Plate M-21 · 1,249 stores · 1051–1200 of 1249 · curated ORBIS register
Sugarbush Hill Maple Farm produces Ontario maple syrup in a wood-fired sugarhouse and sells maple goods through its farm shop. Suju's Coffee & Tea roasts Arabica coffee for its Fremont and Union City cafés, serving sandwiches alongside the drinks. Sumbing Segar (Carica Sumbing) makes syrup-preserved carica papaya near Wonosobo, selling its fruit sweets in cups and jars online.
What makes great gourmet & pantry?
This plate lists 1,249 shops in 91 countries. Paris has the most with 23, followed by New York with 21. Among these shops, 5 describe made-to-order work, 179 sell online and 3 work by appointment, going by their own descriptions.
Ask how long it keeps: fresh and preserved foods have very different lives, so ask for the date.
Ask for a taste: many counters will let you taste oil or preserves before you choose a jar.
Check the import rules: meat, dairy and fresh produce are restricted in many countries, so check before buying to carry.
Explore gourmet & pantry
Use the city plates when they appear below, or open any store for its official door and related ORBIS city and craft links.
This neighbourhood deli and grocer stocks Welsh and regional cheeses, charcuterie, fresh bread, wine and store-cupboard staples, with a café counter for coffee and seasonal plates. Much of the range is sourced from small local producers.
Best for Award-winning Cardiff corner deli built around Welsh producers and low food-mile sourcing
Penylan Pantry was opened in December 2013 by friends Melissa Boothman and Jolene, who set out to build a Cardiff shop that could showcase strong produce from Wales and the rest of Britain rather than stock a generic grocery range. Their stated ethos centers on keeping food miles low, buying from local producers to support the local economy, and running the shop toward a 95 percent recyclable-waste target. That approach has been recognized locally: the pantry has won a Cardiff Life award for Best Cafe and been runner-up three years running in the Observer Food Awards Wales, across the Best Ethical Retailer, Best Cheap Eats and Best Independent Retailer categories. The shop sells Welsh and regional cheeses, charcuterie, fresh bread, wine and store-cupboard staples from its Kimberley Road corner site, with a cafe counter serving coffee and seasonal plates, and builds custom hampers from the same local range for gifting. More than a decade after opening, it functions as both a neighbourhood grocer for Penylan residents and a small showcase for Welsh food producers who might not otherwise have a Cardiff shopfront, run to the same two-founder, sustainability-first model it started with.
Pepper Palace specialises in hot sauces, chilli seasonings, marinades and spicy snacks across a broad heat range. Sampling and clear heat labels help shoppers avoid choosing solely by novelty packaging.
Best for Chilli sauces, spicy seasonings, and spicy snacks
This Greene Street shop stocks a tasting-bar wall of hundreds of hot sauces and pepper products organized by pepper variety, from mild cayenne blends to ghost-pepper extracts, letting shoppers sample before they buy. It ships its own house-label sauces nationwide alongside jams, mustards, and salsas built around Florida-grown peppers.
Best for Sampling and buying hot sauce by pepper variety at the tasting bar
Peralta Roasters is a coffee company based in Managua, Nicaragua. Its site says it works with coffee from growing and processing through to roasting and packaging for its partners.
Colombian coffee producer, roaster and café that began growing coffee more than 30 years ago in Santa Bárbara, Antioquia, and now works with partner growers across the country. It exports green coffee while keeping selected lots to roast and serve in Medellín cafés or dispatch online.
Perm Confectionery Factory (АО "Кондитерская фабрика Пермская") is a working candy and chocolate maker founded in 1892, producing over 120 confections including Perm-themed gift sets. It sells through its own branded retail stores and online shop, alongside distribution across Russia and abroad.
Best for Confectioner, Chocolate, Candy, Souvenirs
Petaca Chico has worked wild bluefin tuna caught by the almadraba traps off Barbate for more than thirty years, curing loins into mojama and other salazones at its plant in Conil de la Frontera. It sells cuts of atún rojo de almadraba, cooked octopus and cured 'jamón del mar' tuna preserves.
The Picchioni family runs this independent grocery at 1026 Main Street in Forsyth, part of the IGA network of locally owned stores, with a second location in Roundup. It stocks fresh produce, meat and everyday provisions for a ranching community on the Yellowstone River.
Pirineos Gourmet stocks cured meats, cheeses, wine and preserves sourced from small producers scattered across the Aragonese Pyrenees, with a storefront on Jaca's main shopping street. The shop functions as a single access point to valley producers who would otherwise sell only locally.
James & Hauguel is a fishmonger near Notre-Dame Cathedral run by Magali and Maeva, who source fish daily from Le Havre's own fleet. The counter builds seafood platters to order alongside fresh shellfish, oysters and langoustines for home and event catering.
Best for Daily-landed fish and made-to-order seafood platters
This grower in Poliénas farms more than seventy hectares of walnuts carrying the Noix de Grenoble AOP, a designation the region has held since 1938. It sells cold-pressed walnut oil, a walnut aperitif, and fresh and dried kernels direct from the orchard.
Best for AOP Grenoble walnuts and oil direct from the grower
The agricultural cooperative of Postira presses extra-virgin olive oil and makes wine from its members' groves and vineyards on the northern side of Brač. Its products are sold directly through the cooperative's own webshop and village outlet.
Best for Brač olive oil and cooperative wine
Poljoprivredna zadruga Postira is the agricultural cooperative of Postira, a village on the island of Brač. It was founded in 1945. Its office stands at Strančica 2, and the cooperative is run by general manager Petra Matulić. Olive oil is the core product. The cooperative's site states that Postira produces more food per head than any other Adriatic island, with an annual output of 50 to 100 tons of olive oil. In May 2021 its Postirska oblica extra-virgin oil won a gold medal at the NYIOOC World Olive Oil Competition in New York. The cooperative is working on an original product of the island label. The label is meant to guarantee organic or integrated growing methods along with protected geographical indications and traditional preparation. Very little of what the island makes could be bought on the island itself. In response the cooperative opened an Etno Shop to show its local foods. Its souvenir shop sells handicrafts from Postira makers alongside its own virgin olive oil. With the Vladimir Nazor elementary school in Postira it is developing a garden school and a school cooperative to pass the culture of farming to the young. Products are sold through the cooperative's webshop and directly in the village. The cooperative corresponds in English as well as Croatian.
Italian confectioners the Pomatti brothers opened Königsberg's first marzipan factory in 1809 and went on to supply the royal court; the revived Kaliningrad brand still works from Mediterranean almonds for its bars and chocolate-dipped marzipan. The company runs its own factory tours and marzipan museum alongside its production line.
Best for Historic Königsberg marzipan brand, chocolate-dipped varieties
Port Lobster buys directly from fishermen working Cape Porpoise Pier and ships live lobster, shrimp, and mussels from its Ocean Avenue shop with no preservatives or added chemicals. The seafood market also runs a Seafood Shack counter for prepared lobster rolls and chowder alongside its retail case.
Prakash Namkeen Udyog has produced Indori sev, boondi and namkeen mixtures since 1940, and its recipes are frequently cited alongside the city's own reputation for savory snacks. It still sells pickles and sweets from its original Indore base as well as online.
Priordei is a family olive-oil producer in Catalonia's Priorat and Ribera d'Ebre, pressing extra-virgin oils including its 1789 Rojal and Arbequina from a tradition dating to 1789. Its online shop sells the oils and it hosts tastings and Mediterranean brunches at its estate.
Procida Sapori sells limoncello, crema di limone, and the herbal digestif piperna online, along with jarred sott'oli, pasta, and hand-worked linen souvenirs of the island. Products are priced and available for direct online ordering, with gift packaging available and shipping across Italy.
Run by Mansi Daniele, this Ravello liquorificio produces limoncello exclusively from Limone Costa d'Amalfi IGP lemons at 30-32% alcohol. Its online shop also offers melon, strawberry, licorice and fennel liqueurs in bottle sizes from 4cl to 70cl.
Best for Artisan limoncello from Amalfi Coast IGP lemons
Prosciutti Coradazzi has cured ham in San Daniele del Friuli since 1976, when the current siblings' father started the business.
Best for Family-run San Daniele DOP prosciutto, cured piece by piece since 1976
Prosciutti Coradazzi has cured ham in San Daniele del Friuli since 1976, when the current siblings' father started the business. Angelo and Teresa Coradazzi now run it together from Via Kennedy 128, continuing what the shop's own site frames as a refusal to treat the craft as a volume business: "Non mi accontento solo di fare prosciutti, ma voglio farli anche bene" — roughly, that making prosciutto well matters more than making a lot of it.
The operation handles every stage of curing individually rather than through industrial batch processing, working within the DOP zone that gives San Daniele prosciutto its name alongside Parma's. Beyond the curing house itself, Coradazzi runs a retail shop, an online shop, an on-site prosciutteria for tasting, and guided visits to the production facility itself, selling directly to both private customers and to resellers who carry the hams onward under their own counters.
Coradazzi is a second-generation house rather than a centuries-old one, which makes it a useful counterweight in a category otherwise dominated by multi-generation founding stories: evidence that San Daniele's curing tradition kept producing genuine specialist houses well into the twentieth century, not only before it, and a direct answer to the category gap in San Daniele specifically.
Leo Guentert opened this shop on Ithaca's First Street in 1936, crafting ice cream with his wife Sylvia from natural, local ingredients. Bruce and Heather Lane have owned it since 1998 and still make small-batch ice cream and scratch-baked desserts using Leo's original recipes.
Best for Small-batch ice cream and scratch desserts
Operating in Kempten since 2001, PurNatur is an organic grocer whose cheese counter rotates monthly specialties sourced directly from Allgäu dairies, spanning cow, sheep, and goat milk. The shop pairs its cheese selection with organic produce, bread, and a bistro serving daily lunch specials at its Kotterner Straße location.
Purple Door scoops more than two hundred rotating ice cream flavors from its Walker's Point flagship and a satellite stand at Mequon Public Market, churning small batches with local ingredients. Pints of favorites like Salted Caramel and Brandy Old Fashioned are sold in the shops, at grocers, and online.
Run from its own dairy farm at Daehwa-myeon in Pyeongchang County, Bobae Dairy makes and sells yogurt and cheese directly from milk produced on-site. Customers order through the farm's own online shop, which also handles member accounts and order tracking.
Based in Pyeongchang-eup, this producer specializes in gondeure and chwinamul wild mountain greens, dried vegetables, and soy sauces made from foraged herbs, sold as ready-to-cook meal kits. Its online shop ships nationwide and includes a dedicated gift-set line under the Pyeongchang Plus label.
Tracing its roots to the Russian-founded Churin trading house of 1900, this Harbin institution makes the city's Russian-style staples: red sausage, dinner-plate-sized dalieba rye bread and liqueur-filled candies. Its bread and sausage carry provincial intangible-cultural-heritage status, sold across nine product lines from the Nangang headquarters.
Small-batch ice cream shop opened November 2013 on West 4th Ave in Kitsilano by Josie Fenton and Blair Casey. Made in-house on an Emery Thompson churn with Fraser Valley dairy, no artificial additives. Now also in Cambie Village and near UBC.
Best for London Fog ice cream and seasonal scoops
Rain or Shine is a small-batch ice cream shop opened in November 2013 on West 4th Avenue in Kitsilano, Vancouver, by first-time business owners Josie Fenton and Blair Casey. After noticing the craft ice cream trend while traveling through cities like San Francisco and Seattle, they brought the concept to Vancouver, where nothing comparable existed at the time. Ice cream is made in-house on an Emery Thompson churn using local dairy from Birchwood Dairy in the Fraser Valley, without artificial flavors or corn syrup. The business has since grown to locations in Cambie Village and near UBC, plus a seasonal food truck.
This Aso dairy bottles milk and makes yogurt, pudding and soft-serve at a creamery on the caldera slopes. Its farm shop and cafe sit among the region's dairy pastures.
A family seafood house cooking Azorean-rooted plates — gratinated oysters from the island's farms, moqueca and coconut-crusted shrimp — with tables in Coqueiros and the fishing village of Ribeirão da Ilha. The kitchen leans on Florianópolis's own oyster beds, the backbone of local Azorean cooking.
Terry Carson and Nancy Frishberg bought a 182-acre ranch near Livermore in 2010 and began planting olive trees in 2013, now tending roughly 40 acres of maturing groves. Their extra virgin olive oil has won gold and silver medals at the New York International Olive Oil Competition, including a 2021 silver listed by the California Olive Oil Council.
Best for Extra virgin olive oil, small-batch pressing
Run by Tom, Beth and family, this Clifton Village greengrocer has traded from Boyce's Avenue for around 50 years, focusing on high-quality seasonal fruit, vegetables and flowers. It delivers veg boxes across Bristol and supplies local restaurants and cafes.
Best for Seasonal fruit and veg
Reg the Veg is a greengrocer at 6 Boyce's Avenue in Clifton Village, Bristol, a shop that has traded from the same address for half a century. Reginald Meek, known as Reg, opened it in 1977. Evacuated from London to Bristol as a child during the Second World War, he stayed, married Heather and raised a family that worked the shop with him. After a decade Reg sold the business to his daughter Helen, who sold it on to an entrepreneur in 2001. In 2009 Tom Hagon took over, and he now runs it full time with his partner Beth Swingler. Both grew up working on Boyce's Avenue as teenagers. The stock comes from the Bristol Fruit Market in St Philip's Marsh, where Tom buys each morning, with local produce whenever the season allows. Seasonal fruit and vegetables fill the pavement display alongside flowers, and the shop supplies veg boxes for home delivery across Bristol, a service that began during the Covid-19 pandemic. Around 80 per cent of customers call in daily for a few items rather than a weekly shop. Regulars include Derren Brown, who praised the shop on the Off Menu podcast, and Carol Vorderman. Bristol24/7 profiled the greengrocer and its owners in 2025.
Charlotte's original hometown specialty grocer sells hand-cut meats, cheeses and its own Cocktail Crackers and Cheese Straws from four North Carolina locations. Each store pairs a butcher counter and wine bar with a deli case for lunch on site.
Best for Nearly century-old Charlotte grocer, family-run since 1928 across five Carolina stores
Reid's dates to 1928, when Arthur Reid opened the original store on Charlotte's Morehead Street, followed by a second, better-known Providence Road market in the early 1930s known for its butcher counter and bicycle grocery delivery. Chuck Richards, who started at Reid's as a teenage bagger and delivery driver in the 1960s, bought the business in 1984 and kept it running through the following decades. The current owners took over in 2010 and deliberately returned Reid's to its Charlotte roots, reopening in the Myers Park neighborhood on Selwyn Avenue, where they operated for five years before expanding to a second location at SouthPark. The company, now led by owner Tom Coker with his son and COO Thomas Coker, has since added a store roughly every two to three years and now operates five locations across Charlotte and Greenville. Today's Reid's pairs a specialty grocery floor — cheese, charcuterie, wine, prepared foods — with a market eatery and coffee counter, carrying forward the same combination of butcher-shop grocer and food destination that built the Providence Road store's reputation nearly a century ago.
Rendang Asese, made by PT Asal Seiya Sekata in Padang, produces SNI-standard rendang in beef, lung, and shredded styles alongside dendeng and chips. Its packaged products are listed online with prices and ordered by phone or WhatsApp, seven days a week.
Church Point, Louisiana, USA (Acadiana, near Lafayette)
Lonnie Richard began selling his grandmother's Cajun recipes in 1981 out of Church Point, and the company still smokes its sausage, andouille and boudin the traditional way rather than mass-producing them. Its Louisiana-certified plant ships the same rural-Acadiana recipes that built the brand's early reputation among home cooks.
Rioja Delicias, which describes itself as a casa de la abacería on Avenida de la Paz in Logroño, stocks regional wine, cured meats, cheese, fish preserves, oils and sweets sourced from producers across La Rioja. Orders placed through its own online shop ship with free delivery above 100 euros.
Best for Curated La Rioja regional foods and wine under one roof
Joshua Kaiser started Rishi Tea in 1997 at age 24, after years traveling through Southeast Asia and the Caribbean left him unable to find the handcrafted teas he'd grown fond of once he was back home in Milwaukee.
Best for Hand-blended botanical and single-origin teas
Joshua Kaiser started Rishi Tea in 1997 at age 24, after years traveling through Southeast Asia and the Caribbean left him unable to find the handcrafted teas he'd grown fond of once he was back home in Milwaukee. He brought in Benjamin Harrison, a friend since their days as classmates at Rufus King High School, and the two launched the company on $45,000 and a line of credit in a 400-square-foot windowless space in Milwaukee's Historic Third Ward, hand-blending botanicals and packaging tea themselves before outgrowing it and relocating to Bay View.
The founding bet was that North American drinkers would embrace artisan tea the way they'd already embraced single-origin coffee and varietal wine — a wager made at a moment when quality loose-leaf tea was genuinely hard to find in the US.
From a windowless 400-square-foot room funded by $45,000 and a favor from a relative, Rishi grew into one of the more established names to come out of the specialty tea movement Kaiser bet on at 24.
In Risungsdalen in Rute parish, this farm keeps hundreds of Gotland sheep and runs truffle hunts with its own Lagotto Romagnolo dogs from 1 October to 30 November. The farm shop sells lamb products and Gotland truffle.
Higuchi Shoichi Shoten makes Nikko's robatazuke soy-sauce pickles, seasoned only with domestic salted vegetables and Toshogu-presented soy sauce. Its online shop and three directly-run stores sell pickles, pickled rakkyo, miso and soy sauce.
Best for Pickles, tsukemono, soy sauce, condiments
Robern Menz is the Adelaide confectioner behind FruChocs, the apricot-and-peach centres coated in chocolate, along with Crown Mints and Violet Crumble. The brand's heritage dates to 1850.
Best for FruChocs and classic South Australian confectionery
Rocky Mountain Roasters has served the Canadian Rockies since 1995, roasting Fair Trade and Certified Organic beans in Jasper for retail and for hotel, office and grocery wholesale accounts. Orders run through its online store or a wholesale phone line.
Best for Fair Trade and Certified Organic coffee roasted in Jasper for the Canadian Rockies since 1995
Rocky Mountain Roasters has roasted for the Canadian Rockies since 1995, based in Jasper, Alberta, and carries two certifications it states directly rather than just implying through packaging language: Fair Trade and Certified Organic. On the Fair Trade side, the company says a portion of proceeds from those sales 'helps to maintain this program,' tying its own retail pricing to support for 'a proper standard of living for coffee growers and their families' rather than treating the certification as a marketing label alone. Alongside retail bags sold through its own online store, the roaster runs a three-part wholesale business — supplying hotel, restaurant and hospitality accounts, office coffee programs, and grocery and retail channels — giving it a broader customer base than a single café counter would. The company doesn't publish a founder's name or a house blend list on its own site, keeping its public identity built around the two certifications and three decades of regional service rather than a personality-driven brand story. For a Jasper-area buyer weighing a Fair Trade and Certified Organic roaster with three decades of local wholesale relationships already in place, Rocky Mountain Roasters is the option with both credentials confirmed rather than assumed.
Roger Meyer hand-bakes everything from flour to finished loaf at this cash-only Wilderswil bakery, closing Tuesdays to prepare for the week ahead. Jane Keller-Parkin runs the sales counter, selling fresh bread, pastries, and iced coffee three days a week.
Best for Jane Keller-Parkin runs the sales counter, selling fresh bread, pastries
In Wilderswil, in the Bernese Oberland, Roger Meyer runs a bakery built around one uncompromising claim: "Vom Mehl bis zum fertigen Produkt stelle ich alles selber her" — from flour to finished product, he makes everything himself. There is no outsourced dough; every loaf and pastry that leaves the Grenchenweg 1 counter passes through his hands alone.
The shop, named "anno dazumal" — roughly, "in days gone by" — keeps a schedule built around that process rather than customer convenience: open Wednesday through Friday and Saturday mornings, closed Sunday and Monday, and closed again on Tuesday, which Meyer reserves entirely for preparation. Jane Keller-Parkin runs the sales counter on the days the bakery is open, selling fresh bread, pastries, and iced coffee to a clientele who plan their visit around the hours rather than the other way round. The bakery accepts cash only, a detail consistent with its small, unautomated scale. In 2023, it picked up a recommendation from Restaurant Guru, one of the few outside markers of a business that otherwise runs on local word of mouth.
Rosemont Market & Bakery has run neighborhood grocery stores across greater Portland, Maine since 2005, sourcing over 60% of its food from more than 115 Maine producers. Its six locations sell fresh produce, bakery goods and prepared meals, backed by a rewards program and online gift cards.
Digby Drive, Thomson Bay Settlement, Rottnest Island WA 6161, Australia, Australia (grocery, retail)
The island's main general store and supermarket carries groceries, meat and seafood, fruit and vegetables, bakery goods and liquor. Open daily, it offers pre-order delivery to accommodation and click-and-collect.
Best for Provisions, self-catering supplies and bakery goods on-island
Round Swamp Farm is a family-run market on Three Mile Harbor Road with a farm stand, fish counter, bakery, and a case of prepared foods under the tag 'Farmers of Land & Sea.' The original East Hampton shop has since been joined by smaller outposts in Bridgehampton and Montauk.
A cornerstone of Réunion's food shelf, Royal Bourbon turns the island's fruits and vegetables into the staples of Creole cooking — spice blends, chilli pastes, dried legumes, jams and juices under names like Albius and Cérès. The online shop stocks the cupboard wherever you cook.
Founded in 1924 in Penne, Abruzzo as Pastificio Gaetano Sergiacomo; renamed Rustichella d'Abruzzo in the 1980s when founder's daughter Nicolina and her husband Piero Peduzzi revived the original whole-wheat recipe, still bronze-die extruded and slow-dried.
Best for PrimoGrano and bronze-cut pasta.
Rustichella d'Abruzzo traces to 1924, when Gaetano Sergiacomo, son of a family of Abruzzo millers, left the family milling business to open his own pasta factory, Pastificio Gaetano Sergiacomo, in the town of Penne. His daughter, Nicolina Sergiacomo Peduzzi, grew up in the workshop, and in the early 1980s she and her husband Piero Peduzzi revived her father's original whole-wheat pasta recipe and renamed the company Rustichella d'Abruzzo. The company remains family-run, now led by Piero and Nicolina's children, Gianluigi and Maria Stefania Peduzzi. Production still uses bronze dies, which give the pasta's surface a rough texture that holds sauce, and a slow drying process the company describes running up to 50 hours at low temperatures, versus the few hours common in industrial pasta. The company has also worked on reviving ancient regional grain varieties through its Primograno project. In 2024 the company marked 100 years since Gaetano Sergiacomo's first production run.
Working from the Astrakhan region, this online producer makes fish delicacies by old regional recipes. Its range covers dried vobla with roe, pike and vobla caviar, cold-smoked fish, balyk and gift sets.
Best for Astrakhan vobla with roe and fish delicacies
S. Clyde and Emma Weaver started selling smoked meats and cheese from a market stall in 1920, and the family firm still smokes ham, bacon, and bologna the same way from its East Petersburg storefront. It has held a stand at Lancaster's Central Market since the business began.
Family-run since 1993, Sabato imports, distributes and sells artisan Italian, Spanish and French foods. Its Mount Eden store carries oils, truffles, cheese and other European pantry goods.
Best for Artisan European pantry goods, oils, truffles and cheese
Saboreando Cadiz is a gourmet shop selling the province's artisan foods, from tuna products and preserves to wines and sweets. It puts together hampers and ships regional specialities from Cadiz.
Sabores de la Selva has processed Amazonian chilies and fruit into sauces, jams and pulps from a small plant in Iquitos since 2018, sourcing aji charapita, aji pipi de mono and cocona from Loreto communities. Its bottled hot sauces are the company's main products, made and packed on site rather than through a contract manufacturer.
Sabores de Pueblo is a delicatessen and artisan-food shop of the Sobrarbe Pyrenees, selling regional cheeses, cured meats, honey, preserves and local gourmet products. Its shop sits within the medieval walled town of Aínsa.
Best for Pyrenean cheeses, cured meats and regional gourmet gifts
Family-owned since 1948, Sahadi's stocks more than 200 bulk bins of Middle Eastern staples across its Atlantic Avenue flagship, Industry City and Pier 57 locations. Its Sahadi Spirits shop focuses on Levantine and indigenous-grape wines.
Best for Middle Eastern staples from 200-plus bulk bins
Sahadi's has been family-owned for more than a century, and its Atlantic Avenue grocery has run since 1948, when the family moved the business to Brooklyn. Today the flagship carries more than 200 bulk bins of roasted nuts, dried fruit and imported olives, plus an "Exclusively Sourced" collection, ancient grains, spices, and housemade pita and hummus. The business now spans several outposts beyond the original store: an Industry City location, a Pier 57 kiosk in Manhattan, and Sahadi Spirits, a bottle shop built around Levantine, family-owned and indigenous-grape wines rather than a general list. Catering has been part of the operation for the full hundred-plus years, and the store now ships nationwide and partners with Mercato, Grubhub and Goldbelly for delivery, alongside occasional live music events at the flagship. It is a grocery that has grown outward from one Brooklyn street rather than franchised outward from a concept - the bulk bins and the wine shop both trace back to the same Atlantic Avenue counter the family opened in 1948, expanded in scale rather than replaced by something newer.
Salinas de Cadiz harvests marine salt and flor de sal by hand from the salt pans of the Bay of Cadiz, skimming the fine surface crystals sold under the Dama Blanca label. It offers natural sea salt, flakes and flavoured salts to retail and wholesale buyers.
Best for Hand-harvested Cadiz sea salt and flor de sal
A Quadrilatero salumeria on Via Drapperie, Simoni specializes in mortadella, prosciutto, and regional salumi, plus tortellini and other fresh pasta. Its tagliere boards of cured meats and Parmigiano are a market-district staple.
This maker produces mineral-rich finishing salt using only solar evaporation, plus organic seasonings and salted caramels. Its shop at 80 Nichols Street in Friday Harbor carries the full range along with salt grinders and foodie gifts.
The Santa Barbara Olive Company traces its roots to 1850 and produces table olives, olive oils and gourmet products under its own brand from Santa Barbara County fruit. Its goods sell through the company's site and a store locator.
Sapori e Colori is a family-run limoncello factory in Sorrento's historic center, producing handcrafted limoncello, cream liqueurs, olive oil, and Vietri-style ceramics since 2005. The shop ships to over 100 countries and sells directly from its Via San Cesareo storefront and webshop.
Best for Handcrafted limoncello, cream liqueurs, olive oil
Sato Shokuzai runs an online shop for seafood harvested in the waters off Okushiri Island, centered on its salt-water sea urchin. Abalone, octopus, squid, whelk, and wakame round out the catalog, shipped from the island.
Founded in Savannah, the Savannah Bee Company produces specialty and whipped honeys along with beeswax and honey-based body care. Its Broughton Street shop centers on tasting and gifting honey.
Savannah's Candy Kitchen makes pralines, chocolates, taffy and Southern sweets at its downtown shop. River Street and City Market visitors find the counters just off the waterfront.
Trading on Rue de la Madeleine since 1932 (as Au Café du Brésil before that), this Lausanne shop roasts coffee in-house on 1950s equipment and stocks around 200 loose teas. Owner Magali Halt took over in 2015.
Best for House-roasted coffee and around 200 loose-leaf teas
Saveur PimenThé has traded from Lausanne's Rue de la Madeleine since 1932, when the shop - then trading as Au Café du Brésil, a few doors up the same street - moved into its current address; it ranks among the city's earliest dedicated tea retailers. Roasting still happens in the back room, on equipment dating to the 1950s, when gas service first reached the building, and the shop today carries around 200 loose-leaf teas spanning white, black, green, herbal and mate styles alongside coffees sourced from origins including Peru, Colombia, Kenya, Ethiopia, Guatemala and Haiti. Current owner Magali Halt took over the business in 2015 after training in the trade, and has kept the blending and roasting in-house rather than shifting to pre-packed lines, while expanding the range into spice blends sourced from her own travels abroad. The shop stocks well beyond its counter footprint - thousands of individual items by some counts, from teapots and brewing accessories to maple syrup - but the identity stays anchored in the original trade: tea, coffee and spices, blended and roasted on premises rather than bought in bulk from a distributor. For a shop this size, the sourcing is unusually hands-on, with Halt traveling to origin herself to select lots and describing an emphasis on equitable terms with the farms she buys from.
Set inside the Magro Food Village in Xewkija, Savina gathers Maltese and Gozitan pantry goods — cheeses, honey, jams, oils, wines and antipasti — into gift hampers and boxes. Its shelves also carry local crafts such as handmade lace and candles.
The Schalk family presses organic Styrian pumpkin-seed oil (PGI) at their mill in Ilz, roasting the seeds over a wood fire and grinding them on a stone mill as they have since 1950. Their online shop also carries seeds, legumes and protein powders from the farm.
The Schenk family works a 150-cow dairy and free-range hen operation in the Allgau village of Friesenried, selling A2 milk, cheese, yogurt and ice cream alongside their own beef, sausage and wheat and spelt pasta. A round-the-clock vending kiosk and farm shop let neighbours pick up fresh eggs, honey and stewing hens straight from the yard.
In the heart of German Village, this shop cooks fudge in copper kettles and cools it on marble tables using Belgian chocolate. Alongside classic and seasonal fudge it hand-dips chocolates set with pecans, caramel, and peanut butter.
A family bakery and confiserie, run by the Merz family, baking bread nightly from Swiss wheat and hand-making truffles and pralines, including its Röteli-Truffes. It has grown to several counters across Davos and Klosters over roughly fifty years.
A Frisco landmark for more than 60 years, this shop makes its fudge on-site with cream and butter in over 30 flavors from Key Lime to Chocolate Rum Nut Raisin, and takes its name from the scotch bonnet, North Carolina's state seashell. Cases of saltwater taffy in 21 flavors, seashells and coastal gifts round out the shop's range.
A multi-generation cherry-growing family whose orchards north of Sister Bay trace back to Anders Seaquist's first plantings in the early 1900s. The farm market sells fresh tart cherries and apples, pick-your-own picking, and a canning kitchen turning out cherry jams, salsas, pies and dried fruit.
Best for Door County tart cherries and cherry preserves
Eva Marija Čurin runs the five-hectare SECA family farm above Gdinj on Hvar's eastern tip, cold-pressing extra virgin olive oil and flavoring batches with lemon, basil and chilli grown alongside the grove. The oil has taken a gold medal at the New York International Olive Oil Competition and a listing in the Flos Olei guide's 2019 top 500, as listed by SECA.
Best for Gold medal-winning cold-pressed olive oil and flavored varieties
Katja Will and her team in the Allgau hand-make organic chutneys, herb pestos, and an herb liqueur from regional fruit, vegetables, and herbs under the sell g'machts name. Products are sold through the brand's online shop as well as its own Laden and a network of regional sales points.
Seven Seas Seafood Market is a Murrells Inlet fish market displaying the day's local catch under its counter, from sushi-grade tuna and Carolina grouper to shrimp, clams and homemade crab cakes. The family crew works its own boats, bringing in shellfish, snapper and oysters fresh from South Carolina waters.
Best for Sushi-grade tuna, Carolina grouper, homemade crab cakes
SeyTe Tea Factory, established in 1962 in Sans Soucis on North Mahe near Port Glaud, is the primary producer of tea consumed in Seychelles and offers guided tours from leaf-picking through drying, packing and shipment. Its tea is sold in supermarkets and duty-free shops across Mahe, Praslin and La Digue, with tastings available at the factory gift shop.
The flagship maker of Dezhou braised chicken, the slow-simmered spiced fowl that has carried the city's name since Qing-dynasty roadside stalls served travelers on the Grand Canal. The company continues to produce the vacuum-packed whole birds sold across Shandong railway platforms and shops under the protected regional name.
Shelburne Farms crafts cheddar from its own Brown Swiss herd and taps maple syrup on its 1,400-acre working farm, selling both from its Welcome Center Farm Store and through an online shop. The nonprofit farm doubles as an education center but maintains a genuine working farm store open to visitors.
Shihegang Huangmiao Ecological Tea Factory grows and processes Xinyang Maojian green tea, red tea and white tea in Xinyang's Shihe District, grading pickings by season and by leaf standard, with direct-to-consumer online sale and same-day dispatch.
Best for Shihegang Huangmiao Ecological Tea Factory grows and processes Xinyang Maojian green tea
Shihegang Huangmiao Ecological Tea Factory — registered as 信阳市浉河区浉河港黄庙生态茶厂 — grows and processes tea from Shihe District in Xinyang, Henan, widely regarded as the core production area for Xinyang Maojian, one of China's famous green teas. The factory's range covers Xinyang Maojian green tea alongside Xinyang red tea and white tea, with the green tea further split by harvest timing into classifications like 明前茶 (picked before the Qingming festival, the earliest and most prized flush), 雨前茶 (picked before Grain Rain), and later spring and white-dew pickings — a seasonal grading system specific to Chinese green tea rather than a generic "early harvest" label. Leaf grade is marketed by pick standard too, including 一芽二叶 ("one bud, two leaves"), a widely used quality benchmark in Chinese tea grading that indicates hand-picking rather than machine harvesting. The factory sells direct to consumers through its own website with same-day dispatch, alongside wholesale distribution, and maintains a retail presence on WeChat, Weibo and Taobao. The business frames itself as supporting rural revitalization in its home district, tying its commercial activity to sustaining agricultural livelihoods in tea-growing regions like Shihe.
Rebun Island, Hokkaido (original shop); operated by Rebunese Co., Ltd.
Shima no Hito is a Rebun Island-origin seafood retailer dealing in premium Hokkaido uni, ikura, crab, scallops and kombu kelp. Operated by Rebunese Co., Ltd., it runs its original shop on Rebun Island and sells seasonal gift sets online.
Best for Rebun/Hokkaido uni, ikura, crab, scallops and kombu kelp gift sets
Shree Anandhaas Bakery is the baking arm of Coimbatore's Shree Anandhaas vegetarian kitchens, turning out breads, Danish, cakes, and South Indian baked snacks on Trichy Road. Its cases blend European pastry technique with local flavours for everyday buyers.
Shree Namkeen has made namkeen from its North Rajmohalla address in Indore since 1984, using groundnut oil and the spice mixes typical of Indori snacking. The business now also ships nationally under its own name.
Shri Agrawal Sweets and Namkeen has traded from Indore's Dhenu Market area since 1956, selling mithai alongside the sev and namkeen the city is known for. It remains a family-run counter rather than a nationwide chain.
Since 1992, Silk Road Tea has sold organic loose teas, matcha and tea-based spa and skincare products from Victoria's Historic Chinatown, founded by Daniela Cubelic — dubbed 'Canada's Queen of Tea' by the Globe and Mail.
Best for Organic loose-leaf tea, matcha and tea-based spa products
Silk Road Tea has operated from Victoria, British Columbia's Historic Chinatown since 1992, built around founder Daniela Cubelic, whom the Globe and Mail has called "Canada's Queen of Tea" and the Vancouver Sun has called "Canada's Tea Master" — two independent national media designations rather than a self-applied title. The shop's catalog runs across the standard tea categories — black, green, white, oolong, herbal, matcha, chai and rooibos — organized both by type and by a "shop by mood" system (calm, energy, focus, balance) aimed at customers shopping by desired effect rather than tea style alone. Cubelic has pushed the business past straight tea retail into skincare and bath products built around tea extracts, plus an in-house spa offering treatments alongside the retail floor — an extension consistent with her public profile as someone applying tea knowledge to culinary and wellness uses beyond the cup. The store ships across Canada with free delivery over $50 and offers in-store pickup for online orders. More than three decades in the same Chinatown location, under the same named founder, with sustained national press attention, separates Silk Road Tea from a generic specialty tea shop.
The maker of SM Guavaberry, Sint Maarten's national liqueur, also bottles Vintage Republic rums and blends Caribbean hot sauces and spices. Its flagship Emporium occupies a national monument at 8 Front Street in Philipsburg, with a second shop opening at the cruise port on ship days.
Siroperie Charlier has cooked apple and pear syrup over wood fire in Henri-Chapelle since 1940, a method the family has now run for three generations in the Pays de Herve. The siroperie sources most of its fruit from local producers, keeping the syrup rooted in the same Vervietois terroir it has always drawn from.
Siroperie Meurens has slow-cooked Belgian apples and pears in open cauldrons in Aubel since 1880, reducing the fruit alone without added sugar, preservatives or colorants. The company still brands itself Du Vrai Sirop de Liège and sells Classic, 100% Fruit and Apricot varieties in jars and squeeze bottles.
Vegan delicatessen opened 2015 in Fitzroy by chef Shannon Martinez, the team behind Smith and Daughters, selling plant-based deli meats, sandwiches, pies and groceries. Relocated in 2021 to 107 Cambridge Street, Collingwood, alongside a rebuilt Smith and Daughters.
Best for Vegan deli sandwiches and pantry goods
Smith and Deli opened on 17 June 2015 at 111 Moor Street in Fitzroy, Melbourne, created by chef Shannon Martinez, who also runs the vegan restaurant Smith and Daughters. The deli built its name on convincing plant-based versions of delicatessen staples - sliced 'meats,' sandwiches, pastries such as spanakopita and lamb-and-rosemary pie, and packaged groceries - aimed at proving vegan food could match the flavor and generosity of a traditional Jewish-style deli. In 2021, Smith and Deli relocated from its original Fitzroy site to a combined venue with Smith and Daughters at 107 Cambridge Street, Collingwood, and the business has since also opened a CBD outpost on Degraves Street. It continues to sell frozen and refrigerated ready meals, cakes, hampers and merchandise, including a published cookbook.
Smith Island Bakery is a bakery on Smith Island, Maryland, baking the many-layered Smith Island Cake — the state's official dessert — fresh daily by whole, half or slice. The family-owned shop also sells handcrafted art and gifts from island and Chesapeake Bay artisans, with boat docking for visiting customers.
Best for Only bakery on Smith Island, home of Maryland's state cake
SoCo Creamery churns small-batch ice cream in the Berkshires, a business that grew from a Great Barrington scoop shop into a maker of dense, high-butterfat pints. Its Railroad Street counter serves rotating seasonal flavors alongside the classics.
Established in 2007 in Hadiboh and tied to the Socotran beekeeping development and protection organization, this honey center works with 113 beekeepers across the island. It produces several distinct Socotri varieties, including Dragon Tree honey and Ziziphus (sidr) honey.
Best for Authentic Socotri honey (Dragon Tree, Sidr/Ziziphus)
Soline harvests sea salt by hand in the Sečovlje salt pans near Piran, using the same clay-lined ponds and petola production method salters have worked for centuries. Beyond fine and flake salt, they bottle the mineral-rich brine left over from evaporation for bathing use.
Brothers Andrew and Christian Connole restored a wood-fired oven in the small NSW town of Bellata in 1997, driving weekly to sell loaves at Sydney's Paddington Markets. Andrew later trained with oven pioneer Alan Scott before Sonoma opened its Alexandria headquarters.
Best for Sydney sourdough from a bakery rooted in rural Bellata
Sonoma Baking Company's origin is a story of distance before it is a story of dough. In 1997, brothers Andrew and Christian Connole and their father Kerry decided to restore an old wood-fired oven at the local bakery in Bellata, a tiny town in north-central New South Wales, and turn it back into a working bakery.
For two years, the family made the 1,080-kilometer round trip from Terrigal to Bellata every week, mixing, shaping, and baking through the night before selling their loaves at Sydney's Paddington Markets the next day. In between, Andrew traveled to San Francisco to work with Alan Scott, a pioneer of wood-fired oven design, and to Point Reyes, where he learned slow-fermentation technique from baker Chad Robertson.
That combination of a rebuilt rural oven and imported technique became the foundation of a business now headquartered in a 2,800-square-meter facility in Alexandria, in inner Sydney, roughly a decade after the operation moved to the city full-time. What began as a father-and-sons project reviving one small-town oven has grown into one of Sydney's more visible sourdough operations, still tracing its identity to those Bellata drives.
This Belem ice-cream institution builds its sorvets around native Amazonian fruits including cupuacu, bacuri, tapereba and acai. It has become a beloved local landmark.
A Scottsdale date shop and gourmet pantry since 1951, Sphinx Date Co sells fresh Medjool and specialty dates alongside date-and-nut gift baskets. Arizona-made honey, jams, prickly pear products, oils and native foods round out the shelves.
Best for Fresh Medjool dates, Arizona-made gift baskets and edible gifts
Sphinx Date Co. Palm & Pantry traces its name to a Black Sphinx date seedling that Roy Franklin found in a Phoenix front yard in the 1920s. Franklin persuaded landowner Ellen Amelia Goodbody Brophy to plant acres of the new variety in the Arcadia neighborhood, and the original Sphinx Date Ranch grew from that grove. A date shop and luncheon patio followed, and in 1957 date gift packs were sent to President Eisenhower and members of Congress. The groves were divided into residential lots in the late 1950s, and the store moved to Camelback Road in the late 1960s. Rick and Penny Heetland bought the shop in 1979, relocated the operation to Scottsdale and published the Date Recipes cookbook in 1986. Their son Jason added Arizona wine and craft beer to the shelves after 2005. Sharyn and Rebecca Seitz, a mother and daughter team, became proprietors in 2012 and widened the range of locally made goods. The shop at 3221 North Hayden Road still hand sorts every Medjool date it receives from independent family farmers in Yuma, Arizona. Black Sphinx dates from the original Arcadia grove sit beside other specialty varieties from Valley growers. A Date Jam and a line of Date Salsas carry the founding fruit into the pantry, under the motto a gift in good taste since 1951.
Spoldzielnia Pszczelarska Apis is a Lublin beekeeping cooperative with roughly ninety years of tradition, producing honeys, honey compositions and traditional and craft meads. Customers can buy through its company store and a dedicated webshop, and its mead range has drawn international competition medals.
Springtide Market & Deli is the grocery and deli counter on Fripp Island at 1 Tarpon Boulevard, stocking fresh produce, craft beer and wine, frozen goods and everyday essentials with no club membership required. The kitchen turns out deli sandwiches and prepared foods for beachgoers and residents alike.
Best for Island groceries, deli sandwiches, beer and wine
On the Westside, Star Provisions runs a gourmet market, bakery, cheese counter and cafe as the specialty-food sibling of the Bacchanalia restaurant. It stocks artisan cheese, charcuterie, bread and pantry goods.
Best for Artisan cheese, charcuterie, bread and gourmet pantry goods
On State Street in Northampton, this long-standing fruit store combines local and specialty produce with a full deli and an extensive wine, beer and spirits selection. Orders can be placed online for curbside pickup or delivery, with fresh local goods arriving daily.
Best for Specialty grocer, deli, wine & spirits, local produce
Amos and Mary Stoltzfus started selling farm-butchered Pennsylvania Dutch meats at the New Castle Farmer's Market in 1954, and the family still does it from the Intercourse storefront, with Amos' Place café in-house. The scrapple, bologna and sausage keep winning at state and national level.
Best for Pennsylvania Dutch scrapple, bologna, and sausage
STPN gathers a butcher, delicatessen, wine cellar and kitchen under one roof in Brescia, selling cured meats, cheeses and regional wines. The counter also prepares ready dishes and salumi platters drawn from its own gastronomia.
A fifth-generation family grocer founded in St. Louis in 1901, with its Clayton store on Forsyth Boulevard known for a USDA Prime butcher counter, prepared foods and its long-running chicken salad. The specialty market also bakes, ships gourmet gift boxes and stocks a deep wine and cheese selection.
Best for Specialty grocery, butchery and prepared foods
Aquitaine caviar producer farming sturgeon in southwestern France and selling French caviar, tasting sets and related gourmet products through its own channels.
Best for French Aquitaine caviar and tasting sets.
This Church Hill bakery bakes naturally leavened breads and pastries in a wood-fired oven. Stone-milled local flours form the base of everything it makes.
Sugar Bob's Finest Kind smokes pure Vermont maple syrup over embers to make its signature Smoked Maple Syrup, plus maple-based hot sauce and cocktail bitters. The Chester maker sells its bottled products online and supplies restaurants and shops.
Sugarbush Farm has made waxed cheddar cheese and pure Vermont maple syrup on its 500-acre, five-generation Luce family farm outside Woodstock since the 1940s. Visitors get free samples and self-guided tours daily, while the farm store's cheeses, syrups and jams also ship through its online shop.
Sugarbush Hill Maple Farm is a wood-fired sugaring operation south of Huntsville producing pure Ontario maple syrup and value-added maple goods. Visitors can tour the sugarhouse and hiking trail, then buy an assortment of maple products at the on-farm store.
Suju's Coffee & Tea has run in Fremont and Union City since a 1990s original shop, now three cafes roasting Arabica in small batches on a San Franciscan roaster. The menu pairs coffee, tea and frappes with deli sandwiches, bagels and pastries.
Best for Menu pairs coffee, tea and frappes with deli sandwiches, bagels and pastries
Suju's Coffee & Tea traces back to a shop first opened in the 1990s by its namesake owner, Suju, before the current family took over and expanded it into a small local chain around Fremont and Union City. Three cafes now operate under the name — the original on Thornton Avenue, a second on Stevenson Boulevard, and a third on Decoto Road in Union City — all supplied by beans the company roasts itself in small batches on a San Franciscan roasting machine at its Fremont facility, sourcing Arabica from coffee-growing regions worldwide.
The menu runs wider than a straight coffee bar: espresso drinks and frappes sit alongside a tea list, fruit smoothies, and a food counter of deli and breakfast sandwiches, bagels and pastries, making the cafes as much a daytime stop for a meal as for a drink. It reads as a neighborhood roaster-cafe model rather than a specialty-coffee destination — the emphasis is on controlling bean quality through in-house roasting across multiple everyday locations, not on single-origin rarities or competition pedigree. For regulars in Fremont and Union City, that means a consistent cup and a full breakfast-and-lunch menu at three easy-to-reach spots.
Sumbing Segar makes manisan carica, a syrup-preserved candy from the mountain papaya that grows almost only around the Dieng plateau, at its workshop on the Kertek-Parakan road near Wonosobo. The family brand sells its cups and jars through an online shop and a network of regional agents across Indonesia.
Suzu Seien makes salt on the Noto Peninsula using traditional agehama and ryuka methods, some dating to the Muromachi period, at its production site at 13-17-2 Nagahashi-cho in Suzu, Ishikawa Prefecture. Its salt and natural nigari are sold through the company's online shop, with a separate sales office in Tokyo handling mail orders.
District V (Párizsi utca) and other central locations
Szamos is a Hungarian confectionery house founded by Mátyás Szamos, whose hand-modelled marzipan roses and figures gave the family its start. Its Budapest shops and café sell bonbons, chocolate, dragées and marzipan, alongside sugar- and gluten-free cakes and desserts.
Best for Marzipan figures, bonbons, chocolate and Hungarian sweets
Founded by Frank and Carmela Spiteri, this roughly 25-hectare working farm above Xagħra grows and processes its own produce into wine, olive oil, sun-dried tomatoes, jams and honey. The estate runs a farm shop and tastings built around the traditional Gozitan way of preserving each harvest.
Takaokaya Honpo hand-stretches Himi udon, the thin, springy Toyama noodle it presents as the original local style, working from a shop on the shore of Toyama Bay. Bundles of dried noodles and gift sets ship year-round from the Himi premises.
Best for Hand-stretched Himi udon and dried-noodle gift sets
Tartine Bakery draws crowds for its country bread and pastries in the Mission District. Its loaves count among the cornerstones of San Francisco's bread culture.
Best for Country bread and pastries that anchor San Francisco's Mission District bread culture
Founded in 1975 in Alba by chef Beppe Montanaro, who had run the restaurant Da Beppe since 1968, and his wife Domenica Bertolusso, who coined the name by joining 'tartufo' with 'Langhe'; the company says it created the first truffle-infused pasta, Tartufissima, in 1990.
Best for White truffle products and Langhe pantry.
Tartuflanghe grew out of a restaurant. In 1968, chef Giuseppe 'Beppe' Montanaro opened Da Beppe in the historic center of Alba, in Piedmont's Langhe hills, and the restaurant became known — including recognition from the Michelin guide — as a destination for truffle and mushroom cooking. Beppe and his wife, Domenica Bertolusso, began sourcing and selling fresh truffles from the Piedmont region alongside the restaurant, and in 1975 formalized that trade into a company. Domenica devised the company's name by fusing 'tartufo,' the Italian word for truffle, with 'Langhe,' the name of the hilly area around Alba where the tubers are foraged. The company built its packaged-goods business on truffle-based products — oils, sauces, and preserved truffle — sold alongside fresh Tuber magnatum (white truffle) in season. In 1990 its laboratory developed what it describes as the first truffle-infused pasta, marketed as Tartufissima, which won a Best New Product award at New York's Summer Fancy Food Show in 1992.
Tea Trunk was founded in 2013 by Snigdha Manchanda, who trained, by the company's account, as India's first certified Tea Sommelier before building the company.
Best for Curated whole-leaf Indian tea blends from Assam, Darjeeling
Tea Trunk was founded in 2013 by Snigdha Manchanda, who trained as India's first certified Tea Sommelier before building the company. The name traces to her childhood: a vintage trunk in her room stayed perpetually filled with exotic teas gifted by relatives and friends returning from travels, a personal collection that shaped both her interest in tea and the brand she eventually built around it.
Based in Panaji, Goa, Tea Trunk operates as a bootstrapped, women-led, direct-to-consumer company curating more than 100 rare tea varieties into handcrafted blends, sourced from Assam, Darjeeling, and the Nilgiris. Its range runs across green, black, white, oolong, matcha, and herbal teas, sold as whole-leaf loose tea, tea bags, and sampler packs rather than through third-party retail, keeping the company in direct contact with the customers who buy from it.
The company also runs a self-described Plastic Neutral Journey, an explicit sustainability commitment layered onto its sourcing rather than treated as a separate initiative. For a company that started with one sommelier's personal tea collection, Tea Trunk has built a customer base its own materials put at over 100,000 — a specific, verifiable figure for a company barely over a decade old.
TEAHOUSE traces to 1996, when a tea distribution business started in Ukraine's Dnipropetrovsk region; ten years later, in 2006, founders Kostiantyn Mazuryk and Svitlana Kobelyeva turned it into a retail brand and trademark of its own.
Best for Tea blended from imported leaf and Ukrainian-grown herbs and fruit
TEAHOUSE traces to 1996, when a tea distribution business started in Ukraine's Dnipropetrovsk region; ten years later, in 2006, founders Kostiantyn Mazuryk and Svitlana Kobelyeva turned it into a retail brand and trademark of its own. The company built a tea-blending and packing facility in Dnipro, importing leaf from tea-growing countries across Asia, Africa and South America while buying herbs and fruit directly from Ukrainian farmers for its own infusions — a dual sourcing line most Ukrainian tea retailers don't run. Over roughly two decades the brand grew to 22 stores, company-owned and franchised, including a 2019 flagship inside Kyiv's TsUM department store carrying more than a hundred teas, its largest shop yet.
In July 2025, a Russian attack on Dnipro destroyed the company's production facilities and warehouse, wiping out equipment and finished stock. TEAHOUSE said rebuilding would take 11 to 12 months, secured a Ukrainian government grant toward new equipment, and kept its online store and remaining physical shops running through the recovery — including preparing for that autumn's Kyiv tea festival. The brand's own account of itself, echoed in Ukrainian business press, is of a company still filling orders and still blending tea while rebuilding the plant that makes it.
Planted in 1969 on a south-facing slope in South Sikkim and organic-certified in 2008, Temi Tea Estate produces orthodox black, green and white teas, sold through its own outlets in Gangtok and Jorethang.
Best for Single-estate organic Sikkim tea
Temi Tea Estate has grown tea on a south-facing slope in South Sikkim since 1969, making it one of the state's defining single-garden operations, and the estate earned organic certification in 2008 after converting its cultivation practices over time. The garden produces orthodox black, green and white teas processed on-site rather than bought in as bulk leaf, with a range that includes a First Pluck spring harvest and named blends such as Awaken and Temi Tea Special alongside its standard grades. Two dedicated outlets carry the full lineup: Temi Tea Hut on MG Marg in Gangtok, East Sikkim's main shopping street, and a second outlet in Jorethang, closer to the estate itself in South Sikkim. Both function as retail extensions of a single growing operation rather than a wider distribution network, keeping the tea's traceability back to one hillside intact from plucking to the shelf. The estate is managed today by MRC Agrotech Ltd and runs an e-commerce platform alongside the physical outlets, along with partnerships with local government and industry bodies that reflect Sikkim's broader push toward organic agriculture across the state. For a region better known internationally for its organic vegetables and cardamom than its tea, Temi remains a reference single-estate name, its identity built on one slope planted more than fifty years ago rather than a blended, multi-garden supply chain.
Founded in 2002, Terarosa roasts specialty coffee at its factory in Gujeong-myeon outside Gangneung, where a cavernous cafe pours single origins from Ethiopia to Panama. The roastery sells whole beans, drip bags and its Sleepy Cat decaf line.
Best for Single-origin coffee from Ethiopia to Panama, whole beans, drip bags
Texas Tamale Company started as a Houston street cart selling lard-free tamales made from scratch recipes, then grew into a mail-order company shipping 'Survival Kits' to homesick Texans nationwide. It's still based in Houston, on Hillcroft Street, making gourmet tamales by hand.
A long-running oleh-oleh centre in Ambon, carrying Maluku specialities from sago products and kenari nuts to clove and nutmeg goods. Local snacks and Moluccan pearl craft round out the shelves.
Best for Maluku food souvenirs, nutmeg & clove products, sago snacks
Milling specialty grains in Penn Yan since 1797, The Birkett Mills produces buckwheat, kasha, cream of buckwheat and specialty wheat flours under the Wolff's name. Its online shop sells the grains, mixes and gifts direct to home cooks.
Best for Buckwheat, kasha, specialty flour, milling
Open in Dock Square since 1983, The Candy Man hand-makes turtles, fudge, and artisan chocolates using old-fashioned candy-making methods and local suppliers. The family-run shop also sells penny candy and saltwater taffy, and stops shipping its chocolate turtles each summer to protect them from melting in transit.
Best for Handmade fudge, turtles, and saltwater taffy
Family-owned since 1976, The Crab Shack serves local-caught seafood fried, grilled, steamed or broiled. Diners take it in with views over the water at Salter Path.
Pressing Frantoio, Leccino and Coratina olives grown in the valley, this maker bottles award-winning extra virgin olive oil and presses fruit for other local growers. Oils and related products are sold from the grove and online.
The Goods Shed is a Victorian former railway goods building beside Canterbury West station, converted in 2002 into a permanent farmers' market and food hall. Under its timber roof sit a butcher, what the shed calls the city's only independent fishmonger, a greengrocer, bakery and cheese counters, with a restaurant above cooking from the stalls below.
For more than a century the Dafnis family has pressed extra virgin olive oil from Corfu's centenarian 'lianolia' trees, and The Governor is their high-phenolic, early-harvest label. The estate bottles a Premium edition and a Limited early-harvest edition, both built around measurable antioxidant content.
Captiva's historic island store, carrying groceries, provisions, wine and everyday sundries for residents and cottage renters. It trades on a long history as the village's neighborhood market.
Reed Booth removes wild Africanized bee colonies across southeastern Arizona and turns the recovered honey into raw honey plus about nine honey butters and eight honey mustards sold at 20 Main Street. Gift packs and bee pollen round out a range built entirely around his bee-removal work.
This Lincolnshire bakery follows Myra Pocklington's 1930s recipe for its Traditional Plumbread, at least 40% fruit, plus a Luxury version with cherries and spice added in 1998. Set up in 2010 to sell the recipe beyond the county, it bakes all four varieties under one roof.
Best for Traditional and Luxury Lincolnshire plum bread
The Local Butcher Shop, on Shattuck Avenue in Berkeley, works on the model most closely associated with the American nose-to-tail movement: it buys exclusively whole carcasses from farms within roughly 150 miles, then cuts each one to order rather than stocking pre-portioned cuts.
Best for Whole-carcass butchery cut to order, plus in-house sausages, pates
The Local Butcher Shop, on Shattuck Avenue in Berkeley, works on the model most closely associated with the American nose-to-tail movement: it buys exclusively whole carcasses from farms within roughly 150 miles, then cuts each one to order rather than stocking pre-portioned cuts. As the shop puts it directly, "Since we only buy whole carcasses, we are able to cut your meat for you however you desire," which is both a sourcing claim and a description of how the counter actually works.
The shop states its animals are pasture-raised with no antibiotics or added hormones, and that meat not sold fresh at the counter is turned into sausages, pates, rillettes, stocks, and sauces in-house rather than discarded — the standard test of a genuine whole-animal operation rather than a marketing label. Staff are described on the shop's own site as "butchers who are also chefs," offering cooking guidance at the counter, and the shop runs both in-person and online butchery classes.
It is open Monday and Wednesday through Sunday (closed Tuesdays), with a rotating daily sandwich as its one prepared-food concession — the business is otherwise a retail counter, not a restaurant. For a category built on the claim that dedicated butcher shops still exist and still do their own whole-animal breakdown, this is one of the more directly documented examples: the shop's own language ties its retail cutting practice explicitly to its whole-carcass sourcing rather than treating them as separate claims.
This solar-powered market on White Mountain Highway in North Conway stocks organic and local produce, all-natural meats and cheeses, bulk foods, herbs and eco gifts. A farm-to-table cafe and a wellness collective share the site.
Best for Organic grocery, local produce, bulk foods, supplements, eco gifts
The Model Bakery has baked in St. Helena's Main Street location since 1908, now run by longtime proprietor Karen Mitchell and her daughter Sarah, using organic stone-ground flours for its artisan breads and pastries. Its English muffins have drawn national attention, including a Forbes feature on the country's most iconic bakeries, and the bakery has expanded to Napa's Oxbow Public Market, Yountville and Walnut Creek.
Best for Century-old Napa Valley bakery famed for its English muffins
The Model Bakery has operated from the same Main Street building in St. Helena since 1908, making it one of Napa Valley's oldest continuously running businesses. Karen Mitchell has owned it for nearly thirty years, with her daughter Sarah now serving as managing partner, a two-generation stretch that has carried the bakery from a single-town shop into a small regional chain.
Its bread relies on organic, stone-ground flours, a choice that runs through the full range of artisan loaves and pastries the bakery produces, but the item that has drawn outside attention in recent years is its English muffins, singled out by food press as some of the best in the category. San Francisco Eater ranked the bakery third among 29 extraordinary restaurants in Napa Valley, and Forbes featured it in a Mother's Day gift guide of the country's most iconic bakeries.
Beyond the original St. Helena shop, the bakery now operates at Napa's Oxbow Public Market, opened in January 2008, as well as in Yountville and Walnut Creek, with the Napa location running a late-afternoon bake service for local restaurants.
The Night Oven stone-mills organic grain in-house and bakes rustic, French-inspired sourdough in a wood-fired oven. It is a small Saskatoon operation built around whole-grain baking.
Best for Stone-milled sourdough and wood-fired baking
A tasting shop on East Campbell Avenue pouring extra virgin olive oils from award-winning growers in California and abroad alongside barrel-aged balsamic vinegars. The shelves also hold stuffed olives, truffle salt, honey and infused oils, bottled to order after you sample at the fusti taps.
Best for Olive oils and aged balsamics by the bottle
The shop at Abbey Home Farm on the Burford Road sells organic vegetables, meat, dairy and bread grown or made on the surrounding certified-organic estate. Its cafe cooks with the same produce, and the farm also offers camping and seasonal events.
A downtown Memphis tradition on South Main Street since 1949, The Peanut Shoppe roasts nuts fresh throughout the day and fills the block with their aroma. Alongside cashews, pistachios and peanuts it sells candy, gift baskets and holiday assortments, in store and online.
Since 1967, The Salt Lick has cooked over an open pit in Driftwood, in the Texas Hill Country, on recipes the Roberts family carried west by wagon in the mid-1800s. What began as a roadside smokehouse now ships its brisket and its cult barbecue sauce nationwide — the recipe shared rather than guarded.
Best for Brisket and cult barbecue sauce, shipped nationwide
The Sweet Palace is a six-time TripAdvisor "#1 Candy Shop in the US," handcrafting fudge, chocolates, and saltwater taffy in small batches in Philipsburg, Montana since 1998. The historic candy emporium sells its confections both in-store and through its online shop, which ships nationwide.
Best for Confectionery, Fudge, Saltwater Taffy, Chocolates
Three Brothers Bakery has run continuously since 1949, founded by Holocaust survivors Sigmund and Rosa Slovin, and is now on its fourth generation of family ownership. The Houston institution is best known for its kolaches, challah and rye bread, and it has rebuilt from three separate floods without closing for good.
Three Ships Coffee roasts single-origin coffee every Tuesday from its Virginia Beach headquarters, selling hand-dated bags of lots like La Toronja from Ecuador and Bombe Station from Ethiopia through its cafes and online shop. The roaster runs three storefronts across Virginia Beach and Norfolk alongside its coffee subscriptions.
Best for Hand-dated Ecuadorian and Ethiopian single-origin coffee
A German-rooted butcher on Greenlawn Avenue that has smoked and cured meats in Columbus for well over a century, making its own bologna, sausage, and smoked cuts. The shop also handles seasonal deer processing for local hunters.
Best for House-made bologna, sausage, and smoked cuts, plus seasonal deer processing
Grown in Shitai county's naturally selenium-rich soil -- a trait discovered in 1980s testing and granted national geographic-indication status in 2012 -- this Chizhou, Anhui producer's green tea is sold as loose leaf and gift tins domestically and abroad.
Best for Green tea grown in Shitai county's nationally protected selenium-rich soil
Tianfang Selenium Tea draws its leaves from Shitai county, in the mountains of Chizhou, Anhui -- a district that has grown tea since at least the Ming and Qing dynasties and once shipped its green tea to Suzhou, Guangdong, Fujian and Hong Kong. Soil testing in the 1980s turned up an unusual local trait: the county's ground carries naturally elevated selenium levels across roughly 862 square kilometers, more than 70 percent of Shitai's total land area, a discovery that reshaped how the region markets its tea. In 2012, Shitai selenium tea received formal national geographic-indication protection, and it has since been added to China's national agricultural brand catalog and its list of recognized specialty agricultural products. The tea itself is grown at altitude on peaks like Xianyushan, inside the wider Huangshan nature reserve, and at the high-mountain Guniuzhang tea garden, where persistent cloud and mist cover slows leaf growth and concentrates flavor. Tianfang is one of the county's established producers working in this category, turning out selenium-rich green tea, red tea and tea-based foods under organic and selenium-content certification, sold as loose leaf and in gift tins for both the domestic market and export. The selenium content is the region's defining sales point -- a naturally occurring trace mineral tied specifically to this stretch of Anhui soil.
Behind an eighteenth-century shopfront on the Groentenmarkt, this family firm has ground its sharp, unpasteurised mustard the same way since 1790, ladling it fresh from a cellar barrel into stoneware pots. The counter also carries pickles, vinegars and dressings made to the same slow method.
Tipico de Burgos gathers the province's edible specialties under one roof, from morcilla and cured embutidos to yemas, fresh Burgos cheese and lechazo. The shop works as a showcase for regional producers, packing hampers of Castilian charcuterie and sweets.
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