who work in it, and a share of each year's profits goes to charity. The bakery has been on site since 1976 and still bakes additive-free bread from organic ingredients. Beyond the loaves, the shop describes one of the widest selections of organic and natural vegetarian and vegan food in the region. An own-brand range covers muesli mixed in house, along with grains and pulses. Flours and dried fruit and nuts come in several pack sizes. The majority of products are certified organic by the Soil Association. All pre-packed foods are vegetarian, and the majority are suitable for vegans. The fruit and vegetable section is certified organic and sourced locally wherever possible, with sea freight preferred over air freight when imports are needed. Cruelty-free health and beauty products sit beside supplements, and a growing range of household refills encourages customers to reuse their packaging. The co-operative states that its values have been pivotal to its ethos for 50 years, and that connection to food remains its bottom line.
Minneapolis / United States
Ingebretsen's has been Minneapolis's home for Scandinavian food and goods since 1921, pairing an original butcher shop with an extensive Nordic marketplace on East Lake Street. Shelves hold lefse, imported cheeses, knitting and needlework supplies, Dala horses, and gifts, all available online and by catalog.
Best for Scandinavian Foods, Butcher, Nordic Gifts, Needlework
Bayannur, Inner Mongolia
This Bayannur food maker on the Hetao Plain specialises in roasted sunflower seeds, pumpkin seed kernels and walnuts. It exports the region's signature seed products.
Best for Roasted sunflower seeds and kernels
Wuyuan County, Bayannur, Inner Mongolia, China
Founded in 2006 on the Hetao Plain, this producer processes sunflower seeds, pumpkin seeds, watermelon seeds and walnuts. It works from China's largest sunflower-growing region.
Best for Hetao sunflower and pumpkin seeds
Iriomote Island (Taketomi), Yaeyama, Okinawa, Japan
Iriomote Sugar Company has made kokuto black sugar for more than sixty years, running its production facility on Iriomote Island using cane grown on the island itself. The unrefined sugar is sold as blocks and granules prized for a deeper, more bitter sweetness than the refined product.
Best for Iriomote kokuto black sugar
Polignano A Mare / Italy
IRVI's turns out handcrafted gelato and granita from its counter on Via Martiri di Dogali in Polignano a Mare. The shop also builds custom gelato cakes and caters gelato service for local celebrations.
Best for Artisanal gelato, granita, and custom gelato cakes on Polignano a Mare's Via
Nagura Bay area, Ishigaki Island, Okinawa
About eighteen islanders hand-produce this sun- and kettle-dried sea salt from seawater drawn at Nagura Bay, continuing a salt-making tradition on Ishigaki that the brand traces back to 1717. The shop sells the plain salt alongside nigari and a salt-flavored cookie line made without synthetic additives.
Best for Hand-harvested Nagura Bay sea salt
Ephraim, Door County, Wisconsin
Door County's original lavender farm and market in Ephraim, hand-harvesting buds and distilling its own essential oil without chemicals or pesticides. The workshop turns out more than 160 lavender products including soaps, salves, linen sprays and culinary items.
Best for Workshop turns out more than 160 lavender products including soaps, salves
Victoria & Għarb, Gozo, Malta
Trading from Victoria's Independence Square for over fifty years, It-Tokk makes and sells traditional Gozitan foods including ġbejniet cheeselets, fig preserves, honey and imqaret date pastries. A second outlet sits in the Ta' Dbieġi Crafts Village at Għarb.
Best for Traditional Gozitan cheeselets and preserves
North Meadow St & Triphammer Marketplace, Ithaca, NY
Ithaca Bakery bakes wedding cakes and rotating daily soups like Italian Wedding across two storefronts, backed by a dedicated catering-to-go division. It operates as a Living Wage Employer alongside sibling Collegetown Bagels.
Best for Ithaca Bakery bakes wedding cakes and rotating daily soups like Italian Wedding
Ithaca Bakery runs two storefronts — on North Meadow Street and at Triphammer Marketplace — built around a bakery-and-deli menu that stretches from bagels and artisan bread to made-daily soups: Chicken & Rice, Cream of Tomato with Basil, Italian Wedding, Minestrone and Sloppy Joe rotate through the case alongside sandwiches and salads. Cakes, including custom and wedding orders, come out of the North Meadow Street kitchen, which also anchors a wholesale operation and a dedicated catering-to-go division separate from the walk-in counter. The bakery identifies itself as a Living Wage Employer and points to sustainability practices and community-giving work as part of how it runs the business, alongside a Rewards Club for repeat customers. It's related to Collegetown Bagels, a sibling operation under the same ownership, and takes online orders for takeout, delivery and curbside pickup — a bakery built as much around daily rotation as around any single showpiece item.
Bene't Street, All Saints Passage
Jack's Gelato churns small daily batches of gelato and sorbet from shops on Bene't Street and All Saints Passage, rotating flavours such as brown bread, olive oil and fresh mint. The menu changes constantly and leans on seasonal fruit, herbs and local dairy.
Best for Small-batch seasonal gelato and sorbet
Gujranwala, Pakistan
Jalal Sons & Bakery is listed in Gujranwala for sweets / bakery.
Best for Sweets / bakery
Golaghat, Assam, India
Founded in 1946 when Gajanand Jallan acquired the estate from Kingsley Assam Tea Company, this fourth-generation family business processes Assam CTC tea in Golaghat district, employing over 300 workers, 70% of them women.
Best for Fourth-generation Assam CTC tea from a 1946 family estate
Jallan Golaghat Tea Co. traces to 1946, when Gajanand Jallan acquired a tea estate in what was then still pre-independence India from the Kingsley Assam Tea Company. Four generations later, the Jallan family still runs it as an independent estate rather than a plantation folded into a larger conglomerate, sitting in Golaghat district's tea belt in Assam's Brahmaputra valley. The estate now employs more than 300 workers, 70% of them women, and produces Assam CTC (crush-tear-curl) tea, the processing method responsible for the strong, malty, quick-brewing character most associated with everyday Assam tea rather than the more delicate orthodox leaf styles. Golaghat Supreme Tea is the company's flagship blend, described on its own site as refined over the years by family members rather than outsourced to a contract processor. Selling directly rather than exclusively through wholesalers or a national distributor lets the estate put its own name, rather than a generic tea-company label, on what reaches the cup - a structure that has held for close to eighty years across four generations of the same family, from Gajanand Jallan's original 1946 acquisition to the estate as it operates today.
Montánchez, Cáceres / Spain
Jamones Casa Bautista has traded from Montánchez, in Cáceres province, since 1925, making it one of the longer-running family ibérico houses in Extremadura's own dehesa country rather than in the better-known Jabugo or Guijuelo.
Best for DO Dehesa de Extremadura acorn-fed ham from a Montánchez house trading since 1925
Jamones Casa Bautista has traded from Montánchez, in Cáceres province, since 1925, making it one of the longer-running family ibérico houses in Extremadura's own dehesa country rather than in the better-known Jabugo or Guijuelo. The business describes itself simply as a family company combining tradition and quality in ham drawn from the region.
Its hams and shoulders carry the Denominación de Origen Dehesa de Extremadura certification, reserved for acorn-fed Iberian pork raised on the region's oak pastureland, and the shop's range extends beyond whole pieces to deboned and pre-sliced formats, chorizo, morcilla, salchichón, loin, and regional extras such as local cheese and paprika. Casa Bautista operates from three physical locations across Montánchez and Trujillo alongside an online shop, with free-shipping thresholds set specifically for the two markets it serves — orders over €90 within Extremadura and over €185 to the Spanish mainland — plus a stated refund-or-replacement guarantee if a customer is unsatisfied with quality.
A century after opening, Casa Bautista is still a Montánchez address first. It represents the Extremadura leg of Spain's ibérico geography directly — the region that supplies much of the raw dehesa acreage behind the category, but rarely gets the retail-facing name recognition Jabugo and Guijuelo carry internationally.
Middleburg Heights
A Polish butcher trading since 1935, Jaworski smokes its own kielbasa and stocks hard-to-find Eastern European groceries. The counter turns out fresh and smoked sausages, house pierogi, and seasonal specialties such as fresh kielbasa for Easter.
Best for Polish kielbasa and smoked meats
Maussane-les-Alpilles / Online
Maussane house since 1920 cooking Provençal vegetables and Mediterranean dishes like at home — ratatouille, tians, and soupe au pistou in jars.
Best for Cooked Provençal dishes, olives, and pantry classics.
Blackjack Street, Cirencester
A long-established family butcher on Blackjack Street sourcing beef, lamb and pork from Cotswold farms, with a delicatessen counter and a separate farm shop on the edge of town. The team cures bacon, makes sausages and bakes pies on site, and holds Q Guild butchery accreditation.
Best for Cotswold-reared meat, pies and charcuterie
Jinhua, Zhejiang, China
Jindu traces its ham-curing lineage to 1947, when Jin Shihui's Yongchang Leg House began salting and slow-drying hind legs from local Jinhua pigs in Jinhua County. The company still follows the traditional multi-month curing process and has won National Gold Quality Awards in 1980, 1985, and 1990.
Best for Dry-cured Jinhua ham, whole legs and gift-boxed sliced ham
Fenglin Township, Hualien County
Jinpin Sauce Garden, based in Hualien's Fenglin township, is credited by a regional heritage-brand archive as the originator of the peeled pickled chili (剝皮辣椒) that became one of Hualien's signature preserved foods, a recipe traced to founder Chen Cheng-shih. The shop still bottles the chili as a packaged condiment sold as a county souvenir.
Best for Original-recipe Hualien pickled chili
Henningsvær, Lofoten, Norway
Johs H Giæver AS has dried and exported stockfish from Henningsvær since Johannes Holmboe Giæver took over the old trading post in 1868, making it a six-generation family business built on an 1795 foundation. Alongside the fish-drying operation, the company still runs the island's general store - selling groceries, fresh bread and postal services - from buildings German forces spared during WWII for their historic value.
Best for Stockfish (tørrfisk) direct from a historic fish-drying house
Guijuelo, Salamanca / Spain
Joselito's history in Guijuelo, Salamanca, goes back to 1868, when Vicente Gómez began the family's ham production there; the name comes from his grandson, nicknamed Joselito, who later put it on the products.
Best for Sixth-generation Guijuelo ibérico house curing continuously since 1868
Joselito's history in Guijuelo, Salamanca, goes back to 1868, when Vicente Gómez began the family's ham production there; the name comes from his grandson, nicknamed Joselito, who later put it on the products. Six generations of the Gómez family have run the business since, curing hams in natural drying rooms and century-old cellars on the same ground and raising pigs on open dehesa pasture.
The company distributes to restaurants and shops in a reported 56 countries and has drawn attention from Michelin-starred chefs and gastronomy critics over the years, alongside producing fresh meat and other cured products beyond ham itself. It also runs its own retail points in Madrid, at Velázquez and Las Rozas, putting a direct-to-customer shop front on what is otherwise primarily a producer-and-wholesale operation based in Guijuelo.
More than a century and a half after Vicente Gómez started curing there, Joselito remains one of Guijuelo's oldest continuously family-run ibérico houses, still headquartered where it began and still describing the work, in its own account, as a single obsession carried across six generations: making the best jamón it can. That continuity — same town, same family name, same stated goal across six changes of leadership — is what the company itself points to first when it talks about what sets it apart in a crowded producing region.
Guijuelo, Salamanca / Spain
Julián Martín dates to 1933, when Julián Martín García founded the business at Alto Campillo in Guijuelo, Salamanca, initially as a seasonal sideline meant to supplement family income.
Best for Acorn-fed Iberian ham from a Guijuelo house trading continuously since 1933
Julián Martín dates to 1933, when Julián Martín García founded the business at Alto Campillo in Guijuelo, Salamanca, initially as a seasonal sideline meant to supplement family income. The company's own account of its history singles out July 18, 1936, when the founder lost an entire shipment of merchandise sent to Madrid — a setback the family credits with hardening the resolve that carried the business through the following decades. The first purpose-built factory went up on the current site during the 1940s.
Leadership has passed through several generations on the same ground: Julián Martín Rodríguez took over in the 1950s, Julián Martín Sánchez in 1988 — the period in which the company also became an official supplier to Spanish department store El Corte Inglés — and the Enrique García family assumed management in 2022. Along the way the business expanded into Portugal, acquiring two Portuguese pork operations and a farm there in 2005.
Today Julián Martín describes itself as dedicated exclusively to acorn-fed Iberian ham, shoulder, and sausage, produced above 1,000 meters in the sierras surrounding Guijuelo and sold through its own online shop as well as wholesale, with reported production capacity around 2,000 tons annually as of 2003. It is one of Guijuelo's founding-generation ibérico houses still trading under its original family name.
Lititz, PA
Founded in 1861 in Lititz, the bakery describes itself as the first commercial pretzel bakery in America. Visitors watch bakers hand-twist soft pretzels using century-old methods and can try twisting their own.
Best for Hand-twisted pretzel history and bakery tours
Julius Sturgis opened this bakery in Lititz, Pennsylvania in 1861, and it is recognized today as America's first commercial pretzel bakery. The Sturgis name has stayed attached to pretzel-making ever since, and the family is credited as the country's oldest pretzel-baking lineage, a claim the business has built its identity around for more than a century and a half.
The bakery no longer operates as a working pretzel factory; it now functions primarily as a historic site open to visitors, with retail hours six days a week and reduced Sunday hours. What draws people through the door is the chance to watch bakers "twisting old-fashioned soft pretzels by hand," using the same methods and some of the same ovens as the original operation. Visitors can also try the twist themselves with a playdough mixture during hands-on lessons, and groups of twenty or more can book dedicated tours.
Beyond the pretzels, the shop sells a range of shapes, sizes and souvenir packaging tied to the site's history. For a business built on a single, repetitive hand movement — dough rolled, looped and twisted into shape — the draw is less about novelty than continuity: a 165-year-old process still performed the way it was first done on the same Lititz street.
West Side Market
A family butcher stand inside the historic West Side Market, K & K Portage cuts fresh pork, beef, and poultry to order. The case also carries house-made sausages and smoked meats sold from the market's tiled hall.
Best for Fresh-cut and smoked meats
Fujimi, Nagano
At the foot of the Yatsugatake range, this family farm grows Fujimi's prized red rhubarb with organic fertilizer and reduced pesticides, then works the crimson stalks into jam, juice, puree, and frozen and dried preparations. Their own hybrid, Fujimirubee 53, was bred to deepen the fruit's ruby color and gentle tartness.
Best for Red rhubarb and rhubarb preserves direct from the grower
Koyasan (Takano), Ito District, Wakayama, Japan
This goma-dofu specialist has collected fifteen consecutive gold awards at the Monde Selection food competition for a product rooted in Koyasan's Buddhist vegetarian cooking. Beyond its main shop, it runs dining rooms in the Daimon and Odawara districts of the temple town where the sesame tofu is served fresh.
Best for Award-winning goma-dofu with on-site dining
Rehoboth Beach
French couple Thierry and Nathalie Langer opened Kaisy's Delights in Rehoboth Beach in 2015, centered on Kaiserschmarrn, the shredded pancake they knew from Tyrolean ski trips. The business has since relocated to downtown Millsboro.
Best for Austrian Kaiserschmarrn from a French-owned Delaware bakery-cafe
Thierry and Nathalie Langer, a French couple who settled in Sussex County, Delaware in 2014, opened Kaisy's Delights on Rehoboth Avenue in May 2015. The concept was built around a dish the pair discovered on skiing holidays in Tyrol: Kaiserschmarrn, a shredded, caramelized Austrian pancake they realized was largely unknown in the United States, filtered through their own French culinary sensibility and framed as a journey through the old Austro-Hungarian Empire.
The concept expanded in March 2017 with a second location in nearby Lewes, styled after a pink Austrian mountain chalet, roughly two years after the original Rehoboth Beach shop opened.
More recently, the business has moved on from its original locations: the Rehoboth Avenue shop closed in late 2024, and per Cape Gazette reporting, Kaisy's Delights relocated to a new address in downtown Millsboro.
Himi, Toyama
Kaizuya makes Himi udon by the traditional hand-stretching and hand-kneading method, turning out fine, chewy noodles alongside seasonal Himi somen. The family shop in Kamiizumi, Himi, sells dried bundles and gift boxes through its own online store.
Best for Hand-stretched Himi udon and seasonal Himi somen noodles
Minami Alps / Japan
Kajitsuen Ogasahara is a family orchard in Minami-Alps, Yamanashi, growing cherries, peaches, plums, prunes, and kiwifruit with organic fertilizer and reduced pesticides. Its fruit and house-made dried fruit and dressings are sold at the farm shop and shipped nationwide through its online store.
Best for Fruit Orchard, Dried Fruit, Peaches, Cherries
Perth / Australia
Kakulas Brothers is a specialty grocer established in 1929, retailing nuts, dried fruit, grains, spices, and confectionery from its William Street shop in Northbridge, Perth, with a separate wholesale arm on Wellman Street. Customers can shop in person or order through its online store.
Best for Specialty grocer, Nuts & Dried Fruit, Grains & Legumes, Confectionery
Phidim / Nepal
Deepak Prakash Baskota founded Kanchanjangha Tea Estate in 1984, after a visit to Darjeeling's tea gardens at age fifteen convinced him a community-owned plantation could work on the Nepali side of the same mountains.
Best for Nepal's first certified organic tea
Deepak Prakash Baskota founded Kanchanjangha Tea Estate in 1984, after a visit to Darjeeling's tea gardens at age fifteen convinced him a community-owned plantation could work on the Nepali side of the same mountains. He started with tea plants on his own land in the village of Phidim, in Panchthar district; village skepticism gave way within a few years as neighboring smallholders began pooling their own marginal land into the project, building the estate to its current size on land its own farmers hold a stake in rather than merely work.
The result is Nepal's first certified organic tea garden, verified by the Institute for Marketecology and now also carrying NASAA, JAS, USDA National Organic Program, and Fair Trade (FLO) certification — the only Fair Trade-certified garden in the country. Sitting in the shadow of Kanchenjunga, the world's third-highest peak, at altitudes running from roughly 800 to 2,300 meters, the estate produced Nepal's first certified organic green tea, and its leaf now reaches export shelves as far as Harrods in London. Over 70 percent of its workforce is women.
The estate runs its own tea bars in Kathmandu, at Old Baneshwor and in Thamel, alongside an online shop and a tea-tourism program hosting international students — a cooperative built on one teenager's trip across the border, forty years on.
Namerikawa / Japan
A Namerikawa seafood processor of over 110 years, Kanetsuru is known for firefly-squid products made in the town famous for its glowing-squid bay, plus white shrimp and red snow crab. Its goods are sold at the Kitamachi main shop, a Hotaruika Museum outlet and an online store.
Best for Seafood, firefly squid, white shrimp, food
Kingscote
The business works with Ligurian bees that have been protected on Kangaroo Island since 1885, a lineage kept pure by the island's isolation from mainland pests and cross-breeding. It sells single-origin, creamed, and raw organic honey along with beeswax candles and mead, and runs in-person hive tours near Kingscote.
Best for Single-origin honey, beeswax candles, mead
Haines
Beekeeper Shawn began with a hobby hive in 1998 and, with his wife Anthea and their five children, has built the operation up to roughly 350 hives producing about 26 tons of raw organic honey a year. The honey is certified through Organic Food Chain and sold at the Haines farm gate alongside beekeeper experience tours.
Best for Raw organic honey, beekeeper tours
Kangaroo Island
Run by the family behind Little Liguria, the grove sits beside a heritage-listed wilderness zone and grows Kalamata, Frantoio, Koroneiki, Leccino, and Ligurian olives under regenerative farming methods. The harvest becomes extra virgin oil, including a signature Novello, plus table olives slow-cured for more than six months in the traditional way.
Best for Extra virgin olive oil, cured table olives
Purkshof 2, 18182 Roevershagen, just outside Rostock, Germany
The flagship of the Karls strawberry-farm experience villages, this Rövershagen farm market centers on preserves made from its own Mecklenburg strawberries, alongside sweets and regional produce. It has become a major regional draw for the working farm as much as the jam.
Best for Karls strawberry jam/preserves and farm-market souvenirs
Kashidate, Hachijojima
Kashidate distills barley shochu, including the label Shima no Hana, using copper pot stills that are now rare in the trade. The brewery marked its centenary with commemorative bottles whose labels were drawn by a hundred local children.
Best for Copper-still barley shochu
42 Thetidos St, Farsala, Larissa, Thessaly, Greece
This Farsala workshop hand-turns soap halva and butter halva in bronze cauldrons, a technique the family says only Farsalon artisans achieve, alongside syrup desserts and kourabiedes. The current owner inherited the recipes and the trade from his father, running the business from the same corner shop it grew out of over four decades ago.
Best for Farsala-style hand-turned halva
Bird-in-Hand, PA
A.L. and Sue Kauffman bought their 90-acre farm in 1904, and their descendants have run it as a fruit orchard and market since the first roadside stand went up in 1935; a fifth generation took over in 2019. The farm still presses flash-pasteurized cider and makes apple butter to a recipe used since 1989.
Best for Orchard fruit, apple cider, and apple butter
Padang
Nan Salero has been a Padang snack institution since the 1960s, famous for its crisp balado cassava chips once known as 'Keripik Balado Tukang Gigi'. It sells its chips, crackers, rendang, and sweets from two Padang shops and a full online store.
Best for Keripik balado, Padang snacks, rendang
Phu Quoc Island / Vietnam
Khai Hoan is a traditional Phu Quoc fish sauce producer whose factory on 30/4 Street has brewed sauce using wooden-barrel methods for over 40 years, holding a geographical-indication certification protecting the Phu Quoc name. Visitors can tour the working factory, and bottled fish sauce can be ordered directly through the company's online shop.
Best for Food Producer, Fish Sauce, Factory Tours
Kuching, Sarawak, Malaysia
Khin Onn has blended local Sarawak coffee since opening near Kuching's Open Air Market in 1958, now led by the family's third generation. Its white and black Specialty Blends now sit alongside Res-Cue brew bags and the handheld SIMPRESSO filter.
Best for Traditional Sabah white and black coffee blended since 1958
Khin Onn traces to July 1958, when the business opened in Kuching, Sarawak, beneath what the company calls the "China Wall Photo" studio, directly across from the Open Air Market — the same market where local farmers sold the harvests the shop blended into its house coffee. That local-market sourcing model shaped the founding blend, and the company is now led by a third generation of the founding family, a detail that marks it as a multi-generational operation rather than a recently rebranded heritage brand. The current line runs from Specialty Blend White Coffee and Specialty Blend Traditional Black Coffee to newer formats built for convenience: Res-Cue brew bags (including a Res-Cue CoKoPi variant) and a handheld pressed filter called SIMPRESSO, showing a business that has modernized its packaging without dropping the original blend recipes. Products carry Halal and MeSTI certification, and the company describes its own growth arc as moving from "a small family convenience store" into wholesale supply for coffee shops and export markets, alongside a modern factory now backing the retail line. For a brand built on a specific 1958 street-market sourcing story, the shift to Res-Cue bags and SIMPRESSO shows an attempt to carry that heritage into formats suited to a faster, more mobile coffee-drinking customer.
Limuru / Kenya
Arnold Butler McDonell bought 350 acres in the Limuru highlands from the British government in 1904, and spent over a decade watching coffee, corn and flax all fail at the farm's 7,200-foot altitude.
Best for Guided tastings and farm-style lunch at the Limuru smallholding where
Arnold Butler McDonell bought 350 acres in the Limuru highlands from the British government in 1904, and spent over a decade watching coffee, corn and flax all fail at the farm's 7,200-foot altitude. In 1918, a friend visiting from India brought him a gift of a few Camellia sinensis assamica seedlings; McDonell planted twenty acres on a whim, and in 1926 sold his first harvest to the Mabroukie tea factory — the sale credited as the start of commercial tea production in Kenya.
Five generations of McDonell's family have lived on the land since, and the farm is now run by his granddaughter, Fiona Vernon, alongside her husband Marcus. Visitors touring Thursday through Sunday walk through the original gardens and surrounding indigenous forest, home to colobus monkeys, before a guided tea tasting and a farm-style lunch served at the family's own home — a working farm and family residence opened to visitors rather than a built-for-tourism estate.
Where much of Kenya's tea trade runs through large estates supplying export markets in bulk, Kiambethu is still the same smallholding McDonell turned to tea out of desperation after a decade of crop failures — and still in the hands of the family that made that gamble pay off a century ago.
Reno, Nevada
Kimmie Candy is a small family-run candy maker in Reno specializing in panned and chocolate-covered sweets. A retail store sells them at the source.
Best for Panned and chocolate-covered sweets made at the family's Reno candy factory
Lewes, Delaware, USA
King's Homemade Ice Cream has scooped cones and sundaes since 1972, when Earl King opened the original shop in a Milton general store before his son Tom and daughter-in-law Chris brought the family recipes to downtown Lewes in 1981. Third-generation owners Chelsea and Rudy have run the business since 2010, serving house-made ice cream, milkshakes and floats daily from 11am to 11pm.
Best for Classic homemade ice cream cones, sundaes, and milkshakes
Fore Street, Fowey
A butcher and delicatessen trading since 1974, selling grass-fed beef from the family's own Red Ruby and Dexter herds at Kilhallon along with award-winning sausages, bacon and hog's pudding. The deli counter carries dozens of cheeses in summer plus chutneys, biscuits and crackers.
Best for Cornish meat and cheese
Kiyosato, Hokuto City
Kiyosato Milk Plant processes raw milk collected that same morning from local herds into fresh milk, drinking yogurt and cheese at its highland dairy near Moegi no Mura. The small creamery runs a direct retail shop and online store, and works with neighboring fruit growers and winemakers on collaborative products.
Best for Fresh milk, yogurt and cheese from local herds
Olympia / Greece
Near Ancient Olympia in Makrisia, the Koufolias family has produced extra-virgin olive oil for over fifty years, adding herb-infused oils and table olives. The oils are sold through the online store with worldwide shipping, and the mill welcomes visitors for tastings.
Best for Extra-virgin and herb-infused olive oil and table olives near Ancient Olympia
Takayama, Gifu
A third-generation miso brewery in Hida-Takayama making inaka, koji and awase miso by traditional koji fermentation, alongside hoba miso to grill on magnolia leaves. The shop also sells yuzu and sesame miso and its own tochi-no-mi horse-chestnut senbei.
Best for Hida miso and hoba miso
Kota Marudu / Kudat, Sabah, about two hours from Kota Kinabalu
KPD Honey has worked with Sabah's forest beekeepers since 1991, processing Apis dorsata, Apis cerana, and stingless-bee kelulut honey at facilities in Kota Marudu and Sikuati, Kudat. The company also runs the Borneo Honey Bee Centre, an apiary and training ground open to visitors from Kota Kinabalu.
Best for Wild forest honey and kelulut stingless-bee honey
Minneapolis
Kramarczuk's has represented Eastern European food in Northeast Minneapolis for sixty years, filling its market with fresh-baked breads, pastries, smoked sausages, and stewed cabbage. The family deli and sausage maker remains a neighborhood landmark.
Best for Deli, Sausage, Bakery, Eastern European
Grandview (Goodale Blvd), Columbus, Ohio
Established in 1898 on Goodale Boulevard, Krema roasts nuts by hand in small batches and grinds fresh peanut butter on-site. Its shop sells nut butters, chocolate-covered nuts, and candies made in-house.
Best for Fresh-ground peanut butter and roasted nuts
Krems-Stein, Austria
Kremser mustard dates to the Middle Ages, when it was made as a by-product of the local wine trade, and won medals at 19th-century exhibitions in London and Paris. The Moser manufactory still hand-blends it from Krems grape must and mustard seed, without vinegar, finished with horseradish and ginger.
Best for Traditional sweet Kremser mustard
Khutor Apostolidi, near Krasnodar
Beekeeper Yuri Konopiy, a trained veterinarian with more than thirty years in the trade, tends hives near the Psekups River delta in the Caucasus foothills outside Krasnodar. The apiary sells unheated, additive-free wildflower and linden honey along with pollen, propolis, royal jelly and honeycomb, with delivery around Krasnodar.
Best for Raw regional honey
Kumejima Town
Established in 2000, this company draws deep ocean water from off Kumejima and desalinates it to separate mineral-rich salt from fresh water, using the same nutrient-dense water to farm umi-budo sea grapes on land. It processes the entirety of the prefecture's deep-sea water intake allocated to the island, selling salt and sea grapes under its own brand.
Best for Deep-sea-water salt and land-farmed umi-budo sea grapes
Dublin, CA
Kwality Ice Cream is a family-run maker of Indian-style frozen desserts working from recipes it describes as passed down across generations, with shops in Dublin and San Jose. The Dublin case runs to layered cassata, slow-cooked kulfi, falooda kulfi, and badshahi falooda drinks alongside shakes, cones, and custom ice cream cakes.
Best for Kulfi, cassata, and falooda in authentic Indian flavors
Alberobello, Puglia
This Alberobello shop gathers Apulian food specialities and handcrafted pottery under one roof, from regional olive-oil goods to local ceramics. Everything traces back to Puglia's kitchens and kilns.
Best for Apulian typical products and ceramics
Monte Isola / Italy
A family-run shop in Peschiera Maraglio on Lake Iseo's Monte Isola, selling the island's traditional foods: cured salame, pancetta and coppa, extra-virgin olive oil, and sardines and lake fish preserved in oil. Opened in 2015, it pairs its counter of local specialities with guided tastings.
Best for Specialty-food, cured-meats, olive-oil, preserved-fish
Castelnaudary / Occitanie / Online
La Belle Chaurienne makes ready-to-ship cassoulet in Castelnaudary, drawing on the town's longstanding association with the dish.
Best for Authentic cassoulet and southwest plats cuisinés.
Quiberon / Brittany / Online
Quiberon Brittany cannery since 1932 — hand-packed sardines and Label Rouge seafood traditions.
Best for Collectible Breton sardine tins from a Quiberon family cannery since 1932
La Belle-Iloise was founded in 1932 by Georges Hilliet at age 22 in Port-Maria, Quiberon's fishing port. The company was initially called Établissement Georges Hilliet and produced only canned sardines, including two now-historic recipes: Saint-Georges Sardines in olive oil and La Belle-Iloise Sardines in peanut oil. Quiberon was one of France's largest sardine ports at the time, with 14 canneries operating in the region. Since 1932, the same hand-working gestures have been repeated—not for nostalgia, but because manual work is the best way to preserve fish flavor. Now run by Caroline Hilliet Le Branchu, the founder's granddaughter, la belle-iloise remains true to its roots, identity, and core values: respect and quality. The company offers fish cans with exceptional flavors, from sardines to fish soups and conserves, many carrying Protected Designation of Origin (AOP) or Protected Geographical Indication (IGP) labels, reflecting Brittany's maritime heritage and multi-generational family stewardship.
Reggio Calabria province, Calabria
La Casa del Bergamotto is a bergamot shop and small museum near Reggio Calabria. It sells bergamot juices, jams, liqueurs, sweets, perfumes and craft items.
Best for Bergamot products & museum visit
Gérardmer / Vosges / Online
Gérardmer artisan confiserie, organic-certified — fir-essential-oil bonbons, AOP fir-honey pastilles, and mountain gommes.
Best for Organic bonbons au sapin and Vosges forest sweets.
South of France / Online
French confiserie chain founded 1989 in the spa town of Balaruc-les-Bains by Christian Berlan, now directed by Edouard and Florence Hennebert; handcrafted biscuits and sweets from the Hérault, 60-plus stores worldwide.
Best for Southern French biscuit tins and berlingot sweets
La Cure Gourmande is a French confectionery and biscuit brand whose first store opened in 1989 in Balaruc-les-Bains, a small thermal spa town in the Herault department of southern France. It was founded by Christian Berlan; since a 1992 meeting with Berlan, the company has been directed by Edouard and Florence Hennebert. All of the brand's biscuits, cakes and confectionery are handcrafted in the Herault, reworking traditional southern-French recipes such as calissons and almond 'navettes.' What began as a single production-and-retail operation has grown into a network of more than 60 stores worldwide, spanning the US, Europe, Asia and the Middle East.
Bastide Saint-Louis, Carcassonne
This Carcassonne address is devoted to cassoulet, the slow-cooked white-bean and duck-confit stew of the Aude, served in the dining room and tinned for customers to carry home or order online. The kitchen prepares the regional dish to a traditional recipe of confit, pork and haricot beans.
Best for Cassoulet to eat in or take home
Soria
La Despensa Llorente is a 40-year-old Soria meat company producing the GI-certified Torrezno de Soria alongside artisan chorizo, cured meats, and cheeses. Products are sold through its Soria capital storefronts, self-sale delivery routes, and an online shop.
Best for GI-certified Torrezno de Soria, artisan chorizo, and cured meats
Barrio Centro, Gijón
A gourmet grocer in the Centro district trading since 1955, stocking Asturian cheeses, cured meats, conserves and aged beef alongside Spanish and international delicacies. The counter shop also runs an online store shipping across the peninsula and into Europe.
Best for Asturian gourmet foods and cheese
Sault, Vaucluse, Provence
Five generations of one family have farmed lavender at this Sault estate in the Vaucluse, where a botanical conservatory garden sits alongside the fields. Production runs to essential oils, cosmetics, honey and culinary lavender.
Best for Lavender products and garden/conservatory visit
Annecy, Haute-Savoie, Haute-Savoie
This Annecy shop specialises in regional Savoyard produce, from mountain cheeses to local delicacies. Regional wines round out the selection.
Best for Savoyard cheese, regional wines, local produce
Gijón
A comestibles business with several shops across Gijón selling Asturian cheeses such as Cabrales and Gamoneu, cider, cured meats, honey and preserves. It assembles custom hampers and ships its artisanal range through an online store.
Best for Asturian cheese, cider and hampers
Toulouse / Occitanie / Online
Péniche-boutique on the Canal du Midi devoted to the Violette de Toulouse — crystallized violets, violet teas and sweets, and violet-scented home and bath products.
Best for Crystallized violets, violet sweets, and Toulouse gifts.
Mont-Saint-Michel / Normandy / Online
Founded 1888 by Annette and Victor Poulard at Mont-Saint-Michel; Annette's wood-fire-cooked omelette, created to occupy waiting guests, became the inn's signature dish and namesake.
Best for Mont-Saint-Michel sablé biscuits in collectible tins
La Mère Poulard traces to Annette Poulard, born Anne Boutiaut in Nevers in 1851, who came to Mont-Saint-Michel as a servant to architect Édouard Corroyer during his 1870s restoration of the abbey. There she met Victor Poulard, son of a local baker who leased one of the small inns on the Grand Rue; they married in 1873. To keep guests occupied while their meal cooked, Annette began serving a rustic omelette cooked over an open wood fire, whisked and cooked quickly so it emerged puffed and creamy. In 1888 the couple bought the Hôtel du Lion d'Or, had it rebuilt, and renamed the new establishment after the omelette's growing reputation. The dish and the address became inseparable, drawing later visitors including Hemingway, Mitterrand, and Picasso. The original recipe is still kept as a closely guarded house secret. What began as a single inn has grown into several adjoining guest houses ('Maisons d'Annette') at the base of Mont-Saint-Michel, and the shop now also sells the house's butter sablé biscuits in tins, extending the Poulard name from the dining room to a packaged souvenir.
Via Brigate Cento Croci, Deiva Marina
On the terraced hillsides above Deiva Marina, this farm grows more than a hundred varieties of citrus and aromatic herbs and distills them into Gin Tre Grazie, along with cold-pressed essential oils. It works to a zero-waste principle, using every part of the fruit it harvests.
Best for Artisan gin and citrus products
Pantelleria / Online
A Pantelleria caper farm and artisan workshop since 1949, La Nicchia salts, dries and preserves capers, cucunci and caper leaves alongside spreads, distillates and sweets. The family sells its island specialities through its online shop and even runs a caper museum.
Best for Capers, pantelleria delicacies, spreads
Vendée / Atlantic Coast / Online
La Perle des Dieux has hand-packed Atlantic sardines in Saint-Gilles-Croix-de-Vie since 1887, with the Gendreau family running the cannery since 1906. Each collectible tin is still filled by hand, with Label Rouge sardines matured for four months.
Best for Vintage-label Vendée sardine tins
La Perle des Dieux was established in 1887 in Saint-Gilles-Croix-de-Vie on France's Atlantic coast in the Vendée. Purchased by the Gendreau family in 1906, the cannery has perpetuated sardine tradition through 130+ years of expertise. In 2005, the brand La Perle des Dieux was created as an exceptional line representing the cannery's finest sardines and preparation methods. The sardines are caught off the coast of Saint-Gilles-Croix-de-Vie in the small fishing area between the Island of Yeu, Noirmoutier, and Île de Ré. Each tin is hand-filled: sardines are sorted, cut, and arranged by hand, one by one, maintaining the same gesture as 130 years ago. Label Rouge sardines are matured for four months, achieving tender texture and remarkable finesse with an exceptional fat rate exceeding 12%. These sardines age extremely well for up to 10 years. The brand offers various recipes and vintage collections, featuring artistic designs by local painters on collectible tins that celebrate Atlantic heritage and Vendée maritime tradition.
Quebec City / Canada
Sourced from a single Quebec sugar bush, La Petite Cabane a Sucre sells pure maple syrup, butter, caramel, and candies from two boutiques in Old Quebec, on rue du Petit-Champlain and rue De Buade, alongside a year-round maple-taffy-on-snow tasting. The shop also runs a mobile maple-taffy service for schools and events, and ships its products across Canada.
Best for Maple Syrup Products
Burgos
La Ribera produces morcilla de Burgos and cured embutidos aimed at the gourmet end of the market, including ready-to-fry croquettes. The range leans on the blood sausage recognised under the region's IGP that defines the Burgos larder.
Best for Gourmet morcilla and embutidos
Tretat / France
Open since 2003 near Étretat's town hall, La Rose des Vents stocks 200-plus Norman ciders and Calvados, cheeses like Camembert and Livarot, charcuterie, and cliff-walk picnic hampers, plus embroidered tea towels and cider bowls.
Best for 200-plus Norman ciders and Calvados, cheeses like Camembert and Livarot, charcuterie
La Rose des Vents opened in 2003 at 2 rue Monge, near Étretat's town hall and tourist office, and describes itself as the village's oldest shop dedicated to Norman regional products — a claim borne out by three subsequent expansions, in 2008, 2015 and 2022, as the inventory grew past what the original space could hold. The core of the shop is drink: more than 200 references of cider and Calvados drawn from Normandy's five departments, alongside non-alcoholic apple and pear juices for visitors not looking for alcohol. Cheese counters carry Camembert, Neufchâtel, Livarot and Pont l'Évêque — Normandy's signature cow's-milk cheeses — and the prepared-food side runs from charcuterie terrines and tripe dishes to seafood, including scallops, oysters and lobster bisque. For visitors headed to Étretat's chalk cliffs, the shop assembles weekend picnic hampers from its own stock, alongside embroidered tea towels and traditional cider bowls (bolées) sold as take-home souvenirs. Nearly every category on the shelves is sourced directly from Norman producers rather than a general gourmet-shop mix, which is the throughline across two decades and three expansions: a deliberately regional, not generic, French specialty grocer built around what Normandy itself produces.
Sablé-sur-Sarthe / Online
La Sablésienne focuses on Butter shortbreads from Sablé-sur-Sarthe, the town that named the sablé, tinned French biscuits.
Best for Sablé biscuits and gift tins.
Saint-Pierre
Linked to the Isautier distillery, this Saint-Pierre rum museum pairs its exhibits with a boutique. Shelves hold flavoured rums, punches, sugars, spices and crystallised tropical fruits.
Best for Rum museum & boutique
Tampa / United States
La Segunda has baked Cuban bread by hand in Tampa's Ybor City since 1915, still pressing a fresh palmetto leaf into each loaf before baking, a labor-intensive tradition few bakeries keep up. Now run by the fourth generation of the More family, it produces 20,000 loaves daily and sells through four Tampa Bay locations and online.
Best for Hand-shaped Cuban bread pressed with a fresh palmetto leaf
Multiple
Argentina's largest dairy brand, produced by Mastellone Hermanos, founded 1929 by Antonino Mastellone as a small cheese producer in General Rodriguez, Buenos Aires Province; name taken from a WWI Italian air squadron.
Best for Argentine dairy dulce.
La Serenisima is the consumer brand of Mastellone Hermanos S.A., an Argentine dairy company founded in 1929 by Antonino Mastellone as a small cheese-making operation; the company is headquartered in General Rodriguez, Buenos Aires Province. Antonino's son Pascual Mastellone led the company for more than fifty years, from 1952 until his retirement in 2013, during which it grew into Argentina's largest dairy producer. The brand name comes from an Italian aviation squadron that fought in the First World War. La Serenisima was an early mover in several categories in the Argentine market - introducing lactose-free milk in 1984 and cultured milk in 1988 - and became the country's leading yogurt seller through a joint venture with Danone starting in 1996.
Oakley
An Oakley artisan roaster and cafe focused on carefully sourced beans and precise small-batch roasting, with espresso blends and single origins. Bags and brewing equipment are available directly through its site.
Best for Carefully sourced beans and precise small-batch roasting
La Terza Coffee has roasted in Cincinnati since 2001, under a name borrowed from the Italian idea of a "third place" — a space for community distinct from home or work. The current single-origin list draws lots from El Salvador, Honduras, Sumatra, Ethiopia, and Colombia, sorted by body rather than by roast level alone, from full to light. Cincinnati Magazine has called La Terza's coffee some of the best roasted in the city, a line the company now uses as its own pull quote. Beyond the roastery and coffee bar, La Terza runs a separate cafe under the name Luminary and offers wholesale and franchise support to other operators, extending its "Experience Intentional Coffee" pitch past its own storefronts. The company frames ethical sourcing as a throughline across every stage of production, from the relationship with growers to the cup poured at the counter, rather than a claim attached only to a subset of origins. Two decades in, it's grown from a single Cincinnati roaster into a small local network — bar, cafe, and wholesale line — built on the same sourcing standard throughout.
Church Street, Lacock, Wiltshire, England
This bakery in the National Trust village of Lacock bakes artisan loaves from organic flour, alongside Lacock lardy cake and carrot cake, fresh each morning. A farmhouse-table café and garden running down to the stream serve the bread on site rather than only to take away.
Best for Organic artisan bread and Lacock lardy cake
Leh
Founded in 2020, Ladakh Basket partners with more than 50 farming families in Leh district villages like Liktse and Hemya. It sells sun-dried apricots, apricot kernel oil, herbal teas, tsampa and shilajit.
Best for It sells sun-dried apricots, apricot kernel oil, herbal teas, tsampa and shilajit
Ladakh Basket launched in 2020 as a community-driven enterprise built around Ladakhi farmers and craftspeople rather than a middleman buying up regional produce for resale. Its main partnerships run through the Leh district, including the villages of Liktse and Hemya, both promoted locally as organic farming communities, and the company says it has worked with more than 50 farming families since it started. The range centers on apricots - sun-dried whole fruit, apricot-based preserves, and cold-pressed apricot kernel oil - alongside organic herbal teas in chamomile and peppermint, dried fruits and nuts, roasted barley flour known regionally as tsampa, and shilajit, the mineral-rich resin harvested from Himalayan rock crevices and long used in the region's own wellness traditions. Packaging is framed as sustainable rather than incidental, part of a broader positioning around environmental responsibility that runs alongside the farmer-partnership model. The company describes its purpose as showcasing Ladakhi products and land through what it calls indigenous products, tying the retail side directly to preserving farming practices and culture in a high-altitude region where growing seasons are short and where a local buyer able to move product beyond the valley matters more than in most agricultural regions. It remains a young business, not yet a decade old, built on a model still relatively new to Ladakh's own farm economy.
Montaut / Landes / Online
Landes family house since 1920 raising free-range ducks and geese — farm foie gras, magret, and confit direct from the source.
Best for Farm foie gras, duck confit, and magret.
Lancang Lahu Autonomous County, Yunnan, China
Re-established in 1996 on a 1966 state factory, Lancang Ancient Tea presses pu'er near Jingmai Mountain, whose 1,300-year-old tea forest joined the UNESCO World Heritage List in 2023. It sources from 100+ cooperatives and sells via Hong Kong retail.
Best for Re-established in 1996 on a 1966 state factory
Lancang Ancient Tea was re-established in 1996 on the foundation of the Lancang County Ancient Tea Mountain Jingmai Tea Factory, a state operation dating to 1966, and it still presses its raw and ripe pu'er near Jingmai Mountain, in Yunnan's Lancang Lahu Autonomous County. The mountain's tea forest - cultivated for more than 1,300 years and confirmed by a 1997 academic symposium as land the Bulang people were among the first to plant - was added to the UNESCO World Heritage List in September 2023 as the Cultural Landscape of Old Tea Forests of Jingmai Mountain, giving the region a formal recognition the company's own marketing had leaned on for years beforehand. The house has kept a raw-material reserve since 1988, now holding roughly 4,000 tons, and it sources current harvests through partnerships with more than 100 tea cooperatives spread across Yunnan's three major pu'er-producing regions rather than relying on a single estate. Its range runs from straight raw and ripe pu'er cakes to tangerine-pu'er blends - pu'er packed inside a hollowed mandarin peel, a format built for aging as much as everyday drinking - alongside white and black teas from the same base. Beyond the Lancang production site, the company keeps a retail counter at Hong Kong's Peninsula Centre in Tsim Sha Tsui, open six days a week, putting UNESCO-listed mountain leaf within reach of a shopping-district storefront.
Westlake
Opened in 1947 by Al and Jean Langer as a 12-seat lunch counter opposite MacArthur Park; the No. 19 pastrami on rye remains the signature order.
Best for Pastrami and rye-bread sandwiches
Langer's Delicatessen opened in June 1947, founded by Al and Jean Langer as a twelve-seat lunch counter in the Westlake neighborhood of Los Angeles, across from MacArthur Park. Al Langer had worked in delicatessens since age eleven, when he took a job as a busboy at a Newark deli to earn money for his bar mitzvah, and continued in the trade around the New York area before relocating to Los Angeles, where he worked in tailoring before opening his own restaurant after serving in World War II. The deli's signature order is the No. 19, a hot pastrami sandwich on rye, once described by the Los Angeles Times as 'the Marilyn Monroe of pastrami sandwiches.' The restaurant has grown more than tenfold from its original twelve seats and estimates it has sold over twenty million pounds of pastrami since opening. Langer's received Michelin Guide recognition in 2025, and remains at its original Alvarado Street address opposite the park more than seventy-five years after opening.
5800 Blue Pkwy, Kansas City, Missouri
Operating from the same Blue Parkway storefront since 1986, LC's smokes ribs and burnt ends in an open pit visible from the dining room and bottles its own award-winning sauce and seasoning for takeaway. The no-frills counter service and thick, sweet sauce have kept it on Kansas City barbecue trails for close to four decades.
Best for Burnt ends, bottled BBQ sauce and seasoning
Tours / Touraine / Online
Touraine specialist of the region's rarest sweets — véritable nougat de Tours, Cormery abbey macarons, and the extraordinary poires tapées of Rivarennes.
Best for Nougat de Tours, poires tapées, and Touraine hampers.
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit Facebook ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit Instagram ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗