Plate M-21 · 1,249 stores · 901–1050 of 1249 · curated ORBIS register
Nakagawa Seikaten sells seasonal fruit and vegetables in Namerikawa, adding homemade delicatessen items and vegetable dressings to its groceries. Nakamoto Meigyokudo (中本名玉堂) combines Buddhist prayer beads and altar fittings with Koyasan foods such as goma-dofu, also running a dining room. Namhae Melchi specialises in Namhae anchovies, selling bamboo-weir catches and graded dried varieties through its online shop.
What makes great gourmet & pantry?
This plate lists 1,249 shops in 91 countries. Paris has the most with 23, followed by New York with 21. Among these shops, 5 describe made-to-order work, 179 sell online and 3 work by appointment, going by their own descriptions.
Ask how long it keeps: fresh and preserved foods have very different lives, so ask for the date.
Ask for a taste: many counters will let you taste oil or preserves before you choose a jar.
Check the import rules: meat, dairy and fresh produce are restricted in many countries, so check before buying to carry.
Explore gourmet & pantry
Use the city plates when they appear below, or open any store for its official door and related ORBIS city and craft links.
Le Comptoir Gastronomique is the online shop of Maison Riviere, a charcuterie house from Castelnaudary in the Lauragais. The elder Monsieur Riviere opened a butcher's on the market square about fifty years ago, and his son Michel composed the cassoulet recipe the house still uses. The range covers cassoulet in tins and jars, confits, pates and Castelnaudary white beans. All products are made in the south of France.
Best for Authentic Castelnaudary cassoulet and duck specialties.
Le Comptoir Gastronomique is the online shop of Maison Riviere, a charcuterie house from Castelnaudary in the Lauragais. The region claims cassoulet as its own. The story begins about half a century ago, when the elder Monsieur Riviere opened a butcher's and charcuterie on the market square. Fresh and honest produce was the mark of the name from the start. His son Michel built the Maison Riviere from that shop. In his workshops he composed the cassoulet recipe the house still uses and extended the range to other cooked dishes of the region. The spice mix for the broth in which the beans and vegetables simmer remains a family secret. Madame Riviere alone holds the composition of the spice box. The catalogue covers cassoulet in tins and jars, along with the white beans of Castelnaudary. Confits and gizzards follow, together with pates and rillettes. Soups and fresh pasta are listed as well, and a sweet grocery section closes the catalogue. The house also assembles gift hampers and monthly boxes and supplies groups and professionals. All products are made in the south of France. The meat comes from France except in exceptional circumstances such as avian flu. Delivery runs to France, Switzerland and Belgium, and the customer service line is answered from Castelnaudary.
This Metz fine-food grocer curates products from Lorraine makers within a hundred kilometres of the shop, all chosen after visiting the producers. A tasting corner lets visitors sample the terroir on the spot at the Queuleu storefront.
This Kurfürstenstraße deli makes its own tarts and fresh pasta in-house alongside direct-imported specialty groceries, rather than reselling a wholesaler's catalog. Tastings happen on site, and the shop keeps deliberately short opening hours across four days a week.
Founded in 1986 by beekeeper Georges Peyron and continued by Marc Peyron from 1997, this Gordes producer harvests honeys of lavender, rosemary, oak, acacia and wildflower. The village shop, open daily 10am to 6pm, also stocks other hive products alongside regional olive oil and cosmetics.
Best for Single-flower Provencal honeys, especially lavender
The Jay family has milled walnut oil in Chatte since 1830, crushing kernels under a two-ton stone wheel for about fifteen minutes before pressing. The mill also makes walnut wine-vinegar and walnut mustard, and presses to order for local growers.
Le Tamerici, based near Mantua, handcrafts mostarda mantovana and fruit-and-vegetable preserves in small jars without added thickeners or preservatives. The range runs from pear and quince mostarda to balsamic-vinegar compotes and wine gelatins, sold through the company's online shop and shown at fairs like Taste Firenze.
Best for Mostarda mantovana, fruit preserves, jams & gelatins
Founded in 1840, Lefevre-Lemoine sells macarons de Nancy, bergamottes, pain d'epices and mirabelle specialties. Its Au Duche de Lorraine shop opposite the station, with heritage-listed fittings, is open daily alongside an online boutique.
Best for Confiserie, biscuiterie, chocolate, macarons de Nancy
Family fishing company established in 1983 that lands, smokes, salts, and dries groundfish at its Rivière-au-Renard plant in Gaspé. Its on-site fish market, La Gaspésienne, has sold the day's catch and smoked products since 1986.
Nantes confiserie of the rigolette since 1902 — crackly sugar shells filled with cauldron-cooked fruit pulp, plus berlingots nantais, in collector tins.
Best for Rigolettes, berlingots nantais, and vintage tins.
What began as a small family confectionery in La Serena has grown into a business shipping alfajores and papaya-and-white-chocolate boxes as far as the United States, still made on the same family recipes. Papaya, the valley's local fruit, runs through the range alongside classic dulce de leche alfajores.
Best for Alfajores, papaya and white chocolate sweets
Limonoro is a Sorrento shop specializing in handcrafted limoncello and liqueurs, alongside chocolate spreads, flavored olive oils, and honey from the Sorrento Peninsula. The online shop ships internationally with a full catalog of limoncello, wedding favors, and gift boxes.
Best for Handcrafted Sorrento limoncello, flavored olive oils, and honey, plus wedding-favor gift boxes
Linn's grew from a Santa Rosa Creek Road farm stand into a Cambria institution built around the olallieberry, selling pies, preserves and gift boxes since 1977. The Main Street restaurant and bakery still bakes the berry into pies, jams and pot pies from the founding Linn family's recipes.
Best for Olallieberry pies, preserves and gift boxes
Little Creek farms its own oysters and runs a shuck-your-own market at 211 Carpenter Street, where visitors open bivalves at the water's edge. A seasonal seafood menu, a small lounge, and a vintage VW 'Shuck Bus' for events round out the operation.
Loblolly Creamery makes small-batch ice cream in Little Rock, with a SoMa scoop shop on Main Street. Its recipes begin with a scratch-made base and take inspiration from Arkansas seasons and local food producers. The menu includes non-dairy choices as well as baked treats, while the business also offers ice cream cakes and catering.
Best for Small-batch ice cream and baked treats in Little Rock
Loblolly Creamery's SoMa scoop shop is at 1423 Main Street in Little Rock. The business makes its ice cream locally and builds recipes from a scratch-made base. Its flavour choices draw on Arkansas seasons and relationships with local food producers, rather than a fixed list of scoops that never changes.
The creamery describes collaborations using fruit from Barnhill Orchards and bourbon from Rock Town Distillery. These give a sense of how regional ingredients enter the recipes, but a particular flavour may not be available on every visit. The current flavour list is the place to check before setting out for a favourite.
Baked treats and ice cream cakes extend the range beyond a scoop in a cone. Non-dairy choices are available, with ingredient information published separately for customers who need to check a recipe. The company also lists a Benton scoop shop and a Hillcrest soft-serve location. Those are different destinations from the Main Street shop, so selecting the intended branch matters when placing a pickup order.
Local Pig is a whole-animal butcher and artisan food shop at 20 East 5th Street in Kansas City's River Market. It has traded since 2012 and moved to City Market in 2019. Owner Alex Pope built it around locally raised animals broken down in-house into fresh cuts and house-made sausages. The shop runs charcuterie classes and caters, and it stocks more than thirty other Kansas City brands.
Best for Whole-animal butchery, house-made charcuterie
Local Pig is a whole-animal meat market and artisan food shop at 20 East 5th Street in Kansas City. Its press page records that the shop has been around since 2012 and came to City Market in 2019. Before that it spent six years in the East Bottoms, where it began as an artisanal butcher and sausage shop. Owner Alex Pope wanted a place where people in Kansas City could learn where their food comes from. The shop states its beliefs plainly: local farms and businesses, humanely raised meats and cooking from scratch. The counter breaks down locally raised animals into fresh cuts and house-made sausages rather than buying boxed wholesale meat. A farm partners page names the producers it works with. Shoppers can order butcher bundles and hand-cut ribeyes, along with charcuterie boards and deli trays. Freezer bundles are packed for weeknights and tailgates. The shop stocks more than thirty other Kansas City brands on its shelves, and beef marrow bones are set aside for dogs. Classes run in the shop. A two-hour charcuterie session teaches students to make sausage and rubbed bacon as well as brined ham to take home. The sandwich shop Pigwich grew out of the same kitchen. Local Pig also caters, and the Kansas City Current has named it a restaurant partner at CPKC Stadium. Readers have voted it the city's top butcher shop, a line the shop repeats on its front page.
Jason Bond and Donna DeLuca opened this gourmet market and gift shop in the Centre Shops in December 2025, curating kitchen tools, cookbooks, and beach-themed gifts alongside made-to-order charcuterie boards and baked goods from Mikayla Bakes. The pair built the shop around trusted, personally selected products rather than name brands, aiming to be the island's first stop for entertaining essentials.
A specialty food shop that grew from pandemic-era cheese-and-charcuterie boxes into a street-facing market on D Street. Shelves carry tinned fish from Portugal, Spain, and California, West Coast honeys and nut butters, and cheeses, with an in-house bistro in development.
A butcher's shop founded in 1951 by Romolo Paltrinieri on Via Corte Vecchia, making salama da sugo and Ferrarese cured meats without added preservatives. It sells online with home delivery around Ferrara and 24-hour national shipping.
A village butcher in the center of Castellina working in the Tuscan tradition of carni e salumi tipici, cutting local meats and curing its own salami, finocchiona, and prosciutto. The counter also sells cheeses and regional foods to travelers passing through Chianti.
Chef Bob Parkinson runs this open-kitchen brasserie and deli counter in the Corn Hall on Market Place, cooking Mediterranean-leaning plates from produce sold a few steps away. The shelves carry house dressings, oils and charcuterie alongside cheeses, fresh pasta and pastries baked on the premises.
Best for Deli provisions and all-day brasserie dining
Established in 1955, Madhusagar produces jambhul, gela, and blended honeys plus jams and syrups, and its shop on the main road into Mahabaleshwar is well stocked with local preserves. Products can be bought at the counter or ordered online for shipping across India.
This fourth-generation family estate near Ancient Olympia presses its own PGI and PDO extra-virgin olive oils under the Olympian Myth and Laurel & Flame labels. The oils, table olives, and an olive-tree adoption program are sold through the estate's e-shop.
Best for PGI and PDO extra-virgin olive oils under the Olympian Myth and Laurel
Founded in 1975 by Hansraj Mahajan near the Golden Temple, this Amritsar food house stone-grinds its own spices and masalas. Shelves carry papad, warian, aam papad, pickles, dry fruits and Kashmiri specialties.
Best for Amritsari papad & warian, spices, pickles, dry fruits
This small Warkworth-area operation harvests raw pohutukawa, manuka, and kanuka honey from hives across the Mahurangi West peninsula and Puhoi, bottling it by hand each summer with no heating involved. Beyond selling at local farmers markets, the beekeepers ship honey, beeswax balms, and candles nationwide through their online shop.
Best for Raw pohutukawa, manuka, and kanuka honey hand-bottled without heating
Established in Colmar in 1996, this biscuit house specializes in Alsatian bredele, macarons de Riquewihr, pain d'epices and kougelhopf, with patissiers visible at work behind a bay window at the rue Emile Schwoerer atelier. The aromas of the day's baking fill the shop, which also stocks chocolates and regional sweets.
Family salumificio in Arnad, Valle d'Aosta, curing DOP-certified Lardo d'Arnad since 1957 across four generations. The workshop also makes flavored lard, salami, pancetta and smoked charcuterie for retail, restaurant and specialty-shop customers.
Best for Lardo d'Arnad DOP and four-generation Aosta Valley charcuterie.
A maker of Languedoc cassoulet, the Aude's slow-cooked white-bean and meat stew, packed in tins and glass jars alongside duck confit and regional preserves. Its Carcassonne shop sells the range direct and ships across France.
A butcher-charcutier-traiteur established in Arles in 1877, Maison Genin is one of the last authentic makers of the protected saucisson d'Arles, a donkey-and-beef sausage. It also produces a range of Provencal charcuterie.
Best for Authentic saucisson d'Arles and Provencal charcuterie
Founded in 1845 and run by the same family ever since, Isautier is a Réunion rum house, best loved today for its rhums arrangés — vanilla, banane flambée, spiced citrus — steeped in the island's own harvest. The Saint-Pierre maison anchors nearly two centuries of Creole distilling.
Best for Arranged rums from the island's oldest family house
In the Flon district, Loom churns gelato in small batches from scratch, rotating fruit and specialty flavors through a counter that draws a steady queue on warm afternoons. The recipes and production stay on-site rather than being shipped in from a wholesale gelato supplier.
Maison Reignier has traded as a fine-food épicerie in Le Mans since 1885, stocking wine, champagne, foie gras, terrines and regional specialties from its Rue de Bolton shop. It has since added a traiteur service, preparing meal trays and buffets delivered across the Sarthe.
Best for Regional fine-food gifts and prepared traiteur trays
Aude charcutier and traiteur trading since 1956 from Castelnaudary, near Carcassonne. Its cassoulets, duck confit, foie gras and pâtés are sold direct via its Comptoir Gastronomique shop and through regional retailers.
Best for Cassoulet, duck confit and Aude charcuterie since 1956.
Maison Rochefort bakes its signature Patiences biscuits, moelleux, fruit pastes and pralines in an artisanal workshop at Évrecy, reviving a longstanding Normandy biscuit-and-chocolate house. Production stays small-scale and is sold directly through the boutique and online shop.
Maison Villaret has baked in Nîmes since 1775 and remains in its sixth generation of family ownership on Rue de la Madeleine. Its signature croquant biscuits are joined by hand-shaped tuiles, calissons de Provence, nougats and chocolate-covered olives, sold in shop and shipped across France.
Best for Six generations of Nîmes croquant biscuits and Provençal confections
Maison Villaret has baked in Nîmes since 1775, and the business has stayed in the same family for six generations since, one of the longer continuous family tenures among French artisan bakeries still trading from their original city. Its bakers describe the work as croquants, pains et pâtisseries façonnés à la main, hand-shaped breads and pastries rather than machine-formed.
Its signature item is the croquant, a hard, twice-baked almond biscuit still made only in Nîmes on the same Rue de la Madeleine site. Alongside it, the fournil turns out tuiles, Provençal calissons, nougats and chocolate-covered olives, a range that leans on regional confectionery traditions as much as on bread itself.
The bakery has added online ordering with delivery across France and in-store pickup in recent years, extending a shop that opens seven days a week, without changing what it sells: recipes the family describes as part of Nîmes's own cultural heritage, un savoir-faire artisanal handed down through the generations.
Based in El Mouradia, Alger, this clothing line offers modern cuts with African influences for women and men, including wide-leg trousers, ensembles and caftans cut from quality fabrics. It delivers across all 58 of Algeria's wilayas.
Best for Modern ready to wear with african influences
Founded in 1958 by Taiyab Mala, this Panchgani-based maker turns Mahabaleshwar-region fruit into syrups, crushes, jams, and confectionery. Its full range is sold direct through the brand's official online shop with delivery across India.
Best for Fruit syrups, jams, crushes, confectionery
Malfatti is a family alfajor and chocolate maker from the port of Mar del Plata, named from the Italian for badly made after its first free-form homemade chocolates. From its Rondeau 477 factory it turns out oversized artisan alfajores, conottes and limonettas made without additives, taking orders by WhatsApp with shipping across Argentina.
In Banjarbaru, Mama Khas Banjar is a specialty-foods shop and mini market known for salted fish and regional oleh-oleh. The local UMKM grew from tiny capital into a landmark souvenir centre and reopened in June 2025.
Best for Banjar oleh-oleh, salted fish and regional food souvenirs
On Niagara-on-the-Lake's Queen Street since 1978, Maple Leaf Fudge makes fudge and brittle fresh daily in copper kettles, cut by hand in front of customers. The shop also carries chocolates, maple products and specialty teas, in store and online.
Grown from a 1959 strawberry-jam venture near Mahabaleshwar, Mapro makes jams, crushes, fruit chews, and chocolates and welcomes visitors to its garden at Gureghar. Products are sold at the gardens and through a full online store shipping across India.
Chef Marie Eiffel has run this French specialty market on Shelter Island's waterfront for over two decades, selling fresh-baked pastries, organic produce, and frozen prepared meals to take home alongside its dockside café. Customers can shop in person or place pickup orders for frozen foods online.
Best for Specialty market, French bakery, Prepared foods
Marne has milled Groninger mustard since 1895, when it began as a local employment project, and still makes the region's coarse, sharp mustard along with Dijon, honey, and whole-grain varieties. The company works from Van der Hoopstraat in Groningen and sells its jars through a webshop.
Martha's Vineyard Sea Salt is a Vineyard Haven producer that sun-dries raw sea salt from filtered Atlantic Ocean water, free of additives, anti-caking agents and bleach. Its flavoured and plain salts, sampler packs and gift jars are sold through its online shop.
The last Orléans vinegar house (1797) keeping the old barrel method — vinegars and mustards of Orléans. House taken over in September 2019 by David Matheron and Paul-Olivier Claudepierre (official + GM).
S. Martinelli & Co has pressed apple juice and sparkling cider in Watsonville, California since 1868, and opened a Company Store & Tasting Room there in 2015 offering free daily samples. Visitors can buy branded merchandise and products by the case at 345 Harvest Drive, while the wider range is available through retailers nationwide.
Marvelous Showrooms is a boutique in Cotonou offering clothing and accessories for men and women. It opens Tuesday to Saturday and offers delivery to customers.
Best for Clothing and accessories for men and women
Chios, North Aegean, Greece (mastic villages, Mastichochoria, incl. Mesta)
This is the official shop for authentic Chios Mastiha, run for the cooperative of growers across the island's 24 mastic villages, Mesta among them. Its shelves hold natural mastic tears, mastic oil and the foods, cosmetics and pharmaceutical products made from the PDO resin.
Best for Authentic PDO Chios mastiha (natural tears, oil, food and cosmetics)
Mauri Honey Shop has kept hives on the wild thyme slopes around Kefalos since 1970, bottling the resulting thyme honey in sizes from 125-gram jars up to 26-kilogram catering tins. The family opened a bricks-and-mortar shop on Kos in 2010 after four decades of beekeeping, and sells squeeze bottles alongside traditional glass jars.
Maverick and Farmer roasts daily in Bengaluru from beans grown on its own 140-acre Coorg estate, milling and packing coffee only to order. Its lineup spans a house blend to what the roaster calls India's first artisanal mushroom coffee.
Best for Estate-grown Coorg coffee and artisanal mushroom coffee
Maverick and Farmer runs a genuine farm-to-cup model out of a 140-acre estate in Pollibetta, Coorg, harvesting Arabica and Robusta through the November-to-February season and roasting the results daily back in Bengaluru rather than shipping green beans out to a separate roasting facility. Beans and ground coffee are milled and packed only after an order comes in, a freshness claim built into the fulfillment process rather than just printed on the bag. The founding team isn't new to Indian specialty coffee: before this brand, the same group founded The Flying Squirrel Coffee in 2012, described on the site as India's first artisan coffee brand, giving Maverick and Farmer's "farm to cup" claim more than a decade of prior roasting experience behind it. The house lineup includes Parama as the standing classic blend and Tall Dark Handsome for a darker roast profile, alongside more experimental releases — notably what the company calls India's first artisanal mushroom coffee, a genuinely unusual product rather than a standard single-origin variation. Marketed under a "fourth wave of coffee" banner, the combination of estate ownership, made-to-order roasting and an experimental product line separates Maverick and Farmer from roasters that simply buy in green beans and roast to a house profile.
A family food hall on Shop Street since 1925, McCambridge's stocks Irish farmhouse cheeses, chocolates, wines and deli provisions downstairs with a restaurant above. Four generations have run the shop, now known for its own-label preserves and hampers.
Best for Irish food and wine
McCambridge's of Galway is a family food hall at 38-39 Shop Street, next door to Lynch's Castle, trading since 1925. George McCambridge came to Galway in 1922 from James McGlade and Co., a Belfast wine and spirit merchant, to manage Powell's at the Four Corners on Shop Street. On 3 July 1925 he and Francis Brennan opened McCambridge, Brennan and Co. as what the family describes as a high class grocery and provision house with a wine and spirit trade and a bar at the present address. Brennan left in the 1930s and the shop became McCambridge's Ltd. George's son Pat joined in 1950, and George bought the premises outright in 1955. A 1972 renovation brought Galway its first off-licence. Pat's son Eoin joined in 1985 and his daughter Natalie returned in 2002 to run the wine and spirits side. The kitchen gained a hot food counter and outdoor seating in 2010, and in June 2012 the restaurant Upstairs at McCambridge's opened above the shop. Downstairs the food hall holds a full grocery range and a sandwich bar. A self-serve salad bar sits beside an olive bar and a deli counter of cold meats and Irish and international cheeses. The wine shop leans to continental bottles and the whiskey shelf ranges across Irish and Scotch. Hampers and own-label gifts ship from the website. The Irish Farmers Journal profiled Natalie McCambridge, general manager, in 2018.
A Brentwood grower pressing cold-extracted extra-virgin olive oils and producing table olives and balsamic vinegars from its own trees. It sells single-estate oils direct from the grove.
Brothers Bob and Joe McClure launched the company in 2006 from their great-grandmother Lala's recipe and hand-pack every jar at a 20,000-square-foot Detroit facility on Saint Aubin Street. The line runs to dill and bread-and-butter pickles, relish, sauerkraut and Bloody Mary mix made with in-season Michigan produce.
Best for Family-recipe pickles and Bloody Mary mix
Melissa is a family-run producer in Potos, Thassos selling its own raw honey, olive oil products, spoon sweets and soaps alongside its Casa di Pizza restaurant. All of its honey is unfiltered and produced from the family's own beehives.
The Melissakis family has worked in olive oil at Tsivaras in Apokoronas since the 1890s, running a mill that presses extra virgin oil from local groves. Visitors can tour the production facility and taste across the range as part of the estate's agritourism.
Best for Estate extra virgin olive oil and mill visits
Family-run since 2019 and based in Pacinje near Ptuj, Slovenia, Mellifera sells acacia, forest and buckwheat honey along with bee pollen, propolis and royal jelly blends. It offers free delivery on orders over 50 euros within 2 to 3 days and also provides personalized business gifts and wholesale services.
For 45 years this shop at the ocean end of Mendocino's Main Street has made small-batch jams, jellies, marmalades, chutneys and dessert sauces from whole ripe fruit. Its carriage-house store and online shop carry the full range plus other boutique local goods.
A few doors from Larsen's on the Menemsha harbor, this family market steams lobsters to order and packs them for overnight shipping nationwide. The Basin Road counter also turns out daily fish, chowder, and lobster rolls where the island's draggers and lobster boats unload.
Mercado de Campo de Ourique is a Gourmet food market, offering stalls serving fresh seafood, sushi, Portuguese tapas, and natural wine. At Campo de Ourique, the range centers on gourmet food market with diverse stalls.
Roasting Phuket cashews from its Old Town shop since 1972, Methee sources from independent southern Thai farms and offers guided nut-to-nibble roastery tours by appointment. Flavored nuts and gift boxes are sold in-store and online.
Best for Small-batch roasted Phuket cashews and factory tours
Methee Cashew Shop has operated from Phuket Old Town since 1972, long enough to have become what its own materials call a cornerstone of the district. Cashews themselves go back much further here — the nut has been part of Phuket's economy and diet for more than 400 years — and Methee positions its own roastery as a continuation of that local trade rather than a new arrival to it. The shop buys from independent farms across southern Thailand, describing its sourcing as hand-selected rather than mass-produced, a distinction that matters in a category where bulk buying from anonymous suppliers is the norm. Visitors who want to see the process rather than just buy the result can book a guided tour of the roastery, following what the shop calls the journey "from nut to nibble" — the trip from raw nut to the flavored, roasted product on the shelf. The retail side runs to flavored cashews and gift boxes, sold both from the Old Town storefront, a short walk from the Sunday Night Market, and through the shop's own website for buyers ordering after they've left Phuket.
Family butcher on Kirchgasse in Meiringen, run by the Nussbaum family since 1977 and by Christian Nussbaum since 2014. Its Original-Gumpesel — hand-mixed pork and beef stuffed into beef casings, smoked and air-dried about a month — is a Haslital specialty first made commercially in the late 1800s.
Best for Original-Gumpesel, a hand-cured Haslital sausage dating to the 1800s.
The Meiringen butcher shop on Kirchgasse has been in the Nussbaum family since 1977, when Daniel and Pia Nussbaum took it over; their son Christian became its head on 1 June 2014. The shop specializes in what it calls Fleischspezialitäten aus dem Haslital — meat specialties of the Haslital valley — built around one signature product.
That product, Gumpesel, is a raw salami-style sausage the shop's own history traces to a butcher's shop attached to the Gasthof Hirschen in Meiringen, probably in the late nineteenth century. Sausages of this cured, uncooked style only reached Switzerland in the eighteenth century, and the shop's account notes that Meiringen's position as a transit point between Italy and Switzerland was likely not a coincidence in the recipe's arrival. Gumpesel is now described as anchored in Swiss culinary heritage, eaten mainly in the Bernese Oberland.
Production follows a fixed sequence: handpicked pork and lean beef are cleaned of sinew and fat, partially frozen, and minced; diced back fat is worked in with meat and spices by machine, checked as the mixture reaches a point the makers describe as the protein 'drawing threads'; the mix is stuffed into beef casings, each sausage a unique size; a brief steam treatment is followed by roughly a month in a traditional smoke chamber. Over that month the sausages lose up to 40% of their original weight before reaching slicing consistency.
This Nuremberg butcher shop turns out the PGI-protected original Nürnberger Rostbratwurst alongside Franconian Schäufele, free-range poultry and dry-aged beef, all sold fresh at the counter or shipped chilled from its direct online shop. The family also runs grill seminars and a 24/7 self-service meat store, with pickup available at both the Katzwang and Sperberstraße locations.
Best for Butcher, sausages, Nuremberg bratwurst, meat, charcuterie
Metzgerei Kiesinger has run its butcher shop at Friedrichstraße 9 in Tübingen since 1940, now in its third generation, making most of its sausages, cold cuts and Maultaschen on site from regionally sourced meat. The shop has also become known for dry-aged beef, and ships its specialties nationwide through its online store, yourbeef.de.
Family butcher in Altusried, Allgäu, trading since 1922 and now run by its third generation. The shop hand-makes Bavarian liver sausage, alpine ham and other regional specialties, plus dry-aged cuts matured six weeks by request.
Best for Third-generation Allgäu butcher — Bavarian liver sausage and alpine ham.
Wolfgang Pfettner's Nuremberg butcher shop still makes the city's famed Rostbratwurst to a traditional recipe, selling it fresh at the counter beside Weißwürste, Wiener, cuts of pork and house salami. Open six days a week on Ludwig-Feuerbach-Straße, it also handles wholesale orders and party-service catering.
Best for Butcher, Nuremberg bratwurst, sausages, meat, deli
This roadside market in the Toyotomi district of Chuo gathers the Kofu basin's farm output, led by the prized 'Gold Rush' sweet corn harvested in summer and Fuji-zakura pork raised in the prefecture. Alongside the produce stands sit local processed goods, seasonal fruit and a restaurant cooking the same regional ingredients.
Best for Local sweet corn, Fuji-zakura pork and Kofu-basin produce
Mérida honey specialist founded in 2019, working with Melipona beecheii — a stingless bee kept by Maya beekeepers across the Yucatán — sourcing hives from Calakmul, Tixpéhual and Panabá and running guided tastings explaining the differences from standard honey.
Best for Regional Yucatán honey specialties
Miel Nativa Kaban, founded in Mérida in 2019, focuses specifically on honey from Melipona beecheii, a stingless bee native to the Yucatán Peninsula and historically kept by Maya beekeepers as part of a tradition that predates European contact. Co-founder Rodrigo brought roughly five years of prior experience in social development work and stingless-bee honey production to the venture, and the company sources its honey from hives maintained across several parts of the Yucatán region, including Calakmul, Tixpéhual and Panabá — working directly with beekeepers rather than buying honey on the open commodity market. Melipona honey differs from honey produced by the common European honeybee (Apis mellifera) in several concrete ways: it is notably more fluid, with a thinner consistency, and carries a distinct flavor profile with acidic, herbal and slightly citrus notes shaped by the specific regional flora the bees forage on. The honey is also described as carrying higher levels of certain bioactive compounds, including enzymes and polyphenols, a composition that has supported its long history of use in traditional Maya medicine as well as in food. Beyond selling the honey itself, Miel Nativa runs structured tastings — events cataloged by regional tourism outlets such as Yucatán Today — that walk visitors through what distinguishes stingless-bee honey from ordinary honey, tying the product directly to its beekeeping origins. The company frames its sourcing model around working alongside its beekeeper-producers on sustainable hive management rather than simply purchasing finished honey.
Miellerie de Macouria produces honey from forest and savanna flora around French Guiana. The apiary offers a direct way to compare local varietals and buy a compact regional food product.
Founded in 1905 in Niigata's Nuttari district, Minemura Jozo brews Echigo miso and other fermented foods. Its online store and direct-sales shop sell miso, pickles, dashi, amazake and condiments.
Best for Miso, fermented foods, pickles, condiments
Brothers Mike and Pete Mitchell began scooping in 1999 and now churn small batches inside a restored West 25th Street theater where the production kitchen sits behind glass. Flavors rotate with local dairy and seasonal fruit, and dairy and plant-based lines are made side by side on site.
The maker of Yukishio, a mineral-rich salt drawn from Miyakojima's undersea water and sold as powder, granules and salt-based sweets and skincare. Products are available at the Yukishio Museum shop, brand stores and an online store.
An old general store on Main Street reworked as a market and kitchen, MKT: Grafton bakes its own pies and prepared foods and stocks Vermont groceries, wine and regional gifts. It keeps daily hours in the village centre.
Moeller's Bakery has baked in Houston since 1930, when Gus Moeller and his brother Raymond opened on Almeda Road after learning the trade in New Braunfels. Now at 4201 Bellaire Boulevard, it still uses Gus's original recipes without additives and a pre-war oven with rotating shelves. The family's third generation runs the counter, and petit fours are still finished by hand.
Best for Hand-finished petit fours and cakes from Gus Moeller's 1930 recipes
Moeller's Bakery has baked in Houston since 1930. Goswin Moeller, known as Gus, opened it that year with his brother Raymond after the two learned their trade at a bakery in New Braunfels, Texas. The first shop stood on Almeda Road. The business has moved twice since, settling at 4201 Bellaire Boulevard on the south side of Bellaire. Gus's wife Lucille worked the front and handed cookies to children while their mothers shopped, a habit older customers still remember. The recipes in use today are Gus Moeller's own from 1930, made without additives or preservatives, and the bakery still bakes in the same pre-war oven with rotating shelves, in daily use since 1942. Their son D.W. Moeller took over in 1980 and made every cake himself, while his wife Theresa ran the office, and their son Eric now keeps the old oven running with custom-made parts. Petit fours are cut and iced by hand, then decorated by hand. The counter also holds pastries and cakes as well as cookies and pies and breads. The family has considered a second location and decided against it, to keep the connection with its neighbourhood.
This small almazara in Olvera presses extra-virgin olive oil from mountain groves under the Sierra de Cádiz designation of origin. Buy the oil in bottles, tins, and PET jugs through the online store or at the mill's own shop in Olvera.
Monggo Food has brewed soy sauce in the port of Masan, now part of Changwon, since 1905. The company still produces jin ganjang, doenjang and other fermented sauces from its Changwon plants.
Best for Heritage Korean brewed soy sauce and fermented pastes
Montana Candy Emporium is an old-fashioned candy shop at 7 Broadway Ave N in downtown Red Lodge. It opens daily from 9:00 AM to 9:00 PM and can be reached at 406-446-1119.
Best for Old-fashioned candy and sweets in downtown Red Lodge
A Cannery Row shop where visitors taste from more than seventy olive oils and balsamic vinegars before buying, with oils sourced from Tunisia and Australia and balsamics aged by the Solera method in Modena. It also carries specialty oils, spice blends and gift sets, available in store and online.
Best for Olive-oil, balsamic-vinegar, spices, specialty-food
Moose Knuckles gives Canadian outerwear a deliberately bold character through sparse-fur parkas, metal details and its knuckle emblem. The Toronto attitude is visible, while production is associated with Canada and Asia.
Morcillas Tere makes morcilla de Burgos, the rice, onion and pork-fat blood sausage that carries the city's name, along with croquettes built from it. Production stays close to the traditional Castilian recipe, sold fresh and vacuum-packed.
On Meshacket Road, this family farm has grown vegetables, cut flowers, eggs and meat on roughly 65 acres since 1975, selling them through its own farm stand. A bakery and kitchen turn out pies and prepared food, and a food truck runs Wednesday through Sunday in season.
Morris Farm Market sells local produce, in-house baked goods and area-made jams from its roadside store on Caratoke Highway in Barco, the last stop before the Outer Banks bridges. A weekend stage called The Back 40 Live brings live music and food trucks to the grounds.
Best for Local produce, baked goods and regional foods
Southside Village (1924 S. Osprey Ave), Sarasota, Florida
For more than 40 years Morton's Gourmet Market has combined a grocery, deli, prepared-foods counter, butcher, bakery and wine market in Sarasota's Southside Village. The independent shop bills itself as Sarasota's Mecca of great food.
Best for Gourmet groceries, prepared foods, local specialty foods and wine
24 chemin du Moulin à huile, Saint-Saturnin-lès-Apt
This organic family olive-oil mill has run since 1919, pressing certified-organic oil and also making honey, beeswax and stone-milled flour. Everything sells on site.
Best for Organic olive oil, lavender/garrigue honey, beeswax candles, organic flour
This family mill, established in 2002, presses oil from roughly 6,000 olive trees across 27 hectares and bottles four styles including an AOP Provence and a fruite noir. The shop is open Monday to Saturday and also carries tapenade, honey and olive-oil cosmetics, with mill visits offered on site.
Best for AOP Provence extra-virgin olive oil straight from the press
Séverine, a former food-quality manager from a farming family, founded this mill in 2018 to press walnut and hazelnut oils and flours on the family farm. Two lines, La Belle Noix and La Moulinière, are sold alongside custom pressing and mill visits.
Best for Farm-pressed Dauphiné walnut and hazelnut oil
The Domaine du Moulin Saint Augustin has pressed olive oil in the Luberon for 25 years, and its on-site boutique in Coustellet-Oppede sells the estate oils, tapenades, natural cosmetics and regional products with in-store tasting. The mill is open Monday through Saturday and also runs guided tours, guest cottages and event hosting.
Best for Olive oil mill, boutique, tapenade, natural cosmetics, regional products
Mount Gay traces its rum records to 1703, and the house describes itself as the world's oldest rum brand. The distillery welcomes visitors for tours and tastings at its centre.
Best for Heritage Barbados rum and distillery tours
Mountain Java sources pastries, juice and handmade goods from more than a dozen McCall makers, including Stacey Cakes and Deez Squeeze, at its Pine Street spot beside Payette Lake. Order online via Toast for roughly 20-minute pickup.
Best for Mountain Java sources pastries
Mountain Java sits on Pine Street in McCall, Idaho, with, by its own description, several rooms and a patio that puts Payette Lake at the door. Rather than positioning itself purely as a roastery, the café functions as a hub for more than a dozen local makers: pastry comes from Stacey Cakes, juice from Deez Squeeze, and the shop also carries handmade jewelry, woodworking, photography prints, stickers and greeting cards from area artisans, giving the space as much retail character as café character. The coffee itself is sourced rather than roasted in-house, with Cafe Darte named as a supplier on the site, though the page does not specify whether that relationship covers the full bean program. Ordering now runs partly through Toast, the point-of-sale platform, with online orders ready for pickup in roughly twenty minutes, a practical detail for a lake-town café that likely sees seasonal volume swings. Open daily from seven in the morning to six at night, the café's identity leans more on its role as a local-goods showcase beside Payette Lake than on any single house roast or founding story, neither of which the site discloses.
On Historic Main Street since 2009, this Park City tasting room pours and bottles olive oils, balsamic vinegars and house-blended spices for cooks to sample before they buy. A refill program rewards returned bottles, and the full pantry is also available through the online shop.
Best for Olive oil, balsamic vinegar, gourmet food, spices
At the head of Mousehole harbour, the Deli & Kitchen runs an all-day deli shop selling Cornish pasties, artisan bread, cheese, milk, local wines and spirits and Cornish gifts alongside its restaurant. Its shelves lean hard on the county's own producers, from the day's catch to nearby farms.
Best for Deli, food shop, Cornish produce, wines & spirits
Murchie's has blended teas and roasted coffee in British Columbia since 1894, running eight retail locations across Victoria and the Lower Mainland alongside an online shop offering the same catalog plus its exclusive Tasting Lab. Every batch passes multiple quality inspections before reaching the shelf in its classic blends and collectible tins.
Best for Classic tea and coffee blends and the Tasting Lab
Brothers Sean and Kieran Murphy began churning ice cream in Dingle in 2000, using milk from native Kerry cows and flavours such as sea salt and Dingle gin. The Strand Street parlour is the original of their small group of Irish shops.
A family-run olive oil museum in Škrip, set in a stone house that traces the island's oil-making with old presses and tools. The family produces and sells its own extra-virgin olive oil alongside the museum tour.
A century-old neighbourhood greengrocer in Namerikawa, Nakagawa Seikaten sells seasonal vegetables and fruit alongside daily staples and homemade delicatessen items. It also makes its own vegetable dressings and lays out seasonal fare from spring bamboo shoots to New Year's black beans.
Best for Greengrocer, produce, prepared foods, dressings
Recognized as an official supplier to Kongobuji, the head temple of Shingon Buddhism, this shop has sold juzu prayer beads and Buddhist altar fittings from the same Koyasan address for several centuries. It also stocks goma-dofu and other temple-town souvenirs and runs an attached dining room.
Best for Buddhist altar fittings and juzu with temple-supplier credentials
Namhae Melchi is a Namhae specialist in the island's prized anchovies, from bamboo-weir jukbang catches to graded dried anchovies and stock varieties. Its full range and other local dried-seafood specialties are sold through an online shop with nationwide delivery.
Best for Anchovy, dried seafood, jukbang anchovy, food
A longtime Italian grocery and olive-oil maker in St. Helena, the company presses and bottles local olive oil and stocks balsamics and pantry goods. Its direct online shop ships oils, vinegars and pour spouts to customers beyond the valley.
Best for Olive oil, specialty food, Italian grocery
Natura Bashkiria, the retail face of NPTs Propolis, has made propolis-based skincare and Bashkir honey in Ufa for over three decades, backed by its own clinical testing. The brand sells through its own storefronts around Ufa as well as a full online shop with home delivery.
Naturabeille sells honey drawn in part from two hives it keeps in the grounds of the Château de Fontainebleau, along with pollen, propolis, royal jelly and beeswax. The boutique sits on rue des Sablons in the town centre, with wider production based in the Périgord.
Best for Château de Fontainebleau honey and hive products
In St. Georgen an der Stiefing in South Styria, the Tappler family presses PGI Styrian pumpkin-seed oil weekly to order using the traditional stamp-press method. Seeds come from their own farm and certified regional growers, and the oil ships worldwide from their own shop.
Nerada grows tea in the Atherton Tablelands foothills on land first planted by Dr. Allan Maruff after he revived a defunct 1882 plantation. Now Australia's largest tea estate, it holds Rainforest Alliance certification since 2018.
Best for Estate-grown Australian tea from the country's largest tea plantation
Australia's tea-growing history begins in 1882, when the Cutten brothers planted the country's first commercial tea at Bingil Bay in Far North Queensland, overlooking the Great Barrier Reef, an operation cyclones wiped out by the early 1900s. It was revived decades later by Dr. Allan Maruff, who migrated from India in the 1950s, found remnants of the abandoned Cutten plantation, propagated seedlings from them near Cairns, and then planted his own tea rows on land he bought in the Nerada Valley, in the foothills of the Atherton Tablelands.
Maruff partnered with the trading company Burns Philp in the 1960s to form Nerada Tea Estates and build Australia's first tea-processing factory; a rival venture, Tea Estates of Australia, later absorbed Nerada's assets and consolidated everything under the Nerada name by the 1970s. International growers J.A. Russell and James Finlay joined in the 1980s and 1990s, a modern processing facility opened in nearby Malanda in 1991, and the operation grew into what remains Australia's largest tea plantation, holding Rainforest Alliance certification since 2018 and producing more than 85 black, green, white and herbal products. The estate paused black tea harvesting in June 2023 as it shifts toward higher-value offerings, a notable pivot for a plantation built on more than a century of on-and-off Australian tea growing.
A Cetara producer of preserved fish specialising in colatura di alici, including cru bottlings aged two years, alongside salted and marinated anchovies. Fish are drawn from the Gulf of Salerno and cured to the village's long-standing method.
Niigata Ajinoren Honpo makes more than 100 kinds of arare rice crackers and senbei at its own factory. It sells single packs, seasonal assortments and gift boxes through its online store and retail outlet.
The mail-order and retail brand of Maruhiko Seika, Nikko Okaki Kobo makes okaki and senbei from all-domestic rice and local spring water. Its Serinuma shop and online store sell dozens of flavors, from wasabi mochi to curry-fried crackers.
Niku no Hashimoto specializes in basashi, thin-sliced raw horse meat served with ginger and soy, from its shop in Otsu town northeast of Kumamoto City. Its cured and processed horse meat products have won a Monde Selection gold award in 2023 (the shop's awards list) and medals at Germany's DLG competition, and the shop belongs to the prefecture's horse meat safety council.
East Chapel Hill Street (Five Points), downtown, Durham, NC
An organic bakery serving Durham since 1981, making artisan breads, pastries, and cafe fare from its Five Points location at 136 East Chapel Hill Street. Founded by the Ferrell family, it has operated continuously and passed to owner Ari Berenbaum in 2013.
A producer in the mountain village of Njeguši, curing the smoke-and-bura-wind Njeguški pršut and hard cheese that give the hamlet its name. The specialities are dried the traditional way and sold under the family's own label.
Norcineria Ansuini has cured pork in Norcia since 1938, working from a shop on Via Anicia near Porta Massari in the historic center.
Best for Norcia's own pork-curing craft, worked by a family norcino since 1938
Norcineria Ansuini has cured pork in Norcia since 1938, working from a shop on Via Anicia near Porta Massari in the historic center. The current master, Giuseppe Ansuini, known locally as Mastro Peppe, learned the trade directly from his father and describes the craft's shrinking ranks plainly on the shop's own site: "siamo rimasti in pochi" — we have remained few.
Norcia gave Italian its word for a pork butcher, norcino, and Ansuini's shop still does the work that title describes: raising and slaughtering pigs locally, then curing prosciutto, salami, capocollo, and other pork specialties in its own cellars using methods the family says it has kept largely unchanged across generations. The workshop itself is visible to customers through glass, letting the curing process serve as its own explanation of the trade.
The Via Anicia address is described on the shop's own site as its only point of sale, though Ansuini also sells online. Either way, this is a specialist norcineria in the narrowest sense of the word — a shop built entirely around pork, in the one Umbrian town whose name became the Italian trade's own name for itself, and a direct answer to the category gap in Norcia specifically.
North Shore Macadamia Nut Company has grown and cracked macadamia nuts at its 24-acre Kamananui Orchard since 1972, making it Oahu's only working mac nut farm. The Haleiwa retail outlet sells the harvest raw, roasted and glazed alongside Kona coffee.
Best for Harvest raw, roasted and glazed alongside Kona coffee
On Oahu's North Shore, a 24-acre spread called Kamananui Orchard has been the island's only working macadamia farm since 1972, tucked in the hills above Haleiwa. The trees here predate the mall kiosks and airport gift shops that now sell macadamias island-wide, most of it imported from bigger operations on the Big Island. What comes out of Kamananui stays close to home: nuts are picked, cracked and processed on-site, then sold through the company's own retail outlet in Haleiwa town — raw for cooking, roasted and salted for snacking, or glazed in small batches. The shop pairs its own harvest with Kona coffee, letting a visitor build a single stop out of two crops the North Shore is actually known for growing rather than merely selling. There's no processing facility to tour by appointment and no origin story beyond the orchard itself continuing to operate the way it has for five decades — a working farm first, a retail counter second. For a shopper who wants a macadamia nut actually grown on Oahu rather than shipped in and rebranded, this is the one address on the island where that claim is literally true, and has been since 1972.
Novak's hand-bakes sourdough loaves, brioche buns and pizza buns from its Crossagalla unit in Limerick, alongside a range of filled donuts. It wholesales across Clare, Cork, Galway, Kilkenny and Waterford in addition to its own retail counter.
Seagull Corporation bottles Phan Thiet's first-press 'rin' anchovy fish sauce in traditional earthenware tin, following a 300-year-old recipe kept at its Fish Sauce Museum. Its online shop sells the sauces and pouring bottles direct, shipping from bases in Phan Thiet and Ho Chi Minh City.
Best for Fish sauce, traditional condiments, food producer
A small family farm on Ladera Road, Ojai Olive Oil cold-presses award-winning extra-virgin oils in a Tuscan-style mill from trees grown over generations. Its online store and on-site tasting room offer the oils alongside balsamic vinegars and olive-oil cosmetics.
Best for Olive-oil, balsamic-vinegar, olive-oil-cosmetics
Oli Les Argoles presses extra-virgin arbequina and picual olive oil from its own groves along the Ebro River in Miravet, Tarragona. The family sells its oils, from half-liter bottles to five-liter tins, direct through its online shop and at regional fairs.
Best for Olive Oil, Extra Virgin, Arbequina, Picual
Contrada Macchia di Mauro 8, 71019 Vieste, Gargano, Puglia
This family producer in Vieste presses a monocultivar Ogliarola Garganica extra-virgin olive oil, cold-extracted from century-old Gargano groves. It sells the oil in tins directly through its website.
Best for Monocultivar Ogliarola Garganica extra virgin olive oil direct from the grower
Olive Heritage presses extra virgin olive oil in the city of Bar, hand-harvesting and cold-pressing fruit from ancient groves. Its trees grow along the Bar and Ulcinj coastal belt.
Best for Local extra virgin olive oil and Mediterranean olive heritage
Olive Queen is a family olive oil producer in Bar making estate oil rooted in Montenegro's millennia-old olive tradition. It hosts harvest experiences and tastings at the grove.
Best for Olive oil tasting and harvest experiences
Interested in OLIVER RUMS (Tiradentes) 🛒🍾? Find information about its location, offerings, and more. Order from one of the many places offering delivery or pickup in Santo Domingo on Uber Eats.
This Clarksburg family business cans the Italian-style peppers-in-sauce that Antoinette Oliverio first made in the back of the family grocery in the 1930s, with commercial production beginning in 1972. Now run by a third generation, the jarred sweet and hot peppers are used on pasta, sandwiches and antipasti.
Olivina presses extra virgin olive oil from groves on the historic Olivina Ranch outside Livermore, a property with an olive-growing history reaching back to the 19th century. The company sells its oils directly rather than through a national grocery distributor.
The Kocbek oil mill in Stara Gora near Sveti Jurij ob Scavnici has pressed Styrian-Prekmurje pumpkin-seed oil since 1929, now in its third generation and PGI-certified. Its online shop sells cold- and hot-pressed oils, seeds, chocolate and gift sets, and the homestead offers tastings and guided tours.
Run by the Spiliopoulos family near Ancient Olympia since 1989, Olympia Ol produces organic extra-virgin olive oil and other Greek products. Its Drouva Street shop and online store also carry table olives, honey, herbs, and handmade soaps.
Best for Olive-oil, olives, honey, organic-products
Isabelle Sheridan opened this French-Irish traiteur in the English Market in 1992, stacking the counter with pates and terrines made in its Douglas kitchen alongside farmhouse cheeses and charcuterie. There is a second cafe, bistro and deli in Douglas, plus hampers, cured meats and pantry goods to take away.
Founded in 2012 by Nilgiris native Vijay, OotyMade is a DPIIT-recognized store selling GI-tagged, firewood-baked Ooty Varkey biscuits, single-estate Nilgiri teas, chocolates and essential oils, with over 300,000 orders shipped.
Best for GI-tagged, firewood-baked Ooty Varkey biscuits alongside single-estate Nilgiri teas
OotyMade was started in 2012 by Vijay, a Nilgiris native who founded the business after repeatedly being asked by colleagues for authentic Ooty products instead of the imitation versions sold in other cities - a gap he set out to close by building what the company describes as India's first dedicated online store for genuine Nilgiris goods, without outside investors. That authenticity claim now carries real institutional backing: the company holds DPIIT (Startup India) recognition, Startup Tamil Nadu status, UDYAM MSME registration, FSSAI food-safety certification and standard GST registration - a fuller regulatory footprint than most small regional food sellers document. Its signature product is Ooty Varkey, a firewood-baked biscuit that carries a Geographical Indication (GI) tag, meaning it's legally recognized as tied to this specific place and method rather than a generic recipe. Around that anchor product sits handmade chocolate in dark, milk and white styles, single-estate Nilgiri teas including flavored options, Nilgiri and eucalyptus essential oils, and handmade soaps, all described as sourced directly from local artisans rather than resold from a wholesaler. OotyMade reports more than 300,000 orders since it started and sells through its own site as well as Amazon, Flipkart and IndiaMART - a decade-plus track record built specifically around proving Nilgiris provenance.
OPG Jerolim presses organic olive oil in Vela Luka under the protected Korčulansko Maslinovo Ulje designation, certified organic since 2013 and recognized with the Croatian Island Product label in 2017. Beyond the plain oil, the family farm infuses batches with basil, lemon, rosemary, and oregano, and turns the same olives and carob into soap, marmalade, and hydrosols.
OPG Komparak keeps roughly 24 million bees across two apiaries outside Korčula town, making it one of Dalmatia's larger honey producers despite its family-farm scale. The harvest ranges from heather and mandarin honey to the bitter, indigenous draca variety, alongside propolis and bitter-orange marmalade sold from an on-site tasting room.
OPG Sinovčić has grown olives in Mirca on the island of Brač for more than 70 years, pressing small batches of extra virgin olive oil from its roughly 200 Oblica trees. Orders are placed online and picked up in person, cash only, at the family's house in Supetar.
Oreng Osing gathers Banyuwangi specialties sourced from over 50 local UMKM and farmers, using 100% local ingredients. Its Genteng District shop sells cookies, hampers, seafood and agricultural goods including Bagiak Keju pastries.
Best for Banyuwangi souvenir hub sourcing 100% local ingredients from over 50 small producers
Oreng Osing gathers Banyuwangi's regional specialties under one roof in Genteng District, but the sourcing behind that shelf is more specific than a typical souvenir shop: the business works directly with more than 50 local UMKM (small and micro-enterprises) and farmers, and describes its ingredients as 100% local rather than a mix of house-made and wholesale-bought goods. The range spans five categories — cookies, souvenirs, hampers, seafood and agricultural products — with items like Bagiak Keju, a cheese pastry, sold individually rather than only in pre-packed gift sets. The shop frames its offering as more than a transaction, describing itself as presenting "a piece of story from Blambangan land" — Blambangan being the historical name for the Banyuwangi region — and calling its products hereditary heritage rather than manufactured novelty goods. For visitors looking for Osing coffee, batik and handicrafts alongside food souvenirs, the 50-plus small-producer network is the concrete detail that separates Oreng Osing from a generic airport-style gift shop stocking mass-produced regional-branded snacks.
Operating from Fore Street in Looe since 1971, this family bakery bakes large traditional Cornish pasties fresh every night alongside bread and cakes. Its own facility, Westcountry Bakery, sources local ingredients and ships nationwide via click-and-collect and delivery.
Best for Traditional Cornish pasties baked nightly
The Philippou family has kept bees near the village of Melini since 1983, and three generations now run the bottling and tasting rooms built in 2020 for their award-winning Oros Machaira honey. Beyond honey itself, the farm produces pollen, royal jelly, propolis, and honeycomb, and opens the apiary to visitors for tastings and tours.
Panadería Fraga has made traditional Galician bread for more than 40 years from its bakehouse in Palas de Rei, with a branch shop in Lugo. Its wheat loaves use just flour, starter, yeast, water and salt, alongside pastries, cakes, empanadas and roast meats made to order.
Panchhi Petha has made Agra's petha, the candied ash-gourd sweet, along with dalmoth namkeen since 1926. It trades from multiple city outlets and sells online.
Papadeli is an award-winning independent deli stocked with artisan cheeses, olive oils and chef-made meals from its own kitchen and bakery. It also runs a cookery school and caters weddings, feasts and events.
Papayas Yáñez processes the Coquimbo region's signature mountain papaya into preserves, nectar, and candied fruit from its site on Ruta 41 leading out of La Serena. The business is built on a crop that thrives specifically in this stretch of Chile's semi-arid north, rarely grown at this scale further south.
French niche perfume house founded in 2009 by Julien Sprecher, named for the Chateau de Marly, a royal retreat built for Louis XV near Versailles; known for Layton and Delina, pairing 18th-century court imagery with maximalist modern perfumery.
Best for Delina and Layton.
Parfums de Marly was founded in 2009 by Julien Sprecher, who grew up near Versailles and comes from a Parisian family with roots in the perfume trade. The house takes its name and visual identity from the Chateau de Marly, a royal residence Louis XV used as a retreat from Versailles, and leans on 18th-century French court imagery as a consistent design language across its bottles and packaging. Its two best-known fragrances, Layton and Delina, built the brand's reputation in the 2010s niche-perfumery boom for rich, immediately recognizable, crowd-pleasing compositions. The house has since expanded its retail footprint in Paris, including a flagship boutique in the 8th arrondissement that opened in 2025.
Run by the Parisella family since the 1950s, this Italian-Welsh maker churns more than seventy flavours daily using local milk and cream, from vanilla to Amaretto and black cherry. The family supplies wholesale across North Wales and keeps parlours in Conwy and Llandudno.
Garofalo has made pasta in Gragnano since 1789, when Michele Garofalo secured a royal concession to produce pasta in the town credited with inventing bronze-die drawing. Its durum-wheat shapes are still extruded through bronze dies — leaving the rough, porous surface that grips sauce — and carry the Pasta di Gragnano IGP certification.
This Laax bakery mills organic grain on-site for breads like Wurzelbrot alongside Bündner Birnenbrot pear bread and handmade Bündner Nusstorte, the region's walnut torte. It runs a second winter counter at the Rocks Resort valley station, serving skiers as well as the village.
Best for Organic on-site-milled bread and Bündner Nusstorte
Open since 1949 on North Lincoln Avenue, this old-world butcher shop makes its own fresh and smoked sausages, double-smoked bacon, and house corned beef using recipes carried through generations of owners. The full-service meat counter draws holiday crowds for its crown roasts and hand-tied cuts.
Best for House-made sausages, double-smoked bacon, house corned beef
A village-based Goan food maker delivering across India, packing chouriço de Goa, masalas, bebinca and cashews from home kitchens. Everything is sourced within Goa in the home-cooking tradition.
Best for Goan sausages, sweets, masalas and cashews
Making Palembang's beloved fishcakes since 1993, Nony 168 shapes lenjer, kapal selam, adaan and kulit by hand and seals them into vacuum packs. Order at the Jalan Sudirman shop across from SMAN 3 or by WhatsApp for express delivery across Indonesia.
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Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗